grilled chicken

Grilled Chicken Thighs.
http://www.beyondsalmon.com/2014/08/grilled-chicken-thighs.html

Here are the recipes for two marinades to use with this technique. Both are for 2 Lb of chicken thighs.

Yogurt Marinade (shown in the video)
4 oz plain yogurt (1/2 cup)
11 g salt (4 tsp Diamond Crystal Kosher or 2 tsp table salt)
1 garlic clove grated on a microplane zester (or turned into a paste using some other way)
1 tsp Dijon mustard
a few grinds of black pepper

Mix everything together in a large bowl and add the chicken.

Pomegranate Soy Marinade

Don’t let the exotic ingredients in this marinade fool you. The final result is deeply savory and not really exotic tasting. Any American 5 year old would eat it without questioning what’s on this thicken. Pomegranate molasses is simply very concentrated pomegranate juice. Zaatar is a blend of dry mint, thyme, sumac, and sesame seeds. It’s slightly tart but not spicy at all, so don’t be afraid to use a good bit. You can buy both pomegranate molasses and zaatar at Middle Easter stores and most Whole Foods Markets.

1 tsp soy sauce (ideally Japanese style)
1 tsp Dijon mustard
1 garlic clove grated on a microplane zester (or turned into a paste using some other way)
1 tsp pomegranate molasses (sold at most Whole Foods)
3 Tbsp olive oil
2 tsp Zaatar spice blend (optional)

-Whisk the soy sauce, mustard, garlic, and pomegranate molasses together in a bowl until well blended. Slowly drizzle in the oil while whisking constantly. Stir in zaatar if using.
-Salt and pepper the chicken on all sides, then add to the marinade.

Both marinades need at least 4 hours, but can be applied up to 2 days ahead. The ideal time is 8 hours, but do what’s most convenient. Wipe off completely before grilling the chicken. Zaatar can be left on, but all the moisture needs to be dried off.

source