Grilled BBQ Chicken



For the Chicken:

2 Lb boneless skinless chicken thighs, trimmed (or boneless breasts)

salt and pepper

For the Marinade

6 tablespoons French dressing

2 tablespoon soy sauce

4 teaspoon mustard

4 teaspoons brown sugar or to taste

1 teaspoon garlic, minced

1/4 tsp sriracha

1/4 tsp dried thyme

1/2 tsp dried oregano



For the Marinade:

Add marinade ingredients into a small measuring cup and stir.

Taste and adjust flavors. (You will have between 1/4 to 1/3 cup.)

To Marinade the Chicken:

If the chicken thickness is uneven, pound to even thickness.

No need to make the chicken thin (just even for even cooking).

Combine marinade and chicken in a zip-loc bag, and save 3 tbsps for a topping sauce.

Marinate for 20 to 30 minutes at room temperature, or longer, or up to a day, refrigerate chicken in a ziploc bag.

To Grill Chicken:

Spray the grill with oil, then heat the grill to medium-high at 450 to 475.

Turn chicken pieces over, then baste with reserved marinade and close the lid.

Grill for another 2 to 4 minutes until the chicken is cooked through.

Check chicken with an instant thermometer to read 160 when done.

Remove from grill and cover and rest for 5 minutes. Enjoy!



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