# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs, approximately 2 pounds
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
→ Marinade
04 - ⅓ cup honey
05 - ¼ cup soy sauce, low-sodium preferred
06 - 4 cloves garlic, minced
07 - 2 tablespoons olive oil
08 - 1 tablespoon apple cider vinegar
09 - 1 teaspoon smoked paprika
10 - ½ teaspoon crushed red pepper flakes
→ Garnish
11 - 2 tablespoons fresh parsley or cilantro, chopped
12 - Lemon wedges for serving
# How-To Steps:
01 - Pat chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
02 - In a mixing bowl, whisk together honey, soy sauce, minced garlic, olive oil, apple cider vinegar, smoked paprika, and red pepper flakes until well combined.
03 - Place chicken thighs in a large zip-top bag or shallow dish. Pour marinade over chicken, ensuring all pieces are thoroughly coated. Seal and refrigerate for at least 30 minutes, preferably up to 4 hours.
04 - Preheat grill to medium-high heat, approximately 400°F. Lightly oil the grill grates to prevent sticking.
05 - Remove chicken from marinade, allowing excess to drip back into the bag. Reserve the remaining marinade for glazing.
06 - Place chicken skin-side down on grill grates. Cook for 6 to 7 minutes per side until deeply browned and internal temperature reaches 175°F when measured at the thickest part.
07 - Transfer reserved marinade to a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer for 3 to 4 minutes until thickened.
08 - During the last 2 to 3 minutes of grilling, brush the cooked marinade onto chicken pieces using a basting brush for a glossy, sticky finish.
09 - Transfer chicken to a serving platter and allow to rest for 5 minutes. Garnish with chopped parsley or cilantro and serve with lemon wedges.
