Grilled Chicken Marinade

Ingredients

FOR THE MARINADE:

• 1/2 c. extra-virgin olive oil
• 1/4 c. soy sauce
• 3 garlic cloves, chopped
• 1 tbsp. brown sugar 
• 2 tbsp. lemon juice
• 1 tbsp. dijon mustard
• 1 tsp. fresh thyme leaves, chopped
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper

FOR THE GRILLED CHICKEN:

• 4 lb. bone-in chicken pieces, such as drumsticks, thighs, or leg quarters
• 1 c. marinade
• Oil, as needed

Directions

1. 1For the marinade: In a pint-sized mason jar, combine the olive oil, soy sauce, garlic, brown sugar, lemon juice, mustard, thyme, salt, and pepper. Cover and shake well to combine. Use immediately or store in the refrigerator for up to 4 days before use.
2. 2For the grilled chicken: Place the chicken in a zip-top gallon bag. Add all of the marinade, seal the bag, and refrigerate for 30 minutes (or up to 4 hours).
3. 3Meanwhile, preheat 1 side of the grill to medium heat, around 350°F, and leave the other side unlit. Oil the grill grates well.
4. 4Remove the chicken from the marinade and pat dry with paper towels. Discard the remaining marinade. Place the chicken skin-side down over the lit side of the grill. Cover and cook until grill marks appear and the chicken easily releases, 6 to 8 minutes.
5. 5Flip the chicken and transfer it to the unlit side of the grill. Cover and cook until the internal temperature reads 165°F, 35 to 45 minutes more, depending on the size of your chicken pieces. Let rest for 5 minutes, then serve immediately.