Aggie's Kitchen

Soy Marinated Grilled Chicken Thighs

plate with grilled chicken with a side of grilled zucchini and asparagus
I found this recipe in my Cooking Light magazine this month (July 2008). It was so easy and so so good. I don’t cook with chicken thighs often, this was my first time actually grilling them, I love how they turned out, very juicy and moist. I served the chicken with sauteed zucchini, squash and asparagus drizzled with a soy/sesame sauce that I put together at the last minute. I threw some soy sauce, a small amount of the red chili sauce, a drop of sesame oil and some sesame seeds in a bowl and whisked it together. Easy dinner and easy cleanup for a Sunday night!! Enjoy!


Soy Marinated Grilled Chicken Thighs

  • Author: Aggie's Kitchen
  • Yield: 4 servings, 2 thighs each 1x
  • Category: Chicken
  • Method: Grill


  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons chopped fresh thyme
  • 8 (2-ounce) skinless, boneless chicken thighs
  • 2 garlic cloves, minced
  • Cooking spray


  1. Combine first 5 ingredients in a large zip top plastic bag; seal. Marinate in refrigerator 4 hours or up to 24 hours, turning occasionally.
  2. Prepare grill to medium-high heat.
  3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 3 minutes on each side or until done.


Nutrition information via Cooking Light:  Calories 136/ Fat 6.7g/ Protein 17.1g

Recipe from Cooking Light magazine, July 2008


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5 comments on “Soy Marinated Grilled Chicken Thighs”

  1. Congrats on the new blog award. You so deserve it as this is one excellent blog. The soy and thyme combo sounds so good-simple yet delicious. Can’t wait to try it.

  2. Thanks for the comment on my blog, glad you enjoyed stopping by. I’m a big CL reader, too and really enjoy the recipes in the magazine. I’m off to read more now…

  3. Aggie,
    I have this recipe flagged already in my Cooking Light Magazine. I’m glad you made it first and liked it. I’ll make it this weekend. I made the chopped vegetable salad on page 164 (part of 4 menu) and added feta cheese. It went well with our BLT’s w/turkey bacon that we had tonight. Enjoy seeing what your cookin up.

  4. What a simple recipe. I am all for those sometimes and I bet the soy added just enough flavor. These look delicious.

  5. Pingback: Grilled Chicken: On a Plate, In a Sandwich, On a Salad | Aggie's Kitchen