Creating perfect marinated chicken thighs with a blend of savory and tangy flavors to elevate your meal to restaurant-quality.
Ingredients
Scale:
6 bone-in, skin-on chicken thighs
1/4 cup soy sauce, or tamari for a gluten-free option
1/4 cup olive oil, preferably extra virgin
3 tablespoons fresh lemon juice
2 tablespoons honey, or agave syrup
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon red pepper flakes
1 teaspoon ground black pepper
1 teaspoon dried thyme or 1 tablespoon fresh thyme
Instructions
In a large mixing bowl, whisk together the soy sauce, olive oil, lemon juice, honey, minced garlic, grated ginger, red pepper flakes, black pepper, and thyme until well-combined.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
Preheat your grill to medium-high heat (about 375°F). Remove the chicken thighs from the marinade, allowing excess to drip off. Discard the marinade. Lightly oil the grill grates to prevent sticking.
Place the chicken thighs skin-side down on the grill. Cook for 5-7 minutes until the skin is golden brown and crisp. Flip and continue grilling for another 5-7 minutes or until the internal temperature reaches 165°F.
Transfer the grilled chicken thighs to a serving platter and let them rest for 5 minutes before serving. Carve across the grain for maximum tenderness.
