Ingredients
- 2 pounds bone-in chicken thighs or boneless chicken thighs (about 8 pieces)
- 1/4 cup olive oil
- 1/2 teaspoon paprika
- 1 teaspoon dried rosemary
- 1–2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon salt
- Black pepper to taste
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh orange juice
- 1 tablespoon soy sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey or brown sugar
- Fresh parsley for garnish
Instructions
- Prepare the Marinade: In a mixing bowl, combine olive oil, paprika, dried rosemary, minced garlic, salt, Dijon mustard, orange juice, spy sauce, balsamic vinegar, and honey (or brown sugar). Whisk together until well combined.
- Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal the bag or cover the dish with plastic wrap and marinate in the refrigerator for at least 1 hour, or preferably overnight, to allow the flavors to meld.
- Preheat the Grill: Preheat your grill to medium-high heat, about 350°F (175°C). Make sure the grates are clean and lightly oiled to prevent sticking.
- Grill the Chicken: Remove the chicken thighs from the marinade, shaking off any excess. Place the chicken thighs on the preheated grill, skin side down. Grill for about 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through and golden brown.
- While grilling, baste the chicken occasionally with any remaining marinade for extra flavor and moisture. IMPORTANT: Cooking times may vary depending on the thickness of the chicken thighs and the heat of your grill. Use a good meat thermometer for best results.
- Serve: Once the chicken thighs are cooked through and have developed a nice charred exterior, remove them from the grill and transfer them to a serving platter. Cover with aluminum foil and let rest for 5 minutes before cutting.
- Garnish with fresh parsley for a pop of color and extra flavor. Serve the grilled chicken thighs hot alongside your favorite sides, such as grilled vegetables, salad, or rice.
Notes
Top Tips
Proper Preheating: Ensure your grill is preheated to the correct temperature (around 350°F to 375°F or 175°C to 190°C) before adding the chicken thighs. This helps sear the meat, lock in juices, and prevent it from sticking.
Even Thickness: To ensure even cooking, try to select chicken thighs that are similar in size. If using bone-in thighs, consider trimming excess skin or fat to promote even grilling.
Marinating Time: For maximum flavor, marinate the chicken thighs in the refrigerator for at least 1 hour, or preferably overnight. This allows the flavors to penetrate the meat thoroughly.
Don’t Overcrowd: Avoid crowding the grill with too many chicken thighs, as this can result in uneven cooking and hinder the development of a nice sear. Leave some space between each thigh for proper airflow.
Proper Flipping: Flip the chicken thighs only once during grilling to ensure they cook evenly and develop a nice char on both sides. Avoid constantly flipping or moving the chicken, which can interfere with the grill marks and cooking.
Basting: Occasionally, while grilling, baste the chicken thighs with any remaining marinade or a sauce of your choice. This adds moisture and flavor, enhancing the chicken’s overall taste.
Use a Meat Thermometer: To ensure the chicken thighs are cooked through but not overdone, use a meat thermometer to check for an internal temperature of 165°F (75°C). Insert the thermometer into the thickest part of the meat without touching the bone.
Resting Period: Allow the grilled chicken thighs to rest for a few minutes before serving. This
- Prep Time: 5 min + marinade time
- Cook Time: 10 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian