Ok, chicken. Growing up, we ate all parts of the chicken. Breasts, legs, thighs, wings. We were not a "breast only" household. Consequently, I grew up eating chicken thighs....and as an adult, I think I prefer them and Matt definitely prefers thighs. Now, some people just have issues with chicken on the bone. Seriously, peeps, get over it. Its meat, it comes from an animal, and there are bones in animals. No need to be squeamish! But, if you really have issues with bones, you can buy boneless chicken thighs. Also, if you have a problem with chicken skin, pull it off after you cook it! While it is tasty, especially after roasting and grilling, it does have fat. Pulling it off will save you tons of calories and fat and give you a piece of protein that has only a few more calories than white meat.
Seasoning or marinating the chicken thigh is key. Sometimes I simply sprinkle with Cavenders, the all purpose Greek seasoning. I usually do this when I'm roasting the thighs in the oven. This is really our "go to" seasoning in our household. Its fabulous on EVERYTHING! Except desert;)
This particular evening, I decided on a marinade. Our favorite "go to" marinade is "Pilleteris". Its made right here in Alabama, MSG free and naturally flavored with lemon juice. Its delicious and is great with beef, poultry and seafood. I also threw in a little zesty italian salad dressing from the bottle. All of this went into a quart size ziploc that I had the thawed chicken thighs in.
You can let the thighs marinate for a few hours or for 24 hours. I accidently let mine sit in the fridge for 2 days because I forgot about them! But, they were just fine. So, we decided to grill these on the gas grill. Actually, I decided because it was on a Friday night and Matt gets home a little later those nights and we didn't need to wait 30 minutes for a charcoal fire to be ready and then another 30 minutes to cook. So, we used the gas grill.
I preheated the grill for 5 minutes on high. Then turned the middle burner off and left the 2 side burners on medium to medium low.
Always lay skin side down first.
You should only need to turn once. That is a secret of the grill that my sweet husband shared with me when we were dating. Flipping meat is a big NO-NO!!! Turn once and you will be good:)
So, after about 12 minutes, I turned the thighs.
Look at that color!
After another 12-15 minutes, the thighs were ready to come off!
This would be the time to pull off the skin if you don't do skin;)
This was the supper plate.
A chicken thigh, roasted potato wedges and steamed broccoli. Yummy!
A few more things about the lowly chicken thigh. Its a great portion size. 1. After removing the bone and skin, you have about 3-4 ounces of protein....that's the amount of protein we should be eating in our 3 main meals a day. 2. They are very easy to cook. You can pull the skin off, season them up, throw them in a crockpot, toss in some veggies and you have a yummy supper. You can roast them in the oven or grill them. Very versatile because they are hard to dry out! 3. Chicken thighs are VERY economical and in these times where every little bit counts, why not try a different cut of meat and see how it makes your wallet feel better:)
Just try it, you might like it:)