Description
Juicy, flavorful grilled chicken thighs marinated in a tangy honey-lime sauce. This versatile recipe works with both bone-in and boneless thighs, creating perfectly tender chicken with crispy skin and incredible flavor. Perfect for summer cookouts or family dinners!
Ingredients
Units
Scale
- 2 lb Bone-in chicken thighs (or boneless)
- 1/4 cup Olive oil
- 1/4 cup Coconut aminos (or low-sodium soy sauce)
- 2 tbsp Lime juice
- 1 tbsp Honey (regular or sugar-free)
- 2 tbsp Dijon mustard
- 1 tsp Garlic powder
- 1/2 tsp Sea salt (plus more for seasoning after marinating if using bone-in)
- 1/2 tsp Black pepper
Instructions
- Prepare the Chicken
Pat the chicken thighs dry with paper towels to ensure proper browning and crispy skin. This step is crucial as excess moisture will prevent the chicken from getting a good sear on the grill. - Create the Marinade
In a small bowl, whisk together the olive oil, coconut aminos, lime juice, honey, Dijon mustard, garlic powder, salt, and pepper until well combined. This marinade provides a perfect balance of sweet, savory, and tangy flavors that will infuse into the chicken. - Marinate the Chicken
For bone-in thighs: Pour the marinade into a large baking dish. Place the chicken thighs on top, skin side up, ensuring the skin stays out of the marinade to keep it dry for crisping. For boneless thighs: Place the chicken in a plastic bag, pour in the marinade, seal, and toss to coat evenly. Refrigerate for at least 1 hour or up to 24 hours for maximum flavor. - Prepare the Grill
Clean the grill grates with an oiled paper towel before preheating. For bone-in thighs, preheat the grill to medium-high for at least 10 minutes and set up zones for direct and indirect heat. For boneless thighs, simply preheat to medium-high heat. - Grill the Chicken
For bone-in thighs: Season the skin with additional salt, then place skin-side down over indirect heat. Close the grill and cook for 15-20 minutes until the skin crisps, then flip and cook another 15-20 minutes until the internal temperature reaches 170°F (77°C). For boneless thighs: Grill over direct heat for 4-5 minutes per side until the internal temperature reaches 170°F (77°C). - Rest and Serve
Remove the chicken from the grill and let rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful.
Notes
- Using indirect heat for bone-in thighs prevents flare-ups from fat rendering and allows the skin to crisp without burning.
- Chicken thighs are more forgiving than breasts and remain juicy even when cooked to a higher temperature.
- For a smokier flavor, add wood chips to your grill.
- To check doneness without a thermometer, the juices should run clear when the thickest part of the thigh is pierced.
- You can customize the marinade with additional herbs like rosemary or thyme.
Nutrition
- Serving Size: 1 thigh
- Calories: 320kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 135mg
