|Total Time||1½ hours|
An adaptation of a recipe from Cooking Light magazine, this dish can be either baked or barbecued. Delicious either way.
|¼||cup fresh lemon juice|
|2||tsp. Worcestershire sauce|
|4||garlic cloves, chopped|
|8||chicken thighs, skinless (about 2 pounds total; get thighs with bones if available)|
|~||Salt and pepper|
This content is from the Culinate Kitchen collection.
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