Description
These Grilled Chicken Thighs feature a flavorful marinade combining olive oil, brown sugar, lemon juice, soy sauce, balsamic vinegar, mustard, and garlic spices. Perfectly grilled to juicy perfection, they are ideal for a quick and delicious weeknight dinner.
Ingredients
Scale
Marinade
- 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
- 1/2 teaspoon salt
Chicken
- 2 pounds boneless skinless chicken thighs
Instructions
- Make marinade: In a medium measuring jug, whisk together 4 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 minced garlic (if using), 2 teaspoons garlic powder, 2 teaspoons onion powder, and 1/2 teaspoon salt until smooth.
- Marinate chicken: Place 2 pounds of boneless skinless chicken thighs into a large zip-top bag. Pour the prepared marinade over the chicken. Remove as much air as possible, seal the bag, and massage the marinade all over the chicken for about one minute. Transfer the bag to a shallow dish and refrigerate for a minimum of 30 minutes or up to 12 hours to allow flavors to develop.
- Prep grill: When ready to cook, remove the marinated chicken from the refrigerator and let it sit at room temperature inside the bag for 20 minutes. Meanwhile, preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill chicken: Remove the chicken from the marinade, shaking off any excess liquid. Discard the marinade. Place the chicken thighs on the hot grill and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (75°C). Once done, remove the chicken from the grill and let it rest for 5 minutes before serving to retain juiciness.
Notes
- Marinating longer (up to 12 hours) will deepen the flavor of the chicken.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
- Oiling the grill grates helps prevent sticking and ensures nice grill marks.
- You can substitute boneless skinless chicken thighs with bone-in thighs, but adjust grilling time accordingly.
