Grilled Chicken


  • 1 clove garlic, sliced, or more to taste
  • 2 teaspoons Asian chile pepper sauce (such as sambal oelek), or more to taste
  • 1 1/2 tbsp  Syrup
  • 2 tbsp  Soy Sauce
  • 3 tbsp  Mayonnaise
  • 2 tbsp rice vinegar
  • Salt and freshly ground black pepper to taste
  • 2 lbs. skinless chicken
  • 1 lime, cut into 8 wedges


1. Mash garlic to a paste with a mortar and pestle. Mix chile pepper sauce, syrup, soy sauce, mayonnaise, and rice vinegar into garlic until marinade is thoroughly combined.
2. Transfer chicken to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. Cover dish with plastic wrap and refrigerate for about 3 hours; if preferred, let stand about 30 min at room temperature. Unwrap dish and sprinkle with salt.
3. Preheat charcoal grill to high heat.
4. Place chicken onto the hot grill. Cook until chicken shows grill marks, about 3 min. Turn chicken over and cook until the other side shows grill marks, about 5 minutes. Continue cooking, moving them occasionally and turning over every 2 minutes, until meat is no longer pink inside and it is golden brown, 10 to 12 minutes.
5. Transfer chicken to a platter, let rest for 5 minutes, and serve garnished with lime wedges. 
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