Tender Grilled Chicken Thighs

Youssef Hb

Succulent and perfectly seasoned, these grilled chicken thighs are a weeknight lifesaver. Using a robust marinade of soy sauce, apple cider vinegar, and brown sugar, the chicken caramelizes beautifully on the grill while remaining juicy and tender. It is an easy, flavor-packed dish that satisfies the whole family with minimal cleanup and reliable, high-quality results every single time you cook it.

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Prep Time 10

Cook Time 10

Total Time 2 20

Servings: 4 servings

Course: DINNER

Cuisine: Modern American

Calories: 320

Ingredients Method Notes

Ingredients

2 lbs boneless, skinless chicken thighs
4 cloves garlic, minced finely
1/4 cup extra virgin olive oil
1/4 cup low sodium soy sauce
1/4 cup packed light brown sugar
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tsp ground cumin
1 tsp paprika
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Method

Whisk the garlic, olive oil, soy sauce, brown sugar, vinegar, mustard, cumin, paprika, salt, and pepper in a bowl until fully combined.
Pat the chicken thighs dry with paper towels to ensure even coating.
Pour the marinade into a large zip-top bag and add the chicken thighs.
Seal the bag tightly and massage the marinade into the meat to ensure all pieces are well-coated.
Refrigerate for at least 2 hours to allow the aromatics to penetrate the meat.
Preheat your grill to high heat.
Remove the chicken from the bag and place onto the hot grill grates.
Grill for approximately 10 minutes, flipping halfway through, until the internal temperature reaches 165°F and the exterior is caramelized.

Notes

Ensure the chicken is patted dry before marinating for better flavor adhesion. For best results, let the chicken come to room temperature for 15 minutes before grilling to ensure even cooking. Store leftovers in an airtight container for up to 3 days.