Mayo Marinated Grilled Chicken Thighs With Honey Habanero BBQ Sauce

Serves 6
You can essentially use any BBQ sauce to finish the thighs, but if you want really moist and tender chicken, this is your go-to marinade.


6 boneless, skinless chicken thighs
¾ C mayonnaise
2 T honey
1 t Steak seasoning or I used Mrs. Dash®
1 T kosher salt
½ t pepper
1/8 C fig balsamic vinegar or other sweet balsamic
2 T lemon juice
Zest from one lemon
1 C of your favorite bottled BBQ sauce


  • Place chicken thighs that have been blotted dry into a gallon sized zipper freezer bag. In a bowl mix the mayo, honey, steak seasoning, kosher salt, pepper, fig vinegar, lemon juice and zest until blended. Pour over the chicken and close bag. Rub it all around the chicken until it is covered, and seal the bag in a way that you have removed as much air as possible. Let the chicken marinate for at least three hours but not more than eight because the ingredients will really break apart. It is best to bring the chicken back to room temperature before grilling.
  • Using tongs, pull chicken right out of the bag and place on grill. Grill to medium, and then finish by brushing each thigh with your favorite BBQ sauce, and cook until done.

Can serve with roasted Turnips:
  • Take 4 large turnips, cut into 2 inch chunks, rub with 1-2 T canola oil, ½ t paprika, ½ T coriander powder, and season with salt and pepper. Roast on a baking sheet in a 400 degree F oven for 35 minutes or until the edges are caramelized and the center is soft.

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