In Episode 90, Taryn teaches you how to grill honey, soy, & garlic chicken thighs. Using a simple marinade with just four ingredients, she walks you through marinating and grilling these flavorful chicken thighs, as well as side dish suggestions to make it a complete meal. This is an easy and kid-friendly meal your family will love so be sure and listen in!
Listen on iTunes, Stitcher, TuneIn, or your favorite podcast player. Or scroll down to read a full transcript.
RECIPES MENTIONED
These are some of the recipes mentioned in the episode, all of which are on Hot Pan Kitchen.
- Grilled Soy Garlic Chicken Thighs
- Grilled Zucchini
- Grilled Onions
- Grilled Bell Peppers
- Sauteed Zucchini and Mushrooms
- Purple Cabbage Slaw
- Fruit Salad for a Crowd
- Instant Pot Potato Salad
RESOURCES MENTIONED
Some of the following are affiliate links. As an Amazon Associate, I earn from qualifying purchases.
TRANSCRIPT
Taryn Solie: Hello grillers, and thank you for tuning in today! I am your host, Taryn Solie, and I am here to talk with you about everything grilling and outdoor cooking, including delicious recipes and handy tips and tricks, all to give you some grilling inspiration
Today we’re going over a really easy chicken marinade that only has 4 ingredients but a lot of flavor, with a sweet and savory aspect to it. I’m going to walk you through how to make grilled honey, garlic, & soy chicken thighs.
There are a number of things I love about this recipe.
- One, it uses some pretty common ingredients – you likely have them on hand in your fridge or pantry already.
- Two, it uses boneless skinless chicken thighs, which are absolutely my favorite cut of chicken to grill because they’re more forgiving and don’t dry out as easily chicken breasts, but also don’t take quite as long as bone-in chicken thighs.
- And three, it has a relatively short marinating time – just one hour. And that hour can absolutely be used to prep whatever other foods you’re serving so that once the chicken is off the grill you’re ready to eat.
So let’s talk about what exactly you’ll need to make this recipe! Go ahead and grab the following:
- 3 ounces of soy sauce, or tamari sauce if you’re gluten free;
- 1 tbsp of a mild oil, I like to use avocado oil;
- 2 large cloves of garlic;
- ⅓ cup of honey; and
- 1.5 pounds of boneless skinless chicken thighs, which is 5 to 6 thighs.
You can also grab some sesame seeds for a garnish if you’d like.
Now normally I have a couple of notes to keep in mind when making a recipe, but this recipe is so straight forward we’re just going to dive right into it!
First take out a liquid measuring cup and measure out the soy sauce in it. Next use measuring cups and spoons to measure out the oil and honey then pour them into the cup. To do this, you may need to warm the honey slightly in a microwave-safe container if it’s hardened up a bit.
Next you want to mince or press the garlic and add it to the cup, then stir the mixture with a whisk or other utensil to combine everything together. Make sure to scrape the bottom of the measuring cup as the honey might settle there.
Now we’re going to marinate the chicken. Place the boneless skinless chicken thighs in a large resealable bag or a shallow dish – I like to use a 9×13 casserole dish for this.
Pour between 3 and 3.5 ounces of the marinade over the chicken, making sure to coat the chicken evenly. Press out any air from the bag and seal it, or if you’re using a shallow dish, place a lid or a piece of plastic wrap over the dish. Reserve the remaining 2.5-3 ounces of the marinade for a glaze, keeping it covered in the measuring cup on the counter.
Put the chicken in the refrigerator and let it marinate for 1 hour, flipping halfway through. If it’s in a sealed plastic bag you can just flip the bag over; if it’s in a dish, take a pair of tongs, pull back the lid or plastic wrap, and flip the chicken over with the tongs then reseal the lid or put the plastic wrap back on.
Take the chicken out of the fridge 15 to 20 minutes before putting on the grill to let it warm slightly – so after 40 to 45 minutes of marinating. While the chicken warms up, pour the reserved sauce into a small saucepan. Place it over medium-high heat and cook it for 4 to 5 minutes until it starts to reduce and thicken, stirring frequently with a whisk so it doesn’t burn. Set it aside to cool when done.
Within the last 5-10 minutes of marinating time you want to preheat your grill to a medium heat, around 350 to 375 degree F. You don’t want it higher than that as it will char the honey in the marinade.
Place the chicken on the grill using a pair of tongs. Close the lid and grill the chicken for 5 minutes on the first side.
When the first 5 minutes are up, flip the chicken with the tongs. Take a basting brush and coat each piece of chicken on the cooked side with the reserved and reduced marinade sauce. Close the lid and let the chicken cook another 5 to 8 minutes on the second side, until the internal temperature reaches 165 degrees F on each thigh.
Once the thighs are done, remove them from the grill and if you like you can sprinkle sesame seeds on top. Let the chicken rest for 5 minutes, then serve!
My family loves these chicken thighs with some roasted or grilled veggies on top of rice. I’ve grilled up zucchini, onions, and bell peppers and served that with this chicken. You could absolutely saute some veggies and have those – I like to do sauteed zucchini and mushrooms but really most any veggie will work.
If you’re wanting some sides that don’t involve a lot of cooking you could also serve this with a coleslaw or salad – either a fruit salad or a starchy one like a potato salad. There are lots of great options.
I’ll include a link to the full printable recipe for these honey, garlic, & soy grilled chicken thighs, as well as the other recipes and resources I’ve mentioned, on the show notes page. To get to it you can either go to my main website at Hot Pan Kitchen dot com and click on podcast in the main menu, or you can click on the link provided in whatever podcast app you’re listening on.
If you enjoyed this recipe, consider subscribing to the show on your favorite podcast platform so you don’t miss out on future episodes! I’ve got so many more great grilling and smoking recipes you’re going to love.
That’s it for today, thank you so much for listening, and until next time, keep grilling like a mother.
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