I came up with this marinade after mom (Catherine) and I made a trip to the butcher’s shop the other day.
There was a wide variety of prepared meats like baby back ribs and steak kabobs. Needless to say, I was inspired to make my own mouthwatering marinade. Mom bought chicken thighs and I eagerly volunteered to prepare dinner for the family.
I started out with the basics, but as I began searching through the shelves of the refrigerator I found many other flavorings. Soon, I was kitchen brainstorming- just like mom.
So, I hope you enjoy this marinade as much as we did!
Cook, Eat, Bon Appetit!
2 packages of Chicken thighs (approximately twenty pieces)
For chicken marinade:
2 cups of ketchup
1 cup of honey
1/2 cup of molasses
1 tablespoon heaping of Fresh Ground Chili Paste
1/2 Juice of a lemon
Palm size amount of Living the Gourmet Dry Herb Rub*
2 tablespoons of horseradish mustard
2 cap full white vinegar
4 cloves of garlic (minced)
2 tablespoons of Teriyaki sauce
1. In a large bowl, combine all the ingredients for the marinade.
2. Then remove the skin of the chicken thighs. If you wish, you can also remove the bone of the thighs.
3. Place the thighs in marinade and let sit in refrigerate for about four hours. You may also let them marinate overnight.
4. Heat frying pan and griddle. Drizzle olive oil in frying pan and place marinated chicken in it. Cook chicken for about 8-10 minutes of each side.
5. After cooking in frying pan, place on griddle on low heat until golden or slightly charred.