Cool your chicken to room temperature, and place in a freezer or foodsaver bag to minimize freezer burn. Don’t cut up the meat until ready to reheat.įreeze: You can freeze with the marinade or after cooking. Refrigerate: Cooked chicken should be stored in the refrigerator, wrapped tightly in aluminum foil or in an airtight container, for up to 4 days. Serve: You can keep cooked chicken at room temperature for up to 2 hours before it should be refrigerated. After a few times of paying attention to the firmness of chicken on the grill, you can get the hang of it quick and never overcook your grilled meats again! We grill chicken on a medium-to-medium high temperature for gas or charcoal. It’s very similar to the palm test used for steaks. Because we use ¾ inch thick chicken, you can tell the texture changes in cooked vs raw meat.
CHICKEN THIGH MARINADE PRO
Pro Tip: I over cooked chicken on the grill for years until my husband taught me a better way. Let the chicken breasts rest for 5 minutes before serving.Cook chicken on medium-to-medium high heat for 4-5 minutes on each side until fully cooked.Marinade for at least 2 hours or overnight in the refrigerator (you can do less time but it won’t brine or seep as well into the chicken).If there is a particularly thick lump (over 1.5 inches) I press it a little flatter. I generally lay chicken thighs out flat before marinating. Make sure your chicken is mostly even in thickness.The Best Marinade Expert Tips for Grilling Chicken Thighs I find it best to start the process in the morning or after lunch so they are ready to cook at dinner time. Let the chicken marinate for at least 30 minutes, although I prefer a minimum of 2 hours to let the flavor and acids do their magic. Use either the smooth side of a meat mallet, rolling pin or something heavy you can bang with. Before marinating, I roll out the chicken on a cutting board and hit only the high spots. While bone-in chicken thighs are fairly even in thickness, I find that breasts are highly variable and boneless chicken thighs occasionally have one thick lump (over 1.25 inches thick). No more undercooked centers and burnt, dried out edges! This method also tenderizes the meat, making it more tender and flavor soaked. The secret to making the best grilled chicken, is to make your chicken relatively even in thickness. You can mix a marinade in a ziplock bag or a bowl and it coats the chicken perfectly. Just mix all of the ingredients of your choice together and let sit. Marinades are a simple way to elevate a meal.
CHICKEN THIGH MARINADE HOW TO
How to make chicken thigh marinade (step-by-step) I have actually successfully made this marinade with oregano too. For dijon or stone ground, reduce the amount to 1 Tablespoon.īasil: Fresh or dried is fine. Mustard: Regular yellow mustard balances out the sweet flavor so well. You can also use avocado oil or sunflower oil if you prefer. Vegetable Oil: I use vegetable oil, but canola is great because it has a higher smoke point. Garlic: Store bought minced garlic or you can mince about 3 garlic cloves. Additionally, legs or boneless chicken breasts pound them to a relatively even thickness are great substitutes.īrown sugar: I use light brown sugar, but dark brown sugar is totally fine if it’s what you have on hand. However, boneless or bone-in is really just a matter of preference. What You Will Needīelow is an overview of the ingredients you will need with notes on substitution ideas and preferences:īoneless vs bone-in Chicken: I use boneless, skinless chicken thighs because they soak in the flavor so well and pair great with the smoky flavor. If you want something lighter, a simple side salad pairs nicely. This grilled chicken thigh marinade goes perfectly with southern comfort side items like grilled corn, Green Beans, or a caprese salad.
It’s smoky, tangy, and a tiny bit sweet which goes great with the chicken thighs. The homemade seasoning blends balsamic, brown sugar, basil, and mustard to make every bite as flavorful as it is juicy.
In this house, we have probably cooked chicken in just about every method possible with many, many seasoning combinations from Cajun Blackened Chicken or Hibachi to Creamy Tuscan Chicken. Having a quick and easy meal for grilled chicken is essential and this delicious recipe is a keeper because it uses easy pantry ingredients you are nearly certain to have on hand!
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