Chicken Thighs

Chicken – Pick the Right Part!

I don’t know about you, but I’m tired of bone-in chicken breasts that are the size of a Mercury hubcap. It’s all I see at the supermarket and it’s just too much. So I’ve renewed my love of chicken thighs. While I’ve been purchasing them for years, I have recently fallen in love again with boneless, skinless thighs. Nutritionally, these are similar to legs, but are much more versatile and a worthy substitute for breasts. The added benefit that thighs are just the right amount of chicken for one serving shoots it to the top of the shopping list. Last night, I grilled this cut after allowing it to soak in a brown sugar and bourbon marinade … divine! All of the ingredients are in equal proportions, so it’s easy to remember and easy to double if you are feeding a crowd. Get fired up!

 Brown Sugar and Bourbon Thighs

Yield: 4 servings

1/4 cup firmly packed light brown sugar
1/4 cup bourbon
1/4 cup soy sauce
1/4 cup Dijon mustard
4 boneless skinless chicken thighs

In a shallow dish, whisk together the sugar, bourbon, soy sauce and mustard until smooth. Add the thighs, cover and refrigerate at least 2 hours. Preheat the grill to medium (350 degrees) and remove the thighs from the marinade. Grill 15 minutes on each side and serve warm.

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