Grilled Chicken Thighs And Marinade Recipes

CHICKEN THIGH MARINADE

Steps:

• In a large measuring cup or in a jar with a lid, whisk (or shake) together all of the marinade ingredients until completely combined.
• Place chicken thighs in a large Ziploc bag or bowl. Pour the marinade in the bag with the chicken. Seal the top of the bag and place chicken in the refrigerator to marinate for at least 2-3 hours (or overnight is even better).
• Remove chicken from the bag or bowl and discard the marinade.

GRILLED CHICKEN MARINADE

Steps:

• Combine all ingredients in a large ziploc bag. Press as much air out of the bag as possible when you seal it. *Tip - if using breasts, lightly pound them out to an even thickness for even cooking.
• Marinate in the refrigerator for at least 1 hour or up to overnight. (If marinating longer than 2 hours, wait to add the lemon juice during the last hour or so).
• To cook: Heat grill to medium heat (about 350-400 degrees). Cook chicken for 4-6 minutes per side or until cooked through. Internal temperature should reach 165 degrees F. (Time will depend on the thickness of the chicken).
• Transfer to a plate and tent with foil. Let chicken rest 5 minutes before serving.
• If desired, garnish with fresh chopped parsley before serving.

GRILLED CHICKEN THIGHS AND MARINADE

Steps:

• Whisk vinegar, oil, eggs, salt, poultry seasoning, and black pepper together in a large bowl until marinade is well mixed; add chicken. Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from marinade, reserving the marinade; place on grill. Grill chicken, flipping and basting chicken with remaining marinade, until chicken is no longer pink in the center, 10 to 15 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

LEMON AND HERB MARINATED GRILLED CHICKEN THIGHS

Steps:

• In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.
• Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.
• Preheat grill. Brush and oil the grill to clean.
• Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.
• Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.
• Serve the chicken with grilled lemon.
• Call yourself a superstar!
• March - Why We Love: Lemons

GRILLED MARINATED CHICKEN THIGHS

Steps:

• Preheat grill to medium-high. Combine lemon juice, oil, garlic, and herbs in a baking dish.
• Season chicken with salt and pepper and grill, turning frequently, until cooked through, about 10 minutes. Transfer to baking dish and turn to coat with marinade. Serve immediately, or refrigerate chicken in marinade up to 1 day, turning to coat a few times.

CHICKEN THIGHS TERIYAKI (MARINATED AND GRILLED)

Steps:

• For the marinade, in a resealable plastic bag, combine the soy sauce, orange juice, ginger, garlic and red pepper.
• Remove skin from chicken, if desired. Add chicken to the marinade and refrigerate 2-24 hours, turning occasionally.
• Preheat grill to medium.
• Remove chicken from marinade and grill, covered, for 50-55 minutes or until tender and no longer pink (180 degrees F.) turning once.