Ingredients
2 pounds boneless, skinless chicken thighs
3 tablespoons oil (such as olive or avocado oil)
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1 teaspoon lemon pepper seasoning
1 teaspoon dried rosemary, slightly crushed
1 clove garlic, minced
Instructions
1. In a bowl or zip-top bag, mix all marinade ingredients until combined.
2. Add chicken thighs to the marinade, ensuring they are well coated, and refrigerate for at least 30 minutes to 4 hours.
3. Remove chicken from refrigerator and let sit at room temperature for 10 minutes.
4. Preheat grill to medium-high (375 to 450°F) and clean/oil grates.
5. Grill thighs smooth side down over direct heat for 5-7 minutes, then flip and grill another 5-7 minutes until done.
6. For thicker thighs, move to indirect heat and cook until internal temperature reaches 165°F.
7. Allow to rest for 5-10 minutes before serving.
8. Optionally, finish with fresh lemon juice and chopped herbs.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Boneless thighs cook quickly; use indirect heat for thick or bone-in pieces.
⏲️ Longer marinating enhances flavor and tenderness.
🛡️ Oil grill grates well to prevent sticking during grilling.
- Prep Time: 15 minutes
- Marinating Time: 30 minutes to 12 hours
- Cook Time: 10 to 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1/2 pound chicken
- Calories: 340 to 385
- Sugar: 4 to 5 g
- Sodium: 100 to 500 mg
- Fat: 13 to 20 g
- Saturated Fat: 3 to 4 g
- Unsaturated Fat: 10 to 16 g
- Trans Fat: 0 g
- Carbohydrates: 5 to 9 g
- Fiber: 1 g
- Protein: 44 to 45 g
- Cholesterol: 215 mg