Chicken thighs grilled to perfection deliver the smoky char, juicy meat, and bold flavor that everyone loves in a backyard cookout or a simple weeknight meal. This recipe keeps it simple—just the right blend of spices, a quick marinade, and high heat to create crispy edges and a tender, flavorful center.
Chicken thighs are ideal for grilling because they’re naturally juicy and forgiving. Whether you use boneless or bone-in, skin-on, the grill brings out their best. Serve them with corn on the cob, fresh salads, or grilled vegetables for a complete and satisfying meal.
For more flavorful meals, try our Chicken Thighs and Orzo or explore comforting pairings like Chicken Thighs and Potatoes.
Credit: Pinterest
Ingredients You Will Need
- 2 lbs chicken thighs (bone-in, skin-on or boneless skinless, as preferred)
- 3 tablespoons olive oil – Helps the seasoning stick and prevents sticking to the grill
- 1 tablespoon lemon juice – Adds brightness and tenderizes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika – Adds a smoky depth
- 1/2 teaspoon cumin – For earthy warmth
- Salt and pepper, to taste
- Fresh herbs, for garnish (optional)
Cooking Time
- Prep Time: 10 minutes
- Marinate Time: 30 minutes (optional but recommended)
- Cook Time: 15–20 minutes
- Total Time: 25–30 minutes (plus marinade)
- Serves: 4
Equipment You Will Need
- Outdoor grill or grill pan
- Tongs
- Mixing bowl
- Meat thermometer (recommended)
- Aluminum foil or tray (for resting)
How to Make Chicken Thighs Grilled: Step-by-Step
1. Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper. Add the chicken thighs and toss to coat. Marinate in the fridge for 30 minutes or up to 4 hours.
2. Preheat the Grill
Heat your grill to medium-high (around 400–425°F). Clean and lightly oil the grates to prevent sticking.
3. Grill the Chicken
Place the chicken thighs skin-side down (if using skin-on) on the hot grill. Cook for 6–8 minutes per side for boneless, or 8–10 minutes per side for bone-in, turning once halfway through. Use a meat thermometer to ensure the internal temperature reaches 165°F.
4. Rest Before Serving
Transfer the grilled chicken thighs to a plate or tray and tent with foil. Let them rest for 5 minutes to allow the juices to redistribute.
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 30g
- Fat: 21g
- Carbohydrates: 2g
- Sugar: 0g
- Fiber: 0g
- Sodium: 480mg
- Cholesterol: 105mg
Tips and Variations
- Use Skin-On Thighs for Crispier Texture: The fat from the skin helps baste the meat as it grills.
- Try Different Marinades: Swap in teriyaki, chimichurri, or honey mustard for flavor variety.
- Add Heat: Mix chili powder or red pepper flakes into the marinade.
- Use a Grill Pan Indoors: If you’re short on outdoor space, a cast iron grill pan works well on the stovetop.
- Grill Veggies Alongside: Bell peppers, zucchini, or corn make perfect partners on the grill.
How to Store and Reheat
Refrigerator:
Store cooled grilled chicken thighs in an airtight container for up to 4 days.
Freezer:
Freeze in sealed bags for up to 2 months. Thaw overnight before reheating.
Reheat:
Warm gently in a 350°F oven for 10–12 minutes or in a skillet over medium heat until hot. Avoid microwaving to preserve texture.
Why You’ll Love This Recipe
Chicken thighs grilled are a go-to for their flavor, texture, and versatility. The smoky char from the grill locks in flavor, while the marinade ensures the meat stays tender and juicy. This is a recipe that works for both casual summer barbecues and simple weeknight dinners, offering maximum flavor with minimal effort.
Plus, the ingredients are basic pantry staples, making this an easy last-minute dinner option that doesn’t compromise on taste.
Final Thoughts
Every time I make chicken thighs grilled, I’m reminded why it’s such a timeless favorite. The combination of smoky grilled flavor, crispy edges, and juicy meat is simply unbeatable. Whether you serve them fresh off the grill or use the leftovers in salads or wraps, these grilled chicken thighs are a recipe you’ll come back to again and again.
They’re easy, adaptable, and just plain delicious—the kind of meal that makes grilling worth it any night of the week.
Credit: Pinterest
Frequently Asked Questions
Can I grill chicken thighs without marinating them?
Yes, but marinating adds flavor and tenderness. Even 30 minutes makes a difference.
Should I grill with the lid open or closed?
Keep the lid closed to retain heat and cook the chicken evenly, especially for bone-in thighs.
What internal temperature should I aim for?
Chicken thighs should be cooked to 165°F internally.
Do I need to rest grilled chicken?
Yes. Resting for a few minutes allows juices to redistribute and keeps the meat moist.
What sides go well with grilled chicken thighs?
Great options include grilled vegetables, coleslaw, potato salad, or garlic bread.
And if you’re planning a full meal, consider serving them with our hearty Chicken Thighs and Rice for a satisfying combo that’s as filling as it is flavorful.
chicken thighs grilled
Ingredients
Method
- Preheat Grill:
- Preheat your grill to medium-high heat (about 400–425°F). Clean and oil the grates.
- Season Chicken:
- In a bowl, combine olive oil, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Toss chicken thighs in the mixture until fully coated. Let sit for 10–15 minutes.
- Grill Chicken:
- Place chicken thighs on the hot grill. Cook for 6–7 minutes per side, or until nicely charred and the internal temperature reaches 165°F (74°C).
- Rest and Serve:
- Transfer chicken to a plate and let rest for 5 minutes. Squeeze lemon juice over the top and garnish with fresh herbs if desired.
Notes
- Bone-in thighs: Grill 8–10 minutes per side, depending on thickness.
- Marinade variation: Add 1 tablespoon soy sauce or Dijon mustard for more depth.
- No grill? Use a grill pan on the stovetop or broil in the oven on high.
- Serving ideas: Serve with grilled vegetables, corn on the cob, or rice.
- Storage: Refrigerate leftovers for up to 3 days. Reheat gently on the stove or grill.
