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
• 2 Tbsp. olive oil
• 1 lb. boneless, skinless chicken thighs

Cut the thighs into pieces about the size of large fingers.

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 for 5–10 minutes, then treat your cooking surface with a little vegetable oil. 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 5 minutes then turn the pieces over and cook for 5 minutes on the other side. This should do it unless your fingers are really large. Check the pieces are done by cutting one in half or use an instant-read thermometer.

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