- 2 pounds bone in chicken thighs, skin taken off
- ¼ cup tamari
- Juice of 2 lemons
- 3 garlic cloves, grated
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh oregano, chopped
- 1 teaspoon chili powder
- 2 teaspoons salt
- 1 tablespoon agave
Mix the tamari, lemon juice, garlic, rosemary, oregano, chili powder, salt and agave in a small bowl. Add the chicken and marinade into a zip lock bag and marinate in fridge overnight or at least 3 to 4 hours.
Take out of fridge and bring to room temperature. Grill till done. Save the marinade and add to a small saucepan. Bring the marinade to a boil and reduce for 5 minutes on a simmer. Pour the hot sauce over the grilled chicken. Serve immediately.