Perfect Charcoal Grilled Chicken Thighs | Impossibly Kosher

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: liquid aminos

Coconut aminos are gluten-free and lower in sodium.

Light the charcoal by placing a heaping amount in the charcoal basket with a piece of paper underneath and igniting it.

Wait for about 10 to 15 minutes until the charcoal is ripping hot and the smoke dissipates, indicating readiness.

Prepare the marinade by mixing 1 tablespoon of salt, 1 tablespoon of black pepper, and 1.5 to 2 tablespoons of smoked paprika in a bowl.

Crush 7-8 garlic cloves and add them to the marinade mixture along with a good amount of olive oil, then mix well.

Place chicken thighs in a gallon Ziploc bag, pour the marinade over them, seal the bag, and shake to coat the chicken thoroughly.

Let the marinated chicken sit on the counter for about 30 minutes while the grill heats up.

Prepare the grill with a pellet tube and cherry wood chunks for extra smoky flavor, then preheat the grill.

Place the chicken thighs on the grill, ensuring they are packed closely together, and cook actively by spinning the grates every 30 seconds to avoid burning.

Cook the chicken thighs for about 5-6 minutes per side, flipping them to achieve a nice color and char.

Remove the chicken thighs from the grill and let them cool down for about 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: