2 lb Chicken Thighs , bone-in (1kg)
1 tsp Paprika
1 tsp Dried Ginger
1 tsp Dried Oregano
1 tsp Dried Thyme
2 tsp Salt
Honey Lemon Marinade:
3 tbsp My Dad’s Honey
2 tbsp Lemon Juice , freshly squeezed (1/2 lemon)
3 Garlic Cloves
5 tbsp Extra Virgin Olive Oil
First prepare the grill seasoning by combining paprika, ginger, oregano, thyme and salt.
Now, make the marinade: Mix together honey, lemon juice, minced garlic and olive oil.
Season each chicken thigh well with grill seasoning (about 2/3 of a teaspoon per side) and place them in a large zip-lock bag or a bowl/casserole dish. Pour marinade over and cover the dish (or close the bag) with cling film.
Refrigerate for 3+ hours, best overnight before grilling. It will take about 12-15 minutes per side. Check the readiness with thermometer or cut one in half. The chicken should not be pink anymore.
Serve with salad, rice, potatoes or anything you like!
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