Ingredients:
2 pounds boneless skinless chicken thighs
1 (1-inch) piece of fresh ginger, thinly sliced
½ cup soy sauce
¼ cup of extra virgin olive oil
1 ½ teaspoons of dry sherry
1 ½ teaspoon of Worcestershire sauce
½ teaspoon liquid smoke
½ teaspoon toasted sesame oil
½ teaspoon of dry mustard
½ teaspoon of garlic powder
You combine all the ingredients in a large bowl or
resealable plastic bag and refrigerate it for an hour or two. Then preheat
grill to medium high heat then grill the chicken until the meat thermometer
reaches 165 degrees when inserted in the thickest portion of the chicken. Let
stand for five min before serving. You can also do it in the oven but make sure
it doesn’t stay too long or it will get dry. It is found in Paula Deen’s
Magazine May/June 2017 page 63. I made a broccoli salad that went well with it.
