Thanks to a soy-lime marinade with bits of garlic and ginger, each piece of crispy, juicy chicken is bursting with flavor.
SERVES : 4 to 6
PREP : 10 minutes
COOK : 18 minutes to 22 minutes
How long does it take to grill chicken thighs?
Bone-in chicken thighs take about 20 minutes to grill. Start by cooking the thighs over medium heat on a gas grill or over direct heat on a charcoal grill (with the lid closed) so that they are well marked on both sides. Then reduce the heat or place the chicken thighs over indirect heat and continue cooking until the chicken is well done.
How often should I turn the chicken thighs on the grill?
Once the heat is turned down (or the thighs are placed over indirect heat), you should turn the chicken every five minutes. This important step ensures that the thighs cook evenly and that one side does not burn too much.
INGREDIENTS :
- 3 cloves garlic
- 1 (2-inch) piece ginger
- 1 medium lime
- 1/3 cup regular or low-sodium tamari or soy sauce
- 1/4 cup olive oil
- 3 tablespoons honey
- 1 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 2 1/2 pounds bone-in, skin-on chicken thighs (about 6)
- Vegetable oil, for the grill
INSTRUCTIONS :
- Prepare the following, adding each to the same gallon-sized zip-top bag as it is completed: Finely grate 3 garlic cloves. Peel and finely grate 1 (2-inch) piece ginger until you have 2 tablespoons. Finely grate the zest of 1 medium lime, then juice the lime (about 2 tablespoons).
- Add 1/3 cup regular or low-sodium tamari or soy sauce, 1/4 cup olive oil, 3 tablespoons honey, 1 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes. Seal the bag and massage to combine.
- Transfer 1/4 cup of the marinade to an airtight container and refrigerate until ready to grill the chicken.
- Add 2 1/2 pounds bone-in chicken thighs to the remaining marinade. Seal the bag and massage the chicken to coat in the marinade. Refrigerate for at least 1 hour or up to overnight, flipping the bag halfway through.
- Heat a gas grill for direct, medium heat (about 350ºF), or prepare a charcoal grill for both direct and indirect medium heat (pile the coals on one half the grill). Meanwhile, remove the chicken from the marinade to a plate or baking sheet, pat dry with paper towels, and let sit at room temperature. Discard the marinade in the bag. Remove the reserved marinade from the refrigerator.
- When the grill is ready, scrape the grates clean. Oil the grill grates with a paper towel dipped in vegetable oil.
- Place on the grill skin-side down in a single layer, grilling over direct heat if grilling on charcoal. Cover and cook undisturbed until grill marks appear on the bottom and the skin is lightly crisped, 2 to 3 minutes. If the meat sticks to the grill, continue to cook for another minute until it releases easily. Flip and cook until grill marks appear on the second side, 1 to 2 minutes more.
- Reduce the heat to low on a gas grill, or transfer to indirect heat on a charcoal grill. Starting with the chicken skin side up, cover and grill, flipping the chicken every 5 minutes, until cooked through and an instant-read thermometer in the thickest part of the meat not touching bone registers at least 165ºF, 15 to 17 minutes more. In the final minute of cooking, brush the chicken all over with the reserved marinade.
