Grilled Chicken Thighs with Dry Rub
User Reviews
3.6
21 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
28 mins
-
Servings
4
-
Calories
275 kcal
-
Course
Main Course
-
Cuisine
American
Grilled Chicken Thighs with Dry Rub
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With this easy recipe, you'll get moist, juicy, flavorful grilled bone-in chicken thighs every time. The garlic, herb and spice dry rub has a hint of brown sugar; it's incredible.
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Ingredients
- 1½ tablespoons brown sugar
- 1 tablespoon minced garlic minced
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon fresh Rosemary finely chopped
- 1 teaspoon fennel seeds
- 1 teaspoon kosher salt
- 1 teaspoon black pepper coarsely ground
- ½ teaspoon crushed red pepper flakes
- 1½ pounds chicken thighs bone-in skin-on, you can use breasts, legs and wings too
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Instructions
- In a small bowl combine 1½ tablespoons brown sugar, 1 tablespoon minced garlic, 1 tablespoon fresh thyme, 1 tablespoon fresh rosemary, 1 teaspoon fennel seeds, 1 teaspoon kosher salt, 1 teaspoon black pepper, ½ teaspoon crushed red pepper flakes. Mix until the spice rub is well blended. Set aside.
- Using a sharp knife, trim any excess fat from 1½ pounds chicken thighs. Pat chicken dry with a paper towel.
- Liberally sprinkle rub onto both sides of the poultry and press with your fingers so that it adheres to the bird. Place chicken on a platter and transfer to the refrigerator to marinate for at least two hours and up to 8.
- Remove the thighs from the fridge 15 minutes before cooking to come to room temp.
- To Grill: Preheat grill to 375 degrees. Place thighs skin side down for 6 minutes. To prevent flare ups and maximize the flavor of the rub, do not leave grill unattended with skin side down as the drippings can trigger a flare up that may burn the skin.
- Use a pair of grilling tongs after 7-8 minutes to see if it's ready to be flipped. If the skin sticks, leave it on for another minute or two before trying to flip it again. Turn the thighs over and cook until the juices run clear, about 8-12 minutes more, depending on their size.
- Tent the meat and let it rest for 5-7 minutes to redistribute the juices in the meat. Serve.
Notes
- To cook the thighs in the oven, preheat the oven to 450 degrees for roasting and place them on the rimmed baking sheet. Roast for 18-25 minutes, until the skin is crispy and browned and the flesh is cooked through
- but still juicy.
- This recipe can easily be doubled or tripled.
- You can use drumsticks, wings, breasts, or spatchcocked birds -- adjust the cooking time accordingly.
- To cook the thighs in the oven, preheat the oven to 450 degrees for roasting and place them on the rimmed baking sheet. Roast for 18-25 minutes, until the skin is crispy and browned and the flesh is cooked through but still juicy.
- To sear them in a grill pan, Heat a grill pan or cast iron skillet on the stove until it's very hot. Place the thighs skin side down in the pan and let them sear until the skin is browned (6-7 minutes). Flip them and finish cooking in a 450° oven for 10-12 minutes until cooked through.
Nutrition Information
Show Details
Calories
275kcal
(14%)
Carbohydrates
7g
(2%)
Protein
18g
(36%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Cholesterol
111mg
(37%)
Sodium
671mg
(28%)
Potassium
257mg
(7%)
Sugar
4g
(8%)
Vitamin A
185IU
(4%)
Vitamin C
3.3mg
(4%)
Calcium
33mg
(3%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 18g | 36% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 111mg | 37% |
| Sodium | 671mg | 28% |
| Potassium | 257mg | 5% |
| Sugar | 4g | 8% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 33mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.6
21 reviews
Good
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