Grilled Chicken Thighs with Orange Marinade
6 boneles, skinless chicken thighs
Salt and Pepper 2 tablespoons olive oil
1 tablespoon herbes de Provence
˝ 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
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close