Ingredients
- 1/4 cup olive oil
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 3 tablespoons low sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon fresh parsley leaves, chopped
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 garlic cloves, minced
- 1/8 teaspoon red pepper flakes
- 6 bone-in, skin-on chicken thighs
Instructions
- In a bowl, mix all ingredients except for the chicken.
- Add the chicken thighs to the bowl, making sure they are completely coated in the marinade.
- Cover the bowl and let the chicken marinate for 30 minutes on the counter, or refrigerate for up to 24 hours.
- Preheat the grill to medium heat.
- Place the chicken on the grill and cook, turning every 5 minutes, until the chicken reaches an internal temperature of 165°F (74°C), approximately 20-25 minutes.
Notes
- For an even deeper flavor, marinate the chicken for several hours or overnight.
- You can substitute chicken breasts if preferred, but the cooking time will vary slightly.
- To achieve crispy skin, avoid flipping the chicken too frequently on the grill.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 382 kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
