Begin by preparing your marinade. In a large zip-top bag, combine all of the marinade ingredients. This is where the magic happens! Add in the chicken thighs and seal the bag, ensuring that every piece is well-coated. Placing the bag in a bowl will help catch any drips as it marinates.
Let the chicken marinate at room temperature for at least 30 minutes or refrigerate it for up to 12 hours if you want to plan ahead. The longer it sits, the more flavor it absorbs. Even a quick 15-minute soak will enhance the taste!
When you’re ready to grill, preheat your grill to medium-high, aiming for a temperature between 375 to 400°F. If the chicken has been in the fridge, let it come to room temperature for about 10 minutes before grilling. This will help it cook more evenly.
Clean and oil the grill grates to prevent sticking. Now it’s time to place the marinated chicken thighs on the grill, presentation side down. Give each piece a little shake to remove excess marinade.
Cover the grill and let them cook for about 4 to 5 minutes on the first side. The chicken should lift off the grill relatively easily. If it sticks, give it a minute or two more to cook.
After 4 to 5 minutes, flip the chicken thighs. Continue to cook for another 4 to 6 minutes, or until they reach an internal temperature of 165°F. To retain juiciness, I prefer to remove them at around 155°F, as they will continue to cook a bit off the grill.
Once done, transfer the chicken to a plate and cover it. Allow it to rest for at least 5 minutes before serving. This step is crucial as it helps keep the juices inside the meat.
Finally, sprinkle with fresh herbs and add a squeeze of lemon or lime juice if desired. This adds a lovely freshness to your finished dish!
