by: Kate McMillan
Cook Time
40 minutes
Prep Time
5 minutes
Yield
4-6 servings
Total Time
40 minutes
Prep Time
5 minutes
Yield
4-6 servings
summary
Nothing says summertime like grilled chicken. This flavorful version gets a little kick from red pepper flakes. The best part about this dish is that it is fast and can be served hot off the grill or at room temperature, so it’s a great option when you are entertaining. Serve with grilled vegetables and a big bowl of sliced watermelon, and let the summertime fun begin.
ingredients
- 2 tablespoons light soy sauce
- 1 tablespoon honey
- 1 tablespoon canola oil
- 2 teaspoons dark sesame oil
- 2 limes, juiced and zested
- 2 cloves garlic, minced
- 1 ½ teaspoons red pepper flakes
- 6 chicken thighs, skin-on and bone-in
directions
- In a large mixing bowl, stir together the soy sauce, honey, canola oil, sesame oil, lime zest and juice, garlic and red pepper flakes. Add the chicken thighs and toss in the marinade. Let sit at room temperature while you prepare the grill.
- Set grill to high.
- Add the chicken thighs, skin side down. Cook for 6 minutes on each side, then reduce heat to low. Cover the grill and cook until an instant-read thermometer registers 165°F, about 35 more minutes.
- Serve immediately.
notes
Skin-on and bone-in chicken will give you a much juicier result.
For a gluten-free version, swap the soy sauce for tamari or gluten-free soy sauce.
Honey sweetens the sauce and helps get that great caramelization from the grill’s heat.
