What's on Parker's Plate: Marinade that doubles a salad dressing - CBS46 News

What's on Parker's Plate: Marinade that doubles a salad dressing

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This is a marinade that doubles a salad dressing!

1 cup buttermilk
1/2 cup full fat mayo
2-3 Tb fresh thyme
1 tsp garlic powder
1 tsp kosher salt

1 pound of boneless, skinless chicken thighs
1 Tb butter
1 Tb canola oil
Whisk together and set aside 1/2 cup to use as salad dressing.

Soak chicken thighs in remaining marinade for 1-2 hours in fridge—or for up to 12 hours. Heat up a grill pan on medium/high with 1 Tb butter and 1 Tb canola oil. When pan is hot, put chicken in (don't crowd them) and grill for about 7 minutes per side. Don't move them around in the pan too much-- let them sit and sizzle so they get that yummy, crunchy, caramelization!

1 pound of chicken will require 2 batches of grilling. Replenish with more butter/oil before grilling second batch.

Serve with a salad tossed with the leftover dressing. Top chicken with a few sprigs of thyme before serving.

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