# What You'll 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 Cook:
01 - Pat chicken thighs dry with paper towels and season both sides evenly with salt and pepper.
02 - In a mixing bowl, whisk together honey, soy sauce, minced garlic, olive oil, vinegar, smoked paprika, and red pepper flakes until fully combined.
03 - Place chicken thighs in a large zip-top bag or shallow dish. Pour marinade over chicken, ensuring all pieces are thoroughly coated. Seal and refrigerate for minimum 30 minutes, up to 4 hours for optimal flavor development.
04 - Preheat grill to medium-high heat, approximately 400 degrees Fahrenheit. Lightly oil the grill grates to prevent sticking.
05 - Remove chicken from marinade, allowing excess liquid to drip back into the dish. Reserve the remaining marinade for basting.
06 - Place chicken skin side down on grill and cook for 6 to 7 minutes. Flip and cook for additional 6 to 7 minutes until deeply browned and internal temperature reaches 175 degrees Fahrenheit.
07 - While chicken cooks, pour reserved marinade into a small saucepan. Bring to boil, then simmer for 3 to 4 minutes, stirring occasionally until thickened.
08 - During the final 2 to 3 minutes of grilling, brush the reduced marinade over the chicken to create a sticky caramelized glaze.
09 - Transfer chicken to serving platter and allow to rest for 5 minutes. Garnish with chopped parsley or cilantro and serve with lemon wedges.
