Step 1

If you haven't already, start by preparing the homemade chicken thigh marinade and tossing it with the chicken in either a large baking dish or a Ziplock bag.

Step 2

Leave the chicken to marinate for a minimum of 30 minutes (at room temperature) up to 12 hours (in the refrigerator).Be careful not to marinate it for longer, as the acid in the marinade can begin to over-tenderize and break down the meat until it becomes mushy.

Step 3

When you're ready to grill the chicken, first, bring it back to room temperature for 20-30 minutes while you preheat the grill to medium-high heat (about 450ºF/230ºC) or prepare the charcoal BBQ. Liberally oil the grates.

Step 4

Remove the marinated chicken thighs from the marinade, shaking off any excess, and place them in a single layer, skin-side down, onto the grill.

Step 5

Grill for about 10-14 minutes (when cooked constantly over direct heat), depending on their size and thickness, flipping them once when the skin has turned brown and crispy (usually after 4-5 minutes).

Step 6

Check for doneness. The best way to do so is to use a meat thermometer. Insert it in the thickest part of the meat (avoid touching bones) to check the internal temperature. It should read 155-160ºF/68-71ºC.Chicken is safe to eat at 165ºF/74ºC. By removing it from the grill 5-10 degrees early, the residual heat will cook it the rest of the way while it rests to avoid dry chicken.If you don’t have a thermometer, use a fork or the tip of a knife to pierce the thickest part of the meat. There should be no pinkness, and the juices should run clear if it’s fully cooked.

Step 7

Once you remove the chicken from the grill, let it rest, loosely tented with foil, for 5 minutes to allow the juices to redistribute and settle, then serve and enjoy!