GRILLED MIAMI CHICKEN

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Grilled Miami Chicken image

I have had this recipe for years. I take half the 4lb bag of thighs and save for other use then I throw this marinade right into bag with remaining thighs. Back into freezer it goes. When ready to use I let the whole bag thaw in fridge overnight in the marinade. The following night my chicken is marinaded and ready to go on grill!

Provided by TMoney

Categories     Chicken Thigh & Leg

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs boneless skinless chicken thighs
1/2 cup ketchup
1/4 cup cider vinegar
3 tablespoons oil
2 tablespoons brown sugar
2 tablespoons Dijon mustard (I like Grey Poupon)
2 tablespoons lemon juice
1 teaspoon dried basil
1/8 teaspoon salt and pepper (to taste)
2 fresh garlic cloves, minced

Steps:

  • Combine all ingredients and pour over frozen thighs and put back in freezer, or,.
  • Combine all ingredients and pour over thawed chicken and marinate at room temperature for at least one hour.
  • Rub your grill grates with oil or nonstick spray before pre-heating as the sugars will cause the chicken to stick.
  • Baste and turn chicken every ten minutes till no longer pink in center (grilling time will depend on size of your chicken).
  • My family loves to dip so I have boiled the remaining marinade and reduced to 3/4 then served on side. It is strong so it is a matter of choice.

Nutrition Facts : Calories 285.8, Fat 13, SaturatedFat 2.4, Cholesterol 125.9, Sodium 411.8, Carbohydrate 10.8, Fiber 0.3, Sugar 9.3, Protein 30.4

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