2 lbs boneless, skinless chicken thighs
1 1/2 Tbsp dark molasses
1/4 c. lemon juice (I used the bottled stuff, because I’m lazy)
4 cloves / 2 TBSP minced garlic
3 TBSP apple cider vinegar
2 TBSP canola oil
1 tsp salt
1/2 tsp pepper
Mix all ingredients, except the chicken in a large Ziploc bag. Add chicken. Seal bag and move the chicken around in the bag to ensure complete coverage.
Marinade in fridge for 4-6 hours, or overnight. Remove chicken from marinade and grill, basting with leftover marinade twice – halfway through cooking of first side and immediately after flipping. Discard marinade. Serve with grilled veggies, zucchini, squash, asparagus…just about anything!
(I know the molasses is not low carb, but using just a little creates this amazing caramelization on the chicken, and the majority of it is going to be discarded…so no worries. You could also bake this in the oven at 425 for 30-40 minutes, giving it 3 minutes under the broiler at the end to really caramelize the outside.)