Super Simple Chicken Thighs

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Tested Till Perfect

This three-ingredient marinade – oil, garlic and salt – is a Brazilian classic.

Servings: 4

Ingredients:

Nutritional Info
Per serving without skin : about -
cal 293
pro 25 g
total fat 21 g
sat. fat 4 g
carb 1 g
fibre trace
chol 95 mg
sodium 662 mg
% RDI: -
calcium 2%
iron 11%
vit A 2%
vit C 2%
folate 4%

Preparation:

Trim any visible fat or loose skin from chicken; place in bowl. Add oil, garlic and salt ; stir to coat. Cover and refrigerate, turning occasionally, for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbecue to medium. Brush grill over unlit burner with oil. Place chicken, bone side down, on greased grill. Close lid and grill until bottom is marked, about 25 minutes.

Turn and grill until crispy and juices run clear when chicken is pierced, about 20 minutes. Move any pieces that need more crisping or colouring over direct medium heat. Close lid and grill until golden brown, about 3 minutes.


Source

Get Grilling: Summer 2007




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