I was a bit of a chicken snob until recently. I only bought the boneless, skinless chicken breasts. But recently I've come to discover the rest of the bird- mainly the thighs. They're a bit more fatty, but once you trim them the flavor is delicious and they grill up really nicely. Here's one to try out before it's time to put the grill away for the winter.
INGREDIENTS
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons extravirgin olive oil
- 2 teaspoons chopped fresh thyme
- 8 (2-ounce) skinless, boneless chicken thighs
- 2 garlic cloves, minced
- Cooking spray
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