Grilled Chicken (for Salads and Such)

• 2 Tbsp. fresh lemon juice
• 1 tsp. Worcestershire
• 1 tsp. herbes de Provence
• 2 cloves garlic, smashed and minced
• 2 tsp. dark brown sugar
• 1 dash each, salt, fresh-ground black pepper, and paprika
• 3–4 Tbsp. olive oil
• 1 lb. boneless, skinless chicken thighs

Whisk all the marinade ingredients together in a bowl, then add the chicken, poking it with a fork so the marinade can penetrate. Cover the bowl and put it in the fridge to marinate for an hour or two.

Heat your grill, broiler, or cast-iron skillet. Remove the chicken from the marinade, discard the marinade and pat the chicken dry, then place the pieces on, under, or in your chosen cooking unit.

Cook for 10 minutes then turn the pieces over and cook for 10 minutes on the other side. Flip them again and cook for 5 minutes, and once more to the other side for a final 5 minutes. Check they are done (160°F) with an instant-read thermometer.

Let the chicken rest while you put the salad together, then slice it and top the salad with the slices of chicken.