4 Pieces Grilled Downriver Chicken Special Recipe

Prepare the marinade

In a medium bowl, whisk together olive oil, soy sauce, lemon juice, brown sugar, smoked paprika, minced garlic, anchovy paste (if using), Dijon mustard, salt and black pepper until smooth and sugar has dissolved.

Marinate the chicken

Place the 4 chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, massage to coat evenly, remove excess air (if using a bag), seal and refrigerate. Marinate at least 30 minutes, ideally 2–4 hours. For best flavor, marinate up to 8 hours but not more than 12.

Bring to room temperature

About 20–30 minutes before grilling, remove the chicken from the refrigerator so it comes closer to room temperature. This helps ensure even cooking.

Preheat the grill

Preheat a gas or charcoal grill to medium-high heat (about 425–450°F / 220–230°C). If using a grill pan, heat it over medium-high and lightly oil the grates or pan.

Grill the chicken

Remove chicken from the marinade, letting excess drip off. Place thighs skin-side down (or presentation side down) on the hot grill. Grill 4–5 minutes without moving, then flip and grill another 4–6 minutes. Total cook time will be about 8–12 minutes depending on thickness. Cook until internal temperature reaches 165°F (74°C) measured at the thickest part.

Butter finish

During the last 1 minute of cooking, place a small pat of butter on each hot thigh to melt and glaze the surface. If desired, brush melted butter over the chicken once removed from the grill for extra shine.

Rest and garnish

Transfer the grilled thighs to a clean plate and let rest 5 minutes to redistribute juices. Sprinkle with chopped parsley and serve with lemon wedges on the side.

Optional sauce

Serve with 1/4 cup mayonnaise or garlic aioli on the side for dipping. If serving aioli warm, stir a tablespoon of the melted butter into the aioli just before serving.