Ingredients

The following ingredients have 4 Servings
  • 1/4 Cup Olive Oil
  • Juice of 1 Lemon
  • Juice of 1 Lime
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Onion Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Dijon Mustard
  • 2 Tablespoons Soy Sauce
  • 1/3 Cup Packed Brown Sugar
  • 2 Pounds Bone in Skin on Chicken Thighs (about 8 total)

Instruction

  • In a medium bowl, whisk together the olive oil, lemon juice, lime juice, garlic powder, onion powder, salt, pepper, mustard, soy sauce, and brown sugar.
  • Trim fat from the chicken as necessary. Add the chicken thighs to a large zip-top bag and pour in the marinade. Seal the bag and massage the marinade into the meat for a few seconds to make sure the meat is coated.
  • Refrigerate the chicken in the marinade for at least 30 min. For best flavor, allow the meat to marinate for 2-12 hours before grilling. After marinating, allow the chicken to sit, covered in the bag of marinade for 15-20 minutes while the grill preheats.
  • Preheat the grill to settings for medium-high heat on one side, or if using charcoal, arrange pieces into a two-zone fire with briquettes underneath half of the grill grate.
  • Sear chicken thighs over lit side of grill 2-3 minutes per side until skin turns golden brown, taking care not to char.
  • Move chicken pieces to unlit side of grill and cook, covered, until internal temperature reaches 165°F.
  • Let chicken rest 5-10 minutes before serving.