May 14, 2017
Dinner, Main Dish, Poultry,
Chicken, 5 Ingredients Or Less, Easy/Beginner Cooking, Quick Meals, Father's Day, Summer, Weeknight Meals, Grilling (Outdoor), Gluten-Free, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat more
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"From one of our national supermarkets monthly magazine giveaways Jan./Feb. '17."
Combine sauces together and add garlic and lime juice and whisk well to combine and pour into a shallow bowl.
Cut 2 slashes into each chicken thigh and add to marinade and turn to coat chicken well in mixture and marinate for 2 hours, or overnight if time permits.
Heat a barbecue or chargrill over medium heat and remove chicken from marinade and wipe off excess and place chicken, skin side down, on barbecue and turn off burner directly below it and cover with a lid or roasting pan an d cook for 5 minutes and then repeat process once more cooking chicken for a further 10 minutes and turn more regularly if chicken is starting to burn.
For a delicious salsa, combine diced pineapple and cucumber with sliced chilli and chopped coriander to serve with the chicken if desired.
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I marinated chicken breasts instead of thighs and marinated them overnight. I cooked them as instructed then brushed a bit more of the chili sauce on them. This made for a fantastic dinner!!
Loved the ingredients in the marinade. I marinated the chicken for the 2-hr minimum and next time will marinate longer. The chicken was moist and had a nice smoky and spicy taste to it.