Delicious grilled chicken thighs never fail to satisfy! Prep and marinate in the morning and then have juicy and caramelized grilled chicken in just 10 minutes for dinner. You will find pasture-raised and organic-fed chicken from CATHIS Farm at the market this week!
- 2-3 pounds chicken thighs
- 1 batch marinade
- Chopped fresh herbs a squeeze of lemon or lime juice, optional for serving
- Oil for grilling
- 6 garlic cloves roughly chopped (about 2 tablespoons)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- 2 tablespoons low sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons ground cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- Juice and zest of 2 small limes (about 3 tablespoons juice and 1 teaspoon zest)
In a large bowl or large zip-top bag, combine the garlic, oil, honey, soy sauce, Worcestershire, Dijon, cumin, salt, cayenne, and lime juice and zest.
Add the chicken thighs and toss with the marinade to evenly coat. 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 degrees 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 degrees F. I remove mine around the 155/160 degree 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.