...WITH CHIPOTLE & CILANTRO DRIZZLE
These four ingredients are a game changer when it comes to grilled chicken of any kind. Our new lime-raspberry marinade recipe gives thighs a rich sweet tang then balanced with a robust smokey, spicy drizzle.
SERVES: 4 to 6
1/2 cup PERSIAN LIME olive oil
1/4 cup CASCADIAN RASPBERRY white balsamic
2 tbsp CHIPOTLE olive oil
2 tbsp CILANTRO olive oil
1-1/2 lbs chicken thighs (skin on)
1/2 tsp salt
1/4 tsp freshly ground black pepper
Heat clean and greased grill to medium high. Set aside Chipotle and Cilantro olive oil. Combine all other ingredients in small mixing bowl. Whisk until mixed thoroughly. Place chicken in shallow baking dish in single layer. Pour marinade over chicken and cover completely on all sides. Place covered for 1 hour at room temperature or overnight in fridge. Place the chicken skin side down on preheated grill. Grill for 6 to 8 minutes. Turn thighs over and grill for another 4 to 5 minutes. Check for doneness. If still pink inside, move to an indirect heated part of the grill and cook for another 4 minutes until done (165F degrees on a digital thermometer). While chicken is grilling blend Chipotle and Cilantro olive oil in small bowl. Drizzle over chicken before serving.