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Grilled Chicken Thighs reicpe

★★★★★

5 from 3 reviews
  • Prep Time: 15
  • Cook Time: 18
  • Total Time: 33
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Grill
  • Cuisine: American BBQ
  • Diet: Gluten Free
Grilled Chicken Thighs reicpe

Description

Grilled Chicken Thighs are juicy, tender, and packed with smoky flavor, perfect for effortless backyard dinners or weeknight meals. The brown sugar in the marinade creates a caramelized crust while keeping the inside moist and flavorful.

This recipe stands out for its balance of sweet, savory, and smoky notes paired with a foolproof medium‑high heat technique that ensures crispy edges without burning or drying the meat. It’s the ultimate combination of simplicity and flavor.

Ingredients

Protein Base

  • 2 lbs chicken thighs (bone-in, skin-on or boneless; trimmed of excess fat)

Marinade

  • 3 tbsp olive oil (extra virgin)
  • 2 tbsp soy sauce (low sodium)
  • 2 tbsp brown sugar (light, packed)
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic (minced)
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1/2 tsp crushed red pepper flakes (optional, for heat)
  • 1/2 tsp black pepper (freshly ground)
  • 1 tsp kosher salt
  • 1 tbsp lemon juice (freshly squeezed)

Basting Sauce

  • 2 tbsp reserved marinade (before adding raw chicken)
  • 1 tbsp honey (to thicken and glaze)

Garnish

  • 1 tbsp chopped fresh parsley (optional)
  • Lemon wedges (for serving)

Instructions

  1. Prepare the marinade: In a medium bowl, whisk olive oil, soy sauce, brown sugar, vinegar, garlic, paprika, onion powder, red pepper, pepper, salt, and lemon juice until the sugar dissolves and the mixture emulsifies slightly.
  2. Reserve sauce for glazing: Spoon out 2 tablespoons of the marinade into a small bowl. Stir in the honey and set aside for basting later.
  3. Marinate the chicken: Place chicken thighs in a zip‑top bag or shallow dish. Pour the remaining marinade over them, seal, and massage to coat evenly. Refrigerate for at least 30 minutes or up to 8 hours for the deepest flavor.
  4. Preheat the grill: Heat grill to medium‑high (375–400°F). Clean grates and lightly oil them to prevent sticking.
  5. Grill the chicken: Place thighs skin‑side down. Grill uncovered for 6–8 minutes until grill marks appear and skin crisps. Flip and cook another 6–8 minutes, or until internal temperature reaches 165°F and juices run clear.
  6. Baste and caramelize: In the last 3 minutes of cooking, brush chicken with the reserved honey glaze. Let it bubble and slightly char without burning.
  7. Rest the meat: Transfer to a plate, tent loosely with foil, and rest 5 minutes so juices redistribute and texture stays tender.
  8. Serve and garnish: Sprinkle with chopped parsley and serve with lemon wedges or favorite BBQ sides like grilled corn or coleslaw.

Notes

  • Make ahead: Marinate the chicken up to 1 day in advance; the flavor intensifies beautifully overnight.
  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezer: Freeze cooked thighs in freezer-safe bags for up to 2 months; thaw overnight before reheating.
  • Reheating: Reheat covered in a 350°F oven or on a grill over indirect heat until warmed through, about 10 minutes.
  • Substitution: Use boneless, skinless thighs or even chicken drumsticks; reduce grill time slightly for smaller pieces.
  • Serving suggestion: Pairs perfectly with grilled vegetables, potato salad, or a fresh summer slaw.

Nutrition

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