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Grilled Juicy Chicken Thighs - Easy, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon lemon juice (or apple cider vinegar)
  • 1 tablespoon honey (or brown sugar)
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder or paprika (optional for heat)
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt (plus more to taste)
  • 1 tablespoon chopped fresh parsley or cilantro (optional, for garnish)
  • Lemon wedges, for serving (optional)

Method
 

  1. Trim and prep the chicken: Pat the chicken thighs dry with paper towels. Trim any excess fat so they cook evenly.
  2. Mix the marinade: In a bowl, whisk together olive oil, soy sauce, lemon juice, honey, garlic, smoked paprika, cumin, onion powder, chili powder (if using), black pepper, and salt.
  3. Marinate: Add the chicken to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. For maximum flavor, marinate up to 12 hours.
  4. Preheat the grill: Heat a gas or charcoal grill to medium-high (about 400–450°F). Clean and oil the grates to prevent sticking.
  5. Grill the chicken: Place the thighs on the grill. Cook for 5–7 minutes per side, turning once, until lightly charred and cooked through. Aim for an internal temperature of 165°F.
  6. Let it rest: Transfer to a plate and rest for 5 minutes. This helps the juices settle so the meat stays tender.
  7. Finish and serve: Sprinkle with chopped parsley or cilantro. Serve with lemon wedges for a bright finish.