Tender chicken thigh steaks in sweet and spicy sauce

1. Stage

Wash the cooled thighs (if used with a bone - take it out carefully!), dry them with a paper towel.

2. Stage

Remove the skin carefully from the hams, then you need to make an incision in the meat to open it up, while removing excess fat and flesh, giving a beautiful appearance to the steak.

3. Stage

Preparing the marinade - since we had a quick version of a field trip, we conveniently used ready-made sauces from Blue Dragon: Sweet Chili and Mango Sauce harmoniously combines sweetness and spice, and Sweet Chili and Ginger Sauce added flavor with a subtle hint of ginger, instead of salt and as a great complement we used dark soy sauce. We didn't overload the chicken with other spices to preserve its flavor as much as possible!

4. Stage

We transfer to a container, just enough time for the road for the meat to marinate!

5. Stage

Steaks are cooked very fast, so we need a medium heat of coals, so that the meat does not burn! Place the steaks on the grill, periodically turning them, the main thing is not to overdry the meat, to preserve the juice as much as possible!

6. Stage

We are very fond of nature slightly fried to a light crisp crust lavash. To do this, grease an ordinary store-bought pita with vegetable oil using a silicone brush, put it on a grate and bake it on the coals. You will have fragrant, tender flesh inside and crispy crust on top! Do not forget about the slight smell of smoke, which the pita is saturated with! And if you break off a piece of this delicacy. Pour a generous amount of your favorite sauce from Blue Dragon, then you can forget about the meat for a while! For those who like garlic, you can rub the pita with garlic and salt!