Chicken thighs are juicier than breasts due to their slightly higher fat content. Don't fret over the added fat in the poultry; simply pair the thighs with couscous or brown rice and a steamed vegetable for a healthy balance.
1/3 cup frozen orange juice concentrate
2 tablespoons water
2 garlic cloves, minced
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 (3-ounce) skinless, boneless chicken thighs
How to Make It
Combine first 6 ingredients; set aside 1 tablespoon marinade. Place remaining marinade and chicken in a large zip-top plastic bag; seal and gently shake bag to coat chicken. Marinate in refrigerator 30 minutes.
Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Cover and grill 6 minutes on each side or until done. Brush chicken with reserved 1 tablespoon marinade.