Ingredients
Scale
- 1 pound chicken thighs
- 4 cloves garlic
- 1 tablespoon fresh ginger, grated
- ¼ cup soy sauce
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- cilantro, for garnish
Instructions
- In a medium mixing bowl, combine minced garlic, grated ginger, soy sauce, lime juice, and brown sugar. Whisk together until fully mixed and sugar is dissolved.
- Place your chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure every piece is lovingly coated. Seal or cover tightly and refrigerate for at least 30 minutes.
- While the chicken is marinating, preheat your grill to medium-high heat (about 375°F).
- Remove chicken from marinade and shake off excess; don’t let it drip too much. Place on the grill skin-side down. Grill each side for about 6-7 minutes or until internal temperature reaches 165°F.
- Once grilled to perfection, remove chicken from grill and let it rest on a cutting board for about 5 minutes.
- Slice or serve whole with fresh cilantro sprinkled on top.
Notes
Store grilled chicken in airtight containers.
Reheat in the oven, not microwave.
Serve with jasmine rice and herbs.
Marinate overnight for deeper flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Grill
Nutrition
- Calories: 220 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 8g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 25mg