Patience is an important part of this recipe; the peppery vinegar brine not only packs a KILLER flavor punch but also ensures maximum tenderness for the chicken, so let it marinate for the recommended FOUR hours, or even longer of you can stand to wait.

Also, the spicy sri racha peanuts are ADDICTIVE, so do everyone a favor, triple the recipe so that you and your friends can snack on them for a couple days. Thump thump!

Sesame - Pickled Pepper Thighs with Spicy Peanuts

Serves 6 to 8 | Prep: 6 Hours | Cook: 25 Minutes

INGREDIENTS

• 6 serrano chilis

• 2 cups white vinegar

• 1 tablespoon sugar

• 2 teaspoons salt

• 1 cup unsalted peanuts

• 2 tablespoons sriracha sauce

• 3 tablespoons toasted sesame oil

• 3/4 cup soy sauce

• 1 tablespoon cracked black pepper

• 2 tablespoons sri racha

• 3 pounds skinless, boneless chicken thighs

• ¼ cup honey

• 2 tablespoons ginger, peeled and minced

• 3 scallions, sliced thin

• 8 springs cilantro, rough chopped and whole leaves

TECHNIQUE

1. Place serrano chilis in small mixing bowl; in small saucepan combine vinegar with 1 cup of water, sugar, and salt, heat over medium high heat until salt, sugar are dissolved and liquid reaches a boil. Pour vinegar mixture over chilis and allow to cool and sit at room temperature. Once cooled, about 1/2 hour, leave just enough vinegar to cover chilis then pour the remaining brine into separate bowl and set aside.

2. Heat oven to 300 degrees. Combine peanuts and sriracha sauce in small bowl and stir until nuts are completely coated. Line a small baking pan with parchment and spread the coated peanuts evenly, then place in oven and bake until nuts are dry and toasty, approximately 25 minutes.Remove the nuts from the oven and allow to cool.

3. Next, in a large bowl, whisk together sesame oil, 1/2 cup soy sauce, the chili brine with black pepper and sri racha. Add chicken thighs and coat evenly. Refrigerate for at least 4 hours.

4. For the grill sauce, combine the remaining 1/4 cup soy sauce, honey and ginger in a small bowl, and whisk until combined.

5. Turn grill to medium high heat. Close lid and allow grill to heat up for about 10 minutes.

6. Add marinated chicken thighs directly to the hottest part of the grill, turning every few minutes, until they are browned and caramelized, about 10 minutes. Then, using a pastry brush, baste thighs with the soy, ginger and honey mixture, until they are completely covered, and allow to cook for an additional 10 minutes or so. If the thighs appear to burn, place them on raised shelf of grill.

7. Place chicken on a platter, top with the spicy peanuts, green onions and cilantro; serve with jasmine rice and pickled serrano peppers.