These Grilled Chicken Thighs start in a bold, flavorful marinade, then hit the grill until they’re tender and juicy. A quick baste of BBQ sauce at the end adds an irresistible glossy, caramelized finish.
This marinade is worthy of a standing ovation. It’s bold, balanced, and a perfect match for the rich flavor of chicken thighs.
With the cost of meat these days, chicken thighs are still one of the most budget-friendly options out there. The good news is, they’re absolutely delicious on the grill. I started testing marinades while it was still raining outside so we could all have these easy Grilled Chicken Thighs on repeat this summer!
This recipe was on our Memorial Day menu this year along with Spicy Baked Beans and my daughter-in-law’s Kale Caesar Pasta Salad and it was perfection.
If you’re always on the lookout for great grilling recipes, be sure to check out my Best Grilled Chicken Marinade, Chipotle Maple Grilled Chicken, and Grilled Hawaiian BBQ Chicken too!
Table of contents
Ingredient Notes
- Chicken thighs: I prefer boneless, skinless thighs for this recipe because they’re meaty, easy to slice, and cook more quickly than bone-in. That said, this marinade and method also work beautifully with bone-in chicken thighs, just allow for a slightly longer cooking time. Thighs have a richer flavor and slightly higher fat content than chicken breast but either will work with this recipe.
- Olive oil: I usually use extra virgin olive oil because it’s what I keep on hand, but regular or light olive oil works just as well in this marinade.
- Worcestershire sauce and low sodium soy sauce: Both of these ingredients add a savory, umami-richness to marinades.
- Dijon mustard: Not only does it add great flavor, it also acts as an emulsifier, helping the oil and other ingredients blend together and cling to the chicken more effectively.
- Lemon: Both the zest and juice of a lemon add bright flavor and help to tenderize the chicken.
- Garlic: Either freshly minced garlic or save time and used the botted variety (trust me, no one will no the difference if you use pre-minced garlic in a marinade.)
- Spices: Smoked paprika is a fabulous way to add smoky flavor to a marinade and either fresh or dried rosemary adds a nice woody, herbiness.
- Brown sugar: Adds a touch of sweetness that balances the savory and acidic elements in the marinade. It also promotes caramelization as it grills, helping the chicken develop a gorgeous golden-brown, slightly crispy exterior.
- BBQ sauce: Totally optional, but we love to baste our Grilled Chicken Thighs with a little BBQ sauce towards the end of the cooking time. Use your favorite brand or omit it altogether.
Marinade for Grilled Chicken Thighs
- Whisk together the marinade ingredients in a small bowl.
- Marinate the chicken thighs in the refrigerator for at least 2 hours but no more than 6 hours.
How to Grill Chicken Thighs
- Preheat your grill for indirect heat. For a charcoal grill, spread the hot coals to one side. For a gas grill, turn on the burners on only one side.
- Place the chicken on the cooler side of the grill. Remove the chicken from the marinade and set it on the side without coals or burners. Cover and cook to an internal temperature of 165 degrees F or 14 to 18 minutes for boneless chicken thighs or 20 to 25 minutes for bone-in, flipping the pieces 2 or 3 times during cooking. Towards the end, baste lightly with BBQ sauce, if using.
- Finish over direct heat. Move the chicken to the hot side of the grill and cook for 1 to 2 minutes per side, or until it’s nicely charred. Watch it closely as it can burn quickly at this stage.
Valerie’s Tips
Use a meat thermometer. Be sure your chicken thighs have reached an internal temperature of at least 165 degrees F before removing them from the grill. When using bone-in thighs, take care not to let the tip of the meat thermometer touch the bone when checking the temperature.
Don’t skip the flip. Turning the chicken 2 to 3 times while it cooks over indirect heat helps it cook evenly and develop a nice surface.
Watch closely over direct heat. Sugars in the marinade and BBQ sauce can burn quickly. A quick sear, just 1 to 2 minutes per side, is all you need for great color and flavor.
Marinate for 2 to 6 hours. This gives the chicken time to soak up flavor without breaking down too much. Since the marinade is acid-based, avoid marinating longer than 6 hours to prevent a mushy texture.
Storage and reheating. Store leftover grilled chicken thighs in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or in a covered skillet over low heat with a splash of water or broth to keep them moist. For longer storage, freeze the cooked chicken in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Grilled Chicken Thighs
Ingredients
- 2 to 2 ½ pounds skinless chicken thighs, boneless or bone-in
For the Marinade
- ⅓ cup olive oil
- 1 lemon, zested and juiced
- 2 tablespoons dijon mustard
- 2 teaspoons minced garlic
- 2 tablespoons less sodium soy sauce, or tamari for gluten-free
- 1 tablespoon Worcestershire sauce, check label for gluten-free
- 1 tablespoon brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons fresh minced rosemary
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper
Optional
- BBQ sauce for basting, check label for gluten-free
Instructions
- Place the chicken pieces in a gallon size zippered food storage bag.
- In a small bowl, whisk together the marinade ingredients and pour it over the chicken. Press out as much air as possible and seal the bag. Refrigerate for at least 2 hours and no more than 6 hours.
- Heat your charcoal or gas grill for indirect heat. For charcoal, spread the coals to one side of the grill. For gas, only turn the burners on one side on.
- Remove the chicken from the marinade and place it on the indirect heat side of the grill (no coals/no burners). Cover and grill the chicken for 14 to 18 minutes (boneless) or 20 to 25 minutes (bone-in), or until it reaches an internal temperature of 165 degrees F., flipping 2 or 3 times throughout the cooking time. Towards the end of the cooking time, baste lightly with BBQ sauce, if using.
- Then, move the pieces over the direct heat and cook for about 1 to 2 minutes per side, or until charred to your liking. Watch closely because it can begin to burn quickly.
- Transfer to a platter and allow to rest for about 5 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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