Perfectly grilled chicken thighs deliver summer on a plate—juicy, smoky, and crisp-skinned every time. This Grilled Chicken Thighs recipe uses a few key techniques for unforgettable flavor. It’s perfect for weeknights or backyard gatherings.
If you're looking for the perfect Grilled Chicken Thighs, you're in the right place. Whether you love Chicken Thigh Recipes or want to explore our Burgers collection, we've got you covered.
Why You’ll Love This Grilled Chicken Thighs
- Forgiving & juicy: Higher fat content keeps them moist even if slightly overcooked.
- Deep, complex flavor: Savory-sweet marinade caramelizes beautifully on the grill.
- Crispy, smoky skin: Starting skin-side down over direct heat delivers crackling perfection.
- Endlessly versatile: Serve whole, sliced for tacos, or chopped for salads.
Ingredients & Tools
- 8 bone-in, skin-on chicken thighs (about 2 lbs / 900 g)
- 3 tbsp olive oil
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp fresh lemon juice
- 2 tbsp brown sugar
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 tsp kosher salt (plus more for finishing)
Tools: A gas or charcoal grill, tongs, a small bowl for the marinade, and a pastry brush (optional but helpful).
Notes: Don’t be fooled by the short ingredient list—each one plays a crucial role. The brown sugar promotes browning and caramelization, while smoked paprika adds smoky depth.
Nutrition (per serving)
| Calories: | 310 kcal |
| Protein: | 28 g |
| Fat: | 20 g |
| Carbs: | 4 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes (plus 30 minutes marinating) | Cook Time: 20-25 minutes | Total Time: 1 hour 5 minutes
Before You Start: Tips & Ingredient Notes
- Bone-in, skin-on is non-negotiable. The bone acts as a heat conductor, cooking the meat evenly from the inside out, while the skin layer protects the meat and becomes wonderfully crispy. Boneless, skinless thighs will cook much faster and can dry out more easily.
- Don’t skip the marinating time. Even 30 minutes makes a world of difference. The acid in the lemon juice helps tenderize the meat slightly, while the other flavors have a chance to penetrate. For maximum flavor, you can marinate them for up to 4 hours in the fridge.
- Pat the chicken completely dry. Before the thighs hit the grill, use paper towels to thoroughly pat the skin dry. Any surface moisture will steam the skin instead of letting it crisp up, and we are all about that crisp.
- Get your grill properly hot. A medium-high heat (around 400-450°F / 200-230°C) is your sweet spot. You should be able to hold your hand about 5 inches above the grates for only 3-4 seconds. This ensures a good sear without burning the marinade.
How to Make Grilled Chicken Thighs
Step 1: Create the Marinade. In a small bowl, whisk together the olive oil, soy sauce, lemon juice, brown sugar, minced garlic, smoked paprika, oregano, black pepper, and salt. You’ll notice the mixture will be fragrant and slightly thick from the sugar. This is your flavor powerhouse.
Step 2: Marinate the Chicken. Place the chicken thighs in a large zip-top bag or a shallow dish. Pour the marinade over them, making sure each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes. If you’re using a dish, turn the thighs once halfway through to ensure even coverage.
Step 3: Prepare the Grill. While the chicken marinates, preheat your grill to medium-high heat. If you’re using a gas grill, turn all burners to high for 10-15 minutes, then reduce to medium-high. For charcoal, let the coals get hot and covered with a layer of gray ash, then spread them out for direct heat cooking.
Step 4: Grill Skin-Side Down First. Remove the chicken from the marinade, letting the excess drip off. Pat the skin side very dry with paper towels—this is the secret to crispiness! Place the thighs skin-side down directly over the heat. You should hear an immediate, confident sizzle. Close the lid and cook for 8-10 minutes without moving them. This initial sear is crucial.
Step 5: Flip and Move to Indirect Heat. After 8-10 minutes, the skin should be golden brown and release easily from the grates. If it sticks, give it another minute. Flip the thighs over. At this point, if you’re using a charcoal grill, move them to a cooler spot with indirect heat. On a gas grill, you can simply turn off one burner and move the chicken to that side. Close the lid and cook for another 10-15 minutes.
Step 6: Check for Doneness. The chicken is done when the internal temperature reaches 175°F (80°C) in the thickest part, near the bone. Don’t panic—this higher temperature is ideal for thighs, as it renders the fat and connective tissue, making the meat incredibly tender and juicy. The juices should also run clear when pierced.
Step 7: Rest and Serve. Transfer the grilled chicken thighs to a clean plate or cutting board and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat. Sprinkle with a little extra flaky sea salt right before serving to make the flavors pop.
Storage & Freshness Guide
- Fridge: Store cooled leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a single layer then transfer to a bag for up to 3 months.
- Reviving: Reheat in an air fryer or oven at 375°F (190°C) for 5–10 minutes to re-crisp skin.
Serving Suggestions
Complementary Dishes
- Grilled Corn on the Cob — The sweet, smoky char of the corn is a perfect partner for the savory chicken. A little chili-lime butter takes it over the top.
- A Crisp, Cool Coleslaw — The creamy, tangy crunch of a good slaw provides a wonderful textural and temperature contrast that cuts through the richness of the thighs.
- Herb-Buttered New Potatoes — These soft, buttery potatoes soak up any delicious juices from the chicken plate, making for a truly satisfying bite.
Drinks
- A Cold, Hoppy IPA — The bitterness and citrus notes in a good IPA stand up beautifully to the smoky, charred flavors from the grill.
- Sparkling Water with Lemon & Mint — For a non-alcoholic option, the effervescence and freshness cleanse the palate perfectly between each flavorful bite.
- Rosé — A dry rosé has the acidity to cut through the fat and a berry-like fruitiness that complements the caramelized notes on the chicken.
Something Sweet
- Grilled Peaches with Vanilla Ice Cream — You’ve already got the grill fired up! The warm, caramelized fruit with cool, creamy ice cream is a classic summer finale.
- Lemon Bars — The bright, zesty tang of a lemon bar is a refreshing and light way to end a meal that’s rich and savory.
- Simple Berry Trifle — Layers of juicy berries, cake, and cream feel celebratory and provide a lovely, fruity contrast.
Top Mistakes to Avoid
- Mistake: Flipping the chicken too early. If you try to lift the thigh and the skin tears because it’s stuck, it’s not ready. A properly seared piece will release from the grates cleanly. Patience here gives you that perfect, crispy skin.
- Mistake: Cooking over flames that are too high. While you want a good sear, putting the chicken over raging flames will cause the sugar in the marinade to burn before the inside is cooked. Medium-high heat is the goal for controlled, even cooking.
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but if you slice into the chicken immediately, all those precious juices will end up on the plate, not in your mouth. A brief rest makes for a much juicier bite.
- Mistake: Not using a meat thermometer. Guessing doneness by color or time alone is a recipe for under or overcooked chicken. A quick-read thermometer is the only way to guarantee perfect, safe results every single time.
Expert Tips
- Tip: Create a two-zone fire. Whether on gas or charcoal, having a hot direct heat zone and a cooler indirect zone gives you ultimate control. You can sear over direct heat and then finish cooking gently over indirect, preventing burnt skin.
- Tip: Add a smoky flavor boost. If you’re using a gas grill, try adding a smoker box with wood chips (hickory or applewood are great) to the grates before preheating. On a charcoal grill, you can toss a small handful of soaked wood chips directly onto the coals.
- Tip: Baste for extra gloss and flavor. Reserve a little of the marinade before adding the raw chicken. During the last few minutes of cooking, you can brush this clean marinade onto the chicken for an extra layer of sticky, glossy goodness.
- Tip: Score the skin. Use a sharp knife to make a few shallow slashes through the skin and fat (but not into the meat). This helps render the fat more effectively, leading to an even crispier result, and allows the marinade to penetrate a bit deeper.
FAQs
Can I use boneless, skinless chicken thighs?
You absolutely can, but the method changes. They will cook much faster—usually about 5-7 minutes per side over direct medium heat. Keep a very close eye on them, as without the protective skin and bone, they can go from juicy to dry more quickly. I’d recommend reducing the marinating time to 15-20 minutes as well, since the acid can start to “cook” the exterior of the more exposed meat.
How long can I marinate the chicken?
For this particular marinade, which contains lemon juice (an acid), I wouldn’t go longer than 4 hours. Beyond that, the acid can actually begin to break down the protein in the chicken too much, giving it a slightly mushy texture on the outside. For longer marinating (like overnight), it’s better to use an oil-and-herb-based marinade without strong acids.
My marinade is burning on the grill! What did I do wrong?
This is almost always a heat issue. The sugar in the brown sugar caramelizes, which we want, but it will burn if the heat is too high. Make sure your grill is at a steady medium-high, not inferno-level. If you see flare-ups, move the chicken to indirect heat immediately. Also, ensure you’ve shaken off excess marinade before grilling.
Can I bake these in the oven instead?
Yes, though you’ll miss the smoky grill flavor. To replicate the crisp skin, place the marinated thighs skin-side up on a rack set over a baking sheet. Bake at 425°F (220°C) for 35-40 minutes, or until the internal temperature reaches 175°F (80°C). For extra browning, you can broil for the last 2-3 minutes.
What’s the best way to store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. To reheat while preserving the crispness, avoid the microwave. Instead, use an air fryer or a conventional oven preheated to 375°F (190°C). Heat for 5-10 minutes, until warmed through. This will help re-crisp the skin beautifully.
Grilled Chicken Thighs
Learn how to make juicy, crispy-skinned Grilled Chicken Thighs with our easy marinade and pro grilling tips. Perfect for dinner tonight—get the recipe now!
Ingredients
For the Ingredients & Tools
-
8 bone-in, skin-on chicken thighs (about 2 lbs / 900 g)
-
3 tbsp olive oil
-
3 tbsp soy sauce (or tamari for gluten-free)
-
2 tbsp fresh lemon juice
-
2 tbsp brown sugar
-
4 cloves garlic (minced)
-
1 tsp smoked paprika
-
1 tsp dried oregano
-
1/2 tsp black pepper
-
1/2 tsp kosher salt (plus more for finishing)
Instructions
-
In a small bowl, whisk together the olive oil, soy sauce, lemon juice, brown sugar, minced garlic, smoked paprika, oregano, black pepper, and salt.01
-
Place the chicken thighs in a large zip-top bag or a shallow dish. Pour the marinade over them, making sure each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes. If you’re using a dish, turn the thighs once halfway through to ensure even coverage.02
-
While the chicken marinates, preheat your grill to medium-high heat. If you’re using a gas grill, turn all burners to high for 10-15 minutes, then reduce to medium-high. For charcoal, let the coals get hot and covered with a layer of gray ash, then spread them out for direct heat cooking.03
-
Remove the chicken from the marinade, letting the excess drip off. Pat the skin side very dry with paper towels. Place the thighs skin-side down directly over the heat. Close the lid and cook for 8-10 minutes without moving them.04
-
After 8-10 minutes, flip the thighs over. At this point, if you’re using a charcoal grill, move them to a cooler spot with indirect heat. On a gas grill, you can simply turn off one burner and move the chicken to that side. Close the lid and cook for another 10-15 minutes.05
-
The chicken is done when the internal temperature reaches 175°F (80°C) in the thickest part, near the bone. The juices should also run clear when pierced.06
-
Transfer the grilled chicken thighs to a clean plate or cutting board and let them rest for 5-10 minutes. Sprinkle with a little extra flaky sea salt right before serving.07
Not what you're looking for?
