Description
Grilled Chicken Thighs deliver pure summer cookout magic right in your backyard, where tender meat and crispy edges make your taste buds dance with pure delight. Grab some marinades, fire up the grill, and prepare for seriously delicious chicken that will become your new weekend grilling favorite.
Ingredients
Scale
Main Proteins:
- 8 boneless, skinless chicken thighs
Oils and Acids:
- ¼ cup olive oil
- 2 tablespoons lemon juice
Herbs, Spices, and Seasonings:
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- Fresh parsley, chopped
Instructions
- Whisk ¼ cup olive oil, 2 tablespoons lemon juice, 2 minced garlic cloves, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes in a medium bowl until your marinade looks smooth and well-blended.
- Transfer 8 boneless chicken thighs into a large resealable plastic bag. Pour entire marinade over your chicken, massaging the bag to coat every piece completely. Seal and refrigerate for 30 minutes to overnight.
- Preheat your outdoor grill to 375F, creating direct and indirect heat zones. Scrub grates clean with a wire brush to prevent sticking.
- Remove chicken from marinade and discard remaining liquid. Arrange thighs on hot grill grates, ensuring each piece has space between them. Cook for 6-7 minutes on the first side until golden brown grill marks appear.
- Flip chicken and grill another 6-7 minutes, moving to cooler zones if flames get too high. Check that internal temperature reaches 165F using an instant-read meat thermometer.
- Transfer grilled thighs to a clean platter. Tent loosely with aluminum foil and allow meat to rest for 7-8 minutes so juices redistribute throughout the chicken.
- Sprinkle chopped fresh parsley over top if desired, then serve your perfectly grilled chicken while hot.
Notes
- Let the chicken marinate for at least 30 minutes to boost flavor, but don’t exceed 24 hours or the acid can make the meat mushy.
- Pat chicken dry before grilling to help achieve a beautiful golden-brown exterior with crispy skin.
- Check internal temperature with a meat thermometer to guarantee perfectly cooked chicken without drying out the meat.
- For gluten-free diets, confirm all marinade ingredients are certified gluten-free, and swap any potential wheat-based seasonings.
- Prep Time: 10 minutes
- Cook Time: 12-16 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210 kcal
- Sugar: 0 g
- Sodium: 190 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 20 g
- Cholesterol: 90 mg