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!