From:
Chapter 10:
A Chicken on the Grill Is Worth Two in the Yard

To Live for Chicken Marinade

Name brands are given in this recipe because each offers its own distinct flavor. Combining the variety of sauces is what gives my original recipe its wonderful taste. Leftover chicken is delicious served smothered in cheddar cheese, wrapped in a tortilla shell, and heated in the microwave for 15 to 20 seconds, or until the cheese melts.

Makes 8 Servings

1 clove garlic
1 tablespoon butter
1 tablespoon honey
1/8 cup La Choy soy sauce
1/8 cup Kikkoman soy sauce
1/8 cup French's Worcestershire sauce
1/8 cup Lea & Perrins Worcestershire sauce
8 boneless, skinless chicken thighs

1. Mince garlic and add it with the butter to a microwave-safe bowl. Sauté by microwaving on high for 15 to 30 seconds. Add remaining ingredients and whisk until thoroughly combined.

2. Coat chicken thighs with the marinade. (This marinade is strong enough that it isn't necessary to marinate the chicken first. Letting the chicken marinate during the time it takes to carry it from the kitchen to the grill is long enough, unless you prefer a saltier, stronger flavor.)

3. Grill over high heat with a flame. Once flame has seared the meat (which caramelizes the sugars in the sauce), lower heat to medium and grill for an additional 3 to 5 minutes, or until juices run clear.

Optional: Fresh rosemary complements the flavors in this marinade. For a change of pace, sprinkle some on the chicken while you grill it. You'll love the added aroma, too.

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