Easy grilled chicken thigh marinade combines coconut aminos, olive oil, garlic, ginger, red pepper flakes, and salt and pepper for a naturally sweet and spicy flavor. Super versatile and goes with just about any side dish. Paleo, Whole30, gluten-free, and dairy-free.
Make the marinade. Add the coconut aminos, olive oil, garlic powder, ginger, red pepper flakes, salt, and pepper to a small bowl or jar and mix well to combine.
Marinate your chicken. Add chicken to a large baking dish or plastic bag and pour over marinate. Mix well to combine. If desired you can turn/mix chicken every few hours to ensure coating. Marinate for at least 30 minutes, up to 8 hours.
Grill. Heat grill to medium-high heat (around 400-450 degrees). Once hot, place chicken close to direct heat and grill for 6-8 minutes. Flip and move to indirect heat (not directly over fire/coals) and cook for another 5-10 minutes depending on how thick your thighs are, or until internal temperature reaches 165 degrees. Let chicken rest for 5 minutes.
Enjoy! Serve with your favorite side dishes and enjoy!
nutrition will depend on how fatty your chicken thighs are. Only 1/2 of the marinate is included in the nutrition since 1/2 of it is discarded.