Grilled Chicken Thighs mid-week cook. Tried a new marinade.

KiterTodd

Kept seeing my namesake marinade around so figured I'd give it a try.  Looked good and it had one of those ingredients list where I could pronounce everything so it seemed like a good call.

...but, my favorite chicken cooks are thighs or wings. Both flavorful, quick, and easy to cook. Boneless skinless thighs are always good!  Lots of flavor, easy, but unfortunately the wife doesn't like them so I made them a night she was out.

So, how was the marinade? Pretty good. Kids loved it. I thought it had a nice flavor but not super strong. I probably could have salted these and they would have popped more. (I usually don't because most marinades are very salty).

I still prefer a good MOJO marinade though for chicken thighs (Badia or Goya both make a good one).

It wasn't a fancy cook, but I tend to do quick mid-week cooks most often and it's nice to get great flavor from the egg on a weeknight with no planning. Did these at 350, direct.

dmchicago

Looks great. Nice crispy color.

smokingal

Looks delicious.  I've not heard of this marinade before.  Seems like it would be worth trying.  Thanks for the heads up.

marysvilleksegghead

marinade looks very interesting along with the chicky . . . thanks for posting

bgebrent

Thighs look great.  Been doing these more lately.

booksw

These look great!  I make egg boneless skinless thighs a lot- my go to is overnight soak in “Soy Vey Very Terriyaki”- you can get it at most higher end grocery stores around here and sometimes at Costco- it’s so good and easy that I rarely wander

Theophan

I almost never use marinades, anymore, just rubs.  I'm lazy, what can I say.  Once in a while I'll make a home-made jerk marinade, and I do like those.

I keep wanting to try mojo, it sounds so good.  But the dumb thing is that every time I think about trying a pre-mixed one (and they're available to me in a Latin market), I keep thinking they're not too complicated, simpler than jerk ones, and I should just make it from scratch and it'll be better.  But then I never get around to it.  I need to learn from you and try a bottled one.

Anyway, your chicken looks terrific!

KiterTodd

booksw said:

These look great!  I make egg boneless skinless thighs a lot- my go to is overnight soak in “Soy Vey Very Terriyaki”- you can get it at most higher end grocery stores around here and sometimes at Costco- it’s so good and easy that I rarely wander

I have always heard great things about that Soy Vey marinade, but have not used it in a long time. I'll have to try it again and will see if there is a GF version (as my wife developed an allergy.  Did you know that most soy sauce is actually primarily wheat based? (Water & Wheat are first two ingredients).  But Tamari, which is better tasting anyway, is all soy beans.

Theophan said:

I almost never use marinades, anymore, just rubs.  I'm lazy, what can I say.  Once in a while I'll make a home-made jerk marinade, and I do like those.

I keep wanting to try mojo, it sounds so good.  But the dumb thing is that every time I think about trying a pre-mixed one (and they're available to me in a Latin market), I keep thinking they're not too complicated, simpler than jerk ones, and I should just make it from scratch and it'll be better.  But then I never get around to it.  I need to learn from you and try a bottled one.

Anyway, your chicken looks terrific!

I'm the same way on a lot of my cooks. Chicken though, I find really benefits from a marindade. You can find a lot of good easy Mojo recipes online as well, or buy the bottle. I started searching it out because every time I am in a park, anywhere in the world, and the Latinos are cooking chicken it always smells awesome (and similar).  Did some research and it is usually some form of a Mojo marinade.

They are really simple and you can just make it with whatever you have in your fridge, doesn't have to be precise...  go with whatever citrus juice you have, lotta garlic, oil, salt and then some other herbs if you want. An hour is long enough to soak, basically while you are getting the egg ready.  The recipes online vary, but you'll see the similarities very quickly (orange juice, garlic, salt, oil).

builderdawg

Looks good. Grilled chicken thighs are one of my go to’s. 

ThrasherIII

KiterTodd said:

Kept seeing my namesake marinade around so figured I'd give it a try.  Looked good and it had one of those ingredients list where I could pronounce everything so it seemed like a good call.

...but, my favorite chicken cooks are thighs or wings. Both flavorful, quick, and easy to cook. Boneless skinless thighs are always good!  Lots of flavor, easy, but unfortunately the wife doesn't like them so I made them a night she was out.

So, how was the marinade? Pretty good. Kids loved it. I thought it had a nice flavor but not super strong. I probably could have salted these and they would have popped more. (I usually don't because most marinades are very salty).

I still prefer a good MOJO marinade though for chicken thighs (Badia or Goya both make a good one).

It wasn't a fancy cook, but I tend to do quick mid-week cooks most often and it's nice to get great flavor from the egg on a weeknight with no planning. Did these at 350, direct.

have you ever used the Mojo (Goya) with Bone in Thighs?

KiterTodd

ThrasherIII said:

have you ever used the Mojo (Goya) with Bone in Thighs?

The Goya Mojo (or other brands of pre-bottled) are fantastic.  That said, I usually still use them for the boneless/skin-less thighs just cuz more people seem to like them.  Good idea, though.  Next time I'll do half and half.

I don't know if I said it above, but grill Mojo marinated chicken outdoors on any grill smells fantastic. You will make anyone within nose shot jealous of your cook!