I love an easy chicken recipe. These tender, juicy Grilled Marinated Chicken Thighs are packed with umami-rich flavor and take just 10 minutes to prep. If you’re in a rush, you can marinate them for a quick half hour, but they’re even better when left to sit overnight.
What’s in the marinade? It’s a mixture of soy sauce, fresh lime juice, a little honey for sweetness, sesame oil, fish sauce, garlic, ginger, and cornstarch. When I tell you that these are the best chicken thighs I’ve ever made, I’m not joking!
Enjoy the grilled chicken in rice bowls, on top of salads, or simply alongside your favorite vegetable side dishes. Garnish with sesame seeds, scallions, and fresh cilantro for an easy, never boring chicken dinner.
For more easy chicken recipes, give my pan-seared chicken piccata, oven-baked chicken thighs, or chicken thighs with white beans and kale a try next!
What You’ll Need
- Boneless skinless chicken thighs trimmed of excess fat.
- Marinade: soy sauce, fresh lime juice, honey, toasted sesame oil, fish sauce, cornstarch, ginger (or ginger paste), and garlic.
- For serving, I like to garnish with thinly sliced scallions, sesame seeds, fresh cilantro, and lime wedges.
My favorite way to serve marinated chicken thighs is in rice bowls, but you can enjoy with any sides you like or even on top of salads or noodle bowls!
Ingredient Substitutions
- Soy sauce: Use tamari or coconut aminos for a gluten-free option.
- Honey: Maple syrup or agave nectar can be used as alternatives.
- Sesame oil: Olive oil or avocado oil can be substituted, but it won’t have that nutty sesame flavor.
- Fish sauce: You can omit the fish sauce if you prefer, but it adds depth of flavor.
Directions
- Make the marinade. In a large bowl, whisk together soy sauce, fresh lime juice, honey, sesame oil, fish sauce, cornstarch, ginger, and grated garlic.
- Marinate the chicken. Submerge the chicken fully into the marinade, cover tightly, then refrigerate for 30 minutes or up to overnight. When ready to cook, allow the chicken to sit out at room temperature for about 20 minutes.
- Cook the chicken. Preheat a grill to medium-high heat (about 425°F-450°F). When hot, coat the grates with grill spray, then add chicken thighs. Cook for 5-7 minutes per side. The internal temperature should register 165°F.
- Serve! Enjoy the grilled chicken over rice bowls, as a salad topper, or with your favorite sides. My preferred way to serve it is with sliced green onion, sesame seeds, cilantro, and lime wedges.
FAQs
Yes, you can substitute chicken breasts for thighs. However, keep in mind that breasts may cook faster and can dry out more easily, so adjust the grilling time accordingly.
Aim for at least 30 minutes, but overnight marination is ideal for maximum flavor.
Absolutely! Preheat your oven to 400°F (200°C) and bake the marinated chicken on a baking sheet for 25-30 minutes or until fully cooked.
Ari’s Best Tips!
- Marinate thoroughly: Ensure the chicken is evenly coated and has ample time to absorb the marinade for the best flavor. For extra flavor, allow the chicken to marinate overnight.
- Preheat the grill: Make sure your grill is hot before adding the chicken to achieve those beautiful grill marks and prevent sticking.
- Rest the chicken: Letting the chicken rest after grilling allows the juices to redistribute, keeping it moist and tender.
- For a thicker marinade, double the cornstarch.
Make-Ahead, Leftovers, & Storage
- To make-ahead: Marinate the chicken up to 24 hours in advance. Keep it covered in the refrigerator until ready to grill.
- Leftovers and storage: Store leftover grilled chicken thighs in an airtight container in the refrigerator for up to 4 days.
The marinated raw chicken can be frozen for up to 3 months. Thaw in the refrigerator overnight before grilling. Grilled chicken can also be frozen; wrap tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. To serve, thaw completely overnight in a fridge, then reheat in the oven or microwave until heated through.
Serving Suggestions
- Grilled Vegetables: Serve with grilled vegetables such as bell peppers, zucchini, and asparagus for a complete meal.
- Rice Bowl: Enjoy over steamed white or jasmine rice, stir-fried or steamed vegetables, and an extra drizzle of soy sauce.
- Salad: Slice the grilled chicken and serve on top of a fresh green salad with a light vinaigrette.
Tell me your mouth doesn’t water just looking at these photos! Get ready for something delicious — I just know you’re going to love them.
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Tender, Juicy Grilled Marinated Chicken Thighs
Equipment
- Plastic wrap
Ingredients
- 2½-3 lbs boneless skinless chicken thighs, about 4-5 thighs
- 3 Tbsp soy sauce
- 2-3 Tbsp fresh lime juice, about 1 medium lime
- 2 Tbsp honey
- 1 Tbsp sesame oil
- 2 tsp fish sauce
- 2 tsp cornstarch
- 2 tsp ginger paste, or ½-inch piece of fresh ginger root, peeled and grated
- 2 cloves of garlic, grated
For serving: sesame seeds, thinly sliced scallions, fresh cilantro, lime wedges
Instructions
I like to serve this in rice bowls, but it’s delicious alongside any sides!
- Make the marinade. In a large mixing bowl, whisk together 3 Tbsp soy sauce, 3 Tbsp fresh lime juice, 2 Tbsp honey, 1 Tbsp sesame oil, 2 tsp fish sauce, 2 tsp cornstarch, 2 tsp ginger paste, and 2 grated cloves of garlic.
- Marinate the chicken. Pat the chicken thighs dry, then add to the marinade. Toss to thoroughly coat, then cover and let sit for at least 30 minutes or up to overnight. If you’re cooking the chicken right away, you can leave it out at room temperature. If you’re marinating for longer, transfer it to a fridge, then allow it to sit out at room temperature for about 20 minutes before grilling.
- Cook the chicken. Preheat a grill to medium-high heat (about 425-450F). When hot, coat with grill spray. Add the chicken thighs and cook for about 5-7 minutes per side, or until the internal temperature registers 165F. Cook time will vary depending on how thick the chicken is. Carefully transfer the chicken to a platter, then allow it to rest for a few minutes. Serve hot with sesame seeds, thinly sliced scallions, cilantro, and lime wedges.
Notes
- To make-ahead: Marinate the chicken up to 24 hours in advance. Keep it covered in the refrigerator until ready to grill.
- Leftovers and storage: Store leftover grilled chicken thighs in an airtight container in the refrigerator for up to 4 days.
- The marinated raw chicken can be frozen for up to 3 months. Thaw in the refrigerator overnight before grilling.
- Grilled chicken can also be frozen; wrap tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. To serve, thaw completely overnight in a fridge, then reheat in the oven or microwave until heated through.
Nutrition
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