Broomfield Enterprise Test Kitchen March 22: Fast-cooking chicken thighs add ...

It is officially spring. Time to start barbecuing again.

Admittedly, I barbecue all year long, but there is something to be said for that first time of the warm season when you get out there and do some grilling.

I could probably grill steak every day, but of course, we all know it's best to limit our red meat intake. Because of that, I'm always searching for good chicken recipes. There is nothing more annoying than overcooked, dry, bland chicken. This recipe starts with a really flavorful marinade to pump up the chicken, and it ends with a nice glaze and little hot chili. My kind of meal.

I use boneless chicken for this. I love bone-in chicken because it adds so much flavor, but it also takes longer to cook. I've discovered

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