Delectable marinated chicken thighs with a savory, tangy marinade that enhances the chicken's natural flavors.
Ingredients
Scale:
8 bone-in, skin-on chicken thighs
1/2 cup soy sauce
1/4 cup olive oil
3 tablespoons fresh lemon juice
3 cloves garlic, minced
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon paprika
1 teaspoon ground black pepper
1/2 teaspoon red pepper flakes (optional for spice)
2 tablespoons chopped fresh herbs (such as parsley, thyme, or oregano)
Lemon wedges (optional)
Fresh parsley, chopped (optional)
Instructions
Prepare the Marinade: In a large mixing bowl, whisk together the soy sauce, olive oil, lemon juice, minced garlic, honey, Dijon mustard, paprika, black pepper, and red pepper flakes, if using. Stir in the chopped herbs until well combined. Make sure to taste the marinade and adjust seasoning if needed, adding a pinch of salt or an extra squeeze of lemon for balance.
Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is fully coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for maximum flavor penetration. If marinating overnight, give the bag a gentle shake occasionally to redistribute the marinade evenly.
Preheat the Grill: When ready to cook, preheat your grill to medium-high heat, approximately 375°F (190°C). Lightly oil the grill grates to prevent sticking. It's essential that the grill reaches the proper temperature to achieve that perfect sear on the chicken skin.
Grill the Chicken: Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken thighs on the grill, skin-side down. Grill for about 6-8 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crisp. Use a meat thermometer to check the temperature in the thickest part of the thigh to ensure doneness.
Rest and Serve: Transfer the grilled chicken thighs to a platter and let them rest for about 5 minutes before serving. This resting period is crucial as it allows the juices to settle back into the meat, ensuring moist and flavorful chicken. Garnish with lemon wedges and fresh parsley, if desired, to add a burst of color and freshness.
