Instructions

1. 1

   Whisk the marinade. Combine olive oil, soy sauce, Dijon, brown sugar, balsamic vinegar, garlic, smoked paprika, and pepper in a bowl. It should look slightly emulsified and glossy.

2. 2

   Marinate the chicken. Place the chicken thighs in a zip-top bag or shallow dish. Pour the marinade over them and turn to coat evenly. Refrigerate for at least 30 minutes, or up to 8 hours. The longer the marinate, the deeper the flavor — but even 30 minutes makes a real difference.

3. 3

   Preheat the grill. Heat your grill to medium-high, around 400–450°F. Clean the grates well and oil them with a paper towel dipped in vegetable oil held with tongs. This prevents sticking and gives you cleaner grill marks.

4. 4

   Grill the first side. Remove the thighs from the marinade, shake off excess, and season lightly with kosher salt. Place them smooth-side down on the grill. Close the lid and cook for 5–6 minutes without moving them. You want defined char marks and the edges starting to turn opaque.

5. 5

   Flip and finish. Turn each thigh once. Close the lid again and grill another 5–7 minutes until an instant-read thermometer in the thickest part reads 165°F. The surface should be caramelized with some charred spots from the brown sugar in the marinade.

6. 6

   Rest before serving. Transfer the thighs to a cutting board or platter and let them rest for 5 minutes. This lets the juices redistribute so every bite stays moist instead of running out onto the plate.

Used in this recipe: Instant-Read Thermometer · Locking Tongs (Amazon, affiliate links)