Grilled Chicken

It’s grilling time!!!!!
I really love chicken and we eat lots of it, but I really love it cooked on the grill. 
The flavor is just so much better. 
It’s also great to have a variety in cooking methods to keep from getting into a rut!
I’ve  found a marinade recipe that keeps the chicken moist while it’s cooking.

Here was my chicken that I made on Memorial weekend.  It was a huge hit! 

1 Cup brown sugar
3/4 Cup ketchup
3/4 C soy sauce
1/3 C chicken broth
2 tsp ginger
1 1/2 tsp minced garlic
24 boneless skinless chicken thighs (I used a cut up fryer and additional chicken legs)

1.  Mix the marinade ingredients.  Reserve 1 1/3 Cups for basting; cover and refrigerate.  Add remaining marinade and chicken into a Ziploc bag and refrigerate 8 hours or overnight. 
2.  Drain and discard marinade for chicken. 
3.  Grill chicken, covered over medium heat until no longer pink; baste occasionally with reserved marinade during the last 5 minutes. 

** I cook my chicken in the microwave for about 11 minutes to reduce the time on the grill.  It keeps the chicken from getting blackened.

This is a great tasting chicken!  It’s the finger-licking sort…really! 

With love and an extra napkin,

3 thoughts on “Grilled Chicken”

  1. We're doing the grilled chicken tonight! Yum! Love the extra tip of cooking it in the microwave first. I am not a “cook” at heart so anything to shorten my time in the kitchen is a blessing! 😉 I will not be able to marinade for 8 hours…my chicken is thawing as we speak, er…type…but I will do the basting so maybe that will keep it juicy!

    Like

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