Tender juicy grilled boneless chicken thighs marinated in garlic, herbs, paprika, cayenne, red chilies and maple syrup. Full of flavor and easy to make- served with a grilled corn succotash.

We’ve got a quick marinade using basic pantry staples. Paprika, cayenne pepper, chili powder and some salt & pepper mixed with olive oil, maple syrup, fresh chopped parsley and chopped red chilies. Marinade for at least 30 minutes prior to cooking. Really let that sink in and soak into the chicken.

The longer you marinade the chicken the juicier it will be. Marinating the meat will help to tenderize the chicken and the end result will be a succulent chicken thigh bursting with flavor with no dryness. We usually marinade these first thing in the morning and place the chicken in the fridge until we’re ready to cook.

In the summer, nothing beats grilled corn. We do a lot of that around here! It’s probably one of our favorite side dishes. I had some extra produce kicking around and decided to make a grilled corn succotash to serve on the side. It sounds a little weird if you’ve never heard this term before it just a mixture of corn blended with other things. Its great because it’s so versatile, you can used a variety of veggies, toss them together with seasoning and olive oil.

When barbecuing chicken it’s important to set the grill to medium-low, the high heat will dry out the chicken. Make sure to spray your grill with cooking spray before hand as chicken in general tends to stick to the grill because of the high heat. To finish the chicken we brushed the thighs with melted maple syrup butter and garnished with a pinch of paprika and fresh chopped parsley.

Cheers!

@thecommunalfeast

Print Recipe

SWEET & SPICY GRILLED BONELESS CHICKEN THIGHS

Tender juicy grilled boneless chicken thighs marinated in garlic, herbs, paprika, cayenne, red chilies and maple syrup. Full of flavor and easy to make served with a grilled corn succotash.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Weeknight Dinners

Servings: 2 -4

Author: the communal feast

Ingredients

• For the marinade:
• 2 tablespoons Paprika
• 2 tablespoons chili powder
• 1 tablespoon cayenne pepper
• 5 Garlic Cloves crushed
• 1/3 cup Fresh Flat-Leaf Parsley finely chopped
• 1½ teaspoons Salt
• 2 teaspoon Ground Black Pepper
• 1 red chili pepper chopped
• 1/3 cup maple syrup
• ⅓ cup Olive Oil
• 6-8 Boneless Chicken Thighs
• Optional to brush the chicken with melted maple syrup better. Melt 2-3 tablespoons of butter with 1 tablespoon of maple syrup
• Corn Succotash
• 2 corn husks grilled and kernels cut off the ear
• 1 avocado
• Handful of cherry tomatoes cut in half
• Handful of arugula
• Prosciutto slices torn –can use cooked bacon as a substitute
• Salt & pepper
• Olive oil for dressing
• Sun-dried tomato pesto –optional

Instructions

• 1. In a mixing bowl (or a Ziploc bag), combine paprika, cayenne, chili powder, crushed garlic cloves, finely chopped parsley, salt, pepper, chopped red chilies, maple syrup and olive oil. Stir to combine.
• 2. Add the chicken thighs and coat each one of them with the mixture. Make sure they are all well coated before covering the bowl with plastic wrap (or locking the Ziploc bag).
• 3. Refrigerate them for at least 30 minutes before grilling.
• 4. Set the grill to medium low. Grill on both sides until they are nice brown and cooked through. About 8 minutes per side.
• 5. Before serving, brush the chicken with melted maple syrup butter and garnish with a sprinkle of paprika and fresh chopped parsley
• To make the corn succotash simply toss all ingredients together in a bowl, drizzle with olive oil and season accordingly.  
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