Tipsy Chicken Thighs

Submitted by Nif_H

"Oh so good and oh so easy! The sherry adds a really nice zing to the marinade. I used a countertop grill for these thighs and they turned out great! You can also use an outdoor grill or even a grill pan. Try these with some rice and a nice green salad. This recipe was a contest entry for RSC #15. Enjoy!"

 

• Ready In: 20mins
• Ingredients: 7
• Serves: 4-6

ingredients

• 12 boneless skinless chicken thighs

• Marinade

• 1⁄3 cup dry sherry (NOT cooking sherry)
• 1⁄3 cup soy sauce
• 1 tablespoon olive oil
• 2 teaspoons roasted garlic, made into a paste
• 1 tablespoon brown sugar
• 1⁄2 teaspoon dried ground thyme

directions

1. Mix marinade ingredients well in a large Ziploc bag. Add chicken thighs and coat. Squeeze out as much air as possible and marinate for 2-3 hours in the fridge.
2. Heat grill or grill pan to medium-high heat and remove thighs from marinade. Discard marinade.
3. Grill thighs for approximately 7-8 minutes per side or until cooked through.

Reviews

[CJAY8248]

I had to give this a 5 because it's so close to the chicken I make all the time and we really love it. I used a whole chicken that I quartered and grilled on the gas bbq. I marinated it a little longer (more like 6 hours) and served it with a tossed salad and corn on the cob. I liked the addition of brown sugar in this and will probably make it this way all the time. Thanks for sharing and good luck in the contest.

 

[KerfuffleUponWincle]

Very good! I oven roasted 8 bone-in, skin on thighs at 400F for 1 hour. I marinated them for 4 hours, then I basted the thighs with a fresh mixture of 2 T. sherry (infused with fresh ginger), 2 T. soy sauce, 1 T. toasted sesame seeds, and 2 T. brown sugar after 30 minutes roasting time, and every 10 minutes thereafter. Made for Spring PAC 2012.

 

[TracyB]

Too bland -- even for our peanut gallery.