I went wandering through the grocery store looking for dinner inspiration. I decided to grill chicken thighs but didn’t want to use barbecue sauce. I decided to make my own citrus grilling sauce. If it tastes as good on the chicken as it does on a spoon this is going to be a great meal!
We just finished eating and I want to report that this chicken was unbelievable! It was tangy, sweet and not-too-hot. Cooking over indirect heat, low and slow maintained all the juiciness of the chicken thighs. This sauce was a welcome change from our usual bottled BBQ sauce.
- 1¾ cups orange juice
- Juice of one lime
- 2 garlic cloves, finely minced or pressed
- 1 tsp chili paste (more if you like it spicy)
- ⅓ cup honey
- ½ cup brown sugar
- 1 tsp salt
- Freshly ground pepper to taste
- Chicken thighs
- Combine all ingredients in a heavy bottom saucepan. Bring to a boil, then lower the heat to a slow simmer. Cook the sauce until it is reduced in volume and thickened. Cool the sauce completely then pour half of it into a container with a lid. Pour the remaining cooled sauce over the chicken in a zip lock bag. Refrigerate until ready to grill, squishing the bag occasionally to keep the chicken coated. Heat a grill or light charcoal. Place the marinated chicken pieces on the grill over indirect low-medium heat. Times times will vary according to which cut of chicken you use. The internal temperature using a meat thermometer should be at least 165 degrees. Make sure the probe is not close to a bone as this will give a false high reading. When done, serve the chicken immediately with the reserved sauce on the side. I served the chicken with fresh sweet potato fires and honey mustard.