grilled chicken thighs
This recipe for grilled chicken thighs yields juicy, flavorful meat with a smoky finish, perfect for a summer barbecue or a cozy weeknight dinner. Marinated in a simple blend of spices and herbs, these thighs are easy to prepare and sure to please your palate.
Equipment
- 1 grill or grill pan
- 1 mixing bowl
- 1 whisk or fork
- 1 tongs
- 1 meat thermometer
Ingredients
- 4 pieces boneless, skinless chicken thighs about 1.5 lbs
- ¼ cup olive oil
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon chili powder optional
Instructions
- In a mixing bowl, combine olive oil, soy sauce, honey, Dijon mustard, minced garlic, smoked paprika, salt, pepper, thyme, and chili powder (if using). Whisk until well combined.
- Add the chicken thighs to the marinade. Make sure each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor.
- Preheat the grill to medium-high heat (about 375°F to 400°F).
- Remove the chicken thighs from the marinade and let any excess drip off. Discard the leftover marinade.
- Place the chicken thighs on the preheated grill. Grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F, ensuring a nice char on the outside.
- Once cooked through, remove the thighs from the grill and allow them to rest for 5 minutes.
- Slice and serve the grilled chicken thighs with your favorite sides.
Notes
You can adjust the marinade ingredients to suit your taste.
Serve with grilled vegetables, rice, or a fresh salad for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.