There is a bad rumor going around that borders on libel and I’m not going to stand for it any longer! This rumor has circulated for so long that most think it is fact. I am referring to the misinformation that dark meat chicken is BAD for you….gasp. Think about the chickens. Do we really want to continue to make them feel like we only love them for their breasts? Nay I say! I’m down with the dark meat and you should be too!
Yes, dark meat chicken does have a few more calories and fat than white meat, but the differences are negligible. Dark meat chicken is also much more forgiving on the grill where white meat will quickly turn to chicken jerky if you don’t know how to grill chicken breasts. Grilled chicken thighs are great with just a simple rub, but they are even more juicy and delicious if you have time to marinate them before applying the heat. This is a simple soy and orange marinade that can be thrown together quickly. For best results, marinate them overnight.
Orange and Soy Marinated Chicken Thighs
- 1 pound chicken thighs, with skin
- 1/4 cup soy sauce
- 1/4 cup fresh orange juice
- 2 tablespoons mined ginger
- 2 cloves of garlic, minced
- 1 tablespoon sesame oil
- Mix all of the marinade ingredients together and pour into a resealable bag. Place the chicken thighs in the marinade bag, squeeze out all of the air as you close the bag.
- Place in the refrigerator and marinate the chicken thighs for at least 8 hours, preferably overnight.
- Heat the grill to medium heat, around 400 - 450 degrees.
- Remove the chicken thighs from the marinade and place skin side up on the grill once heated.
- Grill with the lid closed until a meat thermometer reaches 165 degrees, but make sure you aren't touching the bone with the thermometer.
- Flip the thighs over skin side down when they are almost done to crisp up the skin (the best part!).