Juicy chicken thighs marinated in honey garlic, grilled for a sticky, savory summer dish with bright garnishes.
# Components:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 2 lbs)
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
→ Marinade
04 - 1/3 cup honey
05 - 1/4 cup soy sauce (use low-sodium if preferred)
06 - 4 cloves garlic, minced
07 - 2 tablespoons olive oil
08 - 1 tablespoon apple cider vinegar or rice vinegar
09 - 1 teaspoon smoked paprika (optional)
10 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Garnish
11 - 2 tablespoons fresh parsley or cilantro, chopped
12 - Lemon wedges for serving
# Method:
01 - Pat chicken thighs dry with paper towels. Season both sides evenly with salt and pepper.
02 - In a mixing bowl, whisk together honey, soy sauce, minced garlic, olive oil, vinegar, smoked paprika, and red pepper flakes until well blended.
03 - Place chicken thighs in a large zip-top bag or shallow dish. Pour marinade over chicken, ensuring all pieces are thoroughly coated. Seal and refrigerate for at least 30 minutes, up to 4 hours for maximum flavor development.
04 - Preheat grill to medium-high heat (approximately 400°F). Lightly oil the grill grates to prevent sticking.
05 - Remove chicken from marinade, allowing excess liquid to drip off. Pour reserved marinade into a small saucepan and set aside.
06 - Place chicken thighs skin-side down on grill. Cook for 6 to 7 minutes per side until deeply browned and internal temperature reaches 175°F when measured with a meat thermometer.
07 - While grilling, bring reserved marinade in saucepan to a boil, then simmer for 3 to 4 minutes to thicken and ensure food safety.
08 - During the final 2 to 3 minutes of grilling, brush the cooked marinade over chicken pieces using a basting brush for a sticky, caramelized glaze.
09 - Transfer chicken to a serving platter and rest for 5 minutes. Garnish with fresh parsley or cilantro and serve with lemon wedges.
