- 6 Each Boneless, skinless chicken thigh
- Salt & pepper to taste
- 1 Tbsp. Garlic, Onion, Scallion, Ginger (blend to make a paste)
- ¾ Cup June Plum Vinaigrette for marinating
- ½ Cup June Plum Vinaigrette for basting while the chicken is being grilled.
- Vegetable oil
Season chicken thighs with salt & pepper and place in a plastic bag with garlic, onion, ginger & scallion paste, and June Plum Vinaigrette; shake till all ingredients are thoroughly mixed.
Let sit overnight or a couple of hours before grilling. Preheat the grill, then lightly grease to avoid chicken sticking.
Grill the chicken thighs until they are done, turning to make sure that they are cooked on both sides; this will take about 5 to 6 minutes,
As thighs are being grilled, brush each side with the remaining June Plum Vinaigrette.
Serve with a tossed green salad and baked potato wedges.