Description
Sweet & Savory Grilled Chicken Thighs
Juicy, caramelized, and full of flavor—perfect for weeknight dinners, meal prep, or a backyard BBQ.
Ingredients
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2.5–3 lbs boneless, skinless chicken thighs (family pack)
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1 cup soy sauce (or tamari/coconut aminos for gluten-free)
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1 cup brown sugar (or honey/maple syrup)
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1 tbsp minced garlic (or 1 tsp garlic powder)
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2 tbsp white vinegar (or apple cider vinegar)
Optional flavor twists:
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½ cup crushed pineapple + 1–2 tsp sriracha (tropical/spicy)
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1 tbsp grated ginger + 1 tsp toasted sesame oil + sesame seeds (Asian-inspired)
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¾ cup honey + 2 tbsp whole-grain Dijon mustard (honey mustard)
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Zest of 1 lemon + 2 tbsp chopped fresh herbs (rosemary & thyme)
Instructions
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Make the Marinade:
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Whisk together soy sauce, brown sugar, garlic, and vinegar until sugar dissolves.
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Marinate Chicken:
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Place chicken thighs in a gallon zip-top bag. Pour marinade over chicken.
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Seal, massage to coat, and refrigerate overnight (or at least 6 hours). Flip once or twice if you remember.
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Prep Grill:
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Remove chicken from fridge 20–30 min before cooking.
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Preheat grill to medium-high (400–450°F). Oil grates lightly.
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Grill Chicken:
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Remove chicken from marinade (discard used marinade).
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Grill 5–6 min per side, until internal temperature reaches 165°F.
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Let rest 5 min before serving.
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Serve Ideas:
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Classic: mashed potatoes or rice + grilled or fresh veggies.
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Low-carb: serve over a bed of romaine lettuce with vinaigrette.
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Summer vibes: pair with corn & avocado salad or grilled asparagus.
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Notes
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Bone-in, skin-on thighs: add a few extra minutes for crispy skin.
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Oven baking: 400°F for 20–25 min; broil last 1–2 min for caramelization.
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Grill too hot: move to cooler part of grill or reduce heat to avoid burning.
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Freezing: Freeze raw chicken with marinade up to 3 months; thaw completely before cooking.
Nutrition
- Calories: 220Cal Per Chicken
- Fat: 9g
- Carbohydrates: 12g
- Protein: 22g