Valerie pumps up the flavor in this chicken meal with spicy chile paste and a savory scallion-ginger marinade!
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Valerie Bertinelli is more than an effective starlet. She's a homegrown whiz in the cooking area. Influenced by family dishes, her cooking is easy and delectable. Join Valerie as she shares her enthusiasm for cooking delicious meals!

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Grilled Chicken Thighs with Ginger Scallion Sauce
RECIPE THANKS TO VALERIE BERTINELLI
Level: Easy
Overall: 1 hr 15 min (includes marinating time).
Active: 25 minutes.
Yield: 4 to 6 portions.

Active ingredients.

Ginger Scallion Sauce:.

1 cup chopped scallions (from 1 to 2 bunches).
1/4 cup vegetable oil.
2 tablespoons rice vinegar.
1 tablespoon grated fresh ginger.
1 tablespoon low-sodium soy sauce.
2 teaspoons toasted sesame oil.
1 clove garlic, grated.

Chicken Thighs:.

2 tablespoons grease.
2 tablespoons low-sodium soy sauce.
2 tablespoons rice vinegar.
1 teaspoon sambal oelek.
5 to 6 boneless, skinless chicken thighs.
Kosher salt and freshly ground black pepper.

Directions.

To make the scallion sauce: Add the scallions, grease, vinegar, ginger, soy sauce, sesame oil and garlic to a little bowl and stir to integrate. Add 2 tablespoons of the ginger scallion sauce to a big bowl and keep the rest cooled up until all set to serve the chicken.

For the chicken thighs: To the bowl with the 2 tablespoons scheduled ginger scallion sauce, include the oil, soy sauce, vinegar and sambal oelek. Blend to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at space temperature for thirty minutes.

Preheat a grill pan over medium-high heat. Get rid of the chicken to a paper towel-lined flat pan, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, turning the chicken once. Turn the chicken and cook till it is 165 degrees F all the method through and has great grill marks, an extra 7 to 10 minutes. Get rid of the chicken to a plate.

Serve the chicken with the staying ginger scallion sauce.

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Valerie Bertinelli's Grilled Chicken Thighs|Valerie's Home Cooking|Food Network.