As is often the case in our home, during lunch Susan will ask me “What are you thinking of making for dinner?”
I said “Grilled chicken thighs.”
Later, she said, “I found a recipe for you. It’s from Cooking Light.”
Ingredients
- ▢ 1½ cups (6 or 7 large lemons) freshly squeezed (I used one as I was only grilling 4 thighs.)
- ▢ ¼ cup fresh thyme (or 1 tablespoon dried)
- ▢ 2½ tablespoon honey (I used Agave. I didn’t measure it.)
- ▢ 1 tablespoon olive oil
- ▢ ½ teaspoon grated lemon zest (I used much more!!!)
- ▢ 16 boneless, skinless chicken thighs (about 3 pounds) (I used 4.)
- ▢ ½ teaspoon salt
- ▢ ¼ teaspoon pepper
Instructions
- Place the first 5 ingredients in a large zip-top plastic bag. Add the chicken; seal the bag. Chill 2 hours, turning occasionally.
- Preheat your grill to medium heat.
- Remove the chicken from the bag; discard the marinade. Sprinkle the chicken with salt and pepper. Place the chicken on your grill rack; cook 5-7 minutes on each side or until the chicken is cooked through.
It was delicious. But I think it would have benefited from some heat; maybe a teaspoon or more or Slap Ya Mama Cajun Seasoning.
I made chicken salad sandwiches with the leftovers (chopped chicken, chopped pecans, chopped celery, craisins, mustard, mayo—and FRANK’S HOT SAUCE!
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