Carry Out Grill Meal (weekend & Holiday Lunch) Recipe

Time1h

Serves4

One trip only–includes side of steamed rice. See Host for carry out bowl. Not available for dine-in.

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Ingredients

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1
Marinate the Chicken
In a bowl, combine soy sauce, minced garlic, grated ginger, olive oil, and black pepper. Add the boneless chicken thighs, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes.
2
Cook the Chicken
Preheat the grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).
3
Prepare the Steamed Rice
While the chicken is grilling, prepare the steamed rice according to package instructions.
4
Serve
Once the chicken is cooked, let it rest for a few minutes before slicing. Serve the grilled chicken over a bed of steamed rice, garnished with chopped green onions and lemon wedges on the side.