Spicy Thai Grilled Chicken Thighs

I love grilling chicken, and using boneless, skinless thighs I know I will be able to use the leftovers.  The marinade takes about 15 minutes to mix together, and I suggest marinating the chicken for as long as possible- while 2-3 hours will do, overnight is the very best.

Ingredients:

• 2 lbs chicken thighs, boneless, skinless
• And, for The Marinade
• 2 tablespoons fresh lime juice
• 1 1/2 tablespoons chili paste
• 1 1/2 tablespoons honey
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 tablespoon fresh ginger, minced
• 2 garlic cloves, minced
• 1/4 teaspoon ground clove
• 1/4 teaspoon fresh ground pepper
• 1/4 cup cilantro, or parsley, chopped

Directions:

1. Add all of the marinade ingredients to a bowl and whisk together to combine
2. Pour into a 1 gallon zip lock bag and add chicken thighs
3. Zip the bag closed and work the marinade around the chicken
4. Refrigerate, turning a few times and working the marinade into the chicken
5. Heat the grill to medium high and grill each side for 3-4 minutes until no longer pink
6. Remove from grill and garnish with parsley or cilantro
7. Serve and enjoy
8. Discard the excess marinade
9. Nutrition values show all the marinade used, if you like you can reserve some from the zip loc bag before the chicken goes in it and use to brush on the chicken at the last minute

Nutrition:

Makes 8 servings, 4 ounce each, with approximately

• 176.5 calories and
• 22.3 grams protein