The Best Weeknight Chicken Thighs
Servings 4 People
Ingredients
- 2 lbs chicken thighs, boneless and skinless
- 3 TBSP Balsamic Vinegar
- 2 TBSP Honey, add more if needed
- 2 TBSP Dijon Mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp smoked paprika
- ¼ tsp ancho chile powder
- ¼ tsp chipotle chile powder
Instructions
- In a large bowl (or large plastic bag) add in the chicken thighs and remaining ingredients.
- Stir to combine.
- Cover with plastic wrap and place in fridge for 10 minutes to 3 hours.
- When ready to cook heat a grill over medium high heat.
- Place chicken on grill and grill for 10 minutes each side.
- Continue cooking, flipping sides until chicken reaches an internal temp of 165º.
Notes
If you aren't grilling I suggest browning the chicken in a pan and then finishing them off in the oven.
Preheat an oven to 350º. Heat a pan over medium heat, add in the chicken and cook for 5 minutes on each side. If the pan is oven safe place in preheated oven and cook for 10-15 minutes or until the internal temperature of the chicken is 165º.
The ancho and chipotle chile powder shouldn't add too much spiciness, but feel free to omit if you don't have them.