By Eve Fox,
Serves 4
1 lb. boneless, skinless chicken thighs from a farm near you (if you have a lot of big meat eaters to feed, you may want to increase to 1-1/2 lbs)
For the marinade
3 tablespoons olive oil
Juice of two lemons (orange, grapefruit, or tangerine would work well, too)
1/4 cup Italian or Caesar salad dressing (use a good one!)
1-2 sprigs fresh rosemary, rinsed, dried, stems removed and needles chopped
1 teaspoon honey or maple syrup
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1. Prepare the marinade by whisking all the ingredients together.
2. Place the chicken thighs in the marinade, turning to coat all sides. I usually stick the meat with a fork a bunch of times to let more flavor soak in. Cover and put in the fridge for at least 2 hours and up to a day.
3. Light the grill and let it heat up to high then clean with a wire brush. Lower the heat to medium and place the chicken thighs on the grate. Cover and cook for 5 minutes then turn and cook for 5 more minutes or until tested done. Remove from the meat from the grill and let it rest for a few minutes before serving.
