In the summer, sometimes you just want a quick and easy grill night. This is for those nights.
I’m partial with marinades with soy sauce, I think it adds nice color to the meat and with soy sauce (even low sodium) you only need add a small touch of additional salt.
What to gather:
Chicken thighs (thawed)
2 cups soy sauce
a couple of dashes of mirin
3 tblspoons orange zest
1 tblspoon finely chopped garlic
1 tblspoon finely chopped ginger
What to do:
(now pay special attention here, because this is where the magic really happens)
Marinade for at least 15 minutes in the refrigerator; the longer the better.
Grill chicken.
BONUS:
Serve with grilled sweet corn. Soak corn in husk for at least 30 minutes.
Grill on indirect heat for about 7 minutes; husks should be slightly charred.
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An aspiring cook and an accomplished eater, Tara is inspired by the world around her and the food on her plate. "When you can't jump on a plane and take a vacation to an exotic destination, chances are you can whip up a dish or go to a restaurant that will take you there." says Tara. She often eats out at a restaurant after trying to accomplish a given dish at home. None the less, she enjoys food and what it says about the human experience.
Tara is a full-time freelance writer and blogger. She specializes in writing about food, cooking and travel. You can find her in the kitchen, on the plane or at her computer. 
These are my FAVORITE kinds of recipes. The ones where you can spend the evening lazing around with great company and not have to worry about fussing too much in the kitchen. It’s the ingredients that get to shine.
Love this recipe. Not enough orange zest for me… would require a lot more. That special tip about Marinading it for 15 minutes in the refrigerator makes for the magic! Thanks for sharing.
Great eats!
Hugs,
Penelope
@Angela – I agree, its so nice to have something tasty and easy in your back pocket. For lots of people these ingredients are already in their kitchen making it a great choice when friends stop over!
@PT – I love the orange zest too. To be honest, I used more myself, but took it back a bit for the recipe so that it wouldn’t over power. But for me, the more orange, the merrier! Thanks for pointing that out!