Moving somewhere new is a stressful process in more ways than one.
There’s the house/apartment hunting. There’s the packing. There are goodbyes. And there’s driving. The moving it all in and finding places for everything. Finding your way around a new city. But that’s all logistical stuff. What’s harder, maybe, is fitting in. Finding new friends. Finding new favorite places. Feeling at home.
I may have mentioned this before – Clark loves to grill. He grills corn and okra and fish and peaches. It’s a quality of his that I adore. I love to help him prepare food for grilling and I love to kick back and watch him do his thing. My only responsibility when he’s grilling is to make sure he has a beer.
We started prepping for this recipe early in the afternoon while another recipe – turmeric roasted potatoes – was in the oven. Clark mixed up the marinade got the chicken ready for grilling later, once it cooled off outside. He waited for our usual afternoon storm to blow through and then he headed outside to grill. And then another storm showed up.
It just so happens that the community grill for our house is charcoal (not Clark’s favorite). It also sits out in the open – not a good grilling situation when rain rolls in. The bottom unit, however, has a back porch with their own grill tucked under the roof. And the couple who lives there was kind enough to invite Clark to use it when they saw him get caught in the rain. I came out a few minutes later and found him chatting away with new friends. It turns out they recently moved to Colorado Springs from the Midwest, too. And they attended Purdue a couple of years before we did. We sat on their porch while our food grilled and talked and watched the storm. Food has a funny way of bringing people together. 💓
Clark has spent months perfecting his recipe for grilled chicken – it was his project for the summer. A+, sir, A+. His marinade blends spicy, savory, spice, and smoky to create a mouthwatering end result. This chicken is always juicy, never dry. Always tender, no knives needed. And always has a perfect char on the outside. It’s the way grilled chicken is supposed to taste. Right now, we’re enjoying it with grilled corn or grilled potatoes, but it would also pair well with vegetable kebabs, asparagus, or my favorite – grilled sesame cabbage!
If you try this recipe, let us know! Leave a comment & rating below or tag us on Instagram. Or better yet… snap us!
- Serves: 8
- Calories: 398
- Fat: 28.6 g
- Saturated fat: 6.3 g
- Unsaturated fat: 22.3 g
- Trans fat: 0 g
- Carbohydrates: 6.8 g
- Sugar: 3.6 g
- Sodium: 746.8 mg
- Fiber: 1.7 g
- Protein: 29.3 g
- Cholesterol: 166.7 mg
- 3 lbs. chicken thighs
- 2 Tablespoons olive oil
- 2 Tablespoons tamarin or soy sauce
- 2 Tablespoons sriracha
- 2 Tablespoons yellow mustard
- 2 Tablespoons cane sugar
- 2 Tablespoons chili powder
- 2 Tablespoons paprika
- 2 tsp red pepper flakes
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- Remove any excess fat from the chicken thighs if desired.
- Place chicken thighs into a gallon-sized Ziplock bag. Add olive oil, tamari, sriracha, mustard, sugar, and all other seasonings. Shake and mix the bag until the chicken is well-coated.
- Refrigerate until you are ready to grill.
- Preheat grill to high heat (around 400º).
- Once the grill reaches the desired temperature, spray or brush the grate with oil.
- Using tongs, place the chicken onto the grate and cover for 5 minutes. Save the excess marinade.
- Flip the chicken and pour the excess marinade evenly. Cover again and cook for 5 minutes.
- Serve and enjoy!
If desired, you can substitute breasts or drumsticks instead of thighs.