25 Essentials by A. Cort Sinnes

Author:A. Cort Sinnes [Sinnes, A. Cort]
Language: eng
Format: epub
Publisher: Houghton Mifflin Harcourt

8

to

10 skin-on, bone-in chicken thighs

METHOD

Combine all the marinade ingredients in a 1-gallon zipper-top plastic bag.

Rinse the chicken thighs in cold water. Pat dry, place in the bag with the marinade, and refrigerate for 1 to 3 hours.

Preheat the grill with all the burners on high and the lid closed for 10 minutes.

Turn the center burner off and turn the other burners to medium. Place the chicken thighs over the center burner. Cook, with the lid down, for a total of about 40 minutes, turning every 10 minutes.

Transfer to a platter and let stand, loosely tented with aluminum foil, for 10 minutes. Serve hot.

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