By Jeff Parker

I used to make a roast chicken dish similar to this back in the days when I was a personal chef. I have revamped the marinade a bit to suit our grilling needs.

Recently, I had a job requiring skin-on, boneless chicken thighs. As I am sure you are aware, chicken thighs are not generally sold that way in the grocery stores – usually bone-in/skin-on or boneless/skinless – so I found myself boning several dozen thighs. At the end of the job there were a few thighs left over, so here we are. I have included the grilling methods …read more

Source:: grillingoutdoorrecipes.com