My go-to Grilled Chicken Thighs recipe guarantees tender and juicy chicken, with a smoky char that plays perfectly with the simple seasoning. It’s a quick and easy dinner recipe that you’ll put on regular repeat!
This Grilled Chicken Thighs recipe has a very short ingredients list and simple instructions. Consider it the little black dress of weeknight dinners that’s also worthy of a weekend gathering with friends.
Why This Grilled Chicken Thigh Recipe Has Become a Staple in Our Home
Grilled chicken thighs are on our family’s dinner table every single week. We’ve got the process down, and it just works. This is a very basic recipe that goes with anything and everything. We’ve also been working on more grilled chicken thighs recipes that include specific flavor twists, and I am so excited to share them with you soon!
WHAT YOU CAN EXPECT:
- Tender and juicy, guaranteed. Chicken breasts can be fussy — cook them a little too long and you’ve got dry, tough meat or cook them too little and it’s even worst: “wet” (our youngest daughter’s biggest disgust when ordering chicken at a restaurant). But as we know from Lemongrass Chicken, chicken thighs are super forgiving. Just follow my instructions for perfectly cooked chicken thighs on the grill. Tender and juicy. GUARANTEED.
- Simple seasonings. Aside from salt & pepper, I add a little paprika and garlic powder. That’s it! But you can also customize the seasonings to your tastes or to complement the sides you’re serving.
- Super versatile. Go the traditional route and pair these grilled chicken thighs with cozy Macaroni & Cheese or refreshing Dill Potato Salad. Or add them to a salad like my Grilled Romaine Salad or juicy Grilled Peach Salad. Layer them into a meal bowl. This is a great recipe for meal prep. Serve the thighs whole, sliced, chopped, or shredded. This chicken goes with everything!
Enjoy!
What You’ll Need
One glance at the short ingredients list and you’ll see why this recipe is on our menu every week! Scroll down to the printable recipe card to find the exact quantities and full recipe instructions.
- Olive oil – This not only provides the base for the seasonings to stick to the chicken, but it also offers rich flavor and helps give great charred texture on the grill.
- Honey – I add just a little bit to encourage gorgeous grill marks, without excessive sugar that can cause flare-ups on the grill. There is not enough honey here to make the chicken taste “sweet”.
- Seasonings – I keep it really simple, with just paprika and garlic powder, plus kosher salt and black pepper.
- Chicken thighs – I use boneless, skinless chicken thighs for this recipe, as they require minimal prep and cook quickly.
How to Grill Chicken Thighs
Let’s get started! Here’s a step-by-step guide to the (easy!) process of making these grilled chicken thighs.
- Prepare. If needed, trim the chicken of any excess fat — a kitchen shears works well. Heat the grill to high, then clean and oil the grates.
- Mix the seasonings. Stir the oil, honey, and seasonings in a small bowl.
- Season the chicken. Place chicken thighs in a low, wide bowl and pour seasoning mixture over the top. Fold gently to evenly coat.
- Grill. Set the chicken on the hot grill grates with the smooth side down. Close the grill and cook until charred, about 3½ minutes.
- Flip. Turn the chicken over, then close the grill lid and immediately turn heat down to low. Cook for another 6-7 minutes, or until an instant-read thermometer inserted into the thickest part reaches 165°F.
- Rest and serve. Transfer the grilled chicken thighs to a platter and let them rest for 5 minutes before serving.
Brenda’s Tips for Grilling Chicken ThighS
Blake and I have grilled a LOT of chicken thighs over the years. Here are a few more pointers to make sure yours turn out perfect!
- Adjust the cooking time for larger or smaller thighs. Smaller thighs will need less time on the grill, while larger pieces will take longer. Rather than going by time, always judge doneness by temperature.
- Test several chicken thighs. Don’t just test one with an instant-read thermometer, as the thighs vary in size and grills are known to have hot and cool spots. Test several thighs, from different areas of the grill, to make sure they reach a safe 165ºF.
- Prep ahead. If it works better for your schedule, combine the seasoning mixture and chicken thighs the night or morning before you plan to grill them.
- Don’t sweat it if the temperature is more than 165ºF. Remember: chicken thighs are forgiving! I personally like to cook chicken thighs to 170°-175°F, and they’re still tender and juicy.
- Change up the seasoning; keep the olive oil the same. Feel free to use your favorite seasoning blend; we often use only salt & pepper. The only thing is that I recommend still using 2-3 tablespoons of olive oil to coat the chicken first.
More Seasoning Ideas
Even just salt and pepper is delicious for grilled chicken thighs. I especially like a generous amount of freshly cracked black pepper! But here are some additional ideas to try.
- Jerk Seasoning for some island-inspired heat.
- Blackened Seasoning for Louisiana flavor.
- Our Favorite Steak Seasoning — nope, it’s not just for steak!
Serving Suggestions
When we’re grilling, I always like to take advantage and cook our sides on the grill too. These Grilled Vegetables are a favorite, as are my Grilled Red Potatoes. We also love these grilled chicken thighs with Cilantro Lime Rice in a meal bowl with black beans, fresh veggies, and a drizzle of Cilantro Lime Vinaigrette.
How to Store and Reheat Leftovers
- Refrigerator: Transfer leftover grilled chicken thighs to an airtight container once they’re cooled, and refrigerate for up to 4 days.
- Freezer: Chicken thighs freeze very well. Transfer them to a freezer-safe bag or airtight container and freeze for up to 2 months. Thaw in the fridge before reheating.
- To reheat: Gently warm your leftovers in the microwave in 20-second intervals or warm in a 300ºF oven until heated through.
More Grilled Chicken Recipes
Grilled Chicken Thighs
Yield: 6 servings
This grilled chicken is so tender and juicy, with a smoky char that plays perfectly with the simple seasonings. Quick and easy, too!
Print
Ingredients
- 3 tablespoons olive oil
- ½ tablespoon honey
- 2 teaspoons paprika
- 2 teaspoons Morton kosher salt
- ¾ teaspoon black pepper
- ½ teaspoon garlic powder
- 8 medium-large boneless, skinless chicken thighs, trimmed of excess fat (about 2½ pounds total weight)
Instructions
- Heat grill to high heat, about 500°F. Then clean the grates and oil them well (see Notes below). Let grill preheat for another 5 minutes to ensure the grill grates are thoroughly hot.
- While grill is heating, stir together olive oil, honey, paprika, salt & pepper, and garlic powder in a small bowl.
- Place trimmed chicken thighs in a low, wide bowl. Pour seasoning mixture over chicken thighs, then fold gently to even coat.
- Place seasoned chicken thighs top (smooth) side down on the grates. Close grill lid and cook for about 3½ minutes, or just until the chicken shows nice char marks. Flip chicken thighs over.
- Close grill lid and immediately turn heat down to low. Cook on second side for another 6-7 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (test several thighs to be sure, and move them around on the grill if needed). I personally like to cook chicken thighs to 170°-175°F, and they're always tender and juicy. Transfer chicken to a platter and let rest for 5 minutes before serving.
Notes
- To oil the grill grates, add some high-temperature cooking oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is soaked. Then run the paper towel over the clean, hot grates, repeating until all grill grates are thoroughly oiled.
- Boneless skinless chicken thighs come in a wide variety of sizes, especially when comparing different brands and stores. If your thighs are smaller or larger than specified in this recipe, you’ll need to adjust the grilling time accordingly.
- Feel free to use your favorite seasoning blend – I just recommend still using 2-3 tablespoons of olive oil to coat the chicken first. Even super simple coarse salt & pepper is delicious when grilling chicken thighs!
Nutrition Information:
Calories: 248kcal Carbohydrates: 2g Protein: 29g Fat: 13g Saturated Fat: 3g Polyunsaturated Fat: 2g Monounsaturated Fat: 7g Trans Fat: 0.03g Cholesterol: 143mg Sodium: 910mg Potassium: 377mg Fiber: 0.1g Sugar: 1g Vitamin A: 38IU Vitamin C: 0.01mg Calcium: 16mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
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