Summer is FINALLY here! Happiness abounds at my house and I hope at yours too! We love to grill at this time of year and this is usually my husband’s first request. Since it needs to marinate for 8 hours, I like to put this together in the morning and let it sit all day long, turning it every time I open the refrigerator. I almost always serve it with couscous and a fresh veggie or salad, but I think it would be great with just about anything. The crushed red pepper is what gives it a kick, so add more or less depending on your need for heat.

8  large chicken thighs, skinned (about 2 pounds)

1/2  cup soy sauce

1/4  cup chopped green onions

1/4  cup lime juice

2  tablespoons dark brown sugar

1  tablespoon honey

1/2  teaspoon crushed red pepper  (original recipe calls for 1 teaspoon, so use more if you prefer)

1  large clove garlic, crushed or 1/2  teaspoon minced garlic

Place trimmed chicken thighs in a gallon sized ziploc bag. Combine remaining ingredients and stir well. Pour mixture over chicken and seal the bag. Put the bag in a bowl so that all of the chicken is covered with the marinade. Refrigerate for 8 hours, turning occasionally.

Drain chicken thighs, reserving marinade. Grill chicken thighs over medium coals 8 minutes on each side or until done, basting frequently with soy sauce mixture. Serve with lime wedges and parsley if desired.

Adapted from Southern Living Five-Star Recipe Collection, 1990