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Grilled Chicken Thighs

June 28, 2010

By Kath Dedon


These Grilled Chicken Thighs are quick to fix, and so flavorful! We enjoyed them last night with rice and salad, but I’m thinking they would also make great Teriyaki Chicken Burgers served on small buns with your favorite burger condiments. Fourth of July possibility, perhaps? (How about grilling pineapple to go with them?)

I found the recipe at where it is, for the most part, highly rated. Some reviewers thought the thighs were too salty, but many of them chose to marinate the thighs for hours. The recipe calls for a 15-minute marinating time. That is plenty of time for the admittedly soy sauce-heavy marinade to do its magic.

You could do this with chicken breasts, but the thighs are so much more flavorful. They are not that fatty with the skin removed.

I know I’ll be making this again soon!



Grilled Chicken Thighs

(Adapted from a recipe from, attributed to a recipe by Jennifer Rubell in the June 2007 issue of Bon Appétit)


(print the recipe)


Serves 3 – 4 (double to serve 6 – 8 people)



¼ cup + 2 tablespoons soy sauce (use wheat-free tamari for a gluten-free version)

2 ½ tablespoons honey (or dark brown sugar)

1 tablespoon chopped peeled fresh ginger

2 large garlic cloves, chopped

1 teaspoon toasted sesame oil

5 or 6 skinless boneless chicken thighs (about 1½ pounds)

2 green onions, sliced, for serving (optional)



1. Mix the soy sauce, honey, ginger, garlic and sesame oil together in a large bowl. (This can be done up to 2 hours ahead of time, but that is not necessary. If made ahead, let it sit at room temperature.)


2. If using a charcoal grill, get the coals going; don’t marinate the chicken until the fire is almost ready.

3. Marinate the chicken for 15 minutes, turning it in the bowl once or twice so it’s all equally marinated.


4. If using a gas grill, turn it on high to heat up about 5 minutes after you start marinating the chicken. (My grill takes about 10 minutes to heat up; adjust the timing to suit yours, if it’s different.)

5. When the chicken has marinated for 15 minutes, turn the gas grill burners to medium. Grill the thighs for 5 minutes; then turn and grill for 5 more minutes.


9 Comments leave one →
  1. Laura permalink
    June 28, 2010 1:42 pm

    Hey, this is the recipe I used to make in college a lot! I forgot about it, I’ll have to do it again–it was so tasty and easy!

    • June 28, 2010 2:03 pm

      I couldn’t believe that such a short marinade could deliver such flavor! It is tasty and easy!

  2. June 29, 2010 10:32 am

    oh wow what an awesome recipe it looks so tasty

  3. July 1, 2010 12:09 pm

    I love the look of perfectly grilled chicken. This marinade sounds really good too, nice job!

  4. July 1, 2010 1:09 pm

    Thank you, Rebecca and Debbie! 8)

  5. July 2, 2010 4:09 am

    If it’s too salty for some people, you can just stick with the low sodium soy sauce. I switched to that myself and my dishes come out better.

  6. eddie permalink
    September 14, 2011 7:13 am

    The wife liked it, need I say more? Oh and it was very quick!

    • September 14, 2011 10:08 am

      It is really quick, Eddie! So glad you and your wife enjoyed it, and thanks for letting me know! 🙂

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