Grilled Chicken Thighs
Ingredients
The chicken
-
2
lb
Bone-in chicken thighs
The marinade
-
¼
cup
Olive oil
-
¼
cup
Coconut aminos
-
2
tbsp
Lime juice
-
1
tbsp
Honey
-
2
tbsp
Dijon mustard
-
1
tsp
Garlic powder
-
½
tsp
Sea salt
-
½
tsp
Black pepper
Instructions
- Pat the chicken dry with paper towels.
- Whisk together the marinade ingredients in a small bowl.
- Pour the marinade into a baking dish and place the chicken thighs skin side up, without submerging the skin.
- Refrigerate for at least 1 hour, or up to 24 hours.
- Clean the grill grates with an oiled paper towel and preheat the grill to medium-high.
- Remove the chicken from the marinade and season the skin with salt.
- For bone-in thighs, place them skin side down on indirect heat and cook for 15-20 minutes, then flip and cook until the internal temperature reaches 170°F.
- For boneless thighs, place them over direct heat and cook for 4-5 minutes per side until the internal temperature reaches 170°F.
- Let the chicken rest for 5-10 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
569
Total fat
45.8g
Total carbohydrates
6.7g
Total protein
31.9g
Sodium
0mg
Cholesterol
0mg
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