How to Perfectly Grill Chicken Thighs

Why This Is My Go-To Grilled Chicken Thighs Recipe

• So juicy and flavorful. When it comes to grilling, chicken thighs win every time. The dark meat is naturally richer and more tender than chicken breast, and using bone-in thighs makes them even juicier. Even before you add a rub or marinade, they’re packed with flavor.
• Works with any seasoning. I’ve included my go-to spice rub below, but the real star here is the technique. Once you know how to grill chicken thighs properly, you can use any marinade or seasoning blend you love and still get perfect results.
• Faster than you think. A lot of people assume chicken thighs take forever to cook, but on a properly heated grill, they’re done in about 15 minutes. Get the temperature right, follow the timing, and you’ll have beautifully cooked chicken without the wait.
• Made for summer. These are on repeat all grilling season long. They’re easy enough for a weeknight dinner and just as perfect for feeding a crowd. Double or triple the batch, because they’ll disappear fast.

Recipe Ingredients

Here’s an overview of my go-to seasoning blend and marinade for the best grilled chicken thighs. The exact measurements can be found in the recipe card below.

• Chicken thighs – In my opinion, the best chicken thighs for grilling are bone-in thighs. The bone-in keeps the meat tender and juicy while also infusing flavor from the bone into the meat. Boneless chicken thighs can also be used, the cooking time will just be shorter.
• Spices – I like to use a blend of garlic powder, ground cumin, smoked paprika, ground coriander, sea salt, and black ground pepper to season my chicken thighs.
• Olive oil – Helps the seasonings stick to the chicken and the skin crisp up on the grill.
• Lime juice – Also helps to thin the marinade and adds a bright citrus flavor to balance the savory spices.

Other Seasonings & Marinades

When it comes to dark meat, you don’t really need to add much to make it shine. There are days where I just season with salt and pepper and call it a day, and honestly, it’s perfect. The spice mixture described above is my go-to for grilled chicken but there are lots of other options. Here are a few suggestions:

• Chicken Dry Rubs – I’ve got a rub for every mood – Lemon Pepper, Smoky Chipotle, Buffalo, Mediterranean and my basic dry rub. One of my favorite things to do with a dry rub is to add olive oil to it, mix it around to form a kind of “paste” and then rub it onto my protein. It creates this crust that is mouthwatering!
• Best Chicken Marinades – Another great way to infuse flavor into your chicken thighs is to marinate them for at least 30 minutes or overnight if you have the time. Here are my top 5 favorite marinades for chicken – honey sriracha, teriyaki, zesty greek, sweet balsamic and cilantro lime. You can’t go wrong with any of these!

Let’s make sure there’s no room for error. I’m going to walk you through each step of how to grill chicken thighs so you end up with the most perfect piece of tender meat EVA.

• Remove the Moisture: This is an important step! Patting the chicken down with a paper towel to help remove the moisture from the packaging ensures a nice sear as soon as the chicken hits the grill.
• Season Chicken Thighs: Once the chicken thighs are prepped, add the seasoning. This can be salt & pepper, one of the dry rubs or marinades I referenced above, or the dry rub in the recipe card below.
• Grill Chicken Thighs: Heat grill to medium-high heat, approximately 350°F-375°F. Place the seasoned chicken thighs on the grill, skin side down first. Grill for 4 minutes. Flip and grill for 4 minutes on the other side. Next, move chicken thighs over to indirect heat where the temperature is more around 300°F and grill for an additional 3-5 minutes. Once the internal temperature of the chicken reaches is 165°F, remove it from the grill.
•  Let the Chicken Rest: Once the chicken thighs are removed from the grill, let them rest for 5 minutes before serving. This allows the juices from the chicken to redistribute and leads to a juicy chicken thigh.

How Long Does It Take To Grill Chicken Thighs?

I usually grill chicken thighs for around 15 minutes, flipping occasionally. About 10 minutes of that time will be over direct heat, and the remaining 5 minutes will be over indirect heat. It is safe to remove chicken thighs once the internal temperature has reached 165°F.

Please note: the amount of time also depends on the size of the chicken thighs. If they are thicker thighs, they will need to grill longer. The best rule of thumb for doneness is the internal temperature. Here’s my favorite meat thermometer.

How To Keep The Meat From Drying Out

Honestly, the best answer is don’t overcook it and watch the temperature! I’ve found the best grill temperature is around 375°F. It is hot enough to sear the chicken but not too hot to overcook it.

Be diligent and set a timer for each step – sear 4 minutes, flip, sear 4 minutes, move to indirect heat and grill another 3 minutes, then start checking the internal temperature. This process ensures you have a nice crispy outside and juicy tender inside.

Serving Suggestions

One thing I love about grilled chicken thighs is that they pair well with almost any side dish! My go-to is to serve them with a fresh salad, like Asian Cucumber Salad or Marinated Tomato Salad, and some Crispy Garlic Herb Roasted Potatoes. I also really love Mediterranean Orzo Pasta Salad and Prosciutto Wrapped Asparagus with these. If I’m serving them at a summer picnic, Creamy Potato Salad with Bacon is always a hit too.

How to Store Leftovers

• Fridge. Store leftover grilled chicken thighs in an airtight container in the fridge. They are best enjoyed within 3-5 days.
• Reheat. The chicken thighs can be reheated in the microwave in 30-second increments or in the oven or air fryer. Take care to just heat them until hot to avoid drying out the chicken.