The first bite of the grilled soy garlic chicken thighs reveals a burst of flavor, with a sweet and savory glaze that caramelizes beautifully over the grill. This dish, which takes roughly an hour and a half including marination, combines the umami richness of gluten-free soy sauce with the natural sweetness of honey. It’s a simple yet deeply satisfying method that elevates ordinary chicken thighs to something extraordinary.
This recipe is perfect for family gatherings, BBQs, or any weeknight dinner when you’re craving something delicious without spending all day in the kitchen. For those who love to plan ahead, you can marinate the chicken up to 24 hours in advance for deeper flavor.
Why You’ll Love This Recipe
- The chicken is incredibly juicy and tender due to the marinade.
- It’s quick to prep, requiring just minutes of active cooking time.
- The glaze creates a beautiful caramelized finish on the grill.
- It’s gluten-free and can easily be made with tamari for an allergy-friendly option.
What You’ll Need
Gather the following ingredients to create this flavorful dish:
For the Marinade
- 3 oz gluten free soy sauce (or tamari sauce)
- 1 tbsp avocado oil
- 2 large cloves garlic, minced
- 1/3 cup honey
For the Chicken
- 1.5 lbs chicken thighs (5-6 thighs)
For Serving
- Sesame seeds (optional)
Note: Tamari is a gluten-free alternative to soy sauce.
Substitutions & Swaps
- Use maple syrup instead of honey.
- Substitute chicken breasts for thighs, if preferred.
- Can replace avocado oil with olive oil.
- Use minced garlic from a jar for convenience.
How to Make It
Prepare this delicious grilled chicken with these simple steps.
Measure
Measure out the gluten-free soy sauce (or tamari) in a small measuring cup.
Combine
Measure out the honey and oil and add that into the cup as well. Mince or press the garlic and add it to the cup, then stir with a whisk or other utensil to combine everything together.
Marinate
Place the boneless skinless chicken thighs in a large resealable bag or a shallow dish. Pour 3-3.5 ounces of the marinade over the chicken, making sure to coat the chicken evenly. Press out any air from the bag and seal it. If using a shallow dish, place a lid or plastic wrap on the dish. Reserve the remaining 2.5-3 ounces, keeping it covered on the counter.
Chill
Marinate the chicken in the refrigerator for 1 hour, flipping halfway through.
Warm
Take the chicken out of the fridge 15-20 minutes before putting on the grill (so after 40 to 45 minutes of marinating). While the chicken warms slightly, pour the remaining sauce into a small saucepan. Place it over medium-high heat and cook it for 4 to 5 minutes until it starts to reduce and thicken, stirring frequently with a whisk. Set it aside to cool when done.
Preheat
Preheat the grill to medium heat (around 350-375°F) — you don’t want it higher than that as it will char the honey in the marinade.
Grill
Place the chicken on the grill using a pair of tongs. Close the lid and grill the chicken for 5 minutes on the first side.
Baste
When the first 5 minutes are up, flip the chicken with the tongs. Take a basting brush and coat each piece of chicken on the cooked side with the reserved and reduced marinade sauce. Close the lid and let the chicken cook another 5 to 8 minutes on the second side, until the internal temperature reaches 165°F.
Rest
Remove the chicken from the grill and sprinkle sesame seeds on top, if desired. Let rest for 5 minutes, then serve.
How to Store It
Fridge: Store up to 4 days in an airtight container.
Freezer: Yes, freezes well if sealed properly.
Reheat: Microwave or grill for 5 minutes.
Tips for Best Results
- Ensure chicken is fully coated with the marinade for even flavor.
- Don’t skip the resting time after grilling for juicier meat.
- Use a meat thermometer to check for doneness accurately.
- Adjust the grilling time based on the thickness of the chicken thighs.
Serving Suggestions
- Pair with grilled vegetables for a complete meal.
- Serve over rice or quinoa for a hearty side.
- Excellent with a fresh green salad for lighter options.
