We here in New Hampshire tend to BBQ all year long. We try to spend as much time outdoors as possible from being indoors for the last 3-4 months. I can also attest to cooking outdoors in pouring rain, freezing temperatures and even during a snowstorm. Not always because I wanted to but if we lose power my oven will not light. I can light the gas top burners, but no oven. One Thanksgiving several years ago I cooked my 2 ten pound turkey’s out on the grill. Gotta do whatcha gotta do.
While I use the BBQ fairly often we are not super fans of BBQ sauces, we like them and eat them but it’s not our first choice. So the other day when the weather was lovely, I made a potato salad and wanted BBQ chicken but was looking for something other than BBQ sauce. I have since made this marinade a couple of times and I will make it again and again and again. It’s very easy, you probably have most everything on hand and it flavors the chicken pretty quickly. I think last night I let the chicken marinade for 30-40 minutes. Enough time to prep the potato and broccoli and allow the grill to preheat. Oh and did I mention it was raining while I was cooking out there last night.
BBQ chicken thigh marinade
- 6-8 boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- ½ fresh lemon juice
- Kosher salt and black pepper
- In a small bowl whisk all the marinade ingredients together. Season both sides of the chicken thigh with salt and pepper.
- In a plastic bag or tupperware place the chicken thighs and pour the marinade over. Make sure to mix everything together. Let it sit for 30 mintues to 4 hours.
- Pre-heat your grill. Grill for 5-7 minutes per side until cooked through.