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
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In a large bowl, whisk together the oil, garlic, lemon juice, oregano, salt, pepper, paprika and brown sugar.
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Trim any excess fat off the chicken thighs. Pat chicken thighs dry with a paper towel.
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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.
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Remove the bowl of marinated chicken from the fridge 15 minutes before grilling.
For cooking on a grill pan
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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
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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.
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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.