Recipe and photo courtesy of Melissa Belanger (simplywhisked.com)

The Best Grilled Chicken Thighs

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MARINADE

• 355 mL (12 oz) beer
• 45 mL (3 Tbsp) barbecue dry rub
• 30 mL (2 Tbsp) soy sauce
• 30 mL (2 Tbsp) Worcestershire sauce
• 30 mL (2 Tbsp) balsamic vinegar
• 15 mL (1 Tbsp) garlic, minced
• 2 mL (½ tsp) coarse salt
• 8 to 12 boneless, skinless chicken thighs

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Prepare the marinade: Stir all ingredients together in a large bowl.

Add the chicken thighs to the bowl, coating with marinade. Cover the bowl and refrigerate for a minimum of 1 hour, up to 24 hours.

Preheat a grill to medium-high heat. Remove the chicken from the marinade and pat dry. Grill chicken for 6 to 7 minutes per side, or until internal temperature reaches 74 C (165 F). Makes 8 to 12 servings.