For a while, I was quite enthusiastic about boning fowl, pieces and whole.  Once I, foolishly,  boned a whole turkey; beautifully stuffed, but not an easy job.  Now a days I stick to pieces only,  like these marinated then grilled chicken thighs.

I marinated the thighs in a leftover, refrigerated, soy sauce based marinade that I had previously used for grilled flanken ribs.

Lazy?  Yes, but the marinade has a good flavor and it worked for the chicken as well.

For the oven roasted vegetables, I used whatever was in the fridge (zucchini, yellow squash, mushrooms, garlic, onion, bell pepper), herbs from my garden and olive oil.

The vegetables you include are up to you.  We’ve found any mixture delicious!  Bon appetit!

Grilled Chicken Thighs and Roasted Vegetables

8 chicken thighs, skin on

3 large garlic cloves, thinly sliced

5 scallions, sliced

3-4 thin slices of fresh ginger

1/4  cup Chinese cooking wine

2 tbsp rice vinegar

1/3 cup tamari soy sauce

2 tbsp fish sauce

2 tbsp honey

1 tbsp peanut oil

1 tbsp sesame oil

Bone the chicken thighs, careful not to tear the skin, and place in a large ziplock bag. Mix the remaining ingredients together well in a jar with a lid.  Pour the marinade over the chicken thighs, seal and massage the marinade into the thighs.  Refrigerate overnight.

Grill the thighs on a hot grill until the skin is crisp and the thighs are done.