Prep
12 hrs
Total
12 hrs 25 min
Serves
4
INGREDIENTS
- 14 oz boneless, skinless chicken thighs
Grilled Herb Chicken Marinade
- 1 tbsp canola oil
- 1/3 cup fresh lemon juice
- 2 cloves garlic minced
- dried basil
- dried oregano
- dried rosemary
Honey Mustard Chicken Your Honey will Love
- 2 tbsp dijon mustard
- 2 tbsp honey
- 2 tbsp fresh lime juice
- 1 tsp canola oil
Chicken Teriyaki
- 2 tbsp sodium reduced soy sauce
- 2 tbsp no added salt or sugar rice vinegar
- 2 tbsp brown sugar
- 2 tsp fresh ginger minced
METHOD
- To make each recipe: Mix together the marinade ingredients in a large resealable
plastic bag. - Wash your hands. Add the chicken to the bag. Wash your hands again. Gently press the
air out and seal the bag. Massage the bag to make sure the marinade is coating the chicken. - Refrigerate for at least 12 hours or up to 24 hours or freeze for up to 3 months.
- For frozen version: remove the bag from the freezer the night before. If you forget, either place bag in a clean sink of cold water to thaw or thaw in the microwave. Then follow the next step.
- To cook: Preheat an indoor grill or outdoor barbecue to high. Remove the chicken from the fridge and let it sit at room temperature for 5 minutes.
- For the indoor grill: Put the chicken on the barbecue. Discard marinade. Wash your hands again. Grill the chicken, with the lid closed and turning the chicken often, until the chicken is no longer pink inside and a meat thermometer inserted into each piece of chicken registers 165° F (74° C), 15 to 20 minutes,
depending on the thickness of the chicken. - For the outdoor grill: Put the chicken on the barbecue. Discard marinade. Wash your hands again. Grill the chicken, turning the chicken often, until the chicken is no longer pink inside and a meat thermometer inserted into each piece of chicken registers 165° F (74° C), 15 to 20 minutes, depending on the thickness
of the chicken. - Remove the chicken from the grill and let it sit on a clean plate for 5 minutes before serving.
