Grilled Soy Garlic Chicken Thighs
With just 5 ingredients and a quick marinating time of one hour, these grilled soy garlic chicken thighs are going to become your new go-to meal. Marinated in garlic, honey, and soy sauce (gluten-free if needed), these chicken thighs are bursting with flavor. Whether you're hosting a family dinner or a summer cookout, this grilled protein is going to be loved by kids and adults alike.
Servings 6
Ingredients
- 3 oz gluten free soy sauce or tamari sauce
- 1 tbsp avocado oil
- 2 large cloves of garlic
- ⅓ cup honey
- 1.5 lbs chicken thighs 5-6 chicken thighs
- sesame seeds optional
Instructions
- Measure out the soy sauce (or tamari) in a small measuring cup.
- Measure out the honey and oil and add that into the cup as well.
- Mince or press the garlic and add it to the cup, then stir with a whisk or other utensil to combine everything together.
- Place the boneless skinless chicken thighs in a large resealable bag or a shallow dish.
- Pour 3-3.5 ounces of the marinade over the chicken, making sure to coat the chicken evenly. Press out any air from the bag and seal it. if using a shallow dish, place a lid or plastic wrap on the dish. Reserve the remaining 2.5-3 ounces, keeping it covered on the counter.
- Marinate the chicken in the refrigerator for 1 hour, flipping halfway through.
- Take the chicken out of the fridge 15-20 minutes before putting on the grill (so after 40 to 45 minutes of marinating). While the chicken warms slightly, pour the remaining 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. Set it aside to cool when done.
- Preheat the grill to medium heat (around 350-375F) - 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.
- Remove the chicken from the grill and sprinkle sesame seeds on top, if desired. Let rest for 5 minutes, then serve.
Notes
This recipes makes about 6 ounces of marinade, which is enough for 1.5 pounds of meat with between 3 and 3.5 ounces of the marinade being reserved for a glaze.