Welcome to the last grilled chicken thighs recipe you will ever need. If you’re chasing that perfect summer meal—chicken that’s incredibly juicy on the inside with beautifully charred, crispy skin on the outside—you’ve found it. This foolproof method combines a simple, flavor-packed marinade with essential grilling techniques to deliver flawless results every single time. Forget dry, bland chicken; this is the recipe that will make you a backyard grill master.
We’re ditching complicated ingredient lists and focusing on a core marinade that enhances the naturally rich flavor of chicken thighs. It’s quick to whip up, perfect for a weeknight dinner, and versatile enough for any cookout. Let’s get grilling!
Why You’ll Love This Grilled Chicken Thigh Recipe
- Incredibly Juicy & Flavorful: Chicken thighs are naturally more forgiving than breasts, and our marinade ensures every bite is packed with savory, tangy, and slightly sweet notes.
- Simple, Pantry-Staple Ingredients: You likely have everything you need for the marinade already in your kitchen. No fancy shopping trips required!
- Quick & Easy: With just 10 minutes of prep and about 20 minutes on the grill, this is a perfect meal for busy evenings.
- Perfectly Crispy Skin: We’ll share the simple secret to achieving that irresistible crispy skin everyone loves.
- Versatile: This chicken is delicious on its own, sliced over salads, or shredded for tacos.
The 5 Key Ingredients for the Perfect Marinade
A great marinade needs a balance of fat, acid, and flavor. This simple combination hits all the right notes to tenderize the meat and create a delicious crust on the grill.
- Olive Oil: The base of our marinade. It helps transfer flavor, prevents the chicken from drying out, and keeps it from sticking to the grill.
- Soy Sauce (or Tamari): Adds a deep, savory, umami flavor and helps with browning. Use tamari for a gluten-free option.
- Lemon Juice: The acid in the marinade. It tenderizes the chicken and adds a bright, fresh flavor that cuts through the richness.
- Honey: A touch of sweetness balances the acid and soy sauce. It also helps create beautiful caramelization and char marks on the grill.
- Garlic & Spices: Freshly minced garlic provides an aromatic punch, while smoked paprika adds a smoky depth and gorgeous color. Salt and black pepper are essential for seasoning.
How to Make the Best Grilled Chicken Thighs (Step-by-Step)
Follow these simple steps for chicken that’s cooked to perfection.
Step 1: Make the Marinade
In a medium bowl or a large zip-top bag, whisk together the olive oil, soy sauce, lemon juice, honey, minced garlic, smoked paprika, salt, and black pepper until well combined.
Step 2: Marinate the Chicken
Before adding the chicken to the marinade, use a paper towel to pat each thigh completely dry. This is a critical step for achieving crispy skin! Add the dry chicken thighs to the marinade and turn to coat them evenly. Let them marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
Step 3: Preheat Your Grill
Prepare your grill for two-zone cooking (one side with direct heat, one with indirect). Preheat it to medium-high, around 400-450°F (200-230°C). Clean the grates with a grill brush and use tongs to wipe them with a paper towel dipped in a high-smoke-point oil (like canola or avocado oil) to prevent sticking.
Step 4: Grill to Perfection
Remove the chicken from the marinade, letting any excess drip off. Place the chicken thighs skin-side down on the direct heat side of the grill. Close the lid and cook for about 5-6 minutes, until the skin is golden brown and releases easily from the grates. Flip the chicken, move it to the indirect heat side, close the lid, and continue to cook for another 10-15 minutes, or until the internal temperature reaches 175°F (80°C).
Step 5: Rest Before Serving
This step is non-negotiable for juicy chicken! Transfer the cooked chicken to a clean plate or cutting board, tent loosely with foil, and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender.
Pro Tips for Grilling Perfection
Tip 1: Pat a Pat for Crispy Skin
Moisture is the enemy of crispiness. Thoroughly patting the chicken skin dry with paper towels before marinating ensures the skin can render and crisp up beautifully on the hot grates.
Tip 2: Don’t Skip the Marinade Time
Even 30 minutes makes a huge difference in flavor and tenderness. The salt and acid in the marinade work quickly to season the meat. For more flavor ideas, check out our guide to the best all-purpose chicken thigh marinades (coming soon).
Tip 3: Master Your Grill’s Heat (Direct vs. Indirect)
Starting the chicken skin-side down over direct heat renders the fat and gets the skin crispy. Moving it to indirect heat to finish cooking prevents flare-ups from the dripping fat and ensures the chicken cooks through evenly without burning.
Tip 4: Use a Meat Thermometer!
The only way to guarantee perfectly cooked chicken is by checking its internal temperature. Chicken is safe at 165°F, but dark meat like thighs becomes more tender and juicy when cooked to 175-185°F.
Tip 5: Let It Rest
We can’t say it enough. Resting the meat before slicing is the final secret to a juicy result. Cutting into it too early will cause all those delicious juices to run out onto your cutting board.
Bone-In vs. Boneless Skinless Chicken Thighs
This recipe works wonderfully for both bone-in, skin-on and boneless, skinless chicken thighs. The marinade is the same, but the grilling time and target temperature will vary slightly. For more ideas, explore our collection of quick boneless skinless chicken thigh recipes.
| Chicken Thigh Type | Approx. Grill Time | Target Internal Temp |
|---|---|---|
| Bone-In, Skin-On | 15-20 minutes total | 175-185°F (80-85°C) |
| Boneless, Skinless | 8-12 minutes total | 165°F (74°C) |
What to Serve with Grilled Chicken Thighs
These versatile chicken thighs pair well with almost anything! Classic cookout sides like grilled corn on the cob, potato salad, or a fresh Caprese salad are perfect choices. They are also fantastic with roasted vegetables, fluffy rice, or a simple green salad for a lighter meal.
Storage and Reheating Instructions
Store leftover grilled chicken thighs in an airtight container in the refrigerator for up to 4 days. You can reheat them in a 350°F oven or in an air fryer for a few minutes until warmed through to help crisp the skin up again. Avoid the microwave, which can make the skin rubbery.
Recipe
Grilled Chicken Thighs: The Ultimate Guide to Juicy, Crispy Perfection
Ingredients
Equipment
Method
- In a large bowl or zip-top bag, whisk together the olive oil, soy sauce, lemon juice, honey, minced garlic, smoked paprika, black pepper, and salt.
- Pat the chicken thighs completely dry with paper towels. Add the chicken to the marinade, ensuring each piece is fully coated. Let marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- Set up your grill for two-zone cooking (one side for direct heat, one for indirect). Preheat to medium-high heat (400-450°F / 200-230°C). Clean and oil your grill grates.
- Place the chicken thighs skin-side down over direct heat. Grill for 5-6 minutes until the skin is golden and easily releases. Flip the chicken and move to the indirect heat side of the grill. Close the lid and cook for an additional 10-15 minutes.
- The chicken is done when an instant-read thermometer inserted into the thickest part (without touching bone) reads 175°F (80°C).
- Transfer the chicken to a clean cutting board, tent with foil, and let it rest for 5-10 minutes before serving. This is crucial for juicy results.
Notes
Use a Thermometer: The safest and most reliable way to ensure your chicken is perfectly cooked is by using a meat thermometer. Cook to 175-185°F for the most tender thigh meat.
Boneless Thighs: If using boneless, skinless thighs, reduce cook time to 4-6 minutes per side over direct heat, aiming for an internal temperature of 165°F.
Frequently Asked Questions About Grilled Chicken Thighs
There are three keys: 1. Make sure your grill grates are very clean. 2. Preheat the grill thoroughly so it’s hot. 3. Oil the grates right before placing the chicken on them. The oil in our marinade also helps create a non-stick barrier.
On a medium-high grill (400-450°F), bone-in, skin-on thighs take about 15-20 minutes total. Boneless, skinless thighs are much quicker, typically needing about 8-12 minutes total. Always use a meat thermometer for accuracy rather than relying solely on time.
For the best flavor, marinate for at least 30 minutes. For an even more flavorful result, you can marinate for up to 4 hours in the refrigerator. We don’t recommend marinating longer than that, as the lemon juice can start to negatively affect the meat’s texture.
Chicken is safe to eat when it reaches an internal temperature of 165°F (74°C). For thighs, we recommend cooking to 175-185°F (79-85°C) for the most tender, fall-off-the-bone result, as the dark meat and connective tissue benefit from the higher temperature.
More Delicious Chicken Thigh Recipes
If you loved these grilled chicken thighs, you’re sure to enjoy our Crispy Baked Chicken Thighs for an easy oven method. This simple, flavorful recipe is a testament to how amazing chicken thighs can be. We hope it becomes a new favorite in your home!
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