About six servings

This recipe uses boneless chicken thighs. If you can only get bone-in ones, simply turn the chicken thighs skin-side-down, make two slices on both sides of the single bone, the cut it off at the top, where it’s attached and pull it out. Some might inquire about boneless, skinless chicken breasts, which I suppose you could use with this marinade, but I would advise against them as they’ll dry out when cooked.