Perfect for a casual party or weekend dinner, these Grilled Chicken Thighs and Drums are smoky, juicy and tender. The balance of flavors is perfect for this simple chicken recipe. These chicken thighs and drums will never fail to please!
Ingredients
4 chicken thighs, bone-in
4 chicken drumsticks
1 tsp. salt
1 Tbsp. soy sauce
1/2 cup olive oil
1/2 tsp. pepper
1/2 tsp. granulated garlic
1 tsp. onion powder
1/2 tsp. cayenne
1/2 cup cider vinegar
2 Tbsp. Worcestershire
1 tsp. liquid smoke
Instructions
In a bowl, whisk together the salt, soy sauce, olive oil, pepper, granulated garlic, onion powder, cider vinegar, Worcestershire and liquid smoke.
Pour the marinade into a resealable bag. I like to double-bag anything with a marinade. Accidents happen, and you never know when one of those bags will spring a leak. Place the chicken in the marinade and massage it a little bit. Then, marinate the chicken in the refrigerator overnight, turning it every once in a while to distribute the marinade over the chicken.
Preheat the grill when you are ready to cook. Grill the chicken until the internal temperature reaches 140 degrees. Serve hot.
The smoky flavor comes though in these Grilled Chicken Thighs and Drumsticks . Use an indoor grill on the stovetop if you do not have an outdoor grill. Place the chicken under the broiler in the oven if neither an indoor or outdoor grill are available.
If you like this recipe, you may like the following recipes:
Low-Carb Barbecue Wings and Drums
Sweet and Spicy Chicken Thighs
Grilled Chicken Thighs and Drums
Equipment
- Resealable bags
- 1 medium bowl
- 1 whisk
- Indoor or outdoor grill
- tongs
Ingredients
- 4 chicken thighs bone-in
- 4 chicken drumsticks
- 1 tsp. salt
- 1 Tbsp. soy sauce
- 1/2 cup olive oil
- 1/2 tsp. pepper
- 1/2 tsp. granulated garlic
- 1 tsp. onion powder
- 1/2 tsp. cayenne
- 1/2 cup cider vinegar
- 2 Tbsp. Worcestershire
- 1 tsp. liquid smoke
Instructions
- In a bowl, whisk together the salt, soy sauce, olive oil, pepper, granulated garlic, onion powder, cider vinegar, Worcestershire and liquid smoke.
- Pour the marinade into a resealable bag. I like to double-bag anything with a marinade.
- Place the chicken in the marinade and massage it a little bit.
- Place the chicken in the refrigerator overnight, turning it every once in a while to distribute the marinade over the chicken.
- Preheat the grill when you are ready to cook.
- Grill the chicken until the internal temperature reaches 140 degrees. If you do not have an outdoor grill, a stovetop grill pan works just as well. If you don’t have either, place these under the broiler in the oven.
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