Jake and Paula’s Grilled Chicken and Grilling Dipping Sauce

Two heads are much greater than one, especially for this dish! For an easy, by-the-lake snack or small lunch, I had my son create this easy and decadent dish, with my help of course! It turned out amazing… and I could count the number of ingredients on my hands!

Please try it. And bookmark this tab because I KNOW it won’t be the last time you make it!!

xoxo,

Paula

Jake and Paula’s Grilled Chicken and Grilling Dipping Sauce 

Ingredients:

1 1/2 lb. Chicken thighs 

Marinade 

Wragge’s Seasoning, to cover

1/4 tsp. Crushed red chili 

Dave’s Rib rub, to cover

2 tbsp. Soy sauce

1/4 cup Soy sauce

2 tbsp. Sriracha 

1 tbsp. Oyster sauce

2 tsp. Honey

Marinate the chicken by combining the marinade ingredients in a large ziplock bag with the chicken. Massage to ensure each thigh is covered evenly, then let sit in the fridge for at least 3 hours, or over night.

Grill chicken over medium to medium-high heat until charred and an internal temperature reaches 165F. Transfer to a cutting board and cover with foil until cool enough to handle. Slice thighs into bite-sized pieces against the grain. For the sauce, combine the soy sauce, sriracha, oyster sauce, and honey. Serve on the side and enjoy!