Cooking chicken breast is like golfing - it takes skill and precision to get a perfect score. Grilling chicken thighs, however, is more like football.
Just rub chicken thighs with spices before grilling to get a super flavorful crust that's crispy and satisfying. Serve with a side of grilled veggies or a big salad!
Preparation
The rich meat of chicken thighs is very forgiving in high-heat environments like grilling and they hold up well to robust spices and seasonings. Unlike chicken breasts, they have enough fat to handle direct heat and deliver that satisfyingly crisp and charred skin. This recipe uses boneless chicken thighs for shorter cooking times but you can easily swap out the chicken for bone-in thighs if that's your preference.
Start with a well-seasoned marinade made from a mix of lemon juice and zest, white wine, olive oil, garlic, parsley, salt, pepper, paprika, and onion powder. This chicken marinade recipe is super simple to prepare, and many of the ingredients you'll already have on hand.
Once the marinade is ready, toss the chicken thighs in the mixture until well coated, then allow them to marinate for at least 30 minutes (up to 12 hours in the fridge) while you prep your grill and make other meal components.
When it's time to grill, preheat your gas or charcoal grill to medium heat and lightly oil the grates to reduce sticking. When you're ready to grill, remove the chicken thighs from the marinade and place them on the hot grill in a single layer. If using skinless chicken thighs, cook them with the skin side down for about 5-6 minutes until golden brown and cooked through (an instant-read thermometer inserted into the center should read at least 165 degrees F). If you're using bone-in chicken thighs, alternate between grilling with the skin up and down as they finish cooking.
Marinade
In this chicken thighs recipe, the key to deliciousness is in the marinade. It is a simple blend of every-day ingredients and it packs a lot of flavor into these finger-licking dinners. The soy sauce adds savory, umami flavor while the brown sugar provides a hint of sweetness. It’s also a great idea to use less-sodium soy sauce or even swap it out for tamari or coconut aminos if you prefer to avoid soy. I also love to use extra-virgin olive oil for the marinade because it helps transfer fat-soluble flavors into the meat and keeps it moist. Olive oil can be substituted for another vegetable or canola oil if you prefer though.
Once the marinade is made, add it to a resealable plastic bag along with boneless skinless chicken thighs. Seal the bag, getting out as much air as possible, and massage the chicken in the marinade to coat it evenly. Allow the chicken to marinate in the refrigerator for 30 minutes or up to overnight.
After the chicken has marinated, drain and discard the excess liquid from the bag. Grill the chicken on a preheated grill over medium-low heat for about 4 to 5 minutes per side or until no longer pink in the center and an instant-read thermometer inserted into the middle reads at least 165 degrees F. If desired, serve these grilled chicken thighs with a variety of healthy side dishes including Greek salad or cucumber tomato salad, Parmesan roasted potatoes, creamy crockpot mashed potatoes, Charleston red rice, or fresh greens like roasted yellow squash or Southern-style green beans. Leftovers reheat well in the oven or can be thrown into a tasty sandwich or wrap.
Grilling
Chicken thighs cook a bit quicker than chicken breasts, so they only need about 5 to 7 minutes on each side at a medium to high grill temperature. They should be cooked to an internal temperature of 165 degrees F. Always use an instant-read thermometer to check the meat.
Pat the chicken thighs dry with a paper towel and then sprinkle with salt, pepper, garlic powder, onion powder, smoked paprika and Kosher salt to season. Then, place in a large bowl and toss with the homemade chicken thigh marinade. If you don't have a marinade, simply toss with a simple seasoning.
When ready to grill, preheat the grill. When the grill is hot, brush the grate well with vegetable oil to help prevent sticking. Grill a few minutes on each side of the bone-in skin-on chicken thighs to get a nice, golden brown sear. Then move to a spot on the grill without direct heat (indirect) and continue cooking for about 3 more minutes or until the skin is browned and crisp.
Flip and brush the other side lightly with bbq sauce, and then grill for about 2 more minutes or until an internal temperature of 165 degrees F is reached. Allow the chicken thighs to rest for a few minutes before serving. This will give the juices time to redistribute throughout the chicken and make it extra juicy.
Serving
Grilling chicken thighs is easy, and they are great for weeknight dinners or weekend cookouts. They have a higher fat content and dark meat than chicken breasts, so they stay moist and juicy when cooked on the grill. Plus, their thicker skin makes it easier to achieve the perfect crispy char and caramelization.
A well-made marinade enhances the natural juiciness of the meat, and a rub with herbs and spices adds flavor. Matijevich recommends using a combination of herbs, oil, citrus (like lemon juice), garlic, salt, and pepper. You can use tamari instead of soy sauce for a gluten-free marinade option.
Once the chicken is seasoned, rub with oil and let it marinate in the refrigerator for at least 30 minutes and up to 12 hours. The longer the thighs are marinated, the more flavored they will become.
When you are ready to grill, heat the grill over direct medium-high heat for 4 to 5 minutes per side or until the internal temperature of the thickest part of a boneless chicken thigh registers at 160°F on an instant-read thermometer. Rotate the chicken thighs frequently as you grill to ensure even browning.
Serve the grilled chicken thighs with a variety of sides for a complete meal. You can make it a hearty dinner by adding vegetables like corn, zucchini, and eggplant to the meal or pair it with grilled salads such as this Grilled Caesar Salad or this Grilled Corn and Potato Salad. You can also use the leftovers in a chicken fried rice recipe or scrambled eggs.
