Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 \N | Chicken thighs-boned |
| ⅛ teaspoon | Salt |
| 1 \N | Onion, small-chopped |
| ⅛ teaspoon | Paprika |
| 2 \N | Garlic cloves, minced |
| ⅛ teaspoon | Parsley |
| 1 \N | Chicken bouillion cube, crus |
| ⅛ teaspoon | Red pepper ground or cayenne |
| ¼ teaspoon | Pepper |
| ¼ teaspoon | Sage |
| \N \N | Splash each vinegar and oil |
Skin and bone chicken thighs or use boned, skinless breasts. ( The butcher at my deli, does the thighs for me. He says it is easier to do if the meat is semi frozen.) Combine all ingredients in shallow bowl. Allow to marinate for at least 20 min. Gas Grill - Grill over high heat 5 minutes, turn, reduce heat to medium. Baste with leftover marinade. Grill 5 to 10 minutes more depending on thickness of meat. Charcoal Grill - Cook over glowing coals for ten minutes, turning and basting with the leftover marinade.
Chicken is done when pierced with the tip of a knife blade, and the "juice" is clear. The marinade gives it the flavor of a BBQ sauce with no sugary sauce to burn. Keep a spray bottle of water nearby in case of a flare up if your chicken is fatty. Removing the skin, cuts out the added risk of flare ups and the chicken cube gives it richer flavor. Thanks to all who requested a repost! Linda JAX. FL TWPK06B From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini