Skip the lemon juice for chicken thighs.

Salt, not acid, is what keeps chicken thighs moist on the grill.

Chicken thighs are already fatty and forgiving. Most “moisture” claims about marinades are marketing — the meat’s own fat does the heavy lifting. Acidic marinades (lemon, vinegar, wine) can actually dry out thighs if left too long because they break down the proteins, making the surface mushy and more likely to lose juices.

What you want is a marinade that adds flavor without compromising texture. Salty, savory, oily. Soy sauce, garlic, ginger, a little sesame oil — that’s a winner. Or yogurt with turmeric and cumin (the yogurt’s lactic acid is gentle, not harsh). Even just olive oil, salt, pepper, and a smashed garlic clove works great.

You don’t need much time either. 30 minutes to 2 hours is plenty. Overnight in an acidic marinade turns thighs into paste.

Keep it simple. Let the dark meat do its job.

Right tool for the right cut.