I look forward to the end-of-season parties at Alta all year. I love the vibe—sort of like a Grateful Dead parking lot mixed with the last day of high school when you decide everyone's OK even if you didn’t talk to them all year. Just like that, you all have something in common. In this case, it’s the knowing smiles that you skied the most glorious snow on Earth and shared the best season yet. Strangers share plates of food or a spot on the shotski, people decked out in their best 80s onesie or wearing not much at all! The sun is shining, bands are playing and—oh yea—we’re still skiing until the last lift turns.
Each year we pack the grill and bring a couple of our old stand-by recipes. I thought I’d share one of those with you. It’s easy, inexpensive and will feed a crowd. I’ve also borrowed a recipe from Kelley from Mountain Mama Cooks, a chef and mom who also gets 50+ days a year on her snowboard while running a popular food blog, Mountain Mama Cooks. Check out her Barbecue Cheddar Burger with Caramelized Onions. Thanks Kelley!
Grilled Marinated Teriyaki Chicken Thighs
For 1 lb. skinless boneless chicken thighs.
1 T vegetable oil
1 T Sambal
Juice of 2 limes
3 chopped scallions, white and light green parts only
3 cloves garlic, crushed and rough chopped
1 T grated fresh ginger
1/2 c Soy
1 T rice wine vinegar
1 T honey
1 T brown sugar
Salt and pepper to taste
Thoroughly whisk all marinade ingredients. Add chicken to a gallon zip lock, poor in marinade, seal bag and shake to evenly combine. Open bag to let air out, seal out air, place in a large bowl and refrigerate overnight. Turn bag and massage chicken through the bag once or twice.
Grill: High heat or hot coals (hotter the better). Let chicken sit at room temp for about 30 minutes before grilling. Grill a few minutes per side until they have a nice caramelization and are cooked through...black grill marks are perfect.
Serve with a cool, crisp slaw.