Perfectly Juicy & Crispy Grilled Chicken Thighs: Your Essential BBQ Recipe
Prepare to elevate your grilling game with these incredibly tender and juicy Grilled Chicken Thighs. Far easier to master than you might imagine, this recipe delivers mouth-watering results in under an hour, making it perfect for weeknight dinners or a relaxed weekend barbecue. Whether you prefer them basted in a rich BBQ Sauce for that classic sticky glaze or simply seasoned to let the chicken’s natural flavors shine, these thighs are guaranteed to be a crowd-plepleaser. Get ready for perfectly crispy skin and succulent meat every single time!
The secret to this exceptional grilled chicken lies in two key elements: generous seasoning and a searingly hot grill. Don’t let the simplicity fool you; this combination unlocks a depth of flavor and texture that will have everyone asking for your recipe. This isn’t just an easy recipe; it’s a straightforward path to grilling perfection, designed for both novice grill masters and seasoned pros alike.
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Why Grilled Chicken Thighs Are The Best
Chicken thighs are often overlooked in favor of breasts, but when it comes to grilling, they are truly the unsung heroes. Their higher fat content keeps them incredibly moist and flavorful, making them much more forgiving on the grill. Unlike breasts, which can dry out quickly, thighs stay juicy even if you overcook them slightly. The skin crisps up beautifully, creating a delightful contrast to the tender meat beneath. Plus, they’re typically more budget-friendly, allowing you to feed a crowd without breaking the bank. This recipe capitalizes on these inherent qualities, ensuring a delicious and satisfying meal every time.
Essential Ingredients for Flavorful Grilled Chicken Thighs
While the grilling technique is crucial, the foundation of outstanding grilled chicken thighs begins with quality ingredients and a robust seasoning blend. The star of this dish is, of course, the chicken itself. For the absolute best results, I highly recommend using bone-in, skin-on chicken thighs. The bone helps conduct heat evenly, preventing the meat from drying out, while the skin renders down to a wonderfully crispy, flavorful crust that is simply irresistible. This combination ensures maximum juiciness and an incredible depth of flavor that boneless, skinless cuts just can’t match.
To bring out the chicken’s best, you’ll need a simple yet powerful seasoning blend. A drizzle of olive oil acts as a binder, helping the spices adhere evenly to the chicken and encouraging that beautiful crispy skin. Beyond that, a selection of pantry staples like kosher salt, fresh cracked black pepper, roasted garlic powder, paprika, and onion powder will create a savory, aromatic coating. Roasted garlic powder, in particular, adds a depth and sweetness that sets this recipe apart. If you don’t have it, regular garlic powder works, but the roasted version is a game-changer.
And as mentioned earlier, the choice to baste in BBQ sauce is entirely yours. A good quality BBQ sauce, especially a homemade one like my Dr. Pepper BBQ Sauce, adds a delightful sweet and tangy finish. You can apply it during the last few minutes of grilling, or simply serve it on the side for dipping, allowing everyone to customize their plate. This versatility makes the dish perfect for any preference. For a truly complete meal, I love serving these succulent grilled chicken thighs with my Dr. Pepper Baked Beans – they’re an incredibly delicious accompaniment!
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Mastering the Grill: Step-by-Step Instructions
Achieving perfectly grilled chicken thighs with crispy skin and juicy meat is a straightforward process when you follow these steps. Proper preparation and heat management are key to success.
Prepping the Chicken for Maximum Flavor
Begin by placing your bone-in, skin-on chicken thighs in a large mixing bowl. Drizzle generously with olive oil, then sprinkle your chosen seasonings – kosher salt, fresh cracked black pepper, roasted garlic powder, paprika, and onion powder – evenly over the chicken. Using your hands, toss everything together until each piece of chicken is thoroughly coated. This ensures every bite is packed with flavor. For the best results, allow the chicken to rest in this seasoning for at least 30 minutes at room temperature before grilling. This brief rest helps the flavors penetrate the meat and ensures a more even cook. If you’re planning ahead, you can even place the seasoned chicken in a zip-top bag and refrigerate it overnight. This extended “marination” time will yield even more flavorful and tender chicken.
Grilling for Crispy Skin and Juicy Meat
When you’re ready to cook, preheat your grill to its highest setting. It’s crucial to get the grill screaming hot for at least 10-15 minutes. This intense initial heat is what creates that coveted crispy skin. Once hot, place the chicken thighs on the grates, skin-side down. Cook them on this direct high heat until the skin achieves a beautiful golden-brown crispness and a slight char, typically about 8-10 minutes. Keep a close eye on them during this stage; as the chicken fat renders, it can sometimes cause flare-ups. If you notice flames, simply move the chicken to a different spot on the grill to avoid burning.
After the skin is perfectly crisped, it’s time to transition to indirect heat for the remainder of the cooking. Turn off one side of your gas grill (or move coals to one side on a charcoal grill) and transfer the chicken to the cooler, “off” side. Close the lid and let the chicken cook undisturbed for about 15-20 minutes. This indirect cooking allows the chicken to cook through gently without burning the exterior, keeping the meat incredibly tender and juicy. Use an instant-read thermometer to check for doneness; the internal temperature should reach at least 165ËšF (74ËšC) in the thickest part of the thigh, avoiding the bone.
Finishing Touches and Resting
If you’re opting for BBQ sauce, now’s the time to apply it. Move the chicken back over the hot side of the grill (or turn the other burner back on to medium-high). Generously baste the chicken with your favorite BBQ sauce. Close the lid and allow it to cook for another 5 minutes. This brief period helps the sauce caramelize and set, creating that delicious sticky glaze without burning it. If you’re not using sauce, simply skip this step and remove the chicken once it reaches 165ËšF.
Once cooked, remove the chicken from the grill and place it on a clean platter or cutting board. It’s vital to let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring every bite is incredibly tender and moist. Skipping this step can lead to dry chicken, as the juices will simply run out when you cut into it. Serve your perfectly grilled chicken thighs with extra BBQ sauce on the side for dipping, or enjoy them simply seasoned. They’re fantastic either way!
Expert Grilling Notes & Pro Tips
To ensure your grilled chicken thighs are consistently delicious, keep these expert tips in mind:
- Room Temperature Matters: Always remove your chicken from the fridge and season it at least 30 minutes before grilling, allowing it to come closer to room temperature. This promotes more even cooking. If you have more time, seasoning the chicken in a zip-top bag and letting it marinate overnight in the refrigerator will infuse it with even deeper flavor and tenderness.
- Grill Temperature is Key: A screaming hot grill for the initial sear is non-negotiable for crispy skin. Don’t rush the preheating process. For gas grills, preheat for at least 10-15 minutes on high.
- Monitor for Flare-Ups: Chicken thighs have a good amount of fat, which can drip and cause flare-ups on a hot grill. Keep an eye on the chicken and move it to a different spot if flames appear. This prevents charring without cooking the chicken through.
- Invest in an Instant-Read Thermometer: This is your best friend for grilling. Chicken thighs are safely cooked when they reach an internal temperature of 165ËšF (74ËšC). Insert the thermometer into the thickest part of the thigh, avoiding the bone, for an accurate reading.
- Don’t Skip the Rest: Resting the chicken for 5-10 minutes after grilling is crucial. It allows the muscle fibers to relax and reabsorb the juices, resulting in incredibly moist and flavorful meat.
Versatile Substitutions for Grilled Chicken Thighs
While this recipe is optimized for bone-in, skin-on chicken thighs, it’s adaptable to your preferences and what you have on hand:
- Chicken Cut Alternatives: I genuinely prefer bone-in, skin-on chicken thighs for their flavor and juiciness when grilled. There’s something magical about how the bone conducts heat and the skin crisps up. However, you can absolutely use boneless, skinless chicken thighs if you prefer. Just be aware that cooking times will be shorter, and you’ll need to monitor them carefully to prevent drying out.
- Oil Options: Olive oil is my go-to, as I keep it readily available. However, any neutral high-smoke point oil will work just as well. Avocado oil, grapeseed oil, or canola oil are all excellent alternatives. The oil primarily helps the seasonings adhere and prevents sticking to the grill grates.
- Garlic Powder: My “little kitchen secret” is roasted garlic powder, which offers a sweeter, more mellow garlic flavor. If you can’t find it, regular garlic powder is a perfectly fine substitute. Just ensure you use true powder, not granulated garlic, which has a coarser texture and can burn more easily.
- BBQ Sauce: The BBQ sauce is completely optional. If you prefer a simpler, savory flavor, feel free to omit it. The chicken is incredibly delicious with just the dry rub. For those who love a tangy, sweet glaze, adding sauce during the last few minutes of grilling is highly recommended.
Delicious Pairings for Your Grilled Chicken
These grilled chicken thighs are incredibly versatile and pair beautifully with a wide array of side dishes. For a classic BBQ experience, consider serving them alongside creamy potato salad or a vibrant coleslaw. If you’re looking for something lighter, a fresh green salad or grilled vegetables like asparagus or corn on the cob would be perfect. And don’t forget the bread – warm cornbread or garlic bread is ideal for soaking up any extra juices. For some specific recommendations, check out these BBQ-adjacent recipes:
More Delicious BBQ-Ready Recipes
Grilled Pork Tenderloin
Greek Pasta Salad
Turkey Burgers
Snap Pea Salad
Southern Green Beans
Ranch Potato Salad
BBQ Chicken Salad
Not so Basic Burger
Crispy Skin Baked Potatoes
Broccoli Cauliflower Salad
Skillet Mac & Cheese
Frequently Asked Questions (FAQs)
What kind of grill is best for chicken thighs?
Both gas and charcoal grills work wonderfully for chicken thighs. A gas grill offers precise temperature control and quick setup, while a charcoal grill imparts a delicious smoky flavor. The key is to establish both direct high heat for searing and indirect heat for gentle cooking.
How do I prevent chicken thighs from drying out?
Chicken thighs are naturally forgiving due to their higher fat content. The best way to ensure they stay juicy is to use bone-in, skin-on thighs, avoid overcooking by using an instant-read thermometer (aim for 165ËšF/74ËšC), and always let them rest for 5-10 minutes after grilling.
Can I use frozen chicken thighs?
Yes, but you must fully thaw them in the refrigerator before seasoning and grilling. Grilling frozen or partially frozen chicken will result in uneven cooking and potentially dry meat.
How do I get crispy skin on my grilled chicken thighs?
The secret to crispy skin is a very hot grill and placing the chicken skin-side down over direct heat for the first 8-10 minutes. This high heat renders the fat and creates a beautifully crisp exterior. Don’t overcrowd the grill, as this can lower the temperature and steam the skin instead of crisping it.
What temperature should chicken thighs be cooked to?
Chicken thighs are safely cooked when they reach an internal temperature of 165ËšF (74ËšC). However, many chefs prefer to cook thighs to a slightly higher temperature, around 170-175ËšF (77-79ËšC), as the connective tissues break down further, making the meat even more tender and juicy without drying out.
Can I make these grilled chicken thighs ahead of time?
While best served fresh off the grill, you can cook them a day in advance. Reheat gently in an oven or on a cooler part of the grill. Be aware that the skin might lose some of its crispness when reheated, but the flavor will still be fantastic.
There you have it – your comprehensive guide to grilling the most succulent, flavorful, and perfectly crispy chicken thighs every time. This recipe is designed to be straightforward, yielding impressive results that will make you a grilling legend among your friends and family. So fire up that grill, gather your ingredients, and get ready to enjoy truly exceptional chicken!
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📖 Recipe
Grilled Chicken Thighs
10 minutes
40 minutes
50 minutes
Ingredients
- 6-8 Chicken Thighs, bone-in + skin-on
- 2 tablespoons Olive Oil
- 1 ½ teaspoons Kosher Salt, Morton’s
- ½ teaspoon Fresh Cracked Black Pepper
- 1 teaspoons Roasted Garlic Powder
- 1 teaspoons Paprika
- 1 teaspoon Onion Powder
- ½ cup BBQ Sauce, preferably homemade + more for serving
Instructions
Notes
Expert Grilling Notes & Pro Tips
Remove the chicken from the fridge and season it, leaving it at room temp, at least 30 minutes before you cook it. This promotes even cooking. You can also season it in a zip-top bag and let it “marinate” overnight for even more flavor. Keep an eye out for flare-ups due to rendering fat, moving the chicken if necessary. An instant-read thermometer is your best tool to ensure internal temperature reaches 165ËšF (74ËšC). Don’t skip the resting period to keep the chicken juicy!
Versatile Substitutions
I prefer bone-in, skin-on chicken thighs for their supreme juiciness and crispy skin on the grill. However, boneless, skinless thighs can be used with adjusted, shorter cooking times. Any neutral high-smoke point oil (like avocado or canola) can replace olive oil. For garlic, roasted garlic powder offers a unique depth, but regular garlic powder (not granulated) works too. The BBQ sauce is completely optional; the chicken is delicious simply seasoned.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- CFS 4038000-E Sparta Round Basting/Pastry Brush with Boar Bristles, 1
- Rösle Stainless Steel 12-inch Lock and Release Tongs
- OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 684Total Fat: 43gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 333mgSodium: 1288mgCarbohydrates: 16gFiber: 1gSugar: 12gProtein: 62g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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