Here’s how to grill chicken thighs that come out juicy with crispy skin. All you need is a lemon garlic marinade, a grill at 350 to 400°F, and about 6 to 7 minutes per side.

Marinade ingredients and why they work

Here’s what goes into the marinade for these grilled chicken thighs and why each one matters. Full measurements are in the recipe card below.

• Bone-in, skin-on chicken thighs – The skin crisps up and protects the meat while it cooks, and the bone helps keep everything juicy.
• Olive oil – This is the base of the marinade, and it helps lock in moisture so the chicken stays tender on the grill. I use extra virgin.
• Lemon – I use both the zest and the juice for bright citrus flavor, and the acid helps tenderize the meat.
• Honey – This adds a touch of sweetness, and it helps the skin caramelize over the fire.
• Garlic – This brings a savory depth that balances the lemon and honey. I mince it fresh whenever I can.
• Italian seasoning, parsley, salt, and pepper – These are the seasonings that round out the marinade and dial up the flavor.

How to grill chicken thighs

Scroll down to the printable recipe card at the bottom of the post for exact measurements and storage tips.

Mix the marinade. In a large bowl, stir together the olive oil, lemon zest and juice, honey, minced garlic, Italian seasoning, parsley, salt, and pepper.

Marinate the chicken. Add the thighs and turn them until they’re well coated. Cover and marinate in the fridge for at least 2 hours, or overnight if you’re planning ahead. About 30 minutes before you grill, take them out and let them sit on the counter.

Heat the grill. Get the grill to 350 to 400°F. Clean the grates and give them a light coat of oil so the skin doesn’t stick.

Grill skin-side down first. Lay the thighs on the grill skin-side down and cook for about 6 to 7 minutes. Don’t move them early. Wait until the skin releases from the grates on its own, then flip and cook another 6 to 7 minutes, until the thickest part reads 165°F.

Rest before serving. Move the chicken to a tray, cover it loosely with foil, and let it rest for 10 minutes so the juices settle.

Tips for the best chicken thighs on the grill

• Marinate in the fridge, not on the counter. Two hours is plenty, and overnight is even better. Just let them sit out for the last 30 minutes so they aren’t ice cold going on the grill.
• Start skin-side down. This is my trick for crispy skin, and it keeps the meat underneath juicy while it cooks.
• Clean and oil the grates. Clean grates stop the skin from sticking, and a light coat of oil gives you those nice grill marks.
• Don’t flip too early. Wait until the skin lets go of the grates by itself. If you have to tug it, it isn’t ready.
• Let the dark meat go past 165. Chicken thighs are forgiving. They’re safe at 165°F, but somewhere around 175 to 185 the meat turns really tender and pulls off the bone. So don’t panic if yours run a little hot.
• If the grill flares up, move the chicken. The oil in the marinade can drip and cause a flare. Just slide the thighs over to the cooler side of the grill until it settles down.
• Keep the grill between 350 and 400°F. I use a gas grill and try to stay in that range so they cook evenly instead of burning outside and staying raw inside.

Variations and substitutions

• Swap the honey for maple syrup for a different kind of sweetness. I like this one in early fall when there’s a chill in the air.
• Use lime instead of lemon for a more tropical citrus flavor.
• Add red pepper flakes or cayenne to the marinade when you want some heat.
• Stir in a spoonful of Dijon mustard for a sharper, more savory marinade.
• Use a charcoal grill instead of gas if you want more smoky flavor.

What to serve with grilled chicken thighs

I make these all summer, so they usually land next to classic cookout sides. Baked beans, easy macaroni salad, crock pot corn on the cob, and mac and cheese with cream cheese are all in the regular rotation.

When I want something lighter on the plate, I’ll make my watermelon salad, artichoke salad, or broccoli crunch salad.

Storing and reheating

Let the chicken cool all the way, then store it in an airtight container in the fridge for up to 4 days. I usually grill extra on purpose so we have leftovers.

To reheat without drying them out, wrap the thighs in foil and warm them in the oven at 325°F until they’re heated through. The foil traps the steam and keeps the meat moist.

Frequently asked questions

How long do you grill boneless chicken thighs?

Boneless thighs cook faster than bone-in. Figure about 4 to 6 minutes per side at the same 350 to 400°F, and start checking the temperature early so they don’t overcook.

What temperature should chicken thighs be?

165°F is the safe minimum. That said, thighs are dark meat and they’re very forgiving, so pulling them closer to 175 to 185°F gives you more tender meat that pulls off the bone.

Why do you grill them skin-side down first?

The skin needs direct contact with the hot grates to crisp up and char. Starting skin-side down renders the fat and gives you that crackly skin, and it shields the meat while it cooks.

Do I have to marinate them?

No, but I really wouldn’t skip it. Even 2 hours makes a big difference in flavor, and the acid in the lemon helps tenderize the meat. Just always marinate in the fridge, not on the counter.

MMore chicken thigh recipes

• Air Fryer Chicken Thighs
• Slow Cooker Chicken Thighs
• Buffalo Chicken Thighs
• Baked BBQ Chicken Thighs

Chicken is in our dinner rotation more than any other protein, so if you need more ideas, browse all my easy chicken recipes.

And if you like grilling as much as I do, take a look at my whole collection of grilling recipes. My grilled chicken legs and grilled pork chops are both worth a try, and London broil on the grill is what I make when I want something other than chicken.