Grilled Chicken Thighs
Summertime is the perfect season for grilling, and this recipe for juicy grilled chicken thighs makes it super easy and incredibly delicious! Whether you're hosting a backyard barbecue or just enjoying a casual dinner outside, these chicken thighs are sure to be a hit.
Servings: 4 servings
Ingredients
- 4 tablespoons olive oil
- 2 tablespoons light brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon mustard Dijon or yellow
- 1 clove garlic minced (optional)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon salt
- 2 pounds boneless skinless chicken thighs
Instructions
- Make marinade: Place4 tablespoons olive oil, 2 tablespoons light brown sugar, 1 tablespoon lemon juice, 1 tablespoon soy sauce, 1 tablespoon balsamic vinegar, 1 teaspoon mustard, 1 clove garlic (minced, if using), 2 teaspoons garlic powder, 2 teaspoons onion powder and ½ teaspoon salt in a medium measuring jug. Whisk until smooth.
- Marinate chicken: Place 2 pounds boneless skinless chicken thighs in large zip-top bag. Pour marinade over chicken. Remove excess air from bag, zip close and massage marinade into chicken for one minute. Place bag in a shallow dish, refrigerate for 30 minutes or up to 12 hours.
- Prep grill: Once ready to grill, remove chicken from fridge. Allow to sit on counter in bag for 20 minutes, while grill preheats. Heat grill to medium-high heat. Remove chicken from marinade, shaking off any excess. Discard marinade.
- Grill chicken: Lightly oil grill grates, then grill chicken for 5-7 minutes per side, or until internal temperature reaches 165°F. Remove chicken from grill, rest for 5 minutes before serving.
Notes
Ingredient notes
- Chicken: I like to use boneless, skinless chicken thighs because they grill faster. Feel free to use bone-in/skin-on thighs, but they’ll need a little longer to cook through.
- Soy sauce/balsamic: If you only have one of these on hand, feel free to use 2 tablespoons of what you have if you don’t want to bother with buying more condiments.
- Lemon juice: Fresh tastes best, but bottled works in a pinch.
- Minced garlic: Feel free to skip this if you want to keep this recipe extremely easy. It adds another layer of flavor, but the marinade is very good without the fresh garlic, too.
- Brown sugar: Feel free to reduce the amount, or replace the sugar with honey or maple syrup.
Recipe tips
- Flipping: If the chicken sticks to the grill when you try to flip it, don’t worry! Just give it another minute or two. It means it’s not quite ready yet, and letting it cook a bit longer will make it easier to turn over without tearing.
- Store leftovers covered in the fridge for up to 3 days.