Garlicky Grilled Chicken Thighs with Ginger and Lime

published Jun 9, 2022
summer
Grilled Chicken Thighs Recipe

Thanks to a soy-lime marinade flacked with punchy bits of garlic and ginger, each piece of crispy-edged, juicy chicken is packed with a ton of flavor.

Serves4 to 6

Prep10 minutes

Cook18 minutes to 22 minutes

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Credit: Kelli Foster

From the first time I made these grilled chicken thighs I knew they’d be on repeat in my summer meal plan. They’re quick and low-effort — a combination that’s always a dinner win. But what makes this recipe so great is the marinade (that does double duty as a glaze at the end of cooking!). Thanks to a mixture of soy sauce and lime juice flecked with punchy bits of garlic and ginger, each piece of crispy-edged, juicy chicken is packed with a ton of flavor.

How Long Does It Take to Grill Chicken Thighs?

Bone-in chicken thighs take about 20 minutes to cook on the grill. You’ll start by cooking the thighs over medium heat on a gas grill or direct heat on a charcoal grill (with the lid closed) to get nice grill marks on each side. Then you’ll reduce the heat to low, or move the chicken thighs to indirect heat, and continue cooking until the chicken is cooked through.

Credit: Kelli Foster

How Often Do You Flip Chicken Thighs on the Grill?

Once the heat is lowered (or the thighs are moved to indirect heat), you’ll flip the chicken every five minutes. This important step ensures that the thighs are evenly cooked and that a single side doesn’t get too charred.

Credit: Kelli Foster

How to Serve Grilled Chicken Thighs

Like many other chicken recipes, there are no shortage of sides that make a great partner to grilled chicken thighs. Everything from tangy cucumber salads and slaws to make-ahead pasta salads or simple rice dishes are all great options.

Grilled Chicken Thighs Recipe

Thanks to a soy-lime marinade flacked with punchy bits of garlic and ginger, each piece of crispy-edged, juicy chicken is packed with a ton of flavor.

Prep time 10 minutes

Cook time 18 minutes to 22 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 3 cloves

    garlic

  • 1

    (2-inch) piece ginger

  • 1 medium

    lime

  • 1/3 cup

    regular or low-sodium tamari or soy sauce

  • 1/4 cup

    olive oil

  • 3 tablespoons

    honey

  • 1 teaspoon

    kosher salt

  • 1/4 teaspoon

    red pepper flakes

  • 2 1/2 pounds

    bone-in, skin-on chicken thighs (about 6)

  • Vegetable oil, for the grill

Instructions

  1. Prepare the following, adding each to the same gallon-sized zip-top bag as it is completed: Finely grate 3 garlic cloves. Peel and finely grate 1 (2-inch) piece ginger until you have 2 tablespoons. Finely grate the zest of 1 medium lime, then juice the lime (about 2 tablespoons).

  2. Add 1/3 cup regular or low-sodium tamari or soy sauce, 1/4 cup olive oil, 3 tablespoons honey, 1 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes. Seal the bag and massage to combine.

  3. Transfer 1/4 cup of the marinade to an airtight container and refrigerate until ready to grill the chicken.

  4. Add 2 1/2 pounds bone-in chicken thighs to the remaining marinade. Seal the bag and massage the chicken to coat in the marinade. Refrigerate for at least 1 hour or up to overnight, flipping the bag halfway through.

  5. Heat a gas grill for direct, medium heat (about 350ºF), or prepare a charcoal grill for both direct and indirect medium heat (pile the coals on one half the grill). Meanwhile, remove the chicken from the marinade to a plate or baking sheet, pat dry with paper towels, and let sit at room temperature. Discard the marinade in the bag. Remove the reserved marinade from the refrigerator.

  6. When the grill is ready, scrape the grates clean. Oil the grill grates with a paper towel dipped in vegetable oil.

  7. Place on the grill skin-side down in a single layer, grilling over direct heat if grilling on charcoal. Cover and cook undisturbed until grill marks appear on the bottom and the skin is lightly crisped, 2 to 3 minutes. If the meat sticks to the grill, continue to cook for another minute until it releases easily. Flip and cook until grill marks appear on the second side, 1 to 2 minutes more.

  8. Reduce the heat to low on a gas grill, or transfer to indirect heat on a charcoal grill. Starting with the chicken skin side up, cover and grill, flipping the chicken every 5 minutes, until cooked through and an instant-read thermometer in the thickest part of the meat not touching bone registers at least 165ºF, 15 to 17 minutes more. In the final minute of cooking, brush the chicken all over with the reserved marinade.

Recipe Notes

Make-ahead: The chicken can be marinated and refrigerated up to overnight.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.