Grilled Miami Chicken

• 2 lbs boneless skinless chicken thighs
• 1/2 cup ketchup
• 1/4 cup cider vinegar
• 3 tablespoons oil
• 2 tablespoons brown sugar
• 2 tablespoons Dijon mustard (I like Grey Poupon)
• 2 tablespoons lemon juice
• 1 teaspoon dried basil
• 1/8 teaspoon salt and pepper (to taste)
• 2 fresh garlic cloves, minced

1. Combine all ingredients and pour over frozen thighs and put back in freezer, or,.
2. Combine all ingredients and pour over thawed chicken and marinate at room temperature for at least one hour.
3. Rub your grill grates with oil or nonstick spray before pre-heating as the sugars will cause the chicken to stick.
4. Baste and turn chicken every ten minutes till no longer pink in center (grilling time will depend on size of your chicken).
5. My family loves to dip so I have boiled the remaining marinade and reduced to 3/4 then served on side. It is strong so it is a matter of choice.

chicken thighs, ketchup, cider vinegar, oil, brown sugar, lemon juice, basil, salt, garlic

Taken from www.food.com/recipe/grilled-miami-chicken-124761 (may not work)