• Gather the ingredients so you have everything close at hand on the counter or table.
• To begin, place 8 pieces boneless chicken thighs (if frozen) in a microwave-safe bowl and defrost according to product instructions. This marinade makes enough to do 6-8 thighs, depending on size.
  8 pieces boneless chicken thighs

Prepare the Marinade

• Place 1/4 cup extra virgin olive oil in a small bowl. Add in the liquid ingredients–2 tablespoons Worcestershire sauce, 1 tablespoon soy saucesoy sauce, and 1 tablespoon lemon juice. Measure out 1 tablespoon Dijon mustard and 1 tablespoon brown sugar, 1 teaspoon thyme, 1 teaspoon dried parsley, 1 teaspoon garlic salt, and 1 teaspoon onion salt. Whisk to combine.
  1/4 cup extra virgin olive oil, 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon brown sugar, 1 teaspoon thyme, 1 teaspoon dried parsley, 1 teaspoon garlic salt, 1 teaspoon onion salt
• Place the thawed chicken thighs inside a gallon freezer bag. Pour the marinade over the chicken and seal the bag. Squish the liquid around the chicken until all of the pieces are well coated. Allow the chicken to marinate for at least 30 minutes, squishing the bag every 10 minutes.

Prepare the Grill

• While the chicken marinates, start heating the grill. When the coals are nice and hot, place the chicken thighs on the grill.
• Grill the chicken, flipping three or four times until cooked through (165-170℉) for about 17-20 minutes total. Allow the chicken to set for about 5 minutes before serving, and remember that the meat will continue to cook while it sets.

Serve the Grilled Chicken Thighs

• To serve, place the chicken thighs on a cutting board and slice through the meat at a diagonal. Place pieces on a pretty serving tray or on individual plates. If desired, garnish with fresh herbs and drizzle with 2 tablespoons balsamic vinegar glaze. Serves 4-6.  
  2 tablespoons balsamic vinegar glaze