This recipe is a staple in my house because it's an easy dish to impress a crowd without a ton of effort. Sure, this marinade is amazing on chicken, but it’s also great with a variety of meats, seafood, and even tofu. Having a single recipe that can be adjusted to accommodate guests with different dietary needs is always a good thing.
Makes about 1 cup of marinade, enough for about 20 chicken thighs
Ingredients
| 2 Tbsp | extra virgin olive oil |
| 1/3 Cup | honey |
| 3 Tbsp | tamari |
| 5 cloves | garlic, minced |
| 1 | jalapeno, chopped (with seeds if you like it hot & spicy) |
| 1 ½ tsp | ancho chili powder |
| 1 tsp | sea salt |
| 1 | lime, zest & juice |
| chicken thighs, boneless, skinless | |
| canola or grapeseed oil (for oiling the grill pan) |
Directions
- In a medium-sized bowl, combine all ingredients except chicken and oil. Stir well to combine.
- In a separate bowl, add chicken thighs and dress with just enough marinade to coat well. Cover and refrigerate at least 1 hour to infuse. Reserve the balance of the marinade, ensuring that it didn’t come in contact with the raw meat - cover and refrigerate for later.
- Preheat a grill pan over medium heat, or a barbecue to 325F. Brush with grapeseed oil to prevent sticking. Grill chicken 10-12 minutes per side, flipping only once to allow proper grill marks to form. Do keep a watchful eye on the grill – the honey in the marinade can burn if the heat is too high, so adjust accordingly Remove from heat and serve immediately, drizzled with some of the reserved marinade if you’d like.
