Chicken Thighs on the Grill: a Three Ingredient Marinade Yields Perfection
  • 1 to 2 pounds of chicken thighs, deboned and skinless
  • ½ cups of soy sauce
  • ½ cups of Mirin
  • ½ cup of maple syrup
  • Utensils: Grill tongs and a grill safe basting brush
  1. Rinse and pat dry the chicken.
  2. You're going to split your marinade in half. You don't need to be scientific about this. Just eyeball it. Put half in a large bowl and the other half in a measuring cup. Beat with a whisk until combined. You don't want to glaze the chicken on the grill with marinade that's been in contact with raw chicken.
  3. If you have time, marinate your chicken overnight, but often in the summer I only leave it in for 15 minutes, and let the glaze while grilling add flavor. I try, but during the summer, even 24 hours can feel like a very long time to plan a meal in advance.
  4. Now turn on your grill on a high flame (this is assuming you have a gas grill). If you have a charcoal grill, more power to you. You're more of a grill master than I am. Preheat it for 5 minutes to get it nice and hot.
  5. Turn the flame down to medium high. Cover the grill with the chicken. You may have to do two (or three) batches, depending on the size of your grill. Cook for 2 minutes and flip.
  6. Slather the grilled side with marinade and cook for two minutes. Flip again. Cover the other side with marinade and flip one last time. Cook for another minute.
  7. If the chicken is not glazed to your liking, slather with marinade on each side one more time and cook for an additional 30 seconds. Get the thighs as slick as you like them.
  8. Serve warm or as cold leftovers in sandwiches the next day.
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