On the menu tonight – Grilled Honey Garlic Chicken Thighs!
After being on vacation last week, it was time to get back in the kitchen. Summer is coming to an end, so I wanted to make sure I grilled out this weekend. Chicken is one of my go-to grill items, but I wanted to do something a little different.
I went slightly Asian this time. The marinade is soy sauce, honey, apple cider vinegar, some thyme, and a little salt and pepper.
After grilling the chicken, I took the marinade and made a nice sauce. It was SO GOOD! You know that sauce your chicken has from the Chinese restaurant? This was that only BETTER!
I hope you’ll try this dish and let me know what you think.
Grilled Honey Garlic Chicken Thighs
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Loading...Grilled Honey Garlic Chicken Thighs
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1/3 cup low sodium soy sauce
- 1/3 cup honey
- 2 tbsp apple cider vinegar
- 1 tsp red pepper flakes
- 1 tsp thyme
- 3-4 garlic cloves
- 1/2 tsp freshly ground pepper
- salt to taste
- 1 tsp corn starch
- 3/4 cup water
Instructions
In a 2 cup or more glass measuring cup, mix the soy sauce, honey, apple cider vinegar, red pepper flakes, salt and pepper. (you can add the garlic now or wait to use it in the sauce. I prefer to wait and use it in the sauce)
Rinse your chicken and put it in a one gallon zip lock bag. Put the bag in a bowl in case it leaks and then in the fridge for 2-3 hours (more is ok)
When it's time to cook, pull the chicken from the fridge and let it start coming to room temperature
Pre-heat the grill as hot as you can get it
Once the grill is to temperature, put on the chicken, skin-side down and let it cook about 15 minutes. DON'T TOUCH IT! Let it get those beautiful grill marks
After about 15 minutes, give the chicken a quarter turn and let it cook another 12-15 minutes
Flip the chicken and let it cook another 12-15 minutes
While the chicken is finishing up on the grill, start your sauce. Put a medium sauce pan on medium heat and put in your marinade (add the garlic if you didn't add it in the beginning)
Let the marinade reduce about 5 minutes
In a measuring cup add your cornstarch and water, mix well, and add a little to the marinade (about 2-3 tablespoons)
The sauce needs to come to at least a gentle boil for the cornstarch to do its thing
Once it's to the consistency you want, cut the heat and move to another burner
Take the chicken off the grill and let it rest about 5 minutes
Serve with the sauce on the side
Notes
I think the next time I make this, I'll include a little lime on the side too for some acid.
