So, I’m known to grill year round. Even when there is snow out. Yep! Summer food in the winter. It’s like going to a warm, sunny destination when you’re in the middle of a snow storm. Done that too. It’s like a different universe.
Nothing compares to a nicely grilled, beautiful, peace of meat right off the grill. I actually prefer steak only grilled. Call me a steak snob if you want but I wont eat steak if it’s not grilled. Just something about it…
Warmer days means 24/7 grilling in su casa. I love to entertain outside with food right off the grill. Last weekend I made an extra serving of these little citrus chicken thighs and they didn’t last long between the dinner, leftover lunches, and late night snacking.
Fresh minced garlic is the secret behind this tangy chicken dish. Marinated in orange juice, soy sauce and garlic. It’s a burst full of flavor. And the best part? Marinade can be prepared in the morning or the night before and forgotten about all day.
I used chicken thighs but chicken breasts, drumsticks or all three work just fine. Recipe can also be easily doubled, tripled, or more. This is one of my favorite chicken dishes to grill …..seriously. Chicken is just so moist and tender!
p.s. left over chicken? Stay tuned next week for a protein packed Power Salad with fresh berries and zesty chicken.
- 2 lbs. skinless, boneless chicken thighs
- ½ cup soy sauce
- 1 cup orange juice
- 1 Tbsp. paprika
- 2 cloves garlic, minced
- ¼ cup olive oil
- dash of hot pepper sauce
- Place chicken thighs in a shallow dish. Mix the marinade ingredients and pour over chicken. Cover and marinate at least 4 hours or overnight in the refrigerator.
- Place chicken thighs on preheated grill over medium-high heat and grill just until grill marks are visible. Lower the heat to medium and continue grilling for additional 15-20 minutes or until internal temperature reaches 165F.
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