6 boneles, skinless chicken thighs
Salt and Pepper 2 tablespoons olive oil
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1 tablespoon herbes de Provence
½ cup frozen orange juice concentrate, thawed
1 teaspoon ginger powder, top quality
Place chicken in large casserole dish. Season all over with salt and pepper.
In a medium bowl, mix oil, herbs, juice and ginger until well combined. Pour over chicken and massage into meat; cover and let rest 30 minutes or up to three hours.
Heat grill for direct grilling.
Rub chicken again and place each thigh over hottest spot on grill to sear well. Turn to brown and slightly char each piece, then place on cooler side of grill, close lid and cook five minutes to cook through.
Serves four to six.
Dave Esau, Dave's Specialty Foods, Mount Prospect