It’s finally spring, at least technically it is, and for many people that means it’s time to pull out the grill and get in some outdoor cooking. This is one recipe I’m ready to fire up all year round, though. In fact, that’s exactly what I did this past January. I live in Baltimore, and as you may have heard, the Baltimore Ravens won the Super Bowl this year. Leading up to the big game though were other big games, and for at least two of them, I whipped up this grilled chicken recipe for the get together. While it was hard to fire up the charcoal grill in 30 degree weather while the wind was fighting me as I was trying to light the briquettes, I did win out in the end.
While I’ve used this marinade with chicken thighs, it can be applied to other cuts and other meats as well (I plan on trying this with beef next, and who knows, maybe it would also work with tofu?). I prefer the thighs, though, because they are more flavorful than breasts, and are more moist on the whole.