Orange Dijon Chicken
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Frozen orange juice concentrate||1⁄3 Cup (5.33 tbs), thawed|
|Dijon mustard||1⁄3 Cup (5.33 tbs)|
|Boneless skinless chicken thighs/8 bone in skinless thighs||8|
|Black pepper||To Taste|
Whisk together oil, soy sauce, brown sugar, orange juice concentrate and mustard in medium bowl.
Place chicken in a shallow glass dish or large heavy plastic bag.
Pour marinade over chicken; cover dish or close bag.
Marinate in refrigerator at least 2 hours, turning several times.
Remove chicken from marinade; discard marinade.
Season chicken with salt and pepper.
Oil hot grid to help prevent sticking.
Grill chicken, on a covered grill, over medium Kingsford briquets, 4 to 7 minutes for boneless thighs and 15 minutes for bone-in thighs, turning once or twice.
Chicken is done when meat is no longer pink in center.