Perfect Grilled Chicken Thighs
These Grilled Chicken Thighs just need a short soak in a tangy-savory marinade, and a quick cook on the grill.
Servings: 6
Ingredients
FOR THE MARINADE
- 4 tablespoons olive oil
- 3 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 3 cloves garlic, minced
- 1 teaspoon chili flakes
- 1 teaspoon cayenne pepper
- salt and fresh ground black pepper, to taste
- ½ lime zested and juiced
FOR THE CHICKEN
- 2 pounds boneless skinless chicken thighs
- parsley for garnish, optional
- plain yogurt, for garnish, optional
Instructions
- Add all of the marinade ingredients to a bowl; whisk until well-combined. Pour the marinade into a large, zip-top bag.
- Add the chicken thighs to the bag, seal, and massage the bag to thoroughly coat the chicken in the marinade.
- Cover and set aside to marinate for 2 hours in the fridge.
- Preheat a grill to medium-high heat.
- Once the grill is hot, arrange the chicken thighs on the grill grates. Let them cook for 5 to 7 minutes per side, or until golden-brown with dark grill marks. Chicken is done when the internal temperature registers at 165°F.
- Remove from grill and set aside for a few minutes.
- Serve the chicken thighs warm, with a drizzle of yogurt and sprinkling of chopped parsley (if desired).
Nutrition
Calories: 287kcal | Carbohydrates: 5g | Protein: 30g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 523mg | Potassium: 424mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg
