Grilled Chicken Thigh Recipe
Grilled Chicken Thigh Recipe
Table of Contents
Grilled Chicken Thigh Recipe
This easy grilled chicken thigh recipe will elevate your grilling game. Featuring juicy, tender thighs seasoned with a delicious blend of spices, this recipe delivers an unbeatable smoky flavor that’s ideal for summer cookouts, weeknight dinners, or any occasion. With simple ingredients and straightforward instructions, you can master this dish quickly. Whether you’re a novice griller or an expert, this grilled chicken thigh recipe will leave everyone asking for seconds. Try it today and enjoy a flavorful, satisfying meal.
Description
When it comes to grilling, chicken thighs are a fantastic choice. They’re rich in flavor, juicy, and more forgiving than chicken breasts, ensuring that you get a tender result every time. This grilled chicken thigh recipe highlights the benefits of grilling with a smoky marinade that pairs perfectly with the charred exterior. Whether you’re grilling for a small family meal or a larger crowd, these flavorful thighs will be the star of the show.
Chicken thighs are known for their higher fat content, which gives them a juicy texture that’s ideal for grilling. The high fat helps them stay moist even over direct heat. This recipe is designed to balance the smoky flavor of the grill with a simple yet flavorful marinade that brings out the best in the chicken. The combination of garlic, lemon, olive oil, and herbs gives the chicken a fresh, zesty flavor without being overwhelming.
Grilled chicken thigh recipe is versatile. You can serve them on their own with a side of roasted vegetables or salad, or add them to tacos, sandwiches, or wraps for a delicious twist. This recipe also works well as part of a barbecue spread or picnic.
Ingredients
- 4 bone in, skin on chicken thighs (about 1.5 lbs)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp garlic, minced
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp onion powder
- ½ tsp ground black pepper
- ½ tsp salt
- 1 tsp honey (optional, for a touch of sweetness)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Marinade: In a small bowl, combine the olive oil, lemon juice, garlic, oregano, paprika, onion powder, black pepper, salt, and honey (if using). Whisk until well combined.
- Marinate the Chicken: Pat the chicken thighs dry with paper towels. Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish, then refrigerate for at least 30 minutes, preferably 2 hours for deeper flavor.
- Preheat the Grill: Heat your grill to medium high heat (about 400°F). If using a charcoal grill, set up a two zone fire for direct and indirect heat. If using a gas grill, ensure the heat is evenly distributed.
- Grill the Chicken: Place the marinated chicken thighs on the grill over direct heat. Grill for about 6-7 minutes per side, turning them halfway through. Use tongs to flip the chicken, ensuring that both sides develop a nice char and crispy skin.
- Check for Doneness: Chicken thighs should reach an internal temperature of 165°F when tested with a meat thermometer. If they’re not quite done, move them to the cooler side of the grill and continue cooking until they’re fully cooked through.
- Rest and Serve: Once cooked, remove the chicken thighs from the grill and let them rest for 5 minutes. This helps the juices redistribute within the meat, ensuring a moist bite. Garnish with fresh parsley before serving.
- Serve and Enjoy: Serve the grilled chicken thighs with your favorite side dishes like grilled vegetables, rice, or a fresh salad. Enjoy!
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Grilled Chicken Thigh Recipe
Ingredients
- 4 bone in skin on chicken thighs (about 1.5 lbs)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp garlic minced
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp onion powder
- ½ tsp ground black pepper
- ½ tsp salt
- 1 tsp honey optional, for a touch of sweetness
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the Marinade: In a small bowl, combine the olive oil, lemon juice, garlic, oregano, paprika, onion powder, black pepper, salt, and honey (if using). Whisk until well combined.
- Marinate the Chicken: Pat the chicken thighs dry with paper towels. Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish, then refrigerate for at least 30 minutes, preferably 2 hours for deeper flavor.
- Preheat the Grill: Heat your grill to medium high heat (about 400°F). If using a charcoal grill, set up a two zone fire for direct and indirect heat. If using a gas grill, ensure the heat is evenly distributed.
- Grill the Chicken: Place the marinated chicken thighs on the grill over direct heat. Grill for about 6-7 minutes per side, turning them halfway through. Use tongs to flip the chicken, ensuring that both sides develop a nice char and crispy skin.
- Check for Doneness: Chicken thighs should reach an internal temperature of 165°F when tested with a meat thermometer. If they’re not quite done, move them to the cooler side of the grill and continue cooking until they’re fully cooked through.
- Rest and Serve: Once cooked, remove the chicken thighs from the grill and let them rest for 5 minutes. This helps the juices redistribute within the meat, ensuring a moist bite. Garnish with fresh parsley before serving.
- Serve and Enjoy: Serve the grilled chicken thighs with your favorite side dishes like grilled vegetables, rice, or a fresh salad. Enjoy!
Notes
- Skin On vs. Skinless: For best results, use bone in, skin on thighs. The skin crisps up beautifully on the grill, adding extra flavor and texture. You can also use skinless thighs, but they may dry out faster.
- Flavor Variations: Feel free to customize the marinade with your favorite herbs and spices. You can add a pinch of cayenne for heat or swap the oregano for thyme or rosemary for a different flavor profile.
- Grilling Tip: If you prefer less char, move the chicken to indirect heat after the initial sear to cook through without over browning.
- Meal Prep: These grilled chicken thighs can be made ahead of time and stored in the fridge for 3-4 days. They also freeze well for up to 3 months.
