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In a large mixing bowl, combine the non-fat Greek yogurt, soy sauce, Ponzu, Sriracha, Gochujang chili paste, minced garlic, and black pepper.

Whisk all the ingredients together thoroughly until a smooth, well-combined marinade is formed.

Add the boneless, skinless chicken thighs to the marinade in the bowl. Use tongs to ensure each chicken thigh is completely coated with the marinade.

Cover the bowl tightly with a silicone lid or plastic wrap. Place the covered bowl in the refrigerator to marinate for a minimum of 12 hours, and up to 24 hours, for best flavor.

Preheat your grill to medium-high heat (approximately 400-450°F). Lightly oil the grill grates to prevent sticking.

Remove the chicken thighs from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.

Place the chicken thighs on the preheated grill. Grill for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through with nice char marks.

Remove the grilled chicken thighs from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist and tender. Serve immediately or cool completely for meal prep.


In a large mixing bowl, combine the non-fat Greek yogurt, soy sauce, Ponzu, Sriracha, Gochujang chili paste, minced garlic, and black pepper.

Whisk all the ingredients together thoroughly until a smooth, well-combined marinade is formed.

Add the boneless, skinless chicken thighs to the marinade in the bowl. Use tongs to ensure each chicken thigh is completely coated with the marinade.

Cover the bowl tightly with a silicone lid or plastic wrap. Place the covered bowl in the refrigerator to marinate for a minimum of 12 hours, and up to 24 hours, for best flavor.

Preheat your grill to medium-high heat (approximately 400-450°F). Lightly oil the grill grates to prevent sticking.

Remove the chicken thighs from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.

Place the chicken thighs on the preheated grill. Grill for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through with nice char marks.

Remove the grilled chicken thighs from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist and tender. Serve immediately or cool completely for meal prep.
