Nothing beats the sizzle of juicy grilled chicken thighs on a summer evening! Whether you’re craving quick weeknight dinners or weekend comfort food, these 35 mouthwatering recipes will transform your grill game. Get ready to discover new favorites that are sure to become staples in your kitchen—let’s fire up the grill and dive in!
Honey Mustard Grilled Chicken Thighs
Remembering how the golden light of late summer evenings used to catch the edges of the grill, I find myself drawn back to this simple, honest preparation. There’s something quietly comforting about the way honey and mustard mingle over fire, a gentle alchemy that transforms humble chicken thighs into something worthy of slow savoring.
Ingredients
– 1.5 pounds bone-in, skin-on chicken thighs
– ¼ cup raw wildflower honey
– 3 tablespoons Dijon mustard
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon apple cider vinegar
– 2 cloves garlic, finely minced
– 1 teaspoon smoked paprika
– ½ teaspoon kosher salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure crisp skin.
2. In a medium bowl, whisk together the honey, Dijon mustard, olive oil, apple cider vinegar, minced garlic, smoked paprika, kosher salt, and black pepper until emulsified.
3. Place the chicken thighs in a large resealable plastic bag and pour the marinade over them.
4. Seal the bag, removing excess air, and massage the marinade evenly over all surfaces of the chicken.
5. Refrigerate the marinating chicken for at least 4 hours or up to 12 hours for deeper flavor penetration.
6. Preheat your grill to medium-high heat, approximately 400°F, creating two zones for direct and indirect cooking.
7. Remove the chicken from the marinade, letting excess drip off, and discard the used marinade.
8. Place the chicken thighs skin-side down on the direct heat side of the grill.
9. Grill for 6-8 minutes until the skin is golden brown and releases easily from the grates.
10. Flip the chicken and grill for another 4-5 minutes on the second side.
11. Move the chicken to the indirect heat side of the grill, cover, and continue cooking for 15-20 minutes until the internal temperature reaches 165°F.
12. Remove the chicken from the grill and let it rest on a clean cutting board for 5 minutes before serving.
Off the grill, the skin crackles with a sweet-smoky crust while the meat beneath remains remarkably juicy. The honey caramelizes into delicate lacquered edges that give way to tender, mustard-kissed flesh perfect for pairing with grilled stone fruits or a simple arugula salad.
Lemon Herb Grilled Chicken Thighs
Gently, as the late summer sun warms the kitchen window, I find myself drawn to the simplicity of marinating chicken thighs, their rich flavor promising comfort with each citrus-kissed bite.
Ingredients
– 1.5 pounds bone-in, skin-on chicken thighs
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 4 cloves garlic, finely minced
– 1 tablespoon fresh rosemary, finely chopped
– 1 teaspoon fresh thyme leaves
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon red pepper flakes (optional)
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure crisp skin.
2. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, thyme leaves, kosher salt, black pepper, and red pepper flakes until emulsified.
3. Add the chicken thighs to the bowl, coating each piece thoroughly with the marinade.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 4 hours for deeper flavor penetration.
5. Preheat an outdoor grill to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
6. Remove the chicken from the marinade, letting excess drip off, and place skin-side down on the grill.
7. Grill for 6-7 minutes until the skin is golden brown and releases easily from the grates.
8. Flip the chicken thighs and continue grilling for another 5-6 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer.
9. Transfer the grilled chicken to a clean plate and let rest for 5 minutes to allow juices to redistribute.
10. Garnish with additional fresh herbs and a squeeze of lemon juice before serving.
Resting these thighs yields succulent, tender meat with a crisp, herb-infused skin that crackles with each bite; serve alongside a simple arugula salad or over creamy polenta to balance the bright, zesty flavors.
Garlic and Rosemary Grilled Chicken Thighs
Dappled afternoon light filters through the kitchen window as I gather the simple elements for tonight’s supper, finding comfort in the ritual of preparing a meal that feels both rustic and refined. The earthy aroma of rosemary and pungent garlic promises to transform humble chicken into something quietly extraordinary, a dish that speaks to the soul as much as it satisfies the palate.
Ingredients
– 8 bone-in, skin-on chicken thighs (about 3 pounds total)
– ¼ cup extra-virgin olive oil
– 3 tablespoons freshly minced garlic
– 2 tablespoons finely chopped fresh rosemary
– 2 teaspoons kosher salt
– 1 teaspoon freshly cracked black pepper
– 1 lemon, thinly sliced into rounds
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure crisp skin during grilling.
2. In a large bowl, whisk together the olive oil, minced garlic, chopped rosemary, kosher salt, and black pepper until emulsified.
3. Add the chicken thighs to the marinade, turning to coat each piece thoroughly on all sides.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 8 hours to allow flavors to penetrate.
5. Preheat an outdoor grill to medium-high heat, approximately 400°F, and oil the grates lightly to prevent sticking.
6. Arrange the marinated chicken thighs skin-side down on the hot grill, discarding any excess marinade.
7. Grill uncovered for 6-8 minutes until the skin is golden brown and releases easily from the grates.
8. Flip the chicken using tongs and continue grilling for another 6-8 minutes until the internal temperature reaches 165°F.
9. During the last 2 minutes of cooking, place the lemon slices on the grill to char lightly alongside the chicken.
10. Transfer the grilled chicken and charred lemon slices to a platter and rest for 5 minutes before serving.
Perfectly grilled chicken thighs emerge with crackling-crisp skin giving way to exceptionally juicy, herb-infused meat beneath. The charred lemon slices offer a bright, caramelized acidity that cuts through the richness beautifully—try serving over a bed of creamy polenta or alongside roasted summer vegetables for a complete meal that feels both elegant and utterly comforting.
Smoky Chipotle Lime Grilled Chicken Thighs
Beneath the late summer sun, I find myself drawn to the grill once more, the smoky aroma of chipotle mingling with the sharp zest of lime as I prepare these chicken thighs—a simple yet deeply satisfying ritual that speaks to the soul. There’s something meditative about the process, the way the flavors meld and transform under the heat, creating a dish that feels both rustic and refined. It’s a quiet moment of creation, where patience yields a meal that’s as comforting as it is vibrant.
Ingredients
– 1.5 pounds bone-in, skin-on chicken thighs
– 3 tablespoons chipotle peppers in adobo sauce, finely minced
– 2 tablespoons fresh lime juice, freshly squeezed
– 1 tablespoon extra-virgin olive oil
– 2 teaspoons smoked paprika
– 1 teaspoon ground cumin
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 2 cloves garlic, finely minced
– 1 tablespoon honey
– Fresh cilantro leaves, for garnish
– Lime wedges, for serving
Instructions
1. In a medium bowl, combine the minced chipotle peppers in adobo sauce, fresh lime juice, extra-virgin olive oil, smoked paprika, ground cumin, kosher salt, freshly ground black pepper, minced garlic, and honey, whisking vigorously until fully emulsified.
2. Add the bone-in, skin-on chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade, and refrigerate for at least 2 hours or up to 4 hours to allow the flavors to penetrate deeply.
3. Preheat an outdoor grill to medium-high heat, aiming for a consistent temperature of 400°F, and lightly oil the grates to prevent sticking.
4. Remove the chicken thighs from the marinade, letting any excess drip off, and place them skin-side down on the preheated grill.
5. Grill for 6–8 minutes, or until the skin is crispy and golden brown with visible grill marks, resisting the urge to move the thighs too early to achieve a proper sear.
6. Flip the chicken thighs using tongs, and continue grilling for another 6–8 minutes, or until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part without touching the bone.
7. Transfer the grilled chicken thighs to a clean plate, and let them rest for 5 minutes to allow the juices to redistribute evenly throughout the meat.
8. Garnish with fresh cilantro leaves and serve immediately with lime wedges on the side for squeezing over the top.
Perfectly tender and imbued with a smoky depth, these chicken thighs offer a delightful contrast between the crispy skin and the juicy, flavorful meat beneath. The bright acidity from the lime cuts through the richness, making each bite feel balanced and invigorating. For a creative twist, shred the leftovers and toss them into tacos or a vibrant grain bowl, letting the chipotle-lime essence shine in new ways.
Teriyaki Glazed Grilled Chicken Thighs
Holding the warm summer evening close, I find myself drawn to the simple comfort of the grill, where sweet and savory scents mingle in the air. This recipe for teriyaki-glazed chicken thighs feels like a quiet conversation between flame and marinade, a gentle reminder of how few ingredients it takes to create something deeply satisfying.
Ingredients
– 1.5 pounds boneless, skin-on chicken thighs
– 1/2 cup soy sauce
– 1/4 cup mirin
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 teaspoon freshly grated ginger
– 1 tablespoon neutral oil (such as grapeseed)
– 2 teaspoons cornstarch
– 2 tablespoons cold water
– 1 tablespoon toasted sesame seeds
– 2 scallions, thinly sliced
Instructions
1. In a medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup mirin, 2 tablespoons brown sugar, 2 minced garlic cloves, and 1 teaspoon freshly grated ginger until the sugar dissolves completely.
2. Place 1.5 pounds boneless, skin-on chicken thighs in a shallow dish and pour the marinade over them, ensuring each piece is fully coated.
3. Cover the dish with plastic wrap and refrigerate for exactly 45 minutes to allow the flavors to penetrate the meat without over-tenderizing.
4. Remove the chicken from the marinade, reserving the liquid, and pat the thighs dry with paper towels to ensure proper browning.
5. Heat a grill or grill pan to medium-high heat (400°F) and lightly brush the grates with 1 tablespoon neutral oil to prevent sticking.
6. Place the chicken thighs skin-side down on the grill and cook for 6-7 minutes until deep grill marks form and the skin is crispy.
7. Flip the chicken using tongs and cook for another 5-6 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer.
8. While the chicken cooks, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat.
9. In a separate bowl, create a slurry by mixing 2 teaspoons cornstarch with 2 tablespoons cold water until smooth.
10. Whisk the slurry into the boiling marinade and simmer for 2-3 minutes until the sauce thickens to a glaze consistency that coats the back of a spoon.
11. Brush the thickened teriyaki glaze generously over the grilled chicken thighs during the last minute of cooking.
12. Transfer the glazed chicken to a serving platter and let rest for 3 minutes to allow the juices to redistribute.
13. Garnish with 1 tablespoon toasted sesame seeds and 2 thinly sliced scallions before serving.
Off the grill, these thighs emerge with a sticky-sweet glaze clinging to crisp-edged skin, while the meat beneath remains remarkably juicy. The interplay of savory soy and subtle ginger makes each bite complex yet comforting, perfect alongside steamed jasmine rice or tucked into warm tortillas with pickled vegetables for an unexpected twist.
Mediterranean Spiced Grilled Chicken Thighs
Just as the late summer sun casts its golden glow, I find myself drawn to the simple elegance of Mediterranean flavors, where each spice tells a story of sun-drenched coasts and shared meals. Juicy chicken thighs, marinated in a blend of warm spices, become a canvas for memories and quiet reflection, perfect for a gentle evening grill. This dish invites you to slow down, savor the process, and let the aromas transport you to a place of calm and connection.
Ingredients
– 1.5 pounds bone-in, skin-on chicken thighs
– 3 tablespoons extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 4 cloves garlic, finely minced
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 0.5 teaspoon ground coriander
– 0.25 teaspoon cayenne pepper
– 1.5 teaspoons fine sea salt
– 0.5 teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley, for garnish
– Lemon wedges, for serving
Instructions
1. In a medium bowl, whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 4 cloves finely minced garlic, 1 tablespoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 0.5 teaspoon ground coriander, 0.25 teaspoon cayenne pepper, 1.5 teaspoons fine sea salt, and 0.5 teaspoon freshly ground black pepper until fully emulsified.
2. Add 1.5 pounds bone-in, skin-on chicken thighs to the bowl, ensuring each piece is thoroughly coated in the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 8 hours to allow the flavors to penetrate deeply; for optimal results, marinate overnight.
4. Preheat an outdoor grill to medium-high heat, aiming for a surface temperature of 400°F, and lightly oil the grates to prevent sticking.
5. Remove the chicken thighs from the marinade, letting any excess drip off, and discard the remaining marinade.
6. Place the chicken thighs skin-side down on the preheated grill and cook for 6–8 minutes, until the skin is crispy and golden brown with clear grill marks.
7. Flip the chicken thighs using tongs and cook for an additional 6–8 minutes, or until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part without touching bone.
8. Transfer the grilled chicken thighs to a clean plate and let them rest for 5 minutes to allow the juices to redistribute evenly.
9. Garnish with 2 tablespoons chopped fresh parsley and serve immediately with lemon wedges on the side.
Zesty and aromatic, these chicken thighs offer a crisp exterior that gives way to succulent, tender meat infused with the warmth of Mediterranean spices. The subtle heat from the cayenne balances the smokiness of the paprika, making it perfect for pairing with a simple quinoa salad or tucked into warm pita bread with a dollop of tzatziki for a handheld feast.
Spicy Cajun Grilled Chicken Thighs
Often, the simplest meals become the most cherished, like these spicy Cajun grilled chicken thighs that carry the warmth of Southern tradition in every bite. On quiet evenings, I find myself drawn to this recipe, its bold flavors a comforting contrast to the stillness around me. There’s something deeply satisfying about the sizzle on the grill and the aroma that fills the air, a small ritual that feels both grounding and uplifting.
Ingredients
– 1.5 pounds bone-in, skin-on chicken thighs
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon smoked paprika
– 1 teaspoon cayenne pepper
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 0.5 teaspoon freshly ground black pepper
– 0.5 teaspoon fine sea salt
Instructions
1. Pat the chicken thighs dry with paper towels to ensure crisp skin.
2. In a small bowl, whisk together the olive oil, smoked paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, black pepper, and sea salt until a cohesive rub forms.
3. Massage the spice rub evenly onto all sides of the chicken thighs, covering every surface.
4. Preheat an outdoor grill to medium-high heat, aiming for 375°F, and lightly oil the grates to prevent sticking.
5. Place the chicken thighs skin-side down on the grill, close the lid, and cook for 6–8 minutes until the skin is golden brown and slightly charred.
6. Flip the chicken thighs using tongs, close the lid again, and cook for another 6–8 minutes until the internal temperature reaches 165°F when checked with an instant-read thermometer.
7. Transfer the grilled chicken thighs to a clean plate and let them rest for 5 minutes to allow the juices to redistribute.
Crispy skin gives way to tender, juicy meat infused with a smoky, spicy kick that lingers pleasantly. Serve these thighs alongside creamy coleslaw or over a bed of jasmine rice to balance the heat, making each bite a harmonious blend of texture and flavor.
Garlic Butter Grilled Chicken Thighs
Beneath the golden glow of late summer afternoons, I find myself drawn to the simplicity of flame-kissed poultry, where garlic and butter meld into something quietly spectacular. There’s a humble magic in these thighs, sizzling gently over coals, that speaks to both weeknight ease and gathered feasts alike.
Ingredients
– 2 lbs bone-in, skin-on chicken thighs
– 4 tbsp unsalted European-style butter, clarified
– 6 garlic cloves, finely minced
– 1 tbsp fresh lemon juice, freshly squeezed
– 1 tsp Diamond Crystal kosher salt
– ½ tsp freshly cracked black pepper
– 2 tbsp extra-virgin olive oil
– 1 tsp smoked paprika
– ¼ cup flat-leaf parsley, finely chopped
Instructions
1. Pat the chicken thighs thoroughly dry with paper towels to ensure crisp skin.
2. In a small saucepan, gently melt the clarified butter over low heat, about 2 minutes.
3. Whisk the minced garlic, lemon juice, kosher salt, black pepper, and smoked paprika into the melted butter until fully incorporated.
4. Brush both sides of the chicken thighs evenly with the garlic butter mixture, reserving half for basting.
5. Preheat a grill to medium-high heat, maintaining a steady temperature of 400°F.
6. Lightly oil the grill grates with extra-virgin olive oil using a folded paper towel held with tongs.
7. Place the chicken thighs skin-side down on the grill, close the lid, and cook for 6-7 minutes until deeply golden.
8. Flip the thighs carefully with tongs, baste the skin side with reserved garlic butter, and grill for another 6-7 minutes.
9. Reduce the grill heat to medium (350°F) and continue cooking for 10-12 minutes, basting once more, until the internal temperature reaches 165°F.
10. Transfer the chicken to a resting rack, sprinkle with chopped parsley, and let rest for 5 minutes to redistribute juices.
Tender and yielding, the skin crisps into a shattering veil over juicy, garlic-infused meat, while the subtle smokiness from the grill lingers like a warm memory. Serve alongside charred lemon halves for squeezing, or slice over a bed of creamy polenta to catch every drop of the rich, herb-flecked butter.
Zesty BBQ Grilled Chicken Thighs
Just yesterday, as the late summer sun cast long shadows across the yard, I found myself drawn to the grill, craving something with both comfort and spark. There’s a quiet magic in the way smoke and spice can turn an ordinary evening into a small celebration, a moment to savor slowly. These zesty BBQ grilled chicken thighs are my humble offering to that feeling—simple, smoky, and deeply satisfying.
Ingredients
– 2 pounds bone-in, skin-on chicken thighs
– ¼ cup extra-virgin olive oil
– 3 tablespoons apple cider vinegar
– 2 tablespoons smoked paprika
– 1 tablespoon dark brown sugar
– 2 teaspoons garlic powder
– 1 teaspoon onion powder
– 1 teaspoon cayenne pepper
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 cup homemade or high-quality store-bought barbecue sauce
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure crisp skin.
2. In a medium bowl, whisk together the extra-virgin olive oil, apple cider vinegar, smoked paprika, dark brown sugar, garlic powder, onion powder, cayenne pepper, fine sea salt, and freshly cracked black pepper until fully emulsified.
3. Place the chicken thighs in a large resealable plastic bag and pour the marinade over them, massaging gently to coat each piece evenly.
4. Seal the bag and refrigerate for at least 4 hours or up to overnight to deepen the flavors.
5. Preheat a gas or charcoal grill to medium-high heat, aiming for a steady temperature of 375°F.
6. Remove the chicken from the marinade, allowing any excess to drip off, and discard the remaining marinade.
7. Place the chicken thighs skin-side down on the preheated grill grates, close the lid, and grill for 8–10 minutes until the skin is golden brown and slightly charred.
8. Flip the chicken thighs using tongs and grill for an additional 6–8 minutes with the lid closed.
9. Brush both sides of the chicken generously with barbecue sauce and continue grilling for 2–3 minutes per side, until the sauce caramelizes and the internal temperature reaches 165°F when measured with an instant-read thermometer.
10. Transfer the grilled chicken thighs to a clean platter and let them rest for 5 minutes before serving to allow the juices to redistribute.
Let these thighs rest a moment longer than you think—it rewards patience with juiciness. The skin crisps into a sweet-smoky shell, giving way to tender, deeply flavored meat that holds onto every hint of spice and tang. I love serving them alongside a simple corn salad or tucked into warm tortillas with a drizzle of extra barbecue sauce for a casual, hands-on feast.
Asian Inspired Soy and Ginger Grilled Chicken Thighs
Evenings like this call for something that marries simplicity with depth, the kind of dish that fills the kitchen with an aroma that feels both comforting and exotic. As the light fades outside, I find myself drawn to the gentle sizzle of chicken thighs on the grill, glazed with a blend that whispers of faraway places yet feels entirely at home here.
Ingredients
– 1 ½ pounds boneless, skin-on chicken thighs
– ½ cup low-sodium soy sauce
– 3 tablespoons freshly grated ginger root
– 2 tablespoons toasted sesame oil
– 2 tablespoons honey
– 3 cloves garlic, minced
– 1 tablespoon rice vinegar
– ½ teaspoon crushed red pepper flakes
– 2 tablespoons neutral oil (such as grapeseed)
– 2 tablespoons thinly sliced scallions
– 1 tablespoon toasted sesame seeds
Instructions
1. In a medium bowl, whisk together ½ cup low-sodium soy sauce, 3 tablespoons freshly grated ginger root, 2 tablespoons toasted sesame oil, 2 tablespoons honey, 3 cloves minced garlic, 1 tablespoon rice vinegar, and ½ teaspoon crushed red pepper flakes until fully emulsified.
2. Add 1 ½ pounds boneless, skin-on chicken thighs to the marinade, ensuring each piece is thoroughly coated, then cover and refrigerate for at least 2 hours or up to 4 hours for optimal flavor penetration.
3. Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F, and lightly oil the grates with 2 tablespoons neutral oil to prevent sticking.
4. Remove the chicken thighs from the marinade, allowing excess liquid to drip off, and reserve the remaining marinade for basting.
5. Place the chicken thighs skin-side down on the preheated grill and cook for 6–7 minutes, until the skin is golden brown and crisp with visible grill marks.
6. Flip the chicken thighs using tongs and brush the cooked side generously with the reserved marinade.
7. Continue grilling for another 5–6 minutes, basting once more halfway through, until the internal temperature reaches 165°F when measured with an instant-read thermometer.
8. Transfer the grilled chicken thighs to a clean plate and let them rest for 5 minutes to allow the juices to redistribute evenly.
9. Garnish with 2 tablespoons thinly sliced scallions and 1 tablespoon toasted sesame seeds before serving.
Off the grill, these thighs boast a crackling skin that gives way to succulent, ginger-infused meat, with the soy and sesame weaving a savory-sweet melody that lingers pleasantly. Serve them over steamed jasmine rice to catch every drop of the glossy glaze, or slice them thinly for a vibrant rice bowl topped with quick-pickled vegetables.
Honey Garlic Grilled Chicken Thighs
Moments like these call for something simple yet deeply satisfying, where the gentle sizzle of chicken thighs on the grill mingles with the sweet aroma of honey and garlic, creating a meal that feels both comforting and effortlessly elegant. It’s a dish that invites reflection, much like the quiet hum of a late summer afternoon, where each bite carries the warmth of shared memories and the promise of nourishment.
Ingredients
– 1 ½ pounds bone-in, skin-on chicken thighs
– ¼ cup raw honey
– 3 tablespoons extra-virgin olive oil
– 4 cloves garlic, minced
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon fine sea salt
Instructions
1. In a medium bowl, whisk together ¼ cup raw honey, 3 tablespoons extra-virgin olive oil, 4 cloves minced garlic, 2 tablespoons low-sodium soy sauce, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, ½ teaspoon freshly ground black pepper, and ¼ teaspoon fine sea salt until fully emulsified.
2. Place 1 ½ pounds bone-in, skin-on chicken thighs in a large resealable plastic bag and pour the marinade over them, ensuring each piece is thoroughly coated.
3. Seal the bag, removing excess air, and refrigerate for at least 4 hours or up to 12 hours to allow the flavors to penetrate deeply; for optimal tenderness, bring the chicken to room temperature for 30 minutes before grilling.
4. Preheat a gas or charcoal grill to medium-high heat, aiming for a surface temperature of 400°F, and lightly oil the grates to prevent sticking.
5. Remove the chicken thighs from the marinade, letting excess drip off, and discard the remaining marinade to avoid cross-contamination.
6. Place the chicken thighs skin-side down on the preheated grill and cook for 6–8 minutes, until the skin is golden brown and slightly charred, resisting the urge to move them too early for a better sear.
7. Flip the chicken thighs using tongs and grill for an additional 6–8 minutes on the other side, or until the internal temperature reaches 165°F when measured with an instant-read thermometer inserted into the thickest part without touching the bone.
8. Transfer the grilled chicken thighs to a clean plate and let them rest for 5 minutes to allow the juices to redistribute, ensuring a moist and tender result.
A harmonious blend of sticky-sweet honey and pungent garlic caramelizes into a glossy glaze, yielding chicken with a crisp exterior and succulent, juicy interior. Serve it alongside a simple arugula salad or over creamy polenta to balance the robust flavors, making each meal a quiet celebration of summer’s bounty.
Curry Marinated Grilled Chicken Thighs
Lately, I’ve been drawn to the quiet ritual of marination, letting spices and time work their gentle magic. There’s something deeply comforting about the way curry paste clings to chicken thighs, promising warmth and depth with every future bite. It’s a simple act of patience that yields such rich, layered flavor, perfect for these slowly cooling autumn evenings.
Ingredients
– 2 pounds bone-in, skin-on chicken thighs
– 3 tablespoons red curry paste
– 1/4 cup full-fat coconut milk
– 2 tablespoons fish sauce
– 1 tablespoon freshly squeezed lime juice
– 1 tablespoon granulated sugar
– 2 teaspoons grated fresh ginger
– 2 cloves garlic, finely minced
– 1/4 cup chopped fresh cilantro
– 1 tablespoon neutral oil (such as grapeseed or avocado oil)
– Kosher salt, to season
Instructions
1. In a medium mixing bowl, whisk together the red curry paste, coconut milk, fish sauce, lime juice, granulated sugar, grated ginger, and minced garlic until fully emulsified.
2. Pat the chicken thighs completely dry with paper towels to ensure even browning during grilling.
3. Submerge the chicken thighs in the marinade, coating each piece thoroughly on all sides.
4. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or up to overnight for optimal flavor penetration.
5. Remove the marinated chicken from the refrigerator 30 minutes before grilling to allow it to come to room temperature.
6. Preheat an outdoor grill to medium-high heat, aiming for a steady temperature of 400°F.
7. Lightly brush the grill grates with neutral oil to prevent sticking.
8. Place the chicken thighs skin-side down on the preheated grill and cook undisturbed for 6–8 minutes, until the skin is crisp and deeply golden.
9. Flip the chicken thighs using tongs and continue grilling for another 6–8 minutes, or until the internal temperature reaches 165°F when measured with an instant-read thermometer.
10. Transfer the grilled chicken thighs to a clean platter and let them rest for 5 minutes to allow the juices to redistribute.
11. Garnish with chopped fresh cilantro and a light sprinkle of kosher salt just before serving.
Crisp-skinned and succulent, these thighs offer a beautiful contrast between the smoky, charred exterior and the tender, spice-infused meat beneath. The curry marinade caramelizes subtly on the grill, lending a complex sweetness that balances the heat and umami notes. For a thoughtful presentation, slice the thighs against the grain and serve over jasmine rice with a side of quick-pickled vegetables to cut through the richness.
Balsamic Glazed Grilled Chicken Thighs
Nestled in the quiet hum of the afternoon, I find myself drawn to the simplicity of balsamic-glazed grilled chicken thighs, a dish that whispers of comfort and care. Vividly, the rich aroma fills the kitchen, promising a meal that feels both nourishing and deeply satisfying, a gentle reminder of how small moments can hold so much flavor.
Ingredients
– 1 1/2 pounds bone-in, skin-on chicken thighs
– 1/4 cup extra-virgin olive oil
– 1/3 cup aged balsamic vinegar
– 2 tablespoons raw honey
– 2 cloves garlic, minced
– 1 teaspoon fresh thyme leaves
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon fine sea salt
Instructions
1. In a medium bowl, whisk together the extra-virgin olive oil, aged balsamic vinegar, raw honey, minced garlic, fresh thyme leaves, freshly ground black pepper, and fine sea salt until fully emulsified.
2. Place the bone-in, skin-on chicken thighs in a large resealable plastic bag and pour the marinade over them, ensuring all pieces are evenly coated.
3. Seal the bag tightly, removing excess air, and refrigerate for at least 2 hours or up to 4 hours to allow the flavors to penetrate deeply.
4. Preheat a gas or charcoal grill to medium-high heat, aiming for a consistent temperature of 400°F, and lightly oil the grates to prevent sticking.
5. Remove the chicken thighs from the marinade, letting excess drip off, and reserve the remaining marinade in a small saucepan.
6. Place the chicken thighs skin-side down on the preheated grill and cook for 6-8 minutes, until the skin is golden brown and slightly charred.
7. Flip the chicken thighs using tongs and grill for an additional 6-8 minutes, or until the internal temperature reaches 165°F when measured with an instant-read thermometer.
8. While the chicken grills, bring the reserved marinade to a boil over medium heat in the saucepan, then reduce to a simmer and cook for 3-5 minutes until slightly thickened into a glaze.
9. Brush the glaze generously over the chicken thighs during the last 2 minutes of grilling to create a glossy, caramelized finish.
10. Transfer the grilled chicken thighs to a clean plate and let them rest for 5 minutes before serving to allow the juices to redistribute.
Vividly, the chicken emerges with a crisp, caramelized exterior that gives way to tender, juicy meat, infused with the sweet-tangy depth of balsamic and honey. Serve it alongside a simple arugula salad or over creamy polenta for a meal that balances richness with a touch of brightness, making each bite a quiet celebration of flavor.
Tandoori Spiced Grilled Chicken Thighs
Lately, I’ve found myself drawn to the quiet ritual of marinating, the way spices bloom and deepen when given time to rest. There’s something meditative about preparing these tandoori-spiced grilled chicken thighs, a process that feels both ancient and intimately personal. The aroma alone transports me to warmer evenings and shared meals around the fire.
Ingredients
– 2 pounds bone-in, skin-on chicken thighs
– 1 cup full-fat Greek yogurt
– 3 tablespoons freshly squeezed lemon juice
– 2 tablespoons garam masala
– 1 tablespoon Kashmiri red chili powder
– 2 teaspoons grated fresh ginger
– 4 cloves garlic, minced
– 1 teaspoon fine sea salt
– 2 tablespoons clarified butter
– Fresh cilantro leaves for garnish
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. In a large mixing bowl, whisk together the Greek yogurt, lemon juice, garam masala, Kashmiri red chili powder, grated ginger, minced garlic, and sea salt until fully incorporated.
3. Add the chicken thighs to the marinade, coating each piece thoroughly on all surfaces.
4. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow flavors to penetrate deeply.
5. Remove the marinated chicken from refrigerator 30 minutes before grilling to bring to room temperature for even cooking.
6. Preheat your grill to medium-high heat, maintaining a consistent temperature of 400°F.
7. Brush the grill grates lightly with clarified butter to prevent sticking.
8. Place the chicken thighs skin-side down on the hot grill, listening for the initial sizzle.
9. Grill undisturbed for 6-8 minutes until well-charred with visible grill marks.
10. Flip the chicken using tongs and continue cooking for another 6-8 minutes.
11. Reduce grill heat to medium (350°F) and move chicken to indirect heat area.
12. Close the grill lid and cook for 12-15 minutes until internal temperature reaches 165°F when measured with an instant-read thermometer.
13. Brush the chicken with remaining clarified butter during the last 2 minutes of cooking for added sheen.
14. Transfer the grilled chicken to a clean platter and let rest for 5 minutes to redistribute juices.
15. Garnish with fresh cilantro leaves before serving.
What emerges from the grill carries the perfect balance of smoky char and tender juiciness, the spices having melded into something greater than their parts. Serve these thighs alongside cooling raita and warm naan, or shred the meat into a vibrant grain bowl with fresh herbs and lemon wedges—each bite tells a story of patience and fire.
Conclusion
Now that you’ve explored these 35 delicious grilled chicken thigh recipes, it’s time to fire up the grill and savor the flavors! We’d love to hear which ones become your favorites—leave a comment below and share this roundup on Pinterest to inspire fellow home cooks. Happy grilling!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
