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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Oh so good and oh so easy! The sherry adds a really nice zing to the marinade. I used a countertop grill for these thighs and they turned out great! You can also use an outdoor grill or even a grill pan. Try these with some rice and a nice green salad. This recipe was a contest entry for RSC #15. Enjoy! Ingredients:
12 boneless skinless chicken thighs |
1/3 cup dry sherry (not cooking sherry) |
1/3 cup soy sauce |
1 tablespoon olive oil |
2 teaspoons roasted garlic, made into a paste |
1 tablespoon brown sugar |
1/2 teaspoon dried ground thyme |
Directions:
1. Mix marinade ingredients well in a large Ziploc bag. Add chicken thighs and coat. Squeeze out as much air as possible and marinate for 2-3 hours in the fridge.
2. Heat grill or grill pan to medium-high heat and remove thighs from marinade. Discard marinade.
3. Grill thighs for approximately 7-8 minutes per side or until cooked through.
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