Spicy sweetness in this Mexican influenced marinade. Simmer the marinade to enrich and heighten the flavours then brush on the succulent chicken thighs, grilled to perfection.
|1||Package Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs|
|2 tbsp||Honey or agave syrup|
|1/2 cup||Fresh lime juice|
|1 tbsp||Hot paprika|
|1 tsp||Chili powder|
|3 tbsp||Chopped cilantro and 2 sprigs for garnish|
|1/4 cup||Olive oil|
PLACE chicken in a large re-sealable plastic freezer bag. Whisk together all of the remaining ingredients in a small bowl. Pour over the chicken and place in the refrigerator for at least 30 minutes or up to 4 hours.
PREHEAT the BBQ to medium. Lightly coat the grill with non-stick cooking spray. Transfer the marinade from the chicken to a small saucepan and bring to a boil. Reduce the heat and simmer for 3-5 minutes.
GRILL the chicken for 6-8 minutes per side, basting with the cooked marinade. Chicken is done when it is evenly char-grilled and the internal temperature reaches 165°F (74°C).
Serve with a summer corn salad.
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