Grilled Chicken With Orange-Jalapeño Glaze

Southern Living
Boneless chicken thighs may be used; grill about 4 to 5 minutes on each side.
Makes 5 servings


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10 skinned chicken thighs (about 3 lb.)
1/2 teaspoon salt
1/2 teaspoon pepper


Prep: 15 Minutes
Grill: 20 Minutes

1. Remove and reserve 1 cup Orange-Jalapeño Glaze.

2. Rinse chicken, and pat dry. Sprinkle evenly with salt and pepper. Brush chicken lightly with remaining 2/3 cup Orange-Jalapeño Glaze.

3. Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180°, basting each side with reserved 1 cup glaze during last few minutes.

Created date

April 2007