Ingredients
- 3 tablespoons olive oil
- 1/3 cup liquid honey
- 3 tablespoons tamari
- 5 cloves garlic, minced
- 1 jalapeno pepper, chopped (with seeds if you like it hot & spicy)
- 1 1/2 teaspoons ancho chili powder
- 1 teaspoon sea salt
- 1 lime (zested & juiced)
- 8 fresh (2 2/3 pounds) boneless skinless chicken thighs (or skin on, whatever you prefer)
- Oil (for oiling the grill pan)
How to Make
-
Step 1: In a medium-sized bowl, combine all of the ingredients except the chicken. Stir well to combine.
-
Step 2: Add the chicken to the marinade, cover and refrigerate at least 4 hours before grilling.
-
Step 3: Preheat a grill pan over medium heat. Use a heat-resistant brush to coat the pan with oil to prevent the chicken from sticking. Reserving the marinade, grill the chicken turning occasionally to promote even browning on both sides for approximately 20-22 minutes or until fully cooked. Keep a watchful eye on the grill – the honey in the marinade causes the chicken to caramelize, but it can burn if the pan becomes too hot.
-
Step 4: While the chicken thighs are grilling, pour the reserved honey marinade into a small nonstick pan and bring to a boil. Once boiling, reduce the heat to simmer and allow it to reduce until it thickens. Drizzle the reduced marinade over the cooked and plated chicken thighs for serving. Enjoy!
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.