Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken thighs, trimmed ((or boneless breasts))
  • salt and black pepper
  • 3 tablespoon French dressing ((or Catalina or California dressing))
  • 1 tablespoon soy sauce (low sodium is fine)
  • 2 teaspoon prepared mustard
  • 2 teaspoon brown sugar (or to taste (if you like it sweeter, add 3 tsp))
  • 1/2 teaspoon garlic, minced ((one small clove))
  • Optional: 1/4 tsp sriracha; 1/4-1/2 tsp dried thyme or oregano.

Instruction

  • MAKE MARINADE/SAUCE: Put all marinade ingredients into a small measuring cup or small bowl and mix well. Taste and adjust flavors. You will have between 1/4-1/3 cup.
  • MARINATE CHICKEN: If chicken thickness is uneven, pound to even thickness. No need to make the chicken thin. Tip: I do this with the heal of my hand on a cutting board. Combine marinade and chicken in a bowl or ziploc bag, reserving about 3 tbsp to use as a finishing sauce. Marinate for 20-30 minutes at room temperature. If marinating for longer - up to a day - refrigerate chicken, covered.
  • HEAT GRILL: Spray grill with oil or grease grill with a paper towel dabbed with oil. Heat grill to medium-high heat, about 450-475F/232-246C.
  • GRILL CHICKEN AND SERVE: Grill chicken with lid closed 3-4 minutes depending on thickness. Turn chicken pieces over. Baste with reserved marinade/sauce. Close lid. Grill for another 2-4 minutes until chicken is cooked through. The internal temperature of the chicken on an Instant thermometer will read 160 degrees F /71C. Temperature will rise as chicken rests for 5 minutes. Serve immediately.