My grilled chicken thighs come out tender, juicy, and full of bold, zesty flavor! I use a simple lemon-garlic marinade that soaks right into the meat and helps create crispy, charred skin straight off the grill.
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My Favorite Recipe for Grilling Chicken Thighs
I’m pretty sure I make my grilled chicken thighs at least once a week during grilling season, and my family goes crazy for them every time! I have plenty of recipes for baking or air frying chicken that I love, but when the weather’s nice, grilling chicken thighs is my favorite.
I first came up with this recipe after a long day of late-spring yard work with my husband Ben. I knew we were going to be hungry, and we deserved something tasty after working hard all day, but I definitely didn’t have the energy to whip up anything fancy.
So I mixed together some lemon, honey, garlic, and seasonings, let the chicken marinate for a few hours as we bagged up the debris and put all the yard tools away, then threw the thighs on the grill. They got that beautiful char on the outside, and the flavor was absolutely out of this world!
My chicken thighs recipe has become a repeat meal for us. My husband jokes that any time we do any work around the house, he always starts craving this specific dish!
And, if you love grilled recipes, try my grilled London broil and grilled pork chops.
Marinade for Grilled Chicken Thighs Ingredients
- Olive oil – This acts as the base for the marinade and helps lock in moisture so the chicken stays tender on the grill. I recommend extra virgin olive oil.
- Lemon – I use both zest and juice for that bold citrus flavor that brightens the marinade and helps tenderize the meat.
- Honey – Adds a touch of sweetness and helps the skin caramelize on the grill.
- Garlic – This brings a depth and savory flavor that balances the lemon and honey. I use freshly minced whenever possible
- Seasoning – A combination of parsley, Italian seasoning, salt, and pepper dials up the flavor.
- Chicken thighs – To soak up all that delicious marinade! I use bone-in, skin-on chicken thighs.
How to Grill Chicken Thighs
STEP ONE: In a large bowl, mix together the olive oil, lemon zest and juice, honey, minced garlic, Italian seasoning, parsley, and salt and pepper to make the marinade for grilled chicken thighs.
STEP TWO: Add the chicken thighs to the marinade and mix until the thighs are well-coated.
STEP THREE: Allow the thighs to marinate in the fridge for an hour and a half or in the refrigerator overnight, then bring them to room temperature for about 30 minutes before grilling.
STEP FOUR: Heat the grill to 350 – 400 degrees F.
STEP FIVE: Remove the chicken thighs from the marinade and place them on the hot grill, skin-side down.
STEP SIX: Cook them for 6-7 minutes per side until a meat thermometer inserted into the thickest part of the thigh says the internal temperature has reached 165 degrees F.
STEP SEVEN: Transfer the chicken to a dish or tray, cover with foil, and allow to rest for 10 minutes before serving.
Tips for the Best Chicken Thighs on the Grill
- I usually let the chicken marinate for at least 2 hours, with the last 30 minutes at room temperature. This is plenty of time for the chicken thighs to absorb the flavor.
- Grilling the chicken thighs skin-side down first is my trick for getting the skin crispy. Plus it helps keep the meat juicy.
- Clean the grill grates before cooking. I’ve found this helps prevent sticking and gives the chicken thighs those nice grill marks.
- Don’t flip the chicken thighs on the grill too early. I wait until the skin naturally releases from the grates before turning.
- Keep the grill between 350 degrees F and 400 degrees F. I use a gas grill and try to stay in that range for even cooking.
Grilled Chicken Thighs Variations and Substitutions
- Swap honey for maple syrup for a slightly different sweetness. I like making this switch in the early fall once there’s a chill in the air.
- Switch to lime instead of lemon in the marinade for a more tropical, citrusy profile.
- When I’m in the mood for some heat, I’ll add red pepper flakes or cayenne to the marinade.
- I like adding Dijon mustard occasionally to the marinade for a tangy, savory twist.
- I sometimes use a charcoal grill for even more flavor.
What to Serve with Chicken Thighs
I love making chicken thighs on the grill during the summer, so I usually serve them with classic barbecue sides like baked beans, macaroni salad, or mac and cheese with cream cheese.
When I want something a little lighter, I’ll whip up my watermelon salad, artichoke salad, or broccoli crunch salad.
Grilled Chicken Thighs FAQs
How long to cook chicken thighs on the grill
I cook chicken thighs on the grill for about 6–7 minutes per side. I check the internal temperature using a meat thermometer, and once they hit 165 degrees F, I pull them off and let them rest. The thighs usually climb to 170 degrees F or more as they rest, which keeps the meat super tender.
How should I store leftover chicken thighs?
Once I figured out how to grill chicken thighs that my whole family loves, I started making extra so we could enjoy leftovers the next day! I let the grilled chicken thighs fully cool, then store them in an airtight container in the refrigerator for up to 4 days.
How do I reheat leftovers?
For the best results, I wrap my leftover chicken thighs in foil and warm them in the oven at 325 degrees F until they’re heated through. The foil keeps them from drying out.
More Easy Chicken Thigh Recipes
- Air fryer chicken thighs
- Buffalo chicken thighs
- One pot chicken and rice
- Chicken teriyaki bowl
- Ninja foodi chicken thighs
Easy Grilled Chicken Thighs
Equipment
Ingredients
- 1 cup extra virgin olive oil
- 2 lemons zest and juice
- ¼ cup honey
- 4 garlic cloves minced
- 2 tablespoons Italian seasoning
- 2 tablespoons parsley freshly chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- 7 pounds bone-in skin-on chicken thighs
Instructions
- Mix together the olive oil, lemon zest and juice, honey, minced garlic, Italian seasoning, parsley, and salt and pepper into a large bowl to create the marinade.
- Add the chicken thighs to the marinade and move around to make sure all thighs are coated.
- Allow to rest at room temperature for 2 hours, soaking in the marinade (or in the refrigerator overnight).
- Heat the grill to 350-400 degrees F.
- Remove the chicken from the marinade and place it on the hot grill, skin-side down. Cook it for about 6-7 minutes per side, until the internal temperature reaches 165 degrees F (check with a meat thermometer).
- Remove the chicken from the grill and place it on a dish or tray, then cover it with foil. Allow it to rest for 10 minutes before serving.
Notes
- While marinating the chicken for 2+ hours isn’t mandatory, it brings a ton more flavor to the chicken.
- Grilling the chicken thighs skin-side down first gets the skin crispy. Plus it helps keep the meat juicy.
- Don’t flip the chicken thighs on the grill too early. Wait until the skin naturally releases from the grates before turning.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat leftovers, wrap the chicken thighs in foil and warm them in the oven at 325 degrees F until they’re heated through. The foil keeps them from drying out.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
