Coming back from a full week of training and busy weekend activities always makes the beginning of my week feel very lethargic. I keep telling myself that the long holiday weekend is almost here!
Meals like this make lethargic days a little better. Easy, delicious and simple to prep. I love grilling in the summer and when my local grocery store had 8 packs of chicken thighs on sale for $2 I jumped all over the deal. Normally, I prefer chicken breasts, but the boneless skinless chicken thighs were just as delicious (Ron prefers dark meat liked it more). Kellen, surprisingly, wasn't a big fan of these and told me that it tasted burned. I am thinking the char from the sugar in the syrup was a little too much for his taste. I really liked the flavor combo of balsamic and syrup, but you can't win 'em all with a toddler!
Do you have any fun weekend plans? I am off work on Friday and play volleyball Thursday evening....the chance of Thursday night shenanigans is looking high. We are heading to Door County for the weekend, but it is my friend Emily's birthday and they are tubing down the Wolf River on Friday morning, and I am try to see if I can swing staying in town a little longer to go. Kellen is pretty excited to go to our cottage because that means a trip to The Farm! In past years, he has fallen asleep before the fireworks started and I am excited for him to join the fun this year.
Tonight, my friend Emily's little girl is coming to play. I need to do a little garden work and am going to put the littles to work helping me pull beets for a salad this weekend! Thankfully, both kids like to get down and dirty and I know they will love it.
Is anyone watching the Scream t.v. show on MTV tonight? Scream was such a big movie when I was a pre-teen/teenager and I can't ignore it for nostalgia sake! What about True Detective??? So different than season 1, but I am liking it so far.....I can be such a t.v. addict sometimes.
Have a great day!
1/3 cup olive oil
8 boneless skinless chicken thighs
1/3 cup pure maple syrup
1/3 cup balsamic vinegar
1/2 tsp salt
1/4 tsp black pepper
4 springs of fresh thyme
In a small mixing bowl, whisk together oil, syrup, vinegar, salt and pepper. Place chicken in a large resealable bag. Place thyme in the bag and pour in the marinade. Toss gently to coat. Allow chicken to marinate for at least 4 hours (I prefer 8 to overnight).
Remove chicken from bag and discard the thyme and used marinade.
Heat grill to medium heat and grill chicken until internal temperature reaches 165 degrees. Remove from grill and serve immediately.