Tired of the same old grilled chicken rubs and marinades? Look no further than this recipe – a Thai-inspired marinade that delivers the perfect balance between spicy, sweet and savory.
There are a couple of not so secret secrets to this recipe.
1) Reuse pickle juice from those store bought burger pickles. It provides the ultimate base for a briny marinade that we can spice up with various other flavors and infuse our chicken with.
2) The beauty of the recipe is that you’ll use the same ingredients for the marinade as you will for the sauce that you’ll coat the chicken with after grilling. The only difference is the amounts are not the same. You want more sweetness on the sauce, and more saltiness on the marinade.
3) As with most grilling, the perfect combination happens when you combine a great marinade with a post-grilling coating of an equally great sauce.
Kalle Bergman is a food writer and media entrepreneur who is the founder of Honest Cooking and PAIR Magazine. As a food writer, his writing has been regularly featured in publications like Gourmet, Los Angeles Times, Huffington Post and Serious Eats. He is obsessed with simple food, more often than not from his native Scandinavia.