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Any good recipes for grilled chicken thighs?

I was invited to a party yesterday and I tried some of the chicken thighs they offered and they were dry, and i mean dry. Tomorrow is my niece's birthday and I want to make grilled chicken thighs. Any tips or recipes or ingredients i should add to the chicken thighs so it wont become dry and be juicy or at least edible? thank you

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  1. Start the grill. Trim the chicken: remove any large areas of fat and trim off excess flaps of skin (a sharp scissors works well for this), but leave the skin on for grilling. It can be removed later, if desired. Salt and pepper both sides. Grill, skin side down, over direct medium heat for about 10 minutes. Turn and cook until almost done, another 5-10 minutes, depending on size. Brush sauce on top side, turn and grill on that side for a minute, repeat with other side. Check for doneness--make a small cut in thick area of meat: it should not be pink
  2. JAPANESE STYLE GRILLED CHICKEN 6 chicken thighs or breast halves YAKITORI SAUCE: 1/2 c. soy sauce 2/3 c. sugar 3/4 c. rice wine or dry wine 1 clove garlic 1 tsp. ginger 1 tbsp. water 1 tbsp. cornstarch In small saucepan combine soy sauce, sugar, wine, ginger and garlic. Cook over medium-high heat 4 to 5 minutes. In a small bowl combine water and cornstarch. Stir mixture into sauce and cook until thickened. Grill chicken 5 minutes, turning once. Baste with sauce and continue until done, turning and basting chicken frequently. Season, if desired with sesame seeds or ground red pepper. Serves 4 to 6. ----------------------------------------------------------------------------------------------(((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((((( CHARCOAL-GRILLED CHICKEN 1 c. sherry or apple juice 1/2 c. salad oil 1 lg. onion, grated 1 tbsp. prepared mustard 1 tsp. thyme 1 tsp. marjoram 1 tsp. rosemary 1 tsp. oregano 1 tsp. garlic salt 1/2 tsp. coarsely ground pepper 1/4 tsp. salt 1 tbsp. Worcestershire sauce 1 tsp. soy sauce Chicken pieces (I use 3 breasts, split, and 4 legs and thighs, separated) Measure sherry, oil, onion and next 10 seasonings into large jar; shake well to blend. Place chicken in shallow glass dish; pour marinade over chicken. Cover dish with plastic wrap. Refrigerate several hours or days, turning meat occasionally. Remove chicken from marinade; reserve marinade. Place chicken pieces bone side down on grill 5 inches from medium coals; cook 20 to 30 minutes. Turn chicken and cook 30 to 40 minutes longer, basting frequently with marinade. Makes 6-8 servings. ))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))---------------- CAJUN BOURBON CHICKEN 1 cup bourbon 1 cup soy sauce 1/2 cup brown sugar 1 teaspoon paprika pinch hot red pepper flakes 1 tablespoon molasses 3 cloves garlic, smashed 2 tablespoons freshly grated ginger 1 1/2 teaspoons each onion and garlic powder 6 each chicken thighs and drumsticks salt and pepper, to taste Combine all ingredients (except chicken) for marinade (may be processed in a blender). Set aside 1/2 cup of this marinade in a clean jar (do not use to marinate chicken - this portion will be used for basting the chicken during the grilling). Keep refrigerated. Put marinade into a Ziploc bag with chicken pieces and distribute evenly. Marinate chicken for 6-12 hours in refrigerator, turning occasionally. Remove chicken from marinade and drain. Allow to sit at room temperature while grill heats up. Grill over medium high heat (grill open) for 5 minutes, then close grill and reduce heat; continue cooking over low heat, for 15-20 minutes, or until chicken is done (juices will run clear when pierced with a fork). Baste with fresh marinade every few minutes, turning chicken to cook both sides evenly. Season with salt and pepper, to taste. -------------------------------------------------------------------------------------------------- CHICKEN LEGS TERIYAKI 4 whole chicken legs (thighs attached) MARINADE: 1/2 c. soy sauce 2 tbsp. honey 2 tsp. grated fresh ginger or 1/2 tsp. ground ginger 1 clove garlic, minced Slivered green onions, watercress, or parsley for garnish Place chicken in a shallow glass bowl. Pour in a mixture of soy sauce, honey, ginger, and garlic. Turn chicken to coat well with soy marinade. Cover. Let stand in refrigerator for several hours or overnight. Remove chicken from marinade. Place on grill, about 6 inches above glowing coals. Grill chicken until well browned on both sides, turning once, 30 to 40 minutes in all. Garnish chicken with green onions, watercress, or parsley. --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- JERK CHICKEN 4 lbs. chicken legs, thighs or breast 3 tbsp. prepared jerk seasoning or to taste Skin, clean and chop chicken into about 4 inch pieces. Rinse, drain and pat dry with paper towels. Place meat in a bowl. Mix or rub the jerk seasoning into the chicken. Cover and let marinate for at least 1 hour or overnight in the refrigerator. Place chicken pieces in roasting pan and bake, covered at 350 degrees, turning chicken halfway through cooking time, until chicken is done, about 45 minutes (note - if skinned chicken is left on the bone, it can be charcoaled, grilled slowly if turned frequently, over medium-low flame or even started on the grill and finished in the oven). Just before removing chicken from oven, mix 1 to 2 teaspoons of jerk seasoning with some of the juices in the pan. Spoon over cooked chicken and serve hot with Jamaican bread or bread of your choice or rice.
  3. GRILLED CHICKEN THIGHS AND GREEN ONIONS WITH RICE 4 tbsp. oil 2 tbsp. rice wine or white wine vinegar 1 tbsp. lemon juice 1 tbsp. soy sauce 1 tbsp. sugar 1 tsp. minced garlic Ground ginger Salt and pepper 8 chicken thighs 1 bunch green onions In medium mixing bowl, whisk together oil, vinegar, lemon juice, soy sauce, sugar, garlic, ginger and salt and pepper. Pour over thighs, cover and refrigerate overnight. Grill skin side down over medium heat 8 to 10 minutes. Flip, brush with marinate and cook 4 to 6 minutes more. Skewer onions, brush with marinade and grill a couple of minutes a side. Serve chicken and onions over rice. OR GRILLED MUSTARD AND ROSEMARY CHICKEN THIGHS 1/2 c. Dijon mustard 1/4 c. fresh lemon juice 1 c. olive oil 4 garlic cloves, minced 1 tbsp. plus 1 tsp. dried rosemary, crumbled Freshly ground pepper 12 chicken thighs 6 sm. zucchini, trimmed, halved lengthwise Salt Measure mustard into medium bowl. Gradually whisk in lemon juice, then oil. Add garlic, rosemary and generous amount of pepper. Pour into large non- aluminum pan. Add chicken and zucchini and turn to coat. Cover and marinate 2 hours at room temperature or overnight in refrigerator, turning chicken and zucchini occasionally. Prepare grill at medium heat. Drain chicken and zucchini discarding marinade. Season with salt. Grill chicken 10 minutes. Add zucchini and grill until chicken is cooked through and zucchini is tender, turning both occasionally, about 20 more minutes. Serve immediately. OR GRILLED CHICKEN THIGHS WITH GARLIC BUTTER 4 oven-stuffer roaster boneless thighs 1/2 c. vegetable oil 2 tbsp. Worcestershire sauce 1 med. grated onion 2 tsp. Dijon mustard SHALLOT BUTTER: 6 tbsp. melted butter 1/4 c. minced shallots 1 tbsp. fresh chopped parsley Flatten thighs to a 1/4 inch thickness. Combine oil, Worcestershire sauce, onion and mustard. Pour over thighs in baking dish. Marinate 15 minutes, turning once. Grill thighs, basting often about 8 minutes per side until tender. Meanwhile combine shallot butter ingredients. Spoon over cooked thighs before serving OR GRILLED THIGHS ITALIANO 8 to 10 broiler-fryer chicken thighs 1/2 c. vinegar 3/4 c. oil 1 tsp. garlic powder 1/2 tsp. pepper 1/2 tsp. dried basil 1/2 tsp. dried oregano 1/2 tsp. dried parsley 3/4 c. oil 1 (10 oz.) can pizza sauce, mild 1 sm. green pepper, sliced thin 1/4 c. grated Parmesan cheese Mix vinegar, oil, garlic powder, pepper, basil, oregano and parsley in large bowl to make marinade. Pour marinade over chicken thighs, then marinate at least 1/2 hour (or overnight). Place on hot grill over ash covered charcoal, turning every 10 to 15 minutes until done (30 to 40 minutes). Brush generously with marinade while cooking. JM
  4. You can go to <-http://www.chinese-healthy-recipes.com That site lists almost all Recipes. Not only the recipe you are looking for but also other popular recipes.
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