I needed to call it something that I would remember…and I got it from Kyla’s website. It’s close to Sweet and Spicy Chicken Thighs, so I’m sure it could also be baked, or follow Kyla’s lead and use it for a Korean BBQ-type spread. We enjoyed it with some Broccoli Salad and a baguette and I made extra so I now also have a couple more handy freezer meals. Enjoy!
8 to 12 boneless, skinless chicken thighs
1/2 c. EACH dry white wine AND soy sauce
1/4 c. honey
2 cloves of garlic, finely chopped
1/2 t. Sambal Oelek (optional)
Whisk everything together and then add in the chicken (or any other meat really, I think I want to try salmon). Cover, refrigerate and marinate for at least 3 hours or overnight, or alternatively, make up a few batches and store them away in the freezer to barbeque at a later date.
Barbeque as you would and enjoy with just about anything!