chicken thigh recipe

Chillin’ n’ Grillin’

I love it when the weather is nice here in Portland; especially this early in the springtime. We’re so beaten down as Portlanders that we’re used to dealing with rain from November until July 5th. I think this has been one of the driest winter/springs I’ve experienced in a long time. In order to take advantage of the nice weather, Michael and I have been grilling outside.

One night after work, we went for a walk to the school near our house. There were kids playing rugby, baseball, soccer, and lacrosse. We just kind of hung out for a bit enjoying the summer-like evening before heading back to the house. We had some chicken thighs defrosted but didn’t take the time to marinade them in anything. I also was out of BBQ sauce. Bummer. I think we were both craving some zingy BBQ.



I found this recipe instead. It’s not a marinade but a glaze. It took two minutes to mix up and then I left Michael to do the manly grilling.

Honey-Glazed Grilled Chicken Thighs

Prep Time: 10 minutes

Cook Time: 45 minutes

Category: BBQ, calories, Chicken, Dinner, food, gardening, Grilling, harvesting veggies, Low Calorie Recipes, recipes, Recommendations, sunny day, Urban Farmer, Vegetable Garden

Servings: 4



  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 2 garlic cloves, minced or 1/4 teaspoon garlic powder
  • 4 boneless skinless chicken thighs (about 1 lb.)
  • 2 tablespoons olive or vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarse ground black pepper


  1. Heat gas or charcoal grill. In small bowl, combine honey, soy sauce and garlic; blend well with wire whisk. Set aside. Brush chicken thighs with oil; sprinkle with salt and pepper.
  2. When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
  3. Cook covered 8 to 12 minutes or until juice is clear when center of thickest part is cut (180°F), turning once and brushing with honey mixture during last 2 minutes of cooking time.

Nutrition Facts

Honey-Glazed Grilled Chicken Thighs

Serves 1 thigh

Amount Per Serving
Calories 190
% Daily Value*
Total Fat 0
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 0
Total Carbohydrate 0
Dietary Fiber 0
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

While he did that, I harvested some kale to go with dinner. Did I tell you guys I planted kale and spinach early this year? The last two years we’ve planted starters around the last weekend of April/first of May and I found that our spinach, lettuce and kale had a very short shelf life. It either bolted or was infested in aphids. Michael suggested be plant early this year because kale and spinach supposedly do better in cooler weather. One weekend in February we planted a bunch. Of course, the next day there was a week long frost! Thankfully it didn’t kill of my little greens.


I’ve been saving the eggshells from breakfast and I crunch them up in the soil to keep the slugs away. IT WORKS! Usually the slugs eat the crap out of my plants. Not this year. Look at how nice my kale looks! (And yes, I need to do some weeding this weekend….)

How was dinner?


It was FANTASTIC. The chicken had a nice sweet, tangy flavor and some smokiness from the grill. Most of the skin burned off on the grill (too bad) but that’s alright, the chicken was not lacking in flavor. I had cooked some kale and onions in the skillet with a little coconut oil and a dash of chicken stock. I had some cottage cheese with my dinner.


You cannot go wrong with garlic and soy sauce. Ever. It’s the best pairing for any kind of protein I think! This was the perfect recipe for a quick work night meal. It didn’t take much time at all and I had everything on hand. There are a ton of marinade I want to try someday but they always take so much planning…I get excited about something and then realize I was supposed to let it marinade for 24 hours. 🙁

The evening started to get chilly so we went inside and watched Hannibal (LOVING that show) and Mad Med.

Finally, I had my first experience meeting a reader in real life. If you guys are reading, hi. 🙂 Please forgive the deer-in-headlights awkwardness. Thanks for reading. 🙂

QUESTION: Favorite glaze? Hannibal fan?

Baked Chicken Thighs

Simple ingredients. Things we always have on hand (chicken thighs in the freezer from Costco, garlic and shallots–check). When we cook chicken thighs for dinner we usually cook them in the skillet with just salt and pepper. We remove the skin from the chicken too. So this recipe was a little different than the norm.

Baked Chicken Thighs

from The Food Lover’s Primal Palate


  • 4 free range bone-in, skin on chicken thighs
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • Sea salt and pepper to taste


  1. Preheat oven to bake at 425.
  2. Rinse chicken thighs under cold water and place in a broiler pan.
  3. Pat thighs dry with a paper towel.
  4. Gently separate skin from thigh, without removing it completely from the meat at the corners.
  5. Place shallots and garlic on the meat, and cover with the skin.
  6. Lightly rub olive oil on the skin, and sprinkle with salt and pepper.
  7. Bake for 35 minutes, or until juices run clear.

It was super quick to make this. We did it for lunch one day on the weekend and it was easy and satisfying. My body also loved the protein after my intense workout! The chicken was washed and then dried. I chopped the shallots and the garlic and stuffed them underneath the skin.

I didn’t measure anything I just chopped and then stuffed. I sprinkled salt and pepper on top of the chicken and sprinkled a little oil into the dish.

It baked for less time than the recipe called for–about 25 or 30 instead. I checked the chicken once before taking it out. It was hard to gauge when the chicken was done for some reason (maybe because the skin was still on it?).

The chicken was perfect. It wasn’t dry at all like baked chicken can sometimes be. I think because of the bone-in and the skin was still on the thigh it kept it moist. The skin was crunchy and filled with salty flavor. Normally I don’t eat the skin but it was all really good.

Sometimes when we cook chicken thighs in the skillet I add onion powder to the salt and pepper seasoning and it’s a good addition. I don’t think this recipe needs anything more than what’s here. The shallots and garlic are fantastic.

This recipe would be a fantastic dinner after a long day at work–quick and easy. Add a salad or steam some frozen veggies to go on the side and dinner is satisfying and healthy. This could also be a quickie last-minute dinner for guests. Make a pasta salad to go with it and open a bottle of white wine–perfect. 🙂

QUESTION: What’s your favorite type of chicken and how do you usually prepare it?