4 oven-stuffer roaster boneless thighs
1/2 c. vegetable oil
2 tbsp. Worcestershire sauce
1 med. grated onion
2 tsp. Dijon mustard

SHALLOT BUTTER:

6 tbsp. melted butter
1/4 c. minced shallots
1 tbsp. fresh chopped parsley

Flatten thighs to a 1/4 inch thickness. Combine oil, Worcestershire sauce, onion and mustard. Pour over thighs in baking dish. Marinate 15 minutes, turning once.

Grill thighs, basting often about 8 minutes per side until tender.

Meanwhile combine shallot butter ingredients. Spoon over cooked thighs before serving.