Grilled Chicken Thighs (with the Best Marinade)
User Reviews
5
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Prep Time
30 mins
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Cook Time
16 mins
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Total Time
46 mins
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Servings
8
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Calories
199 kcal
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Course
Main Course, Dinner
Grilled Chicken Thighs (with the Best Marinade)
Description
Chicken thighs are marinated in a mixture combining chopped onion, garlic, fresh ginger, pineapple juice, soy sauce or tamari, granulated sugar, apple cider vinegar, and Asian sesame oil. The sugar dissolves fully in the marinade, which is used to coat the chicken evenly. The chicken is patted dry, optionally pounded to even thickness, pierced for better marinade penetration, lightly salted, and then soaked in the marinade overnight or up to three nights for deep flavor and tenderness.
Grilling the marinated chicken at medium-high heat for approximately 6–8 minutes per side cooks it through while developing grill marks and caramelization without drying out the meat. The resulting thighs offer a blend of sweet, savory, tangy, and aromatic ginger notes with a tender texture from both the marinade and grilling method.
This grilled chicken serves well as a main protein alongside sides or garnishes like freshly chopped green onions, cilantro, or parsley. The marinade can also be boiled and used for basting if precautions are taken to avoid contamination with raw meat.
Extra marinade can be made and frozen for future use, helping keep this flavorful option convenient. Variations in cooking time will depend on the thickness and starting temperature of the chicken and grill heat.
Ingredients
- ½ cup onion chopped
- 6 garlic chopped, cloves
- 1-inch piece ginger peeled and chopped, fresh
- 2 cups pineapple juice
- ½ cup soy sauce regular strength or tamari sauce
- ½ cup granulated sugar
- 5 TB apple cider vinegar
- 1 TB sesame oil Asian
- table salt
- 8 chicken thighs boneless, skinless
- green onion optional, freshly chopped, for garnish
- cilantro
- parsley
Instructions
- In a large bowl, whisk together the onion, garlic, ginger, pineapple juice, soy sauce, sugar, vinegar, and Asian sesame oil. Whisk until sugar is dissolved and marinade is well incorporated.
- Use paper towels to thoroughly pat-dry the chicken pieces. Place chicken in a single layer on a cutting board, place a sheet of cling wrap over the chicken, and pound to an even thickness*. Throw out cling wrap. Use a fork to pierce chicken pieces throughout. Lightly sprinkle chicken thighs on both sides with table salt.
- Place chicken in bowl of marinade. Toss to completely coat chicken pieces with marinade. Cover and chill overnight, or up to 3 nights total. Be sure to turn chicken pieces over halfway through, if all pieces aren't completely immersed in marinade.
- Grease and preheat grill at medium-high heat. Remove chicken from marinade* and grill just until center is no longer pink, taking care not to over-cook. It may take about 6-8 min per side, but actual cook time varies.Garnish as desired and serve immediately.
Notes
- If chicken pieces are already even in thickness, pounding is optional.
- To safely baste with marinade, boil it first and avoid double-dipping brushes that touched raw chicken.
- Grill time of 6-8 minutes per side is approximate; cook until no pink remains in center.
- Extra marinade can be prepared and frozen with cling wrap on the surface to prevent freezer burn.
- This grilled chicken pairs well with Hawaiian Mac Salad or fresh herbs as garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 199kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 22g | 44% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 87mg | 29% |
| Sodium | 244mg | 10% |
| Potassium | 315mg | 7% |
| Fiber | 0.2g | 1% |
| Sugar | 29g | 58% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 8mg | 9% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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