Cran-Rosemary Grilled Chicken Thighs |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I had a bottle of Mike's Hard Cranberry Lemonade that got opened but didn't get drunk so I got creative with this marinade. The tang of the cranberry complemented the rosemary beautifully and the sugar in the drink made for a beautiful color on the skin. The slow cooking will draw a lot of grease out of the meat and the skin - leaving you with meat that is juicy without being fatty. Prep time does not include marinating time. Ingredients:
12 chicken thighs |
1 (11 1/4 ounce) bottle mike's hard cranberry lemonade |
1 tablespoon dried rosemary, crumbled |
Directions:
1. Mix the drink with the rosemary in a large, plastic, zipper bag.
2. When it stops fizzing add the chicken thighs.
3. Marinate for at least 3 hours.
4. Grill skin side up over very low heat for about 15 minutes.
5. Turn over and continue grilling - turning every 5 minutes - for another 15-20 minutes, or until done.
6. Note - the sugar in the hard cranberry lemonade will make the chicken easy to burn. Keep heat low, do not close the lid, and avoid flare-ups as far as possible (though, of course, no grilled food tastes quite right unless its gotten a little lick of flame).
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