Quick & Delicious Chicken

This marinade comes together so fast and takes almost no time to develop some really delicious flavors with the chicken thighs. It's a perfect weeknight meal!

1/4 c Soy Sauce - Reduced Sodium 
2 Tbsp Brown Sugar
1 tsp Lemon Zest
1 Tbsp Lemon Juice
4 Cloves Garlic - Crushed
1 Tbsp Flat Leaf Parsley - Chopped
1 Tbsp Thyme - Chopped
1/2 to 1 tsp Red Pepper Flake
1/4 c Olive Oil
2 - 3 lbs Boneless, Skinless Chicken Thighs

In a large bowl whisk together all ingredients except for the chicken thighs. Add in the chicken thighs coating with the marinade as you add each one. Cover the bowl with plastic wrap and refrigerate for 2 - 4 hours.

Remove the chicken thighs from the refrigerator about 20 minutes before you cook them.

Pre-heat your grill to about 500 degrees. Place the chicken thighs on the hot grill. Close the lid and let cook for 3 - 4 minutes. Turn the chicken thighs to create the cross-hatch marks, close the lid and cook another 3 minutes. Flip the chicken thighs, close the lid and cook for 3 minutes. Turn the chicken thighs again to create the cross-hatch marks, close the lid and cook another 3 minutes. When the chicken thighs read 180 degrees for an internal temperature, they are done. 

Not grilling season, pre-heat your oven to 375 degrees. Line a baking sheet with parchment paper. Place chicken thighs on the paper careful not to overlap pieces. Bake for about 20 minutes, or until the reach the internal temperature of 180 degrees.

​Serves 4 - 6 people