Grilled Chicken Thighs Recipe



yellowblissroad


for a chance to be featured. * 4 pounds boneless skinless chicken thighs or breast * 1/4 cup brown sugar * 1/4 cup soy sauce * 1/4 cup balsamic vinegar * 2 tablespoons dijon mustard * 1 tablespoon lemon juice * 1/4 cup olive oil * 2 teaspoons garlic powder * 2 teaspoons salt * 1 teaspoon black pepper * Combine all ingredients in a large ziploc bag. Press as much air out of the bag as possible when you seal it. *Tip – if using breasts, lightly pound them out to an even thickness for even cooking. * Marinate in the refrigerator for at least 1 hour or up to overnight. (If marinating longer than 2 hours, wait to add the lemon juice during the last hour or so). * To cook: Heat grill to medium heat (about 350-400 degrees). Cook chicken for 4-6 minutes per side or until cooked through. Internal temperature should reach 165 degrees F. (Time will depend on the thickness of the chicken). * Transfer to a plate and tent with foil. Let chicken rest 5 minutes before serving. * If desired, garnish with fresh chopped parsley before serving.I’ve used both chicken breasts and thighs for this marinade, and both aretasty. My family definitely prefers thighs.Calories: 373kcalCarbohydrates: 10gProtein: 45gFat: 16gSaturated Fat:3gCholesterol: 215mgSodium: 1235mgPotassium: 603mgFiber: 1gSugar: 8gVitamin A:54IUVitamin C: 1mgCalcium: 32mgIron: 2mgKeyword grilled chicken, grilled chicken marinadeHow to Make Grilled Chicken LegsTaste of HomeFor my version of Mexican street corn, I roll the ears in crushed chips. Forextra pizzazz, try different chip flavors like ranch dressing and jalapeno.—Crystal Schlueter, Northglenn, ColoradoGet RecipeLooking for the ultimate grilled potato? These seasoned potato “fans” arefilled with tender onions, roasted garlic cloves and savory Parmesan cheese.—Sharon Crabtree, Graham, WashingtonPair up these zucchini boats with charred pork chops, smoked fish and othergrilled greats. Not warm enough for cooking al fresco? Your old-fashioned ovenwill do. —Nancy Zimmerman, Cape May Court House, New JerseyThe first time I made this, I couldn’t believe how good it was! We served itwith grilled burgers and our dinner was complete. I never thought I’d skipdessert because I was full from too much cabbage! —Elizabeth Wheeler,Thornville, OhioMy husband and I grill dinner almost every night, and I love grilling veggiesfor a side dish. I serve this grilled bacon wrapped asparagus recipe with meatand sliced fresh tomatoes for a wonderful meal. —Trisha Kitts, Dickinson,TexasJust a few minutes and a handful of ingredients are all you’ll need for thisscrumptious side dish. Hoisin sauce and rice wine vinegar give grilledpattypans Asian flair. —Taste of Home Test Kitchen, Milwaukee, WisconsinFilled with corn, salsa, green onions, mozzarella cheese and bacon, thesegrilled pepper halves are sure to liven up your next cookout. They have awonderful taste and give a fun twist to the usual corn on the cob. —MitziSentiff, Annapolis, MarylandThis is just one of many ways I prepare butternut squash for my two girls.It’s a winter staple in our house. —Jenn Tidwell, Fair Oaks, CaliforniaWhen we were newlyweds, my father-in-law made us stuffed portobello mushrooms.I’ve tweaked the recipe for our tastes. I like to serve it with salad andpotato wedges. —Katie Stemp, Tacoma, WashingtonThis versatile side dish is so simple and quick that I had to share it.Grilling the colorful veggies in a foil packet means one less dish to wash,but I sometimes stir-friy the mixture on the stovetop. —Karen Anderson, FairOaks, CaliforniaWe use seasonings like adobo, Sazon, fresh parsley and minced chives when wegrill potatoes. We have even smoked the potatoes in our portable smoker beforegrilling. —Teri Rasey, Cadillac, MichiganI cook almost everything outdoors, including green beans. I prepare thissnappy side dish while the entree is cooking. The recipe has won over my pickyeaters. —Carol Traupman-Carr, Breinigsville, PennsylvaniaGrilling corn in the husks is so easy. There’s no need to remove the silk andtie the husk closed before grilling. Just soak, grill and add your favoriteflavored butter. —Taste of Home Test Kitchen, Milwaukee, WisconsinThese special spears are packed with flavor, thanks to the lemon-garlicdressing they’re tossed in before roasting. It’s a simple, quick side thatgoes with almost anything. —Tina Repak, Johnstown, PennsylvaniaWondering what to do with all of your garden-grown zucchini in the summer?Give it a sizzle and a little heat with this healthy side. It’s also an easyrecipe to double or triple for summer cookouts. —Alia Shuttleworth, Auburn,CaliforniaBaked beans are a simple, classic recipe, and cooking them on the grill addsgreat smoky flavor. —Millie Vickery, Lena, IllinoisEarthy grilled mushrooms taste like flame-kissed goodness. The balsamicvinegar adds just enough tanginess to the savory side. —Melissa Hoddinott,Sherwood Park, AlbertaMy husband first tried this recipe with plain potatoes. They were so yummy; weexperimented with sweet potatoes. Dipped in Gorgonzola spread, they’reirresistible. —Kristen Minello, Macomb, MichiganOne of the best things about summer is fresh sweet corn, and this recipe is adefinite standout. We love its creamy dressing, crunchy panko coating andspicy jalapeno kick. If you’re really feeling wild, sprinkle these with a bitof cooked and crumbled bacon! —Crystal Schlueter, Northglenn, ColoradoWe enjoy the tart, peppery taste of capers. No one likes a bland veggie, andcaper butter helps peppers, squash and zucchini shine. —Danyelle Crum, IndianTrail, North CarolinaSince my husband and I love to grill meats, we’re always looking for easy sidedishes that cook on the grill, too. So I came up with this simple recipe forhash browns. There are never any leftovers. —Kelly Chastain, Bedford, IndianaTo avoid turning my oven on in the summer, I grill just abouteverything—including this creamy potato salad. My friends have dubbed this‘The Best Potato Salad You’ll Ever Put in Your Mouth!”—and I love that!”—Gayle Robinson, Carrolton, GeorgiaI baste whole mushrooms with a lemony sauce to prepare this simple side dish.Using skewers or a basket makes it easy to turn them as they grill toperfection. —Diane Hixon, Niceville, FloridaThis side goes well with any meat you might also be grilling. Thanks to theCajun seasoning, the zesty eggplant gets more attention than an ordinaryveggie. —Greg Fontenot, The Woodlands, TexasRoasting fresh-picked corn is as old as the Ozark hills where I was raised. MyGrandpa Mitchell always salted and peppered his butter on the edge of hisplate before spreading it on his corn, and I did the same as a kid. Today, Icontinue the tradition by serving lemon-pepper butter with roasted corn—it’s afavorite! —Allene Bary-Cooper, Wichita Falls, TexasMy go-to recipe for outdoor potlucks is an awesome potato side. I prepeverything and grill at the party. Pass with sour cream, cheese, bacon andchives. —Fay Moreland, Wichita Falls, TexasDuring a beach vacation, in an effort to cook our entire meal outside on thegrill, I made our not-so-simple veggie choice into a simple grilled side dish.For spicier sprouts, season with red pepper flakes —Tiffany Ihle, Bronx, NewYorkMy kids eat this spiced broccoli without cheese; it’s that good. It transportseasily to the beach, the park or tailgate parties and also works on an indoorgrill. —Kathy Lewis-Martinez, Spring Valley, CaliforniaEvery year my father and I plant a garden together. After an especially greatgrowing season, we had plenty of produce to eat! We like to use fresh herbsfrom our garden but dry is just as tasty in this dish. —Bernadette Bennett,Waco, TexasIts so light, delicious, easy to make, and not to mention healthy! Mango andAvocado is simply the best combination you could ever make. A big hit with allmy family and friends! —Amy Liesemeyer, Tucson, ArizonaThe best of summer in one dish! This pretty grilled vegetable recipe is meantfor entertaining. Grilling brings out their natural sweetness, and the easymarinade really kicks up the grilled vegetables’ flavor. —Heidi Hall, NorthSt. Paul, MinnesotaVegetables that are in season make great additions to this orzo salad. It’sthe perfect side dish for a picnic, it can easily be doubled for a crowd, oryou can add grilled chicken to make it a filling entree. —Danielle Miller,Westfield, IndianaGrilled mushrooms always taste good, but this easy recipe makes them tasteeven more fantastic. As the mother of two children, I love to cook entiremeals on the grill. It’s fun spending time outdoors with the kids. —MelanieKnoll, Marshalltown, IowaMy husband loves to barbecue, so when it’s hot outside, we do entire meals onthe grill. Since our kids love rice, we often include this tangy side dish aspart of the menu. —Shirley Hopkins, Olds, AlbertaI’d never grilled corn until last summer when my sister-in-law served it forus. What a treat! So simple, yet delicious, grilled corn is now a must on mysummer menu. —Angela Leinenbach, Mechanicsville, VirginiaWe grill almost daily and enjoy using fresh produce from our garden. Thesepepper halves filled with a basil-seasoned corn mixture is my husband’sfavorite recipe. —Rachael Marrier, Star Prairie, WisconsinServe this dish as an appetizer or a dessert—the choice is yours! If desired,the pineapple spears can be rolled in flaked coconut before grilling. —Tasteof Home Test Kitchen, Milwaukee, WisconsinWhenever I put out a plate of these cute little appetizers, people comeflocking. Good thing there are lots of peppers in each bag. —Tara Cruz,Kersey, ColoradoI love when an entire meal can be cooked outside on the grill and I don’t needto heat up the kitchen. These grilled sweet potatoes meet that requirement andare healthy, too! —Natalie Knowlton, Kamas, UtahGrilling food in foil packets creates steam so food cooks in its own juices,which makes the contents flavorful and lower in fat. Best of all: no cleanup!—Lisa Finnegan, Forked River, New JerseyI make this healthy and inviting side dish whenever friends come over for acookout. The honeyed vinaigrette lets the veggies shine. —Shelly Graver,Lansdale, PennsylvaniaThis salad is great with a grilled steak for a Tex-Mex meal, and most of itcan even be prepared out in the backyard. Poblanos and cayenne make it pop.—Johnna Johnson, Scottsdale, ArizonaThese potatoes are tender and good all by themselves, but pairing them withthe sauce creates a perfect combination—a side dish compatible with any entreecooked on the grill. —Craig Carpenter, Coraopolis, PennsylvaniaWho knew a store-bought dressing could add so much flavor? This medley tastesdelightful with garden-fresh veggies. Feel free to sub in your favorites andlet the grill and the dressing do the rest! —Taste of Home Test KitchenGrilled vegetables give these quesadillas their distinctive flair, while cuminand jalapeno peppers add a little zip. —Mildred Sherrer, Fort Worth, TexasOrzo is a tiny pasta shaped like rice. We use it as a base for veggies, lemonyvinaigrette and cheeses such as mozzarella, feta or smoked Gouda. —HeatherDezzutto, Raleigh, North CarolinaIt’s easy to love these delicious appetizers. They’re nice to serve outsidewhen you invite friends over for a grilled meal. They remind me of the potatoskins I have had in restaurants—only better! —Mitzi Sentiff, Annapolis,MarylandWhen I lived in Greece, I fell in love with eggplant. My recipe’s seasoningshave an Asian theme, but the dish still makes me think Greek. —Allyson Meyler,Greensboro, North CarolinaThis meal is incredibly easy, yet is packed with flavor and looks like a dishfrom a five-star restaurant. The grill leaves the cauliflower cooked butcrisp, and the red pepper flakes add bite. —Carmel Hall, San Francisco,CaliforniaMy husband, Matt, grills this recipe for both breakfast and dinner gatherings.Besides the company, the potatoes are one of the best parts! —Susan Nordin,Warren, PennsylvaniaHow to Make Turkey Burgers That Are Actually JuicyWe love squash, but I got tired of fixing just plain squash and cheese. Idecided to jazz it up a bit. This was a huge hit with the family. —JoanHallford, North Richland Hills, TexasThis dish is representative of my area of the country, and particularly theTexas-Louisiana border. The okra, corn and Creole seasonings are all popularhere. —Ruth Aubey, San Antonio, TexasZucchini, tomatoes and green peppers star in this make-ahead dish that offersa fresh take on traditional vegetable sides. Bubbly cheddar cheese adds adown-home feel. —Barbara Smith, Salem, OregonI baste whole mushrooms with a lemony sauce to prepare this simple side dish.Using skewers or a basket makes it easy to turn them as they grill toperfection. —Diane Hixon, Niceville, FloridaEven picky eaters will love this protein-packed dish. If you have freshlyshelled peas on hand, substitute them for the frozen. —Lori Panarella,Phoenixville, PennsylvaniaThis is grilled butternut squash recipe is one of my favorite ways to cookwith fresh produce. I usually make it when I am grilling steak or chicken.—Esther Horst, Monterey, TennesseeMy niece introduced me to this colorful recipe some time ago. I make it when Ihave buffets or large gatherings because it can be prepared hours ahead. Thisis a wonderful way to use a bumper crop of tomatoes. —Myrtle Matthews,Marietta, GeorgiaCauliflower in potato salad? You bet, along with carrots, olives and otheryummy surprises. —Mike Schulz, Tawas City, MichiganWondering what to do with all of your garden-grown zucchini in the summer?Give it a sizzle and a little heat with this healthy side. It’s also an easyrecipe to double or triple for summer cookouts. —Alia Shuttleworth, Auburn,CaliforniaCorn on the cob is a comforting and cherished Midwest dish. It’s amazing whengrilled, and my recipe adds a few unexpected ingredients to make it taste evenmore like summertime. —Caitlin Dawson, Monroe, OhioIf your garden is overflowing with zucchini this time of year, make theseincredible pancakes to use it up. We squeeze the zucchini well before using toremove excess moisture. —Terry Ann Dominguez, Silver City, New MexicoEvery salad should be colorful and crunchy like this one with its brighttomatoes, carrots, peppers and sassy spring mix. Toss with your best dressing.—Liz Bellville, Jacksonville, North CarolinaI created my own cauliflower recipe in honor of my grandma, who taught me tolove this delicious and healthy vegetable. She cooked with it all thetime.—Lidia Haddadian, Pasadena, CaliforniaWith ripe tomatoes, fresh basil and grilled corn, this bright salad tastesjust like summertime! —Angela Spengler, Tampa, FloridaDuring a beach vacation, in an effort to cook our entire meal outside on thegrill, I made our not-so-simple veggie choice into a simple grilled side dish.For spicier sprouts, season with red pepper flakes —Tiffany Ihle, Bronx, NewYorkChard, a member of the beet family, is prized for its green leaves andcolorful stalks. Stir up these good-for-you greens with garlic and red onion.—Taste of Home Test Kitchen, Milwaukee, WisconsinIf you like cucumber salad like I do, this one’s a cool pick. It’s a mix offresh veggies, feta and Greek seasoning and so refreshing when the sun’sbeating down. —Katie Stanczak, Hoover, AlabamaThe best of summer in one dish! This pretty grilled vegetable recipe is meantfor entertaining. Grilling brings out their natural sweetness, and the easymarinade really kicks up the grilled vegetables’ flavor. —Heidi Hall, NorthSt. Paul, MinnesotaI love potatoes but hate all the work involved in making mashed potatoes fromscratch. I came up with a simple side dish that was made even easier thanks tomy slow cooker. Save the leftover broth for soup the next day! —Katie Hagy,Blacksburg, South CarolinaHere’s a delightfully different salad that balances the earthy flavor of beetswith the natural sweetness of berries. If you prefer, substitute crumbled fetafor the goat cheese. —Amy Lyons, Mounds View, MinnesotaI came up with this easy salad while brainstorming light, protein-filledrecipes. My vegetarian and vegan friends are especially big fans. —MaiahMiller, Monterey, CaliforniaMy kids love this snack—and I like that it’s healthy. Coated with Italianseasoning, Parmesan cheese and garlic salt, these veggie sticks are broiled,not fried, so there’s no guilt when you crunch into them. —Mary Murphy,Atwater, CaliforniaMy youngest daughter recently learned she has to avoid gluten, dairy and eggs,which gave me a new challenge in the kitchen. I put this quinoa salad togetheras a side we could all share. We love it for leftovers, too. —CatherineTurnbull, Burlington, OntarioI always enjoy taking this healthy option to parties and potlucks, and peoplereally seem to appreciate it. No oil is necessary for this salad; the lemonjuice combines with the feta to lightly coat the bright, fresh ingredients.—Camille Parker, Chicago, IllinoisI combined two recipes to create this side with broccoli and pasta. The splashof lemon adds nice flavor. Instead of toasted almonds, you could also sprinkleservings with grated Parmesan cheese. —Beth Dauenhauer, Pueblo, ColoradoWatermelon and tomatoes may seem an unlikely pair, but they team up to make awinning combination in this eye-catching salad. —Matthew Denton, Seattle,WashingtonI partially put this salad together and take the remaining ingredients(candied nuts, seeds, rice noodles and dressing) to mix in at the potluck.Works perfectly every time. —Joan Hallford, North Richland Hills, TexasI used to live in Texas and since moving away, missed those classic Tex-Mexflavors that were always such a big part of my meals. I decided to create afresh and healthy salad that reminds me of traditional pico de gallo. Myfriends especially love it because it’s so different; it’s always a prettypopular dish at our gatherings. —Tammy Davis, Arlington, VirginiaThis recipe evolved from a need to use the bumper crops of delicious cherrytomatoes we grow. It’s one of my favorite cherry tomato recipes, especially atcookouts. —Sally Sibley, St. Augustine, FloridaCrispy and crunchy, this old family slaw recipe makes a refreshing side dishfor picnics and parties. —Kimberly Wallace, Dennison, OhioI recommend serving these Parmesan potato wedges alongside a salad for a lightlunch or serving them as a side dish with a chicken or beef entree. —Beth Ask,Ulster, PennsylvaniaThe smoked Spanish paprika gives a simple side of roasted cauliflower extradepth. This is definitely a favorite. —Juliette Mulholland, Corvallis, OregonMy sister gave me fresh tomatoes and basil, so I made a bread salad known asPanzanella. The longer it sits, the more the bread soaks up the seasonings.—Jannine Fisk, Malden, MassachusettsFor an Italian twist on salad, I mix greens with red onion, mushrooms, olives,pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots ifyou like. —Deborah Loop, Clinton Township, MichiganThis side goes well with any meat you might also be grilling. Thanks to theCajun seasoning, the zesty eggplant gets more attention than an ordinaryveggie. —Greg Fontenot, The Woodlands, TexasTake this colorful dish to the buffet at a family gathering, or enjoy it as agreat meal all by itself. —Brenda Gleason, Hartland, WisconsinEvery year my father and I plant a garden together. After an especially greatgrowing season, we had plenty of produce to eat! We like to use fresh herbsfrom our garden but dry is just as tasty in this dish. —Bernadette Bennett,Waco, TexasI got this recipe from my grandmother. It’s a perfect platter to serve withburgers or hot sandwiches. —Kendal Tangedal, Plentywood, MontanaOnce a week I create a new recipe for my blog, An Officer and a Vegan. I firstmade this risotto when I needed something cheerful and comforting. It would befantastic with asparagus, zucchini or summer squash, but use whatever veggiesare in season. —Deanna McDonald, Grand Rapids, MichiganLemon zest and mustard in the dressing add the perfect punch to crispasparagus and crunchy radishes in this fresh spring salad. My family loves it!—Nancy Latulippe, Simcoe, OntarioI made this fresh, colorful mango salad on the fly and it was a big hit! Thebright flavor is perfect for a spring or summer picnic, served right away orchilled. —Dan Wellberg, Elk River, MinnesotaThe first version of this salad was an experiment in mixing together somerandom ingredients I had on hand. It was a success, and several people at theparty asked for the recipe…which meant I had to re-create it! It’s healthy,delicious and perfect for warm-weather days. —Glen White, Kissimmee, FloridaMy black-eyed pea salad reminds me of a Southern cooking class my husband andI took while visiting Savannah, Georgia. People go nuts for it at picnics andpotlucks. —Danielle Lee, Sewickley, PennsylvaniaTomato wedges give this salad a juicy bite. It’s a great use of fresh herbsand veggies from your own garden or the farmers market. —Matthew Hass,Franklin, WisconsinCapturing the fantastic flavors of summer, this refreshing, beautifulwatermelon-cucumber salad will be the talk of any picnic or potluck. —RoblynnHunnisett, Guelph, OntarioFor a light meal, we toss rotini pasta with cucumber, zucchini and sweetpeppers. Make this cucumber pasta salad into a main dish by adding grilledchicken. —Christine Schenher, Exeter, CaliforniaMy husband, Matt, grills this recipe for both breakfast and dinner gatherings.Besides the company, the potatoes are one of the best parts! —Susan Nordin,Warren, PennsylvaniaFor a little zip, crumble feta over the top of this artichoke salad. Addshredded rotisserie chicken for a beautiful main dish. —Deborah Williams,Peoria, Arizona

Grilled Chicken Marinade Recipe


Having a great grilled chicken marinade in your back pocket is essential forsummer grilling. This delicious chicken marinade packs a flavor punch withoutbeing overpowering, and it’s great with any kind of chicken, especially thesegrilled chicken thighs!Food just tastes better when it’s been cooked outside. You can throw justabout anything on the grill, from steak and potatoes to veggies and evenbread.

GRILLED CHICKEN MARINADE RECIPE


Grilling season is in full swing and I am always looking for something new tothrow on the grill. However there are some things that are just meant for thegrill and just scream summer, like the perfect Grilled Chicken Marinade.I have tried different flavor combinations for grilling chicken over theyears, but this is the one that’s stuck. It’s uncomplicated and unpretentious,super simple to whip up and tastes absolutely amazing on grilled chickenthighs, chicken breast, drums…even pork!

HOW LONG DO YOU COOK CHICKEN ON THE GRILL?


The answer to this question actually depends on the type of chicken, and thethickness. One thing to remember with any type of chicken is just like a goodsteak, you want to set the chicken on the grill, then leave it to cook and getthose beautiful grill marks. Chicken breasts should register 165 degrees F ona meat thermometer, and chicken thighs and drumsticks should be at 180degrees. 1. Boneless grilled chicken thighs or breasts take about 4-5 minutes per side. 2. Bone-in grilled chicken thighs or drumsticks take at least double the time as boneless. Watch for flare-ups, and move the chicken off of the direct heat to finish cooking if necessary.PRO TIP: If your grill has a thermometer gauge, use it. You want your grill tobe between 350-400 degrees F when closed (and you need to keep it closed whencooking!). Don’t just rely on the knobs for low-medium-high temps. My grillrun pretty hot, so those settings are pretty much useless.Looking for a great grilling utensils set? Try this grilling set that includestongs, a spatula and a basting brush! (aff).

Grilled Chicken Thighs Recipe:


If you’ve made this recipe, please come back and leave us a star rating or acomment below. Or, tag us on social media @yellowblissroad or

WHAT IS A GOOD SIDE DISH FOR CHICKEN?


The great thing about chicken is that it is complimented by so many differentsides. We love a good Homemade Mac and Cheese or Macaroni Salad. But myfavorites side dishes to grill with are things that actually go on the grillwith the chicken! Current faves are Grilled Zucchini and Grilled Potatoes. Somuch flavor!Want some more delicious Grilled Chicken recipes and more for the grill? Trythese:

HOW TO MAKE THE BEST GRILLED CHICKEN MARINADE


A good marinade can be what takes your chicken from ho-hum to OMG in a 30minutes. So what is a good seasoning for grilled chicken? The key to a goodchicken marinade is to have a combination of ingredients: 1. Salt – salt has flavor, as we all know. Just don’t get too heavy handed with the salt as it can actually dry out the meat. 2. Acid – Acids, like lemon juice, vinegar and mustard, help to tenderize the meat. Leave them on too long though, and they can break down the meats and dry them out, similar to salt. 3. Fat – Fats, like olive oil and canola oil carry flavor and help to infuse the marinade into the meat. 4. Flavor – This may be the most important of all! Add flavor to your grilled chicken marinade with potent, high-flavor ingredients like garlic, herbs and spices to really pack a punch to your chicken.”

0 Comment

Leave a comment