Grilled Chicken Thighs
Yield: 6 servings
Calories: 481kcal
Delicious grilled chicken thighs flavored with a quick 30-minute citrus marinade, the perfect meal for a summer barbecue.
Ingredients
- ⅓ cup (80 ml) olive oil
- 3 tablespoons (45 ml) water
- 2 tablespoons (15 ml) lemon juice
- 2 tablespoons (30 ml) dijon mustard
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) honey
- 1 tablespoon (9 g) minced garlic
- 1 tablespoon (1 g) chopped parsley
- 2 teaspoons (12 g) kosher salt
- 1 teaspoon lemon zest
- ½ teaspoon (1 g) black pepper
- ¼ teaspoon paprika, sweet or smoked
- 3 pounds (1.36 kg) chicken thighs, bone-in, skin on
Instructions
- Prepare the Marinade - In a medium bowl, vigorously whisk together olive oil, water, lemon juice, mustard, soy sauce, honey, garlic, parsley, salt, lemon zest, black pepper, and paprika. Reserve ¼ cup for basting.
- Marinate the Chicken - Add the chicken to a baking dish or large resealable plastic bag. Pour the marinade over, turn to coat, cover, and refrigerate. Press out any excess air if using a plastic bag. Marinate for a minimum of 30 minutes and up to 60 minutes.
- Preheat the Grill - Preheat the grill over medium-high heat between 375 to 400ºF (191 to 204ºC). Keep one burner off for indirect heat cooking. Clean and carefully grease the grates with the oil.
- Grill the Chicken - Shake off excess marinade from the chicken. Lightly dry the surface with a paper towel. Place the meat skin-side down on the grill. Close the lid and cook for 5 minutes. Flip and baste with the reserved marinade. Cook covered for about 5 minutes. Repeat flipping and basting with the remaining marinade every 2 to 3 minutes.Cook until the internal temperature reaches about 165 to 170ºF (74 to 77ºC) on a meat thermometer, about 25 to 30 minutes. If browning too quickly, move the pieces to the indirect heat side of the grill to finish.
- To Serve - Cover the chicken with foil to keep warm. Rest for 5 minutes before serving.
Notes
- Servings: About 6 pieces, varies by brand
- Marinade: Makes about 2/3 cups
- Storing: Store grilled chicken in an airtight container in the refrigerator for up to 5 days.
- Reheating: Cover and microwave the chicken on high heat in 15 to 30-second increments until hot.
- Marinating Ahead of Time: Chicken can be marinated for up to 24 hours, but wait to add the lemon juice (acid) until the last 30 to 60 minutes.
- Using Boneless Thighs: Check for doneness after the first 10 minutes of cooking. Less time will be needed.
- Make it Paleo: Use pure maple syrup instead of honey. Use coconut aminos instead of soy sauce.
- Make it Gluten-Free: Substitute soy sauce with gluten-free tamari or coconut aminos.
- Make it Keto: Use coconut aminos instead of soy sauce. Omit honey or use erythritol.
Nutrition
Calories: 481kcal | Carbohydrates: 3g | Protein: 32g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 1036mg | Potassium: 420mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 251IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg
Recipe Link
Recipe Video