# 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
09 - 1 teaspoon smoked paprika
10 - ½ teaspoon crushed red pepper flakes
→ Garnish
11 - 2 tablespoons fresh parsley or cilantro, chopped
12 - Lemon wedges for serving
# Directions:
01 - Pat chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
02 - In a mixing bowl, whisk together honey, soy sauce, minced garlic, olive oil, apple cider 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 the chicken, ensuring all pieces are completely coated. Seal and refrigerate for a minimum of 30 minutes, up to 4 hours for deeper flavor development.
04 - Preheat grill to medium-high heat, approximately 400°F. Lightly oil the grill grates to prevent sticking.
05 - Remove chicken from the marinade, allowing excess liquid to drip off. Reserve the marinade for basting.
06 - Place chicken on the grill skin side down first. Cook for 6 to 7 minutes per side until deeply browned and internal temperature reaches 175°F. Use a meat thermometer to verify doneness.
07 - While grilling, pour the reserved marinade into a small saucepan. Bring to a boil, then simmer for 3 to 4 minutes to thicken and ensure food safety.
08 - During the final 2 to 3 minutes of grilling, brush the cooked marinade over the chicken using a basting brush to create a sticky glaze.
09 - Transfer chicken to a serving platter and allow to rest for 5 minutes. Garnish with chopped fresh parsley or cilantro and serve with lemon wedges.
