Grilled Chicken With Orange-Jalapeño Glaze
Boneless chicken thighs may be used; grill about 4 to 5 minutes on each side.
Yield: Makes 5 servings
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Grill: 20 Minutes
- Orange-Jalapeño Glaze
- 10 skinned chicken thighs (about 3 lb.)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 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.
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