0 from 0 votes
Grilled Chicken Thighs
Marinated grilled chicken thighs are a healthy, versatile dinner that's ready fast! Charred outside, juicy inside, and ready in 10 minutes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 servings
Calories: 341 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 batch marinade Chicken Thigh Marinade or Chicken Marinade (see notes)
- chopped fresh herbs a squeeze of lemon or lime juice, optional for serving
- oil for grilling
Instructions
- In large ziptop bag, combine all of the marinade ingredients, then add the chicken.
- Seal the bag to evenly coat the chicken with the marinade. Place in a pan or bowl to catch any drips. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate to marinate for up to 12 hours (5 to 6 hours is ideal). Even 15 minutes is better than nothing!
- When ready to grill, preheat the grill to medium-high (375 to 400°F). If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes. Clean and oil the grates.
- Place the chicken thighs on the grill presentation (smooth) side down, shaking off any excess marinade. Cover the grill and let cook 4 to 5 minutes on the first side, then flip. The chicken should lift off the grill relatively easily; if it is sticking, allow it to cook another minute or two, then try again.
- Continue cooking on the other side for 4 to 6 minutes more, or until the chicken is cooked through (chicken is considered cooked at 165°F. I remove mine around the 155/160°F mark and allow the carryover cooking to finish the rest). DO NOT OVERCOOK or your chicken will be dry.
- Remove the chicken to a plate, cover, and let rest for at least 5 minutes. Sprinkle with herbs and a squeeze of lemon or lime juice as desired.
Cup of Yum
Notes
- TO MAKE OVEN GRILLED CHICKEN THIGHS: Place the chicken in a single layer in an oven-safe grill pan (don't let the chicken touch). Preheat oven to 425°F. Bake the chicken for about 13 to 15 minutes, flipping halfway through. Broil for 2 to 3 minutes. Cover and let rest 5 to 10 minutes before serving.
- TO STORE: Refrigerate leftover thighs in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm chicken in a baking dish in the oven at 350°F or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Serving
1(of 4)
Calories
341kcal
(17%)
Carbohydrates
9g
(3%)
Protein
45g
(90%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
215mg
(72%)
Potassium
678mg
(19%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
131IU
(3%)
Vitamin C
6mg
(7%)
Calcium
49mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 341
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 341kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 45g | 90% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 215mg | 72% |
| Potassium | 678mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.