Grilled Chicken Thighs

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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.

Prep Time10

Cook Time20

Marinating Time2

Total Time2 30

Course: Main Course

Cuisine: American

Servings:

Calories: 281kcal

Author: Valerie Brunmeier

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

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.

Nutrition