How to Make Grilled Chicken Thighs

July 25, 2010

Grilling chicken thighs is a fantastic way to achieve tender, juicy meat with deliciously crispy skin, making it a popular choice for outdoor cooking enthusiasts. Here’s how to grill chicken thighs to perfection:

Start by preparing the chicken thighs. Trim any excess fat and pat them dry with paper towels. This helps ensure even cooking and crispy skin.

Next, season the thighs generously. A simple seasoning of salt, pepper, and your favorite herbs or spices like paprika, garlic powder, or thyme works well. You can also marinate them in a mixture of olive oil, lemon juice, minced garlic, and herbs for added flavor.

Preheat your grill to medium-high heat. Brush the grill grates with oil to prevent sticking.

Place the chicken thighs on the grill, skin-side down, and grill for about 6-8 minutes per side. Avoid moving them around too much to allow the skin to crisp up nicely. Use tongs to flip them halfway through cooking.

Ensure the internal temperature of the chicken thighs reaches 165°F (74°C) for safe consumption. Use a meat thermometer to check doneness.

Once cooked through, remove the chicken thighs from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful meat.

Grilled chicken thighs are versatile and can be served hot off the grill with your favorite sides like grilled vegetables, salad, or even on a bed of rice. They’re perfect for backyard BBQs, weeknight dinners, or any occasion where you want to enjoy delicious, smoky-flavored chicken

These chicken thighs are permeated with chili flavor and make for a quick and delicious grilled summer meal. You will need to marinade the chicken for at least one hour so plan accordingly. This is what you are going to need:

8 chicken thighs
2 TBS chili powder
2 tsp ground cumin
2 tsp garlic powder
2 tsp black pepper
2 tsp salt

Rinse and pat dry the chicken thighs.

In a small bowl, mix together the rest of the ingredients.

Rub the thighs with spices and refrigerate, covered, for at least one hour.

Heat the grill on high. Turn half of it off and place the chicken thighs, skin side down, on the unlit side. If you are working with charcoal, heat the coals and scoop them to one side. Place the chicken on the side that has no coals. Sear the chicken skins and flip. Cook the thighs for a good 30 minutes until they are completely cooked through or a meat thermometer registers 165 to 170 degrees.

Serve your chicken with any side you prefer. We had ours with parsley fingerling potatoes and a salad.

Print the Grilled Chili Chicken Thigh Recipe Here

Grilled Chicken ThighsGrilled Chili Chicken Thighs