Bottoms Up

My new personal favorite on the grill is boneless chicken bottoms. Moister than chicken tops, lighter than beef, grilled dark chicken is gaining popularity because you can’t mess it up! You can marinate it in something as simple as canola oil, salt and pepper or more involved mixtures with long ingredient lists. Either way, dark chicken remains juicy, flavorful and tender.

Dark chicken bottoms can be grilled with the skin on or off. The skin may add calories, but it keeps the chicken even moister. You can remove it before serving to keep the extra calories to a minimum. Boneless chicken thighs can be marinated from a few hours up to overnight prior to grilling.

You can also cut boneless chicken thighs into chunks and thread them onto skewers before grilling.

This chicken goes well with simple grilled vegetables. No need for fussy sides to complete dinner!

Marinated Boneless
Chicken Bottoms

1/4 cup teriyaki sauce

1 tablespoon honey

1 tablespoon sesame seeds

1 tablespoon brown sugar

1 teaspoon paprika

1/4 teaspoon black pepper

1/2 teaspoon kosher salt

2 cloves crushed garlic

1/4 cup canola oil

8 skinless, boneless chicken legs

Mix together teriyaki sauce and honey in a resealable plastic bag. Add sesame seeds, brown sugar, paprika, salt, pepper, garlic, and canola oil; mix well. Coat chicken thighs with the marinade, seal, and marinate for 4 hours in the refrigerator, redistributing the chicken in the marinade occasionally.

Preheat an outdoor grill to high heat. Wipe grates with an oil-dampened paper towel. Turn down one burner to medium.

Remove chicken from marinade and shake off excess. Grill on medium heat until the chicken is firm and opaque, about 12 minutes per side. Discard any remaining marinade.

Tangy citrus gives this chicken amazing flavor!

Citrus Grilled
Chicken Bottoms

1 bunch scallions, checked; white and light-green parts chopped

1 tablespoon fresh parsley, chopped

2 garlic cloves, crushed

1 teaspoon finely grated lemon zest

1 teaspoon finely grated orange zest

1/4 cup fresh lemon juice

1/4 cup fresh orange juice

1/4 cup reduced-sodium soy sauce

2 tablespoons canola oil

1 tablespoon kosher salt

2 lbs. skin-on, boneless chicken bottoms

Set aside 1/4 cup sliced scallions.

Pulse parsley, garlic, citrus zest, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse purée forms. Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 20 minutes or up to 2 hours.

Preheat an outdoor grill to high heat. Wipe grates with an oil-dampened paper towel. Turn down one burner to medium.

Remove chicken from marinade and place, skin-side down, on medium heat side of the grill; discard marinade. Grill chicken until grill marks appear, about 7 minutes. Turn; continue to grill until cooked through or an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 12–15 minutes longer.

Remove from grill and drizzle with reserved marinade and scallions. Serve immediately.