Grilled Chicken Thighs

By Valerie's Kitchen

Ingredients

2 to 2 ½ pounds skinless chicken thighs (boneless or bone-in)
cup olive oil
1 lemon (zested and juiced)
2 tablespoons dijon mustard
2 teaspoons minced garlic
2 tablespoons less sodium soy sauce (or tamari for gluten-free)
1 tablespoon Worcestershire sauce (check label for gluten-free)
1 tablespoon brown sugar
2 teaspoons smoked paprika
2 teaspoons fresh minced rosemary
1 teaspoon kosher salt (or to taste)
½ teaspoon freshly ground black pepper
BBQ sauce for basting (check label for gluten-free)

Prep Time10mins
Cook Time20mins
Servings6

Instructions

Place the chicken pieces in a gallon size zippered food storage bag.

In a small bowl, whisk together the marinade ingredients and pour it over the chicken. Press out as much air as possible and seal the bag. Refrigerate for at least 2 hours and no more than 6 hours.

Heat your charcoal or gas grill for indirect heat. For charcoal, spread the coals to one side of the grill. For gas, only turn the burners on one side on.

Remove the chicken from the marinade and place it on the indirect heat side of the grill (no coals/no burners). Cover and grill the chicken for 14 to 18 minutes (boneless) or 20 to 25 minutes (bone-in), or until it reaches an internal temperature of 165 degrees F., flipping 2 or 3 times throughout the cooking time. Towards the end of the cooking time, baste lightly with BBQ sauce, if using.

Then, move the pieces over the direct heat and cook for about 1 to 2 minutes per side, or until charred to your liking. Watch closely because it can begin to burn quickly.

Transfer to a platter and allow to rest for about 5 minutes before serving.