Ah, the sweet sizzle of summer barbecues—nothing quite compares, does it? The air thick with the aroma of grilled goodness, it’s a sensory overload that dances between nostalgia and anticipation. These juicy grilled chicken thighs capture that essence perfectly—tender, full of flavor, and just right for those long, lazy summer evenings when time seems to stretch infinitely, like a daydream.
Steps
- Mix the marinade ingredients, including olive oil, brown sugar, balsamic vinegar, Dijon mustard, soy sauce, lemon pepper, rosemary, and garlic, in a small bowl or a resealable bag. Stir or shake until well combined.
- Place the chicken thighs into the marinade, ensuring they are well coated. Allow them to marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
- Preheat your grill to medium-high heat. Once hot, place the marinated chicken thighs on the grill.
- Cook the chicken for 5 to 7 minutes on each side, ensuring each side achieves a golden brown color. Use a meat thermometer to check that the internal temperature reaches 165°F.
- Remove the chicken from the grill and let it rest for about 5 minutes before serving. This helps retain the juices.
- Store any leftover chicken in an airtight container in the refrigerator for up to 5 days. Reheat using the microwave or grill until thoroughly warmed.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 3 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon dried rosemary, slightly crushed
- 1 clove garlic, minced
Nutritional Values
Calories: 385 | Carbohydrates: 5g | Protein: 44g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 215mg | Sodium: 498mg | Potassium: 565mg | Fiber: 1g | Sugar: 4g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg
FAQ
- Can bone-in chicken thighs be used for this recipe?
- Yes, bone-in chicken thighs can be used, but keep in mind that the cooking time and method will differ. It’s recommended to follow a method similar to that used in a barbecue chicken recipe for best results.
- How long should the chicken thighs be marinated?
- The chicken thighs should be marinated for at least 30 minutes, but for optimal flavor, you can marinate them for up to 4 hours in the refrigerator.
- What should be the internal temperature of the chicken thighs when done?
- The chicken thighs should reach an internal temperature of 165°F in the thickest part to ensure they are fully cooked and safe to eat.
- How can I store leftover grilled chicken thighs?
- Store any leftover grilled chicken thighs in an airtight container or a zippered bag in the refrigerator for up to 4-5 days. Reheat them in the microwave or an air fryer, adding a bit of barbecue sauce for extra flavor if desired.
- What are some alternative marinade ingredients I can use?
- You can experiment with alternative marinade ingredients as long as you have a balance of oil, sweetness, acid, and bold flavors. Options include ketchup, lemon or lime juice, paprika, garlic cloves, or even Italian dressing to create your own unique marinade.
Tips
- Marinating Time: For maximum flavor and tenderness, marinate the chicken thighs for at least 30 minutes, but ideally up to 4 hours, in the refrigerator.
- Grill Preparation: Ensure the grill grates are well-oiled by rubbing them with an oiled paper towel to prevent the chicken from sticking.
- Cooking Technique: Cook the chicken thighs over medium-high direct heat, rotating them around any hot spots on the grill. If the chicken is sticking when you try to flip it, allow it to cook for an extra minute or two.
- Check for Doneness: Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F, which guarantees that the chicken is cooked through and safe to eat.
Equipment
- Meat thermometer – to ensure the chicken reaches the internal temperature of 165°F.
- Grill (if not already owned) – either a gas or charcoal grill, as the recipe specifically involves grilling.
- Zippered bags or airtight containers – for marinating and storing leftovers.
