Instructions
Step 1: In a large bowl or resealable plastic bag, whisk together the soy sauce, lemon juice, olive oil, honey, garlic, pepper, and salt.
Step 2: Add the chicken thighs to the marinade, coating them thoroughly. Cover or seal and refrigerate for at least 2 hours or overnight for maximum flavor.
Step 3: Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
Step 4: Remove the chicken from the marinade and let any excess drip off. Grill the chicken skin-side down for 5-7 minutes, then flip and grill for another 5-7 minutes, or until the internal temperature reaches 165°F (75°C).
Step 5: Transfer the chicken to a serving plate and let rest for a few minutes. Garnish with chopped parsley if desired.
Storage Information
Store leftover grilled chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a microwave or oven until warmed through. For best results, avoid overcooking during reheating to maintain juiciness.
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