Tender, Juicy Grilled Marinated Chicken Thighs
When I cook chicken thighs at home, I can guarantee 3 things: they will be tender, they will be juicy, and they'll have amazing taste. These chicken thighs are flavored with a sweet, sticky, soy sauce and lime marinade before grilling. I like to finish them with scallions, sesame seeds, and cilantro. Enjoy over rice bowls, salads, or alongside grilled veggies. Dairy-free and easily adaptable to be gluten-free.
Servings: 8 servings
Calories: 209kcal
Video
Equipment
Ingredients
- 2½ lbs boneless skinless chicken thighs, about 6-8 thighs
- 3 Tbsp soy sauce
- 2-3 Tbsp fresh lime juice, about 1 medium lime
- 2 Tbsp honey
- 1 Tbsp sesame oil
- 2 tsp fish sauce
- 2 tsp cornstarch
- 2 tsp ginger paste, or ½-inch piece of fresh ginger root, peeled and grated
- 2 cloves of garlic, grated
For serving: sesame seeds, thinly sliced scallions, fresh cilantro, lime wedges
Instructions
I like to serve this in rice bowls, but it’s delicious alongside any sides!
- Make the marinade. In a large mixing bowl, whisk together 3 Tbsp soy sauce, 3 Tbsp fresh lime juice, 2 Tbsp honey, 1 Tbsp sesame oil, 2 tsp fish sauce, 2 tsp cornstarch, 2 tsp ginger paste, and 2 grated cloves of garlic.
- Marinate the chicken. Pat the chicken thighs dry, then add to the marinade. Toss to thoroughly coat, then cover and let sit for at least 30 minutes or up to overnight. If you’re cooking the chicken right away, you can leave it out at room temperature. If you’re marinating for longer, transfer it to a fridge, then allow it to sit out at room temperature for about 20 minutes before grilling.
- Cook the chicken. Preheat a grill to medium-high heat (about 425-450F). When hot, coat with grill spray. Add the chicken thighs and cook for about 5-7 minutes per side, or until the internal temperature registers 165F. Cook time will vary depending on how thick the chicken is. Carefully transfer the chicken to a platter, then allow it to rest for a few minutes. Serve hot with sesame seeds, thinly sliced scallions, cilantro, and lime wedges.
Notes
- To make-ahead: Marinate the chicken up to 24 hours in advance. Keep it covered in the refrigerator until ready to grill.
- Leftovers and storage: Store leftover grilled chicken thighs in an airtight container in the refrigerator for up to 4 days.
- The marinated raw chicken can be frozen for up to 3 months. Thaw in the refrigerator overnight before grilling.
- Grilled chicken can also be frozen; wrap tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. To serve, thaw completely overnight in a fridge, then reheat in the oven or microwave until heated through.
Nutrition
Calories: 209kcal | Carbohydrates: 6g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 135mg | Sodium: 622mg | Potassium: 376mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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