Ingredients:
12 pargiot (boneless, skinless chicken thighs)
2 tbsp soy sauce or gluten free tamari
2 tbsp extra virgin olive oil
Juice of 1/2 lemon
1 tbsp honey
1 tbsp fresh ginger, minced
2 cloves garlic, minced
1 tsp sesame oil
Squirt of sriracha hot sauce
Sesame seeds and mint for garnish .
Directions:
Mix together soy sauce, oil, lemon juice, honey, ginger, garlic, sesame oil and sriracha. Pour over chicken and allow to marinate for about an hour.
Heat oil in grill pan over medium-high heat. Remove chicken pieces from marinade and grill for about 6-8 minutes per side, checking for doneness with meat thermometer.
Garnish with sesame seeds and fresh mint.
Erin Eats 