The BEST Grilled Chicken Thighs

Name: The BEST Grilled Chicken Thighs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 Servings
Ingredients: 3 ½ to 4 lbs bone in skin on chicken thighs; 3 Tbsp avocado oil; 2 Tbsp lemon juice; 2 Tbsp pure maple syrup; 1 Tbsp liquid aminos; 1 Tbsp Dijon mustard; 2 cloves garlic; 2 tsp onion powder; 2 tsp paprika; 1 tsp sea salt; ½ tsp black pepper

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4.4

114 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
8 Servings
Calories
206 kcal
Course
Main Course
Cuisine
American

The BEST Grilled Chicken Thighs

Tyler Espinosa

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Mouth-watering tender and flavorful grilled chicken with the perfect char is always a crowd-pleasing delight! Serve these grilled boneless chicken thighs with your favorite side dishes for a delicious, healthy dinner.

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Ingredients

Servings

3 ½ to 4 lbs bone in skin on chicken thighs or 1.5 to 2 lbs boneless thighs
3 Tbsp avocado oil
2 Tbsp lemon juice or rice vinegar
2 Tbsp pure maple syrup or brown sugar, optional
1 Tbsp liquid aminos or soy sauce, optional
1 Tbsp Dijon mustard optional
2 cloves garlic minced, or 2 tsp garlic powder
2 tsp onion powder
2 tsp paprika
1 tsp sea salt
½ tsp black pepper

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Instructions

Add all of the ingredients to a large zip lock bag. Seal the bag and shake it around until the chicken thighs are well-coated in oil and seasoning. Refrigerate for at least 1 hour, ideally 8.
If you use a gas grill: Preheat the grill to medium-high heat (about 450 degrees F).
If you use a charcoal grill: Prepare your coals in a charcoal chimney to heat the coals quickly. Once the coals are hot, arrange them either in the very center of the grill or off to one side (below the grill grate of course), so that there is a “cool” part of the grill where you can cook on indirect heat. If you don’t have a charcoal chimney, arrange the coals in a pile on one side of the grill.
Place the chicken thighs on the grill grate skin-side down over direct heat (the hottest part of the grill) and grill for 3 to 5 minutes, or until the skin turns golden brown. Flip and sear on the other side for 3 to 5 minutes, until golden-brown as well.
Move chicken pieces to unlit side of grill (indirect heat) and cover the grill. Cook, flipping occasionally, until internal temperature reaches 165°F.
Use tongs to transfer the chicken to a cookie sheet or plate. Let chicken rest 5 to 10 minutes before serving. This allows the juices in the chicken to distribute throughout the meat, producing an even more tender result.
Serve with your choice of side dishes and enjoy!