Learn how to make Grilled Chicken Thighs that are tender, juicy, and packed with flavor! This is one piece of chicken that everyone in the family will love.
Going to the grocery store and picking out just one cut of chicken can be overwhelming. From drumsticks, breasts, wings, legs, thighs, or the whole chicken! With so many options it’s hard to know which one will taste the best. However, for me, when it comes to picking a delicious piece of chicken that’s going to be moist and bursting with flavor, it’s hard to beat a chicken thigh.
Just like drumsticks, the thigh comes from the leg of the chicken and is dark meat. I give a short explanation in the Grilled Drumsticks post about how dark meat gets its color, so if you’re interested in the science behind it, be sure to check it out. But wait, once you’ve decided to go with thighs that is just the first decision. Now you have to decide if you want bone-in skin-on or boneless and skinless thighs. Don’t worry, no matter what you choose they are sure to be delicious if you prepare them correctly.
Bone-In Skin-On Vs. Boneless and Skinless
When it comes to choosing chicken thighs, you have two main options: bone-in skin-on or boneless and skinless. Let’s discuss which one may be better for you. Boneless and skinless thighs, as the name implies, have had the bone and skin removed. This will be good if you prefer to season the meat directly and not have to eat around the bone. Also, if you don’t like chicken skin this would be the type for you.
The other option is the bone-in skin-on chicken thighs. This is personally my favorite type. I have found that keeping the bone in the meat helps keep it juicy while also adding flavor. Another great thing about keeping the skin on is that it releases fat as it’s cooking which makes the thigh moist while also adding even more flavor! Who wouldn’t want that?
How To Prepare Chicken Thighs
Once you have chosen the type of thighs you want, it’s time to get them ready for the grill. There are a few different ways you can do this. The first way, and my favorite, is to use a dry rub like this BBQ Rub or Chicken Rub. Sprinkle a generous amount of rub on every part of the thigh and gently press it down so it sticks to the meat.
The second way is to use a marinade such as this delicious All-Purpose Marinade. If using a marinade, allow the thighs to soak for 2-4 hours to really absorb all the flavors. If you let it sit longer that is fine, I just wouldn’t recommend letting it sit any longer than 24 hours. Finally, if you want the chicken flavor to really shine through, simply sprinkle each thigh with salt and pepper.
Grilling Instructions
Now that you have your chicken thighs seasoned how you like, it’s time to get grilling! To do this, start by heating your grill to about 400°F. Once the grill is to temperature, place the thighs over direct heat for three minutes on each side. This will help give you those beautiful grill marks and caramelize the sugars in your seasoning. Once each side has cooked over direct heat, move the chicken thighs over indirect heat and allow to cook for about 35 minutes.
You shouldn’t need to flip them again, but if you want too, feel free to flip them half way through the indirect heat cook time. The cook time will vary depending on how big they are and if they have the bone in them or not. Since the cook time can vary, just make sure to cook the chicken thighs until the internal temperature reaches 165°F and the juices run clear.
Once they have reached the required internal temperature, take them off the grill and allow them to rest for 5-10 minutes before serving. This will allow the juices to redistribute throughout the thigh making sure every bite is juicy and delicious! Just make sure to grill a few extra thighs because I doubt you will be able to eat just one.
What To Serve With Grilled Chicken Thighs
Tips
- Cook over direct heat for 3 minutes on each side to help the seasoning to stick to the meat and crisp up the skin on the thighs.
- Allow the chicken to come almost to room before seasoning and placing on the grill.
- Use bone-in skin-on thighs to get as much flavor as possible.
Grilled Chicken Thighs
Ingredients
- 1 pound Chicken Thighs
- 1 tablespoon Dry Rub per thigh
Instructions
- Heat grill to about 400°F (204°C)
- Season the chicken thighs using your desired seasoning. If using a dry rub or salt and pepper, allow to warm to almost room temperature before seasoning. If using a marinade, allow the chicken to warm slightly before placing on the grill.
- Place the chicken thighs over direct heat and allow to cook for 3 minutes on each side.
- Once each side has cooked over direct heat, move to indirect heat and allow to cook for an additonal 35 minutes or until the internal temperature reaches 165°F (74°C).
- Once the correct interal temperature has been reached, remove from the grill and allow to rest for 5-10 minutes before serving.
Absolutely delicious!