Grilled Chicken Thighs
The juiciest, most flavorful grilled chicken thighs ever! This easy recipe is one you'll make again and again.
Servings: 4
Ingredients
- 2 pounds bone-in skin-on chicken thighs (see note)
For the marinade:
- 1 tablespoon olive oil
- 1 tablespoon vinegar (white wine, red wine, or apple cider)
- 1 tablespoon honey
- 2 cloves garlic, finely minced or pressed (see note)
- 1 tablespoon Dijon mustard
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt, more as desired
- ¼ teaspoon crushed dried rosemary
- ¼ teaspoon coarse ground black pepper, more as desired
- fresh parsley to garnish, optional
Instructions
- In a bowl large enough to hold chicken thighs, whisk together marinade ingredients: olive oil, vinegar, honey, garlic, mustard, thyme, rosemary, salt, and pepper.1 tablespoon olive oil, 1 tablespoon vinegar (white wine, red wine, or apple cider), 1 tablespoon honey, 2 cloves garlic, finely minced or pressed, 1 tablespoon Dijon mustard, ½ teaspoon dried thyme, ½ teaspoon kosher salt, more as desired, ¼ teaspoon crushed dried rosemary, ¼ teaspoon coarse ground black pepper, more as desired
- Add chicken thighs and make sure all the chicken is coated with marinade. Cover with plastic wrap.2 pounds bone-in skin-on chicken thighs
- Marinate in the refrigerator for at least 30 minutes, or preferably up to 4 hours (or overnight) for maximum flavor.
- When ready to cook, preheat your grill to medium-high heat.
- Remove the chicken thighs from the marinade and discard any excess marinade.
- Grill the chicken, skin side down, for 8 to 10 minutes, flip, and cook for another 8 to 10 minutes or until cooked through. Cooking time will vary depending on thickness of meat and exact grill temperature. Internal temperature should be at least 165°F (75°C).
- Once cooked, tent with foil and let the chicken thighs rest for 5 minutes before serving. Serve garnished with fresh parsley, if desired.fresh parsley to garnish, optional
Video
Notes
- Garlic substitute: If I'm in a hurry, I often use garlic powder instead of fresh garlic. The marinade still has amazing flavor. Use ½ teaspoon garlic powder.
- Marinate in bag: If desired, marinate the chicken in a zip-top bag. Add chicken to bag and pour marinade over chicken. Seal bag and turn to coat chicken. Place on a rimmed sheet pan or baking dish to catch any leaks in fridge.
- Different meat choices: If you prefer, substitute boneless skinless chicken thighs (1 ½ to 2 lbs.). They take less time to grill. I often remove the skin of skin-on bone-in chicken thighs but leave the bone in for extra flavor. This marinade can be used for boneless skinless chicken breasts or other cuts of chicken. It works well for pork, too.
Nutrition
Serving: 1chicken thigh | Calories: 475kcal | Carbohydrates: 6g | Protein: 32g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 481mg | Potassium: 414mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg
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