What’s your favourite recipe from another foodie? I have many that have become tried and true that I go to again and again. It’s rather difficult to pick one favourite because they’re all great in their own way. Since it’s summer and prime grilling season my pick is Rusty Chicken from Chef John of Food Wishes It makes the cut not because it’s fancy schmacy, but because it’s simple, uses everyday ingredients and is crazy good.
Why do I love it? Apart from the simplicity, it’s the seemingly odd combination of ingredients that not only marinate the chicken but reduces down into a gloriously sticky sauce that hugs the chicken and is amazing with rice. It starts as a pale brown liquid speckled with bits of mayo but when it heats and thickens, it gives way to a slightly tangy, sweet and spicy sauce that has a wonderful burnished colour, hence the “rusty”. The sugar in the marinade creates slightly charred and crispy edges on the chicken and if you’re inclined, you can heat the sauce right on the grill. Which of course means less dishes. When it’s just me and my man, I will serve the chicken right from the foil dish……I’m crazy like that.
While I stayed true to Chef John’s ingredients, I have altered the amounts to have extra marinade for sauce and I’ve opted to grill the chicken. During summer months this dish is seen regularly in the Compelled To Cook home and often when camping as well. Thank you Chef John for a great recipe. Hope you enjoy it as much as I do!
Recipe source for Rusty Chicken: Adapted from Chef John of Food Wishes
- 4 tbsp rice wine vinegar
- 4 tbsp mayonnaise
- 3 tbsp soy sauce
- 2 1/2 tbsp maple syrup
- 2 cloves garlic minced
- 2 tsp chili paste
- 8 each chicken thighs skinned and deboned
- Whisk together all ingredients except chicken. Place chicken in a glass or plastic dish and pour approximately one third of marinade over chicken and toss to coat. Add a little more marinade if needed to coat well. Cover chicken and remaining marinade and chill from 1-4 hours.
- Preheat grill to medium. Grill chicken thighs for appoximately 7-8 minutes per side, adjusting heat if needed as the sugar in the marinade can burn. Meanwhile, place a disposable medium size foil pan on grill and add remaining marinade. Heat, stirring often until bubbling,thick and glossy.
- When chicken is cooked add to marinade pan and toss to coat with sauce. Serve immediately.
Alternatively, you can use a regular saucepan on the stove to heat the marinade until thick and glossy. Pour over chicken in serving dish and serve immediately.
Hi Nicole,
I like your recipe for Rusty Chicken. I must try it sometime. I got
a charge out of your line – When it’s just me and my man, I serve it
right out of the foil pan. You sound like you were raised down south,
way south. Best laugh of the day.
Keep up the good work Sweetie. Love you – Mom
Glad I could make you smile! Thanks for the comment.