Marinated Grilled Chicken Thighs

Directions

1. Wash hands with soap and water.

2. In a medium bowl, combine barbecue sauce, orange juice, honey, soy sauce, sherry, mustard, Worcestershire sauce, hot sauce, thyme, garlic, salt and pepper.

3. Place chicken and 2/3 of the marinade in a resealable plastic bag. Seal and refrigerate for a minimum of 2 hours or overnight. Wash hands after handling raw chicken. Refrigerate reserved marinade until grill time.

4. Coat grill grate with cooking spray and preheat to medium.

5. Remove chicken from marinade; discard used marinade. Place chicken on grill, skin-side-up and cook until internal temperature reaches 165 degrees Fahrenheit as verified with an instant-read food thermometer, about 6 minutes per side. During last 2 minutes of cook time, baste chicken generously with reserved marinade.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!