BBQ season is upon us, and to me, there’s nothing better than throwing some marinated chicken on the grill. The recipe that follows can also be cooked in the oven (under the broiler) and served on tortillas, but there are so many different variations, it’s amazing!
½ cup lime juice 6 tablespoons soy sauce (I use reduced sodium)
2 tbsp dark brown sugar (or 1 tbsp molasses)
2 tbsp chopped fresh oregano (fresh makes ALL the difference in this!)
2 tbsp chopped fresh rosemary
2 tbsp chopped/minced fresh garlic
1 tbsp chili powder
1 ½ tsp chipotle chili powder
8 boneless, skinless chicken thighs
- Combine first eight ingredients, whisk to blend. Pop chicken in and push down until chicken is covered. Marinate at least 6-8 hours.
- Either grill outside OR on broil on foil-covered baking sheet in oven
- Take remaining marinade and cook down, using a mixture of corn starch and water to thicken (or your thickening agent of choice).
- Multiple ways to serve:
- By itself
- On tortillas, with toppings of choice (I use avocado, sour cream, pepper jack cheese, shredded lettuce and the marinade reduction)
- On a bed of lettuce, with ingredients of choice, using marinade reduction as dressing
- On a Kaiser roll, with pepper jack cheese, mayo & toppings of choice.
Charly Davis has clawed her way to the job she’s wanted all her life, arson investigator, despite the rumors and innuendo surrounding her somewhat adventurous sexual preferences. When the man she suspects of spreading the rumors, the one man who claimed her heart, returns, can she forgive him and solve the biggest case of her career?
Nate Andrews has never forgotten Charly, and after eight years in the Air Force, he’s ready to claim the love he fled from all those years ago. He was a scared boy then, but now he’s determined to win back the one woman whose passion equaled his own--Charly.
However, the arsonist plaguing Ludington has other ideas and may very well hold the two lovers’ lives in the palm of a single, scorched hand.