Go Back
Print Recipe

Grilled Maple Garlic Chicken Thighs (The Ultimate Summer Grilling Recipe)

These Grilled Maple Garlic Chicken Thighs are juicy, flavorful, and packed with a perfect balance of savory garlic, bright lemon, and just a touch of maple sweetness. A simple overnight marinade does most of the work, making this an easy recipe for weeknight dinners, summer cookouts, or meal prep.
Prep Time15 minutes
Cook Time15 minutes
Servings: 4 -6 servings

Ingredients

  • 2 lbs boneless, skinless chicken thighs

Marinade

  • ¼ cup coconut aminos
  • ¼ cup extra virgin olive oil
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp maple syrup
  • 1 Tbsp minced garlic about 4 cloves
  • 1 Tbsp finely minced shallot
  • ~2 Tbsp fresh lemon juice (about 1 small lemon)
  • 1 tsp Dijon mustard
  • 1 tsp freshly cracked black pepper
  • ½ tsp smoked paprika
  • ¼ tsp crushed red pepper flakes
  • 1 tsp chopped fresh rosemary
  • 1 tsp fresh thyme leaves

For Finishing

  • flaky sea salt
  • fresh basil or parsley, chopped
  • lemon wedges

Instructions

Make the Marinade

  • In a medium bowl or large measuring cup, whisk together all of the marinade ingredients until well combined.
  • Before adding the chicken, reserve about ¼ cup of the marinade in a small bowl. You'll use this later to make a simple glaze.

Marinate the Chicken

  • Place the chicken thighs in a zip-top bag or shallow dish.
  • Pour the remaining marinade over the chicken and toss until evenly coated.
  • Cover and refrigerate for at least 2 hours, though 8–12 hours will give you the best flavor.

Make the Glaze

  • When you're ready to grill, pour the reserved marinade into a small saucepan.
  • Bring it to a gentle boil, then reduce the heat and simmer for 4–5 minutes, or until it has thickened slightly.
  • Set aside.

Grill the Chicken

  • Preheat your grill to 400–425°F and lightly oil the grates.
  • Remove the chicken from the marinade, letting any excess drip off. Discard the used marinade.
  • Grill the chicken for 5–7 minutes per side, flipping once, until nicely charred and the internal temperature reaches 175–180°F.
  • During the last minute of cooking, brush the chicken with the glaze for an extra layer of flavor and beautiful caramelization.

Rest & Serve

  • Transfer the chicken to a serving platter and let it rest for 5–10 minutes.
  • Finish with a squeeze of fresh lemon, a sprinkle of chopped parsley or basil, and flaky sea salt if desired.
  • Serve warm.