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The BEST Grilled Chicken Thighs Recipe

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4 from 80 reviews

This recipe for the BEST Grilled Chicken Thighs delivers juicy, tender, and flavorful chicken with a perfect crispy skin. Marinated with a blend of avocado oil, lemon juice, garlic, paprika, and a touch of sweetness, these chicken thighs are grilled to perfection over direct and indirect heat, resulting in a deliciously charred exterior and moist interior. Ideal for backyard barbecues or weeknight dinners, this method ensures a simple but mouthwatering grilled chicken experience.

  • Total Time: 30 minutes plus marinating time (1 to 8 hours recommended)
  • Yield: 8 servings

Ingredients

Chicken and Marinade

  • 3 ½ to 4 lbs bone-in, skin-on chicken thighs (or 1.5 to 2 lbs boneless thighs)
  • 3 Tbsp avocado oil
  • 2 Tbsp lemon juice (or rice vinegar)
  • 2 Tbsp pure maple syrup (or brown sugar, optional)
  • 1 Tbsp liquid aminos (or soy sauce, optional)
  • 1 Tbsp dijon mustard (optional)
  • 2 cloves garlic (minced, or 2 tsp garlic powder)
  • 2 tsp onion powder
  • 2 tsp paprika
  • 1 tsp sea salt
  • ½ tsp black pepper

Instructions

  1. Marinate the Chicken: Add all of the ingredients to a large zip lock bag. Seal the bag and shake it around until the chicken thighs are well-coated in oil and seasoning. Refrigerate for at least 1 hour, ideally 8 hours, to allow the flavors to deeply penetrate the meat.
  2. Prepare the Grill: Use a wire brush to clean off any residual food particles on the grill grates from previous use. Spray the grates lightly with cooking spray to prevent sticking.
  3. Preheat the Grill: For gas grills, preheat to medium-high heat, approximately 450°F. For charcoal grills, heat the coals using a chimney starter until hot, then arrange them either centered or to one side of the grill to create zones for direct and indirect heat.
  4. Sear the Chicken: Place the chicken thighs skin-side down directly over the hottest part of the grill. Grill for 3 to 5 minutes until the skin is golden brown and crispy. Flip and sear the other side for another 3 to 5 minutes until also golden brown.
  5. Cook Indirectly: Move the seared chicken pieces to the unlit side of the grill (indirect heat area). Cover the grill and continue cooking, flipping occasionally, until the internal temperature reaches 165°F.
  6. Rest the Chicken: Use tongs to transfer the chicken to a cookie sheet or plate. Allow it to rest for 5 to 10 minutes. This resting period helps redistribute the juices, resulting in tender and moist chicken.
  7. Serve and Enjoy: Serve the grilled chicken thighs with your favorite side dishes and enjoy a flavorful, juicy meal.

Notes

  • Marinate the chicken overnight if possible to maximize flavor.
  • If using boneless thighs, reduce cooking time slightly to avoid overcooking.
  • Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F.
  • If you don’t have a grill, the chicken thighs can be cooked in a grill pan on the stovetop with similar technique.
  • Adjust spice levels by adding cayenne pepper or chili flakes for heat.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Find it online: https://ellarecipe.com/the-best-grilled-chicken-thighs-recipe/