Shaker Style Grilled Chicken Thighs
Experience the tender, smoky perfection of Shaker Style Grilled Chicken Thighs, a recipe that combines classic grilling techniques with a bold, herb-packed marinade. These bone-in, skin-on chicken thighs are infused with the irresistible flavors of garlic, fresh thyme, rosemary, and smoked paprika, balanced by the tang of apple cider vinegar and a touch of honey sweetness. Marinated to juicy perfection and grilled until the skin turns golden and crispy, this dish delivers a delightful mix of smokiness and zesty brightness in every bite. Perfect for summer cookouts or casual weeknight dinners, these chicken thighs pair beautifully with sides like coleslaw, grilled vegetables, or buttery cornbread for a truly satisfying meal. Whether you're a seasoned BBQ enthusiast or a home cook looking to elevate your grilling game, this recipe delivers restaurant-quality results right in your backyard!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 0.25 cups olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon smoked paprika
- 0.5 teaspoons ground black pepper
- 1 teaspoon kosher salt
- 1 tablespoon lemon juice
Instructions
Place the chicken thighs in a large resealable plastic bag or shallow dish. Set aside.
In a medium bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, fresh thyme, fresh rosemary, smoked paprika, ground black pepper, kosher salt, and lemon juice to create the marinade.
Pour the marinade over the chicken thighs, ensuring they are well-coated. Seal the bag (or cover the dish) and refrigerate for at least 2 hours, or up to 8 hours for optimal flavor.
Preheat your grill to medium-high heat, around 375°F to 400°F. Oil the grates lightly to prevent sticking.
Remove the chicken from the marinade, allowing excess marinade to drip off. Discard the remaining marinade.
Place the chicken thighs on the grill, skin-side down. Grill for 5–7 minutes, or until the skin is crisp and golden brown.
Flip the chicken thighs and continue cooking for an additional 15–18 minutes, or until the internal temperature reaches 165°F (use a meat thermometer for accuracy). Monitor carefully to avoid burning.
Remove the chicken from the grill and let it rest for 5 minutes before serving.
Serve warm with your choice of sides, such as coleslaw, grilled vegetables, or cornbread.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 341 mg | 15% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 8.8 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 346 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
