Big Papi’s Marinated Boneless Chicken Thighs
2 pounds boneless, skinless chicken thighs
1/2 cup olive oil
1/4 cup wine vinegar
1/4 cup soy sauce
1/4 cup lemon juice
1 Tbsp. mustard
1 Tbsp. fresh Cilantro, chopped
1 garlic clove, minced
1/2 tsp. pepper
1. Arrange chicken in single layer in a Pyrex dish.
2. In a bowl, mix all marinade ingredients.
3. Pour the marinade over the chicken. Cover. Refrigerate for a few hours or overnight.
4. Preheat grill or oven to 325°F.
Grilling Instructions: Remove chicken thighs from marinade, but don’t discard the marinade. Grill over medium heat for 5-8 minutes. Turn the chicken pieces over, brush them with marinade, and grill them until they test done.
Baking Instructions: Bake the chicken in the marinade in the Pyrex, uncovered, at 325°F for 25 minutes. Then turn the pieces over, baste, and bake for another 25 minutes, until baked through.