The BEST Grilled Chicken Thighs
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8 Servings
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Calories
206 kcal
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Course
Main Course
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Cuisine
American
The BEST Grilled Chicken Thighs
Description
The BEST Grilled Chicken Thighs recipe uses a marinade blending savory, sweet, and acidic notes, with ingredients like liquid aminos, maple syrup, and Dijon mustard complementing garlic and spices. The chicken is first coated in this mixture to absorb the flavors before grilling. Cooking begins with skin-side down over direct high heat to develop a golden brown and crisp exterior, then moves to a cooler part of the grill for indirect heat to cook through evenly without over-charring.
This grilling technique results in thighs that retain juiciness inside while having a flavorful caramelized crust outside. The balance of marinade ingredients supports tender, moist meat with a subtly sweet and tangy profile. These thighs are well-suited to serving with grilled vegetables, salads, or rice dishes, offering a sturdy but tender protein for various meals.
Marinate the chicken for at least 1 hour and preferably several hours to deepen flavor. Using either bone-in or boneless thighs is possible, adjusting cooking time accordingly to ensure thorough grilling without drying out the meat.
Ingredients
- 3 ½ to 4 lbs chicken thighs or 1.5 to 2 lbs boneless thighs, bone in, skin on
- 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 salt sea salt
- ½ tsp black pepper
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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Serving | 1of 8 | |
| Calories | 206kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 39g | 78% |
| Fat | 7g | 11% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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