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Kick Your Labor Day Grilling Into Gear With A Marinade, Says Norwalk Chef

NORWALK, Conn. -- Looking for an easy recipe for the holiday weekend? Carl Carrion, Culinary Director/Chef of Cask Republic with locations in Stamford and Norwalk offers the following.

Chef Carl Carrion of Cask Republic.

Chef Carl Carrion of Cask Republic.

 Photo Credit: Submitted
Marinated Dry-Rub Bone-in Chicken Thighs.

Marinated Dry-Rub Bone-in Chicken Thighs.

 Photo Credit: Submitted
Jeanne Muchnick
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Recipe: Marinated Dry-Rub Bone-in Chicken Thighs

Ingredients: 

  • 2 Tbsp Salt
  • 1Tsp. Cumin
  • 1 Tsp. Turmeric
  • 1 Tsp. Fresh thyme
  • 1 Tsp. Garlic
  • 1 Tsp. Honey
  • 1 Tsp. Dried mustard
  • 1 Tsp. Pepper
  • 1 Tsp. White vinegar
  • 1/4 cup Oil

Method:

  • Marinate chicken for two hours in a ziplock.
  • Place chicken or charcoal or gas grill for approximately one hour.
  • Recipe yields three pounds chicken. 

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