# What You’ll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (approximately 2 lbs)
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
→ Marinade
04 - 1/3 cup honey
05 - 1/4 cup soy sauce (low-sodium optional)
06 - 4 cloves garlic, minced
07 - 2 tablespoons olive oil
08 - 1 tablespoon apple cider vinegar or rice vinegar
09 - 1 teaspoon smoked paprika (optional)
10 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Garnish (optional)
11 - 2 tablespoons fresh parsley or cilantro, chopped
12 - Lemon wedges, for serving
# Step-by-Step Guide:
01 - Pat chicken thighs dry with paper towels. Season both sides evenly with salt and black pepper.
02 - In a mixing bowl, whisk together honey, soy sauce, minced garlic, olive oil, vinegar, smoked paprika, and crushed red pepper flakes until well blended.
03 - Arrange chicken thighs in a large zip-top bag or shallow dish. Pour marinade over, turning to coat thoroughly. Seal and refrigerate for a minimum of 30 minutes, or up to 4 hours for optimal flavor infusion.
04 - Preheat grill to medium-high heat (approximately 400°F). Lightly oil the grill grates to prevent sticking.
05 - Remove chicken from marinade, allowing excess sauce to drip off. Set the marinade aside for glazing.
06 - Place chicken on grill, skin side down first. Cook for 6 to 7 minutes per side until deeply browned and internal temperature reaches 175°F.
07 - While chicken grills, pour reserved marinade into a small saucepan. Bring to a boil then reduce to a simmer for 3 to 4 minutes to thicken and ensure safety.
08 - Brush cooked marinade onto chicken during the final 2 to 3 minutes of grilling for a sticky, glossy finish.
09 - Transfer chicken to a platter and allow to rest for 5 minutes. Garnish with chopped parsley or cilantro and serve with lemon wedges.
