Friday, November 15

Marinated Grilled Chicken Thighs

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Serve and freeze with cooked green beans and Classic Corn Pudding

Marinated Grilled Chicken Thighs Recipe

By Tammy Algood Published: February 1, 2016

  • Yield: 8-10 servings

Serve and freeze with cooked green beans and Classic Corn Pudding

Ingredients

Instructions

  1. Place the chicken in a large zip-top bag. In a jar with a tight-fitting lid, combine the vegetable or canola oil, garlic, soy sauce, sugar, Worcestershire, sesame oil, sesame seeds, sorghum or honey, paprika, salt and pepper. Shake to emulsify and pour over the chicken. Seal and refrigerate at least 2 hours. Remove the chicken from the bag and bring to room temperature for 10 minutes. Meanwhile, preheat the grill to medium-high (375 degrees) and transfer the marinade to a small saucepan. Place the pan over medium-high heat and bring to a rolling boil for 1 minute. Remove from the heat and set aside to cool. Grill the chicken, covered, 5 minutes on each side or until done. Transfer to heavy-duty foil and pour the cooked marinade over the chicken. Wrap tightly and allow to rest 10 minutes. Serve or cool completely.
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    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at talgood@tnelectric.org.

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