Ingredients
Method
- In a large bowl, whisk together olive oil, lemon juice, garlic, paprika, onion powder, garlic powder, oregano, cumin, salt, pepper, and honey for a smooth marinade.
- Add chicken thighs to the marinade, toss to coat evenly, and let rest for 30–45 minutes (or refrigerate overnight for deeper flavor).
- Preheat grill to 400°F (205°C). Place chicken thighs skin-side down on the hottest part of the grill.
- Grill for 20–25 minutes, turning once, until chicken is fully cooked (internal temperature 165°F (75°C)) and has golden, charred edges.
- Transfer to a plate, let rest for 5 minutes, then slice and serve with sides like garlic rice or grilled vegetables.
Notes
For a fresher flavor, replace onion powder with 1/4 cup finely chopped onions.
Use Kosher salt for even seasoning.
Marinate the chicken for up to overnight in the refrigerator for deeper flavor.
Pair with sides like garlic rice, grilled zucchini, or sautéed Brussels sprouts as mentioned in the article.
Use Kosher salt for even seasoning.
Marinate the chicken for up to overnight in the refrigerator for deeper flavor.
Pair with sides like garlic rice, grilled zucchini, or sautéed Brussels sprouts as mentioned in the article.