Sometimes it is nice to change it up and grill chicken thighs instead of breasts. They are very tender and juicy and don’t dry out as easily. We often think of the dark meat in poultry as being a poor choice. With the skin and fat removed, chicken thighs have about 10 grams of fat per 4 ounces and breasts have about 8 grams. That is only a 2 gram difference per serving, and calories are close to the same in each. This recipe is very easy to make. You can use the marinade with chicken breasts if you prefer. It is also good with fish and pork.
|1/2 cup olive oil, 1/3 cup soy sauce, 3 Tablespoons dijon mustard
and 2 teaspoons chopped garlic
|Add marinade to 1 1/2 – 2 pounds of boneless, skinless chicken thighs
with extra fat removed.
Marinate in refrigerator for 3 hours or overnight.
Let sit at room temperature for 30 minutes before grilling.
|Grill over medium high heat for about 5-6 minutes on each side.|