Asian Chicken Thighs with Black Bean Sauce

Yield: 6 servings

Ingredients

• 12 boneless, skinless chicken thighs

Marinade

• 3 tablespoons dry sherry (45ml)
• 2 teaspoons Soya sauce (10ml)
• 1 teaspoon white sugar (5ml)
• Black Bean Dipping Sauce
• ½ cup black bean sauce (125ml)
• 1 teaspoon grated fresh ginger (5ml)
• 2 green onions sliced thin
• ¼ cup Chinese beer (60ml)
• 1 tablespoon white sugar (15ml)

Directions

1. Mix marinade ingredients until well combined.  Pour over chicken and refrigerate for 30 minutes.
2. Preheat barbeque grill to 350°F/176°C or medium heat.
3. Remove chicken from marinade and pat dry.  Discard left over marinade.
4. Place chicken on a well oiled grill.
5. Allow chicken to cook for 4 minutes per side or until cooked through and golden brown. Remove from grill.  Lightly cover with foil and allow the chicken to rest for 5 minutes before serving.  Serve with Black Bean Dipping Sauce.
6. To prepare Black Bean Dipping Sauce, mix all sauce ingredients in a small bowl.  Serve with Asian chicken thighs.