Tipsy Chicken Thighs

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: 20 mins
• 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.