Grilled Chicken Thighs

If you want chicken that’s practically guaranteed to be tender and juicy, it’s time to add chicken thighs to your shopping cart. While boneless skinless chicken breasts have been my go-to for years, I’ve been turning to chicken thighs more and more lately. (See these Instant Pot chicken thighs and air fryer chicken thighs as evidence.)

This recipe for grilled chicken thighs is one of my favorites for summer dinners, although I think they’re worth breaking out the grill pan for in the winter too! The extra fat in chicken thighs makes them more flavorful, less likely to dry out or over-cook, and so juicy and tender. Combine that with a fantastic marinade and the magic of grilling, and you’ll see why these grilled chicken thighs have been on frequent repeat in our house!

The Best Grilled Chicken Thighs

A bright, zippy marinade. This recipe is all about that marinade, which is tangy, a little bit sweet, bright, and herbaceous. It really brings out the best in these grilled chicken thighs!

Versatile. There are so many ways you can serve grilled chicken thighs. Add a simple side dish or salad, and dinner is ready. Another option is to slice the cooked chicken and add it to your favorite salad.

Budget-friendly. If you’re looking to save money on groceries (and who isn’t?!), chicken thighs are a great budget-friendly choice. Plus, the marinade ingredients are all pantry staples.

Ingredient Notes

• Bone-in Skin-on Chicken Thighs: If you prefer, you can remove the skin, leaving the bone in, or you can substitute boneless skinless chicken thighs. Actually, you can use this marinade for any cut of chicken. Boneless skinless chicken breasts work well, too.
• Olive oil: For the marinade, an everyday oil you use for cooking is just fine. If you don’t happen to have olive oil, substitute any mild-tasting oil.
• Vinegar: You can use white wine, red wine, or apple cider vinegar, depending on your preferences and what you have on hand. I like red or white wine vinegar if I’m pairing these grilled chicken thighs with Italian or Mediterranean flavors, while apple cider vinegar is a good all-purpose choice.
• Honey: A little sweetness balances the acidity in the marinade. Don’t have honey on hand? Try maple syrup.
• Garlic: We think garlicky chicken is the best chicken. Use a garlic press to mince the cloves finely so the garlic is evenly distributed in the marinade. Use more or less garlic, depending on your taste.
• Dijon mustard: Dijon adds a sharp, bright flavor that makes the marinade pop.
• Seasonings: Dried thyme, kosher salt, crushed dried rosemary, and coarse ground black pepper are easy pantry seasonings.
• Fresh parsley: An optional garnish for extra herbaceous flavor and visual interest.

How to Make Grilled Chicken Thighs

Make the marinade. Whisk together all of the marinade ingredients in a large bowl. (If you have a flat-bottomed bowl where the chicken thighs can all fit at the bottom without overlapping, that’s even better.)

Marinate. Add the chicken to the bowl and turn it to coat it in the marinade. Cover the bowl and refrigerate for a minimum of 30 minutes, or up to overnight.

The longer the chicken marinates, the more flavorful it will be, but that doesn’t mean leave it in indefinitely. After 8 hours or so, the acid in the marinade will begin to break down the proteins in the chicken, making it mushy, stringy, or even tough.

Prepare. Preheat your grill to medium-high and remove the chicken from the marinade. Discard the marinade.

Grill. Place the chicken thighs on the grill and cook for 8 to 10 minutes per side, or until they reach an internal temperature of 165ºF. Keep in mind that cook time is wildly variable based on size of the thighs, heat of the grill, and starting temperature. Always check your meat with a thermometer.

Rest. Remove the chicken from the grill and place it on a plate or cutting board. Tent with foil and rest for 5 minutes before serving. 

Tips for This Recipe

• Use a zip-top bag for marinating. Instead of a bowl, you can use a zip-top bag to marinate the chicken; this makes it easier to evenly coat the chicken thighs. To prevent leaks, place the bag in a baking dish.
• Don’t skip the 5 minute rest. Allowing the chicken thighs to rest for 5 minutes after cooking will help retain their juices and keep them tender and juicy. This is key to perfect chicken!
• Use an instant-read thermometer. You don’t have to worry so much about over-cooking chicken thighs but you do want to know when they’re safe to eat! The best way to do this is to use an instant-read thermometer. It’s absolutely worth the (minimal) investment.
• Try another marinade. Balsamic chicken marinade, Asian chicken marinade, Italian chicken marinade, or virtually any marinade you like will work with this recipe.

What to Serve With Grilled Chicken Thighs

• Grilled vegetables. You’ve got the grill fired up anyway! You might as well make grilled Brussels sprouts or grilled zucchini. Another of our favorites is this grilled vegetable salad with goat cheese.
• Corn on the cob. Instant Pot corn on the cob is a classic and always a crowd-pleaser. Did you know you can also make corn on the cob in your air fryer? Corn ribs are another fun and unique way to serve corn on the cob. If you don’t enjoy chewing the corn off the cob, try easy sautéed fresh corn or this Mexican street corn salad.
• Potato salad. This salad is another favorite for summer barbecues. Try this dill potato salad or my original creamy potato salad. Don’t have time to make potato salad? Make these easy grilled rosemary potatoes. They go really well with the grilled chicken thighs.
• Pasta salad. A cold pasta salad like ranch pasta salad can be made in advance so you can stay outside with the grill while the chicken cooks.

Leftover Love

Shred leftovers and toss them with fresh tomato pasta for an easy dinner the next day.

Storage & Reheating

Refrigerate: Transfer the grilled chicken thighs to an airtight container and refrigerate for up to 4 days.

Freezing: For longer storage, you can freeze the chicken in a freezer bag or wrapped in plastic wrap and then a layer of foil. It will keep for about 3 months. Thaw it in the fridge before reheating.

Reheating: You can use a microwave, oven, air fryer, or medium heat on the stovetop to reheat grilled chicken thighs. As always, I recommend the microwave as a last resort. If you’re using the oven, tent the chicken with foil and cook at 350ºF until it’s heated through.