Thanks for the kind words. I thawed out the rest of the chicken thighs and grilled them up with some veggies this evening. Nothing spectacular, but pretty tasty and healthy. And enough for lunch tomorrow.
The chicken thigh marinade: 1 tblspn balsamic vinegar, 1 tblspn worcestershire, 1.5 tblspn "steak-type dry seasoning" and about 1/3 cup olive oil. It can actually marinate for about 1 hour and be awesome, but the longer the better. Once you whip up the marinade, give it a taste. I usually end up adding a bit more of the worcestershire to balance out the vinegar. Full Disclosure: This marinade recipe was one I saw on Rachel Ray's t.v. show. I think she's friggin' annoying as hell, but I love this marinade.
The veggies (yellow squash, bell peppers, shrooms, italian zucchni) were just tossed in olive oil, kosher salt and fresh ground pepper.
