Grilled Chicken Thighs with Honey, Garlic, and Ginger - No Soy
These juicy grilled chicken thighs are quick to make with a simple dry rub added right before grilling—no marinating needed.
Servings 6 people
Equipment
- instant read thermometer
Ingredients
- 6 boneless, skinless chicken thighs
- salt to taste
For the sauce
- 3 cloves garlic
- 1 knob fresh ginger 1-2 tablespoons
- ½ cup honey
- 1 tbsp mild, light vinegar (such as rice or apple cider)
- 1 tbsp Worcestershire sauce
- salt to taste
Instructions
To prepare the chicken
- Grate the fresh ginger and garlic cloves. Add them to a bowl and then mix with the honey, vinegar, and Worcestershire sauce. Add salt to taste and set aside.
- Place all the chicken thighs onto a sheet pan. Pat dry with paper towels. Season both sides with salt.
To grill the chicken
- Preheat your grill to 400–450°F.
- Using tongs, arrange the chicken thighs on the grill. There's no need to oil the grates. The chicken will release naturally when it's ready to flip.
- Grill until you have grill marks on one side and the chicken easily pulls from the grill. This should take around 4 to 6 minutes.
- Brush the chicken with the sauce, then flip. Brush the second side as well.
- Continue grilling until the internal temperature reaches at least 175°F when checked with a thermometer inserted into the thickest part of the meat.
- Remove from the grill and transfer to a clean sheet pan.
- Allow the chicken to rest for at least 5 minutes before eating.
Notes
This sauce will be enough to coat 6 chicken thighs. If you want it extra saucy or you want to cook more chicken, then just double the recipe.