In my opinion, the best parts of a chicken are the thighs. People will argue that “they have too much fat” and that “the breasts are healthier”. I would argue that these individuals are slightly wrong. Yes the thighs are fattier, but your body needs a little fat to survive! It also isn’t that big of a difference in fat…it is MAYBE a 50 calorie difference. Also, chicken thighs have more micronutrients, like niacin and zinc, than a chicken breast.
Not only are thighs full of great nutrients, they are also an amazing grilling meat. Bone-in chicken thighs are very hard to overcook, meaning you will not have a dry piece of chicken for dinner!
I can’t wait for you to try this recipe because it is so easy, delicious and healthy! It doesn’t require many ingredients and your guests will be coming back for seconds and thirds…guaranteed.
Serves: 8-9 people
16 chicken thighs or around 4-5 lbs
1 1/2 cup balsamic
1 tbsp garlic powder
3 tbsp honey
16 chicken thighs
1. Place your thighs in a large bowl, or two medium bowls.
2. Combine all the ingredients (besides cooking spray) in a small bowl and then pour over the chicken thighs to marinate. Make sure to mix the meat with the marinade until evenly coated. Marinate the thighs for a minimum of of 7 hours. Make sure to stir your meat once or twice during the marinating process.
3. Spray your grill with cooking spray, heat your grill to medium high heat and add your thighs skin down.
4. Cook your thighs for 35-40 minutes or until the internal temp reads 160 degrees (the internal temp will rise 5 degrees when it rests). Be sure to flip your thighs 1-2 times throughout the cooking process. The amount of times you flip depend on how hot your grill is and if one side becomes too crispy/browned.
5. Let your thighs rest for 5 minutes under aluminum foil and then serve immediately!