Weeknight Honey Lemon Chicken Thighs

2 chicken thighs plated on rice with a side of broccoli. A white scalloped plate is in the backdrop.

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Skin-on chicken thighs marinated in honey, coconut aminos, fresh lemon juice, and garlic for up to 8 hours, then grilled at medium heat until the skin is sticky, golden, and caramelized and the internal temperature reaches 165°F. The coconut aminos make this completely soy-free. Pour the remaining marinade over the chicken on the grill for an extra layer of glaze. Serve over rice with broccoli.

Prep Time15

Cook Time15

Marinate1

Total Time1 30

Course: dinner

Cuisine: American

Keyword: chicken, grill, honey lemon chicken thighs, weeknight recipe

Servings: chicken thighs

Calories: 310kcal

Equipment

1 8x8 glass dish

Ingredients

4 organic skin on chicken thighs
¼ cup honey
¼ cup coconut aminos
1 large lemon juiced
2 cloves garlic crushed
M Salt
4 cup cooked rice.

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Instructions

Sprinkle 4 organic skin on chicken thighs generously with M Salt. Make sure to salt both sides.
In a glass dish add in ¼ cup honey, ¼ cup coconut aminos, 1 large lemon juiced and 2 cloves garlic crushed. Whisk well.
Add in the seasoned chicken thighs and then flip over and let rest.
Turn the grill on to medium heat.
Once heated up to about 375℉ place the chicken on the grill. Pour the remaining juice on top.
Let cook about 7 minutes and flip. Cook until 165℉.
Remove from the grill and serve with rice and broccoli

Notes

Marinate at least 1 hour, up to 8 hours. Morning marinade means dinner is mostly done before you start cooking.

Pour the marinade over the chicken when it first hits the grill. Don't throw it out.

Medium heat, around 375°F. Honey burns at high heat before the chicken cooks through.

165°F internal temperature. Check at the thickest part away from the bone.

Rest 5 minutes before serving.

Freeze cooked chicken flat in a freezer-safe bag up to 3 months. Reheat at 325°F.

Nutrition