# What You Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs, approximately 2 pounds
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
→ Marinade
04 - ⅓ cup honey
05 - ¼ cup soy sauce, low-sodium preferred
06 - 4 cloves garlic, minced
07 - 2 tablespoons olive oil
08 - 1 tablespoon apple cider vinegar or rice vinegar
09 - 1 teaspoon smoked paprika, optional
10 - ½ teaspoon crushed red pepper flakes, optional
→ Garnish
11 - 2 tablespoons fresh parsley or cilantro, chopped
12 - Lemon wedges for serving
# How-To Steps:
01 - Pat chicken thighs dry with paper towels. Season both sides evenly with salt and black pepper.
02 - In a mixing bowl, whisk together honey, soy sauce, minced garlic, olive oil, vinegar, smoked paprika, and red pepper flakes until well combined.
03 - Place chicken thighs in a large zip-top bag or shallow dish. Pour marinade over chicken, ensuring complete coverage. Seal and refrigerate for minimum 30 minutes, up to 4 hours for enhanced flavor.
04 - Preheat grill to medium-high heat, approximately 400°F. Lightly oil the grill grates.
05 - Remove chicken from marinade, allowing excess to drip off. Reserve remaining marinade. Place chicken skin-side down on grill and cook for 6 to 7 minutes.
06 - Flip chicken and grill for additional 6 to 7 minutes until deeply browned and internal temperature reaches 175°F measured with meat thermometer.
07 - While chicken grills, pour reserved marinade into small saucepan. Bring to boil, then simmer for 3 to 4 minutes until thickened.
08 - During final 2 to 3 minutes of grilling, brush the reduced marinade over chicken for a sticky glaze coating.
09 - Transfer chicken to serving platter and rest for 5 minutes. Garnish with chopped parsley or cilantro and serve with lemon wedges.
