These succulent chicken theighs have a crisp skin and juicy tender meat. Sweet and salty these are sure to please and are wonderful cold the next day.
In a small sauce pan saute your shallots in butter. When they are soft add your Marsala wine, brown sugar, salt, pepper. Reduce to half. Set aside for later.
Prepare your meat on a tray to take outside to grill by cutting any excess fat from each theigh.
Barbecue Tip – I line an aluminum tray with three layers of foil. I place my meat on top of the third and discard that sheet when my meat is on the grill. The next two provide a pouch allowing me to remove the pieces as they cook to perfection and rest as I complete all the pieces of meat to my liking.
Dry each piece with a paper towel. Salt and pepper amply just before grilling. Oil your clean, hot grill and arrange your pieces of chicken skin side down to begin with. Turn the grill settings down to medium and allow the skin to cook and crisp up without flaming too much. Salt and pepper the upper facing side of your chicken now and when the skin looks golden to dark brown, flip your theighs over. Now turn your grill down again and let cook for a total of 20 minutes approximately. Chicken should always be thoroughly cooked and if you’re new to cooking chicken it’s best to use an instant thermometer and assure your chicken is properly cooked to recommended temperatures. One of the sure signs your chicken is adequately cooked is after it’s rested and the juices have run clear. This is essential and if you have any pinky qualities to your juices you must put your meat back on and cook until done.
Now your theighs are cooked and golden brown, turn them skin side up and glaze with your marsala sauce. Close lid and let heat. You can repeat this a couple times on both sides and remove your chicken and serve with any favorite side. Something cool and crisp like a cucumber and onion salad is wonderful and of course a simple mashed potato.