These grilled chicken thighs are marinated a balsamic vinegar and soy based marinade for a minimum of 2 hours. The longer you let them marinate the tastier they will be. You can even let them do their thing overnight if you would like.
Grilling chicken can be challenging because chicken has to always be cooked well. You can not eat medium rare or rare chicken for it can make you very sick. Because it is easy to overcook the outside of the chicken and under cook the inside, it is important to know exactly how many minutes one needs to cook chicken on the grill.
In this recipe we are going to grill 8 chicken thighs. We are going to marinade them for 2 hours and then set them on the grill. We will discard the marinade as you should not use marinades that have had raw meat in them. They can be contaminated.
Here is what you are going to need for these finger-licking good grilled chicken thighs:
8 chicken thighs
2/3 cup olive oil
2/3 cup soy sauce
1/3 cup balsamic vinegar
1 tablespoon mustard
1 teaspoon granulated garlic
1 teaspoon ground cumin
Barbecue sauce of choice
Whisk the oil, vinegar, soy sauce, garlic and cumin in a bowl. Rinse and pat dry the chicken thighs. Place the thighs in a bowl and cover with the marinade. Cover and place in the refrigerator. Marinade for at least 2 hours.
Heat the grill for 20 minutes. Remove the chicken from the marinade. Place the chicken directly on to the fire – it will flame as the marinade drips onto the fire. Do not panic! You want to give the skin a quick sear and then move it away from the heat. The chicken will need to cook in indirect heat for most of it’s cooking time. If you are using a gas grill just turn on half of your burners and leave the other half of the grill turned off. If you are using a charcoal grill, pile up the burning coals on one side and leave the other side with none.
So, place the thighs directly onto the fire and watch it very closely. It will take about 5 minutes per side. Be careful not to burn the chicken. If the flame gets out of hand move the chicken away and spray some water on it in order to control it. One you have some defined, seared lines on the skin place the thighs on one side, skin side down.
Close the lid and let the chicken cook in indirect heat for 17 minutes. Flip them over and let them cook for another 17 minutes.
Flip the thighs and slather them with barbecue sauce – I use my homemade apple juice bbq sauce, you use whatever sauce you want. Flip them again and slather them with barbecue sauce on the skin side.
Close the lid and cook for another 15 minutes until the barbecue sauce had caramelized. You want to cook your chicken for about 50 to 55 minutes. Serve with lots of napkins!