2 Tbsp (30 mL) vinegar or lime/lemon juice (we used rice vinegar because that’s what we had in the pantry)
10 chicken thighs, boneless and skinless
Mix together all ingredients except the chicken in a medium sized bowl.
Lightly score the chicken pieces with ½ inch thick cuts.
Turn to coat the chicken evenly with the marinade.
Cover and refrigerate chicken mixture for one hour.
Preheat oven to 350°F or turn on the grill to medium-high.
If baking, place marinated chicken on a shallow baking sheet and cook for approximately 40 minutes or until chicken juices run clear and a meat thermometer reads 165°F.
If grilling, place directly on the grill, then cover and cook on one side, approximately 5-7 minutes. Using tongs, flip the chicken and continue to cook for another 5-7 minutes. Keep flipping until the chicken is cooked through and a meat thermometer reads 165°F.
This classic, one-pan meal is perfect for those nights when you want to treat your family to something delicious and hearty without the big cleanup. For added creaminess, add a generous dollop of sour cream!