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Tropical Grilled Chicken Thighs

These tropical style chicken thighs are marinated in a buttermilk that packs a punch, and glazed in an orange-kiwi-chili mix for some great tropic flavor.
Course Dinner, Lunch, Main Course, Main Dish
Cuisine Tropical
Keyword Buttermilk Marinade, Grill Recipes, Grilled Chicken Thighs
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 35 minutes
Servings 6 thighs
Calories 342kcal
Cost $5


  • Grill or Grill Pan
  • Bowl


  • 6 Chicken Thighs bone in, skin on
  • 1 cup Buttermilk
  • 1 tbsp Hot Sauce
  • 1 tsp Fenugreek
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1/2 tsp Curcuma or turmeric
  • 2 large Oranges juiced
  • 4 Kiwi
  • 1 pinch Chili Flakes
  • 1 pinch Salt


  • In a bowl mix together the buttermilk along with the hot sauce, fenugreek, garlic powder, paprika, salt, and curcuma. Add in the chicken thighs and let rest in the fridge for at least 1 hour.
  • In a blender or juicer process the two oranges and 4 kiwi, then run through a fine mesh so there are no large particles in the resulting juice. Add in a pinch of red chili flakes and salt.
  • Right before you start on the chicken, add the orange-kiwi juice to a pan and bring to a simmer.
  • Heat up a grill pan or grill and when medium high place the chicken thighs skin side down. Cook for 5 minutes then flip. Cook the other side for another 5 minutes, then baste with the reduced orange-kiwi glaze. Flip the chicken every 30 seconds basting each side until all the glaze is used up.
  • Serve the tropical grilled chicken thighs alongside some fluffy rice or grilled plantains.


Calories: 342kcal | Carbohydrates: 19g | Protein: 21g | Fat: 21g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 583mg | Potassium: 609mg | Fiber: 4g | Sugar: 13g | Vitamin A: 542IU | Vitamin C: 91mg | Calcium: 102mg | Iron: 1mg