Ingredients:

  • 2 lbs boneless, skin-on chicken thighs
  • 3 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Use paper towels to pat the chicken thighs completely dry to ensure maximum crispiness.
  2. In a mixing bowl, whisk together olive oil, soy sauce, brown sugar, smoked paprika, garlic powder, salt, and cracked black pepper.
  3. Toss the chicken thighs in the marinade until well-coated and let sit for 30 minutes at room temperature or up to 4 hours in the refrigerator.
  4. Preheat the outdoor grill to medium-high (approximately 400°F/200°C) and lightly oil the grates to prevent sticking.
  5. Place thighs skin-side down on the grill, close the lid, and sear undisturbed for 5-7 minutes until the skin is deep golden-brown and releases easily.
  6. Flip the chicken and cook for another 5-8 minutes.
  7. Use an instant-read thermometer to check the thickest part of the thigh; remove from heat once it reaches 160°F (71°C).
  8. Transfer the chicken to a plate and let rest for 5 minutes to allow juices to redistribute.