Description
Marinated grilled chicken thighs are the perfect solution for a healthy and versatile weeknight dinner. They cook in just 10 minutes, developing a beautiful char on the outside while remaining incredibly juicy and tender on the inside.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 batch marinade Chicken Thigh Marinade or Chicken Marinade
- Chopped fresh herbs a squeeze of lemon or lime juice, optional for serving
- Oil for grilling
Instructions
-
- In large ziptop bag, combine all of the marinade ingredients, then add the chicken.
- Seal the bag to evenly coat the chicken with the marinade. Place in a pan or bowl to catch any drips. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate to marinate for up to 12 hours (5 to 6 hours is ideal). Even 15 minutes is better than nothing!
-
- When ready to grill, preheat the grill to medium-high (375 to 400°F). If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes. Clean and oil the grates.
- Place the chicken thighs on the grill presentation (smooth) side down, shaking off any excess marinade. Cover the grill and let cook 4 to 5 minutes on the first side, then flip. The chicken should lift off the grill relatively easily; if it is sticking, allow it to cook another minute or two, then try again.
- Continue cooking on the other side for 4 to 6 minutes more, or until the chicken is cooked through (chicken is considered cooked at 165°F. I remove mine around the 155/160°F mark and allow the carryover cooking to finish the rest). DO NOT OVERCOOK or your chicken will be dry.
- Remove the chicken to a plate, cover, and let rest for at least 5 minutes. Sprinkle with herbs and a squeeze of lemon or lime juice as desired.