DESCRIPTION
Want perfectly grilled chicken thighs? Here’s how! There’s a simple, flavorful marinade and the temp and timing for juicy meat with gorgeous grill marks.
Ingredients
- 3/4 cup water
- 1/4 cup honey
- 3 Tbsp. lemon juice
- 1 Tbsp. garlic powder
- 2 tsp. dried thyme leaves
- 1/4 cup + 2 tbsp. olive oil, divided
- 2 Tbsp. soy sauce
- 2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. paprika
- 6 boneless skinless chicken thighs (about 1.5 lbs.)
Instructions
- Measure the water, honey, lemon juice, garlic powder, thyme, 1/4 cup of the olive oil, soy sauce, salt, pepper, and paprika into a large zip-top bag. Seal bag and shake it around to mix well and allow the salt to dissolve. Add the chicken thighs to the bag. Remove as much air from the bag as possible as you seal it closed. Refrigerate for 1.5 hours.
- When ready to cook, prepare a grill for direct cooking over high heat (450°F).*
- Remove chicken from the marinade. Discard the marinade. Pat chicken dry with paper towel.
- Brush the chicken with the remaining 2 tablespoons of oil.
- Transfer the chicken thighs to the hot grill, making sure that the thighs are unrolled and flat on the grill (not folded over in bundles). Cover the grill and cook undisturbed until grill marks appear underneath, 4-5 minutes.
- Flip thighs over, cover grill, and cook for another 4-5 minutes. Test internal temperature of the chicken. If it is at least 165°F, remove chicken from the grill. If not, flip and cook for 4-6 more minutes, flipping every 2 minutes, until cooked through. Transfer chicken to serving platter and let rest 5 minutes before serving.
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Notes
*If your grill doesn’t have a thermometer, you can test the temperature by holding your hands palm down 5 inches above the grill grate. If you need to pull your hands away within 2-4 seconds, it is hot enough.