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Grilled Soy Chicken Thighs with Honeydew Relish MICHAEL SYMON

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Summer never tasted so good!

4 chicken thighs (skin-on, boneless, pounded 1/4-inch thick)
2 teaspoons Dijon mustard
2 teaspoons reduced-sodium soy sauce
2 cups honeydew melon (skin removed, small dice)
3 tablespoons fresh cilantro leaves (chopped)
2 tablespoons red onion (peeled, minced)
3 tablespoons fresh lime juice
1/4 cup olive oil
Kosher salt and freshly ground black pepper (to taste)

Preheat a grill or grill pan to medium-high heat.
In a medium bowl, whisk together the soy sauce and mustard. Add the chicken thighs to the marinade, gently tossing to coat. Put the chicken on the grill and cook for 2 minutes, occasionally basting it with the leftover marinade. Flip the chicken and close the lid, or if using a grill pan, cover the pan, and continue grilling until cooked through, about 3 minutes.
Meanwhile, in a medium bowl, combine the honeydew, cilantro, red onion, lime juice and olive oil. Season with salt and pepper and toss to combine.
Put the chicken on plates, top with the honeydew relish, and serve.
Tip: 1. Try this marinade with steak or pork as well!
2. Wrap a brick in foil and place in a 400ºF oven. Place the brick on top of the chicken as it is cooking to cook faster.

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  • Sherri Richardson says:

    These chicken thighs are delicious & so easy. I did them in my cast iron skillet & used a smaller cast iron skillet on top instead of the bricks. Worked like a charm. The thighs that I had were quite a bit larger so it took over twice as long to cook. Still a pretty quick meal, though. I didn’t have the honeydew for the salsa/relish, but I made a mango & avocado salad courtesy of Sunny Anderson on the Kitchen. That was a fabulous combination.

  • Terry Jubert says:

    This is so easy and delicious.
    my husband Loved this!
    This meal made me feel like a great cook !lol

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