After marinating, I preheat my grill to medium-high heat. I can’t tell you how excited I get at this point; the smell of grilled chicken is simply divine! I take the chicken out of the marinade and let the excess drip off, then place them skin-side down on the hot grill. I close the lid and allow them to cook for about 10 minutes. Once the skin gets that gorgeous golden color and crispy texture, I flip them over. This is where I start to baste with the reserved marinade to add more flavor and moisture.
I check for doneness after another 15 minutes by using my instant-read thermometer; the chicken should reach an internal temperature of 165°F. This step ensures that my chicken is not just delicious but also safe to eat. Once ready, I remove the thighs from the grill and let them rest for a minute while I chop some green onions for garnish. The final touch is so satisfying!
Pro Tips for Best Results
One tip I’ve found from testing this recipe multiple times is to use bone-in, skin-on chicken. It keeps the meat juicy during cooking and adds a lovely crispy skin that’s just irresistible. Trust me, it makes all the difference in flavor!
Another great idea is to let your chicken marinate overnight if possible. This extra time really helps the flavors penetrate the meat. I once made the mistake of only marinating for a couple of hours, and while it was still tasty, the overnight version had me dreaming of Hawaii!
Also, if you’re using a gas grill, sear the chicken on high heat first to get that grill mark perfection, then move it to a cooler part of the grill to let it finish cooking. This method reduces the chances of burning while still giving you that smoky taste.
Common Mistakes to Avoid
One mistake I made early on was not reserving enough marinade for basting. I ended up with dry chicken that was simply sad and lacking that succulent flavor. Always set aside some marinade before adding the chicken—trust me, your future self will thank you! (See the next page below to continue…)