Grilled ACV Chicken Thighs Recipe
Marinating chicken one day and then throwing it on the grill the next is such a great way to make mealtime just a little easier. There’s just something about having food partially prepped that takes the stress out of mealtime, and who wants stressful meals during the relaxing days of summer? This Grilled ACV Chicken Thighs recipe is one of those recipes that you’ll want to make again and again this summer. It’s made with simple ingredients, most of which you likely have on hand, making things even easier!
Marukan’s Apple Cider Vinegar adds just the right amount of tang to your summer barbecue. The rest of the ingredients – Italian seasoning, olive oil, paprika, salt, pepper, and vegetable oil – are kitchen staples. Boneless skinless chicken thighs are juicier and cheaper than chicken breasts, so I always opt for these.
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Grilled ACV Chicken Thighs
- ¼ cup Marukan Apple Cider Vinegar
- 2 tablespoons Italian seasoning
- 1 tablespoon olive oil
- 2 teaspoons paprika
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon pepper
- 8 boneless skinless chicken thighs
- Vegetable oil
- 1/3 cup chopped fresh parsley
- Combine vinegar, Italian seasoning, olive oil, paprika, salt, and pepper in a small bowl and whisk to combine. Pour into a large resealable food storage bag. Add the chicken thighs, seal the bag, and flip several times to coat the chicken. Refrigerate for 1-12 hours, flipping the bag over occasionally.
- Remove chicken from refrigerator and allow to sit at room temperature while the grill heats.
- Prepare grill for direct heat and oil the grates.
- Remove chicken from marinade, discard marinade and place on the grill over direct heat. Cook for 5-7 minutes per side or until the chicken reaches an internal temperature of 165 degrees.
- Let chicken rest for 5 minutes before sprinkling with chopped parsley and serving.
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