CookingLight diet CookingLight diet
Photo: Daniel Agee; Food Styling: Mark Driskill; Prop Styling: Audrey Davis
Active Time
45 Mins
Total Time
4 Hours
Serves 6 (serving size: 1 thigh)

These succulent grilled chicken thighs are made boldly delicious by marinating in Ancho-Citrus Marinade. Easy enough to make on a weeknight, but impressive enough to serve to company, these grilled chicken thighs are likely to make regular appearances on your weekly dinner line-up. Serve with rice and beans, sliced avocado, and lime for a hearty and soul satisfying meal. 

How to Make It

Step 1

Combine all Marinade ingredients in a 1-gallon ziplock plastic freezer bag. Set aside 1/4 cup of the marinade. Add chicken to marinade in bag. Gently massage bag until chicken is well coated in marinade. Seal bag, squeezing out excess air. Lay bag flat on a small rimmed baking sheet, and place in refrigerator. Chill 3 hours, turning bag once or twice.

Step 2

Remove from refrigerator, and let stand 40 minutes.

Step 3

Preheat grill to medium (350°F to 400°F). Remove chicken from marinade; reserve marinade. Season chicken with salt and pepper to taste, if desired. Grill chicken, skin side down, uncovered, on lightly oiled grill grates until a meat thermometer inserted near the bone registers 165°F, about 10 minutes per side, basting occasionally with reserved marinade from bag. Serve with reserved 1/4 cup marinade.

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