Grilled Chicken Thigh Recipes

Proof that going back to basics doesn’t have to taste basic: Grilled Chicken Thighs. Lightly charred outside and spectacularly juicy within, this is a speedy, lip-smacking dinner you’ll pull out all summer long.

Historically, I’ve been a Grilled Chicken Breast kind of girl, but in the last few years, I’ve seen the light that is chicken thighs.

In the cooler months, Baked Chicken Thighs are one of my most frequent solutions to “HELP! We need dinner!”

As soon as the weather warms, however, I most look forward to grilled chicken thighs (and also, the perfect Grilled Chicken Sandwich).

For those who don’t have a grill, I’ve included a recipe adaptation for oven grilled chicken thighs in the FAQs and recipe notes below.

Grilled Chicken Thighs

Grilled chicken thighs are a healthy, versatile dinner that’s ready fast! Charred outside and juicy inside, they grill in just 10 minutes.

Prep: 10min

Total: 50min

Yield: 4

Serving Size: 1 (of 4)

Nutrition Facts: servingSize 1 (of 4), calories 341 kcal, Carbohydrate 9 g, Protein 45 g, Fat 13 g, Saturated Fat 3 g, Trans Fat 1 g, Cholesterol 215 mg, Fiber 1 g, Sugar 5 g, unSaturated Fat 9 g

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 1 batch marinade
• Chopped fresh herbs (a squeeze of lemon or lime juice, optional for serving)
• Oil (for grilling)

Instruction:

1. In large ziptop bag, combine all of the marinade ingredients, then add the chicken.
2. Seal the bag to evenly coat the chicken with the marinade. Place in a pan or bowl to catch any drips. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate to marinate for up to 12 hours (5 to 6 hours is ideal). Even 15 minutes is better than nothing!
3. When ready to grill, preheat the grill to medium-high (375 to 400 degrees F). If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes. Clean and oil the grates.
4. Place the chicken thighs on the grill presentation (smooth) side down, shaking off any excess marinade. Cover the grill and let cook 4 to 5 minutes on the first side, then flip. The chicken should lift off the grill relatively easily; if it is sticking, allow it to cook another minute or two, then try again.
5. Continue cooking on the other side for 4 to 6 minutes more, or until the chicken is cooked through (chicken is considered cooked at 165 degrees F. I remove mine around the 155/160 degree F mark and allow the carryover cooking to finish the rest). DO NOT OVERCOOK or your chicken will be dry.
6. Remove the chicken to a plate, cover, and let rest for at least 5 minutes. Sprinkle with herbs and a squeeze of lemon or lime juice as desired.

Grilled Chicken Thighs

These grilled chicken thighs are juicy & flavorful, perfect for a backyard BBQ!

Prep: 15min

Total: 60min

Serving Size: 1 serving

Nutrition Facts: calories 385 kcal, Carbohydrate 5 g, Protein 44 g, Fat 20 g, Saturated Fat 4 g, Cholesterol 215 mg, Sodium 498 mg, Fiber 1 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 2 pounds boneless skinless chicken thighs
• 3 tablespoons olive oil
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon soy sauce
• 1 teaspoon lemon pepper seasoning
• 1 teaspoon dried rosemary (slightly crushed)
• 1 clove garlic (minced)

Instruction:

1. Combine all marinade ingredients in a small bowl or a freezer bag. Mix well.
2. Add chicken thighs and allow to marinate at least 30 minutes or up to 4 hours.
3. Preheat a grill to medium-high heat. Add chicken thighs and cook 5-7 minutes per side or until chicken reaches 165°F.
4. Rest 5 minutes before serving.

Cilantro Lime Grilled Chicken Thighs Recipe

Grilled Cilantro Lime Chicken Thighs marinated in chili powder, cumin, garlic, salt, cilantro, and lime juice, grilled to perfection.

Prep: 5min

Total: 45min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 621 kcal, Carbohydrate 2 g, Protein 28 g, Fat 56 g, Saturated Fat 11 g, Trans Fat 1 g, Cholesterol 167 mg, Sodium 732 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 41 g, servingSize 1 serving

Ingredients:

• 1 ½ pounds boneless chicken thighs
• ½ cup olive oil
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 tablespoon minced garlic (or 1 teaspoon garlic powder)
• 1 teaspoon salt
• ⅓ cup finely chopped cilantro
• juice of 4 limes (about ¼ cup)
• 2 tablespoons water

Instruction:

1. Place chicken thighs in a bowl.
2. In a jar combine olive oil, chili powder, cumin, garlic, salt, cilantro, lime juice, and water. Cover, shake vigorously, and pour over chicken thighs. Toss to coat.
3. Cover and chill for 30 minutes or up to 2 hours.
4. Use tongs to transfer chicken thighs to a preheated grill (discard excess mariande). Grill over medium heat for 6-8 minutes on each side (turn down the heat if the chicken is browning too quickly).
5. Serve with additional cilantro and lime wedges. Enjoy!

The BEST Grilled Chicken Thighs

Mouth-watering tender and flavorful grilled chicken with the perfect char is always a crowd-pleasing delight!

Prep: 10min

Total: 30min

Serving Size: 1 of 8

Nutrition Facts: calories 206 calories, Carbohydrate 2 grams carbohydrates, Fat 7 grams fat, Fiber 2 grams fiber, Protein 39 grams protein, servingSize 1 of 8

Ingredients:

• 3 ½ to 4 lbs bone in skin on chicken thighs
• 3 Tbsp avocado oil
• 2 Tbsp lemon juice or rice vinegar
• 2 Tbsp pure maple syrup or brown sugar, optional
• 1 Tbsp liquid aminos or soy sauce, optional
• 1 Tbsp dijon mustard, optional
• 2 cloves garlic, minced, or 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp paprika
• 1 tsp sea salt
• ½ tsp black pepper

Instruction:

1. Add all of the ingredients to a large zip lock bag. Seal the bag and shake it around until the chicken thighs are well-coated in oil and seasoning. Refrigerate for at least 1 hour, ideally 8.
2. If you use a gas grill: Preheat the grill to medium-high heat (about 450 degrees F).
3. If you use a charcoal grill: Prepare your coals in a charcoal chimney to heat the coals quickly. Once the coals are hot, arrange them either in the very center of the grill or off to one side (below the grill grate of course), so that there is a “cool” part of the grill where you can cook on indirect heat. If you don’t have a charcoal chimney, arrange the coals in a pile on one side of the grill.
4. Place the chicken thighs on the grill grate skin-side down over direct heat (the hottest part of the grill) and grill for 3 to 5 minutes, or until the skin turns golden brown. Flip and sear on the other side for 3 to 5 minutes, until golden-brown as well.
5. Move chicken pieces to unlit side of grill (indirect heat) and cover the grill. Cook, flipping occasionally, until internal temperature reaches 165°F.
6. Use tongs to transfer the chicken to a cookie sheet or plate. Let chicken rest 5 to 10 minutes before serving. This allows the juices in the chicken to distribute throughout the meat, producing an even more tender result.
7. Serve with your choice of side dishes and enjoy!

Rusty Chicken Thighs – Fast and Easy Grilled Chicken Marinade Recipe

FAQ

How long does it take to grill a chicken thigh?

How do you grill chicken thighs without drying them out?

How do I grill Bobby Flay chicken thighs?