⅓cupChicken Brothsubstitute water if you don't have any
Prepare the Marinade
Mix all ingredients in bowl except for chicken. Reserve out ⅓ cup of marinade to use later.
Add marinade and chicken to Ziploc bag and seal tightly. Place the bag in a bowl just in case of leaks. Put in fridge for 6-8 hours.
Grill the Chicken
Preheat your grill to 350-375 degrees. Set it up for direct heat.
Discard the marinade in the bag and grill the chicken for 7-8 minutes
Turn the chicken over and grill for another 7-8 minutes
During last few minutes, brush the reserved marinade on the chicken. This will create a nice sauce that will caramelize over the flames.
Cook the chicken until the internal temperature is 165 degrees
Remove the chicken from the grill and let it rest for ten minutes. Protect the freshly cooked chicken from hungry children!
Take Time to Heat Grill: The secret to this recipe is to let the grill provide a nice sear on the chicken. If the grill is not hot enough, or the chicken is removed too soon, you won't get that nice sear and caramelized sauce. That tastes so amazing, you'll want to make sure you get it!Double/Triple Recipe: Simple to do and we recommend it. Everyone loves this recipe. Marinade Mishap: Place the ziplock bag on a plate when in the refrigerator so if it accidentally leaks, it doesn't leak all over the refrigerator. GrillGrate Use: If you are using the GrillGrate, it reduced the cooking time to about four minute per side. Monitor it closely to not burn it. Check for an internal temperature of 165 degrees. That is the key more so than the time.Grill Marks: Make sure you cook this on direct heat. You will want the marinade and chicken to sear. Not only will it leave pretty grill marks on the chicken, but it adds a lot of flavor to the meat.Reserve Marinade: Make sure you brush on the reserved marinade near the end. It adds a last bit of wet/sticky and delicious flavoring before it is removed from the grill. If you forget, you will quickly be able to tell the difference as it's a great marinated grilled chicken but not the sticky glaze that are in the photos. Thighs vs Breasts: I've used breasts and they just don't turn out the same. The dark meat and the thinner cut of the boneless/skinless thighs just make this super juicy. Marinating Time: While the recipe calls for marinating the chicken for six hours, we have done it in as little as two hours. The resulting flavor wasn’t quite as robust, but it can work in a pinch. I highly recommend the 6 hours, if you can. Don’t let last-minute dinner guests stop you from trying out this mouth-watering recipe.