8    Chicken thighs-boned
1/8 ts Salt
1    Onion, small-chopped
1/8 ts Paprika
2    Garlic cloves, minced
1/8 ts Parsley
1    Chicken bouillion cube, crus
1/8 ts Red pepper ground or cayenne
1/4 ts Pepper
1/4 ts Sage
Splash each vinegar and oil

Skin and bone chicken thighs or use boned, skinless breasts. ( The butcher
at my deli, does the thighs for me. He says it is easier to do if the meat
is semi frozen.) Combine all ingredients in shallow bowl. Allow to marinate
for at least 20 min. Gas Grill – Grill over high heat 5 minutes, turn,
reduce heat to medium. Baste with leftover marinade. Grill 5 to 10 minutes
more depending on thickness of meat. Charcoal Grill – Cook over glowing
coals for ten minutes, turning and basting with the leftover marinade.
Chicken is done when pierced with the tip of a knife blade, and the “juice”
is clear. The marinade gives it the flavor of a BBQ sauce with no sugary
sauce to burn. Keep a spray bottle of water nearby in case of a flare up if
your chicken is fatty. Removing the skin, cuts out the added risk of flare
ups and the chicken cube gives it richer flavor. Thanks to all who
requested a repost! Linda JAX. FL TWPK06B