Serves: 4
Total Calories: 209
TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients.
Trim the chicken thighs of any excess skin and fat. Rinse under cold water. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 6 to 8 hours, turning occasionally.
Remove the thighs from the bag and discard the marinade. Wipe the marinade off the thighs with paper towels. Lightly brush or spray with olive oil.
Sear the thighs, skin side down, over Direct Medium heat for 4 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes more. Serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Buttermilk Herbed Chicken Thighs recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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