Name: Tipsy Chicken Thighs
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 12 boneless skinless chicken thighs; 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

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Recipe by Nif_H

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Tipsy Chicken Thighs created by KerfuffleUponWincle

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
Serves:
Units:

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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

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.
Heat grill or grill pan to medium-high heat and remove thighs from marinade. Discard marinade.
Grill thighs for approximately 7-8 minutes per side or until cooked through.

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RECIPE MADE WITH LOVE BY

@Nif_H

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@Nif_H

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"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!"

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photo by KerfuffleUponWincle

4/15/2012

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photo by KerfuffleUponWincle

4/15/2012

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review by KerfuffleUponWincle

4/15/2012

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.

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review by tracytrebilcox

3/12/2010

Too bland -- even for our peanut gallery.

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review by CJAY8248

3/6/2010

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.

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