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Author Notes: This is a delicious recipe with a winning technique. Parcooking the chicken in the marinade really gives a depth of flavor to these chicken thighs. It's easy enough for a weeknight meal, yet impressive enough for company. - Elizabeth Becker
- 1 1/2 cups vegetable oil
- 3/4 cup Worcestershire sauce
- 1/4 cup lemon juice, freshly squeezed
- 5 garlic cloves, minced
- 2 tablespoons dry mustard
- 2 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 pounds boneless, skinless chicken thighs
- 2 teaspoons parsley, chopped, to garnish
- Mix all of the ingredients aside from the chicken and parsley in a baking dish large enough to fit both the chicken and the marinade.
- Add chicken and coat each piece with the marinade. Marinate, refrigerated, for up to 10 hours.
- Preheat oven to 350º F and remove chicken from refrigerator. Bake, uncovered, in the marinade for 30 minutes until parcooked.
- Remove from oven and finish cooking the chicken on the grill, or finish it under the broiler. Serve hot or warm. Garnish with chopped parsley.
- This recipe was entered in the contest for Your Best Chicken
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