Here is how to make the perfect grilled chicken thighs every time! This recipe is your ticket to juicy, tender, and irresistibly flavorful chicken thighs that are sure to be a hit at any BBQ or family dinner.
Whether you’re a grilling novice or a seasoned pro, this guide will show you how to achieve beautiful grill marks and mouthwatering taste with simple ingredients and straightforward steps.
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And while you can make these on a grill, I used a grill pan for this recipe.
How to Make Grilled Chicken Thighs
First, gather your ingredients.
Ingredients
For the best taste, always use the highest quality ingredients you have access to.
To make this grilled chicken thighs recipe, you will need the following ingredients:
- Boneless skinless chicken thighs
- Extra virgin olive oil (you can sub avocado oil, or oil of choice)
- Garlic
- Lemon juice
- Dried oregano (or dried parsley)
- Kosher salt
- Ground black pepper
- Paprika
- Brown sugar
I provide a basic recipe, but you can use the same cooking method while seasoning these a million different ways. Adding fresh herbs or a spice blend like Italian seasoning, chili powder, or garlic powder can enhance the flavors even further. Consider pairing with side dishes that complement the rich, savory taste of the chicken, such as potato salad or a simple green salad dressed with dijon mustard and olive oil.
Cooking Grilled Chicken Thighs
Grilled chicken thighs are a simple recipe that can be made in just a few simple steps. The key to success lies in the marinade, cooking temperature, and timing. Let’s dive into the process:
In a large bowl, whisk together the oil, garlic, lemon juice, oregano, salt, pepper, paprika, and brown sugar.
This flavorful marinade will infuse the chicken with amazing flavor and ensure juicy grilled chicken thighs every single time.
Trim any excess fat off the chicken thighs and pat them dry with paper towels. This step helps with achieving crispy skin and preventing flare-ups on the grill.
Add the chicken to the marinade and mix until well coated.
Marinate covered in the fridge for at least 30 minutes but no more than 4-6 hours to avoid the meat breaking down too much.
Remove the bowl of marinated chicken from the fridge 15 minutes before grilling to bring it to room temperature, which promotes even cooking.
To cook on a stovetop, use a cast-iron grill pan over medium-high heat, around 5 to 7 minutes on each side, depending on the size of your chicken thighs.
For outdoor grilling, preheat your gas or charcoal grill to around 425 F, and cook for 4 to 5 minutes on each side. Cooking times will vary slightly depending on your method, but the goal is to reach an internal temperature of 170°F to 185°F measured with a meat thermometer at the thickest part of the thigh.
Transfer grilled chicken to a clean plate and allow it to rest for a few minutes before serving (at least 5 minutes, up to 10).
This step helps the juices redistribute, ensuring that each bite is moist and flavorful.
The versatility of this dish allows for various cooking methods, whether using a gas grill, charcoal grill, or even a grill pan on the stovetop. Remember, the secret to juicy grilled chicken thighs lies in not just the marinade but also in allowing the chicken to rest before serving, ensuring every bite is as delicious as the last.
If you love chicken thighs as much as we do, don’t miss our Braised Chicken Thighs recipe!
Leftovers
How long are cooked chicken thighs good for in the fridge? Store leftovers in an airtight container in the refrigerator for up to 4 days.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
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Grilled Chicken Thighs
Here is how to make the perfect grilled chicken thighs every time! This recipe is your ticket to juicy, tender, and flavorful chicken.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs (6 chicken thighs)
- 2 Tablespoons olive oil (can sub avocado oil, or oil of choice)
- 3 cloves garlic peeled and minced
- 3 Tablespoons lemon juice
- 2 teaspoons dried oregano or dried parsley
- 2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons paprika
- 2 teaspoons brown sugar
Instructions
-
In a large bowl, whisk together the oil, garlic, lemon juice, oregano, salt, pepper, paprika and brown sugar.
- Trim any excess fat off the chicken thighs. Pat chicken thighs dry with a paper towel.
-
Add the chicken to the marinade and mix together until well coated. Allow to marinate covered in the fridge for at least 30 minutes. Do not let the marinated chicken sit for more than 4-6 hours since the meat will start to break down from the lemon juice acidity.
- Remove the bowl of marinated chicken from the fridge 15 minutes before grilling.
For cooking on a grill pan
-
Cook on a cast-iron grill pan on the stovetop: Heat a cast iron grill pan on the stovetop over medium-high heat. Brush the pan with some oil using a paper towel or pastry brush. Once the pan is hot, add enough chicken thighs to cover the pan without overcrowding (likely working in 2 batches). Cook the chicken on each side for 5-7 minutes. The chicken should register around 170°F to 185°F on a meat thermometer once cooked through.
For cooking on an outdoor grill
-
Preheat the grill for about 15 minutes until it reaches about 425oF (220°C). Place chicken on the grates and close the lid to the grill. Cook for about 4-5 minutes per side.
- Transfer grilled chicken to a plate and allow to cool 8 minutes before eating.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
jack says
Absolutely delicious! Grilled chicken thighs are my go-to for a quick, flavorful meal.
Marjorie @APinchOfHealthy says
Glad you are enjoying it, Jack!