TennesseeRains
Well-Known Member
Yeah well - been eatin chicken, etc. for over a month now. Here's how I've grilled some - it turned out pretty good actually....good enough for my tapeworm anyhow.
Boneless, Skinless chicken thighs. I have cooked bone in too, and you could substitute chicken chest I guess...
Make a marinade:
1 tbsp Dijon mustard
4 tbsp worceshire sauce
1 tbsp Louisianna hot sauce
6 tbsp olive oil
1 tbsp onion powder
2 tbsp basil
2 cloves garlic (I use my garlic press - you could finely chop, or use garlic powder too)
1 lime - zest and juice
Mix all, then reserve some for basting later while grilling.
I don't add salt and pepper to the marinade itself - I tend to get too much salt if I do it that way...so I use sea salt and fresh ground pepper on the chicken itself, then put the pieces in the marinade.
Marinate for at least 4-hours.
Then go to grilling! I generally let the chicken get good and seared on both sides then baste with the reserved marinade. Baste too early and ya get what in scientific terms is called a fire!
Boneless, Skinless chicken thighs. I have cooked bone in too, and you could substitute chicken chest I guess...
Make a marinade:
1 tbsp Dijon mustard
4 tbsp worceshire sauce
1 tbsp Louisianna hot sauce
6 tbsp olive oil
1 tbsp onion powder
2 tbsp basil
2 cloves garlic (I use my garlic press - you could finely chop, or use garlic powder too)
1 lime - zest and juice
Mix all, then reserve some for basting later while grilling.
I don't add salt and pepper to the marinade itself - I tend to get too much salt if I do it that way...so I use sea salt and fresh ground pepper on the chicken itself, then put the pieces in the marinade.
Marinate for at least 4-hours.
Then go to grilling! I generally let the chicken get good and seared on both sides then baste with the reserved marinade. Baste too early and ya get what in scientific terms is called a fire!
