Grilled chicken thighs seasoned in an umami marinade
Chicken thighs provide about 24g of protein per 100g serving and are rich in essential amino acids. The seamless balance of intense umami and gentle acidity in this marinade tenderizes the chicken thighs perfectly.
Ingredients
70g mayonnaise
65g soy sauce
20g rice wine vinegar
2 garlic cloves, microplaned
2lbs boneless, skinless chicken thighs (about 900g)
Guidance
Whisk the base: In a stainless steel bowl, combine the mayonnaise, soy sauce, rice wine vinegar, and microplaned garlic. Whisk vigorously until the mixture is homogenous and a stable emulsion forms.
Add the protein: Trim excess fat off the chicken thighs and pat them dry. Add the thighs to the bowl, ensuring every surface is coated in the marinade.
Marinate: Cover the bowl tightly and refrigerate for up to 24 hours.
Fire and sear: Remove chicken from the refrigerator and pre-heat your grill to high heat. Grill until the internal temperature reaches 175°F (79°C) on a meat thermometer.
Hot tips
Internal temp: Chicken thighs contain a high amount of connective tissue and collagen. While chicken breasts dry out past 165°F, thighs actually improve when cooked to 175°F. This higher temperature allows the collagen to melt and gelatinize, yielding a juicy texture that far surpasses the standard 165°F pull.
Ingredient swap: Swapping traditional mayonnaise for avocado oil mayonnaise replaces heavily processed seed oils with heart-healthy fats and beneficial antioxidants. Its superior fat profile enhances your body's absorption of fat-soluble vitamins from the rest of your meal.