Grilled Chicken Thighs in Honey Marinade

Pat the chicken thighs dry with a paper towel and score the skin a few times so the marinade soaks deeper into the meat.

In a bowl, mix the honey, mustard, soy sauce, crushed garlic, olive oil and lemon juice. Stir into a smooth, glossy marinade.

Add the thighs to the marinade and coat them thoroughly. Cover and let them rest in the fridge for at least 3 hours, ideally overnight.

An hour before grilling, take the meat out so it warms to room temperature. Salt and pepper it just before it goes on the grate.

Heat the grill to medium. Lay the thighs skin side down and grill for 6 minutes, until a golden crust forms on the skin.

Turn them over and brush with the remaining marinade. Grill for another 15 to 18 minutes, until a thermometer at the bone reads 75 degrees and the juices run clear.

Transfer the finished thighs to a board and let them rest for 5 minutes. Only then serve them, so the meat keeps its juices.