Recipe
Grilled Chicken Thighs
Perfectly grilled chicken thighs with a savory marinade that creates juicy, flavorful meat with crispy skin. Works with both bone-in and boneless thighs.
Prep time
10 min
Cook time
30 min
Total time
1 hr 40 min
Servings
4
Net carbs
0g
Appliance
BBQ grill
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Email me a sign-in linkIngredients
What you need
Adjust servings
4 servings- 2 lb bone-in chicken thighs (or boneless)
- ¼ cup olive oil
- ¼ cup coconut aminos (or low-sodium soy sauce)
- 2 tbsp lime juice
- 2 tbsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp sea salt (plus more for seasoning)
- ½ tsp black pepper
Instructions
How to cook it
Prep timer
Cooking cue
Cook until the thickest piece reaches 165F and the juices run clear.
- In a medium bowl, whisk together olive oil, coconut aminos, lime juice, Dijon mustard, garlic powder, salt, and black pepper until well combined.
- Place chicken thighs in a large resealable bag or shallow dish. Pour marinade over the chicken, turning to coat all pieces evenly. Seal or cover and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
- Preheat your grill to medium-high heat, around 400-425°F. Oil the grill grates to prevent sticking.
- Remove chicken from marinade and pat dry with paper towels. If using bone-in thighs, season both sides lightly with additional salt and pepper.
- For bone-in thighs: Place skin-side down on the grill. Cook for 6-8 minutes without moving, until skin is crispy and golden. Flip and continue grilling for 20-25 minutes, turning occasionally, until internal temperature reaches 165-175°F.
- For boneless thighs: Grill for 5-6 minutes per side, flipping once or twice, until internal temperature reaches 165°F and chicken has nice grill marks.
- Cook until the thickest piece reaches 165F and the juices run clear.
- Remove chicken from grill and let rest for 5 minutes before serving to allow juices to redistribute.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Source & attribution
www.wholesomeyum.com · IMPORTED
Source included honey in marinade which has been omitted to keep this strictly keto-friendly. Marinating time accounts for the majority of total time (60 minutes recommended). Bone-in thighs will have crispier skin but require slightly longer cooking. Internal temperature should reach 165°F for food safety, though 175°F yields more tender dark meat.