Easy Recipe For Grilled Chicken Thighs

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Grilled Chicken Thighs, which are deliciously juicy inside and out and have a light char on the outside, are evidence that sticking to the basics doesn’t have to taste basic.

Historically, I’ve preferred grilled chicken breast, but in recent years, I’ve come to appreciate chicken thighs.

In the cooler months, one of my go-to answers to “HELP! We need dinner!” is baked chicken thighs.

But once it starts to get warmer, I’m most eager for grilled chicken thighs (and the ideal Grilled Chicken Sandwich).

Sear chicken thighs over lit side of grill 2-3 minutes per side until skin turns golden brown, taking care not to char. Move chicken pieces to unlit side of grill and cook, covered, until internal temperature reaches 165°F. Let chicken rest 5-10 minutes before serving.
  1. Combine brown sugar, paprika, dried oregano, garlic powder, salt and pepper in a small bowl. …
  2. Pat the chicken thighs dry and rub with the 1 tablespoon olive oil. …
  3. For the best flavor, let the chicken marinate in the refrigerator for at least 30 minutes and up to 12 hours before cooking.

Rusty Chicken Thighs – Fast and Easy Grilled Chicken Marinade Recipe

Grilled Chicken Thighs 🔗

These Grilled Chicken Thighs are perfect for an easy summer meal. They have the best seasoning and always turn out tender and juicy! If you have leftover chicken thighs, they are delicious in salads or sandwiches for lunch.

Prep: 10min

Total: 28min

Serving Size: 1 serving

Nutrition Facts: calories 320 kcal, Carbohydrate 5 g, Protein 44 g, Fat 13 g, Saturated Fat 3 g, Trans Fat 1 g, Cholesterol 215 mg, Sodium 495 mg, Fiber 1 g, Sugar 3 g, unSaturated Fat 9 g, servingSize 1 serving

Ingredients:

  • 1 tablespoon brown sugar
  • 2 teaspoons paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 pounds boneless, skinless chicken thighs
  • 1 tablespoon olive oil

Instruction:

  1. Combine brown sugar, paprika, dried oregano, garlic powder, salt and pepper in a small bowl. Stir until well mixed.
  2. Pat the chicken thighs dry and rub with the 1 tablespoon olive oil. Sprinkle the spice mixture over both sides of the chicken and rub to gently coat the chicken on all sides.
  3. For the best flavor, let the chicken marinate in the refrigerator for at least 30 minutes and up to 12 hours before cooking. If you do not have time to marinate, you can cook the chicken right away.
  4. When you are ready to grill the chicken, preheat the grill to medium-high heat. Add the chicken to the hot grill and reduce the heat to medium. Grill boneless chicken thighs for 7-10 minutes per side, or until chicken registers 165° F at the thickest part when tested with an instant read thermometer. The cook time will depend on the size of the chicken pieces. (See note below for cook time for bone-in thighs.)
  5. Let chicken rest for 5 minutes before serving.

FAQ

How do you grill chicken thighs without drying them out?

How do you grill chicken without drying it out? Grilling dark meat, such as chicken thighs with bones and skin in tact, is your best option for tender, juicy chicken. Chicken breasts are much more likely to dry out on the grill.

Should I bake chicken thighs before grilling?

In addition to allowing you to cook it slowly, which results in nice, juicy, and tender meat, pre-cooking it in the oven beforehand ensures that it is fully cooked and prepared for the grill and allows you to relax during grilling season because the majority of the work has already been completed.

What is the best way to cook chicken thighs?

On a rimmed baking sheet, arrange the chicken thighs skin-side down. Season with salt and pepper. Broil for 5 minutes. Flip. Broil for an additional 8 to 10 minutes, or until the skin is crispy and golden and an instant-read thermometer inserted in the thickest portion reads 165 degrees.

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