Marinated Grilled Boneless Skinless Chicken Thighs

RatingDifficultyBeginner

Try this simple Marinated , Grilled Boneless Skinless Chicken Thigh recipe.

Yields4 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
 2 lbs House of Meats Boneless Skinless Chicken Thighs
 6 Garlic Cloves, roughly chopped
 1 tbsp Extra Virgin Olive Oil
 1 tbsp Honey
 2 tbsp Low Sodium Soy Sauce
 1 tbsp Worcestershire Sauce
 1 tbsp Dijon Mustard
 2 tsp Ground Cumin
 ½ tsp Kosher Salt
 ¼ tsp Cayenne Pepper, optional if you want a KICK
 2 Juice and Zest of Limes, small. Approx. 3 tablespoons of juice and 1 teaspoon of zest
 1 ½ lbs House of Meats Potato SaladThis is great side with the Grilled Chicken Thighs
 6 Ears of Fresh Sweet CornAlso a great side with the Grilled Chicken Thighs
1

In a large bowl or large ziptop bag, combine the garlic, oil, honey, soy sauce, Worcestershire, Dijon, cumin, salt, and cayenne, lime juice and zest.

2

Add the chicken thighs and toss with the marinade to evenly coat. Marinate the chicken at room temperature for 30 minutes or refrigerate for up to 12 hours, NO more. Let the chicken stand at room temperature for 15 minutes prior to cooking.

3

TO GRILL: When you are ready to cook the chicken, preheat a gas, charcoal, or indoor grill to medium-high heat (about 400 degrees F). Remove the chicken from the marinade, shaking off any excess. Oil the grates, then place the chicken smooth-side down. Grill the chicken thighs for 8 to 12 minutes, turning once halfway through, or until the chicken registers 155 degrees to 160 degrees F at the thickest part with an instant read meat thermometer. Transfer to a plate or cutting board, cover, and let rest for 5 to 10 minutes. Enjoy warm.

4

Serve with House of Meats Potato Salad and fresh grilled Corn on the cob.

CategoryCuisineCooking MethodTags, , ,

Ingredients

 2 lbs House of Meats Boneless Skinless Chicken Thighs
 6 Garlic Cloves, roughly chopped
 1 tbsp Extra Virgin Olive Oil
 1 tbsp Honey
 2 tbsp Low Sodium Soy Sauce
 1 tbsp Worcestershire Sauce
 1 tbsp Dijon Mustard
 2 tsp Ground Cumin
 ½ tsp Kosher Salt
 ¼ tsp Cayenne Pepper, optional if you want a KICK
 2 Juice and Zest of Limes, small. Approx. 3 tablespoons of juice and 1 teaspoon of zest
 1 ½ lbs House of Meats Potato SaladThis is great side with the Grilled Chicken Thighs
 6 Ears of Fresh Sweet CornAlso a great side with the Grilled Chicken Thighs

Directions

1

In a large bowl or large ziptop bag, combine the garlic, oil, honey, soy sauce, Worcestershire, Dijon, cumin, salt, and cayenne, lime juice and zest.

2

Add the chicken thighs and toss with the marinade to evenly coat. Marinate the chicken at room temperature for 30 minutes or refrigerate for up to 12 hours, NO more. Let the chicken stand at room temperature for 15 minutes prior to cooking.

3

TO GRILL: When you are ready to cook the chicken, preheat a gas, charcoal, or indoor grill to medium-high heat (about 400 degrees F). Remove the chicken from the marinade, shaking off any excess. Oil the grates, then place the chicken smooth-side down. Grill the chicken thighs for 8 to 12 minutes, turning once halfway through, or until the chicken registers 155 degrees to 160 degrees F at the thickest part with an instant read meat thermometer. Transfer to a plate or cutting board, cover, and let rest for 5 to 10 minutes. Enjoy warm.

4

Serve with House of Meats Potato Salad and fresh grilled Corn on the cob.

Marinated Grilled Boneless Skinless Chicken Thighs
IngredientsDirections