When I first came up, dishes had cool names, but thateventually went out of fashion, and chefs just started listing all theingredients on the menu instead. That’s all well and good, but the problem forrecipes like this “Rusty Chicken,” is that if I called it “Grilled ChickenThighs marinated with Garlic, Soy, Maple Syrup, Chilies and Rice Vinegar,”you’d be thinking about all those parts and not the sum (of the yum?).
Since no one flavor dominates this beautifully balanced,all-purpose grilled chicken marinade, I’d prefer it just be called “rustychicken” – celebrating the color of the marinade and meat, insteadof the individual ingredients. I guess what I’m getting at is this doesn’tnecessarily taste like the ingredients sound. Besides, I think recipes with unique names take on their ownpersonality, and it only takes a few tall tales to build a mythology around it.One reason Buffalo chicken wings taste so good is because they’re called“Buffalo wings,” and not “hot sauce & margarine-glazed wings.” Anyway, callthis what you want, just make sure you give it a try soon. Enjoy!
Ingredients:2 pounds boneless skinless chicken thighs1 or 2 cloves garlic sliced2 tsp to 2 tbsp hot chili sauce or paste, or to taste1 1/2 tbsp maple syrup2 tbsp soy sauce3 tbsp rice vinegar2 tbsp mayonnaisesalt and pepper to taste*Of course you should taste and adjust this marinade beforepouring over the chicken!
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