Put the four chicken thighs into a large gallon-sized Ziplock bag.
4 bone-in, skin on chicken thighs
Place the olive oil, lemon juice, brown sugar, soy sauce, Worcestershire sauce, garlic powder, dried basil, cumin, dried rosemary, dried thyme, and pepper into the bag with the chicken thighs.
3 tablespoons olive oil, 3 tablespoons lemon juice, 2 tablespoons brown sugar, 1½ tablespoons low-sodium soy sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon dried basil, ¾ teaspoon ground cumin, ½ teaspoon dried rosemary, ½ teaspoons dried thyme, ½ teaspoon ground black pepper
Slosh the chicken around in the bag to thoroughly coat all sides of the chicken thighs and to make sure all the ingredients are combined.
Let marinate in the refrigerator for 30 minutes to 1 hour.
Heat the grill up to medium-high heat (350-400°F) and then place the chicken thighs skin side down on a greased grill.
The chicken thighs will need to cook on each side for about 6-10 minutes depending on their size. Be sure the internal temperature of the chicken reaches 165°F before removing it from the grill.
Let the thighs rest for 5-10 minutes before serving. Top with minced parsley (optional), plate and serve.
minced parsley
Video
Notes
Make sure your grill is between 350-400°F. Too cold, and the chicken won't cook through, if at all. Too hot, and the outside will burn while the inside remains raw.
Marinate the chicken for 30-60 minutes. It doesn't need to marinate any longer than an hour.
This recipe will work for both boneless and bone-in chicken thighs. However, boneless thighs will likely cook a lot faster than bone-in thighs, so be mindful of that.
If you don’t have a grill or would rather bake your chicken thighs in the oven, bake the chicken at 425°F for 35 minutes, or until your skin is golden brown and the internal temperature reaches 165°F.
Storage: Store grilled chicken thighs in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.