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A platter of juicy grilled chicken thighs with perfect char marks and crispy skin, garnished with fresh parsley.

Grilled Chicken Thighs: The Ultimate Guide to Juicy, Crispy Perfection

The BEST Grilled Chicken Thighs recipe! A simple lemon-garlic and soy marinade makes these chicken thighs incredibly juicy and flavorful with perfectly crispy skin. This easy, foolproof method is perfect for your next summer cookout or weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs bone-in, skin-on chicken thighs about 4-6 thighs
  • 1/4 cup olive oil
  • 1/4 cup soy sauce or low-sodium tamari for gluten-free
  • 2 tbsp lemon juice freshly squeezed
  • 1 tbsp honey or maple syrup
  • 4 cloves garlic minced
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp salt adjust to taste, especially if using regular soy sauce

Equipment

  • 1 Grill (Gas or Charcoal)
  • 1 Meat Thermometer Instant-read is recommended
  • 1 Mixing Bowl Large, for marinating
  • 1 Tongs For flipping the chicken

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. The chicken is done when an instant-read thermometer inserted into the thickest part (without touching bone) reads 175°F (80°C).
  6. 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

Pat Dry for Crispy Skin: Don't skip patting the chicken dry with paper towels! This is the key to getting that perfectly crispy skin.
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.