Grilled Chicken Thighs
On January 21, 2025
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These grilled chicken thighs are one of my favorite things to cook on the grill. They’re moist, tender, and infused with fresh herb flavor. Plus, they’re ready in less than 15 minutes, making them the perfect weeknight dinner for you and your loved ones.
Grilled Chicken Thighs
If you’re looking for an easy, flavorful way to cook chicken, you can’t go wrong with grilled chicken thighs. Boneless chicken thighs are affordable, packed with flavor, and incredibly simple to prepare. They also offer a welcome change from the chicken breasts we often default to.
Chicken thighs, with their dark meat and slightly higher fat content, stay moist and juicy on the grill. They’re perfect for high-temperature grilling, allowing you to achieve a gorgeous, caramelized char on the outside while keeping the inside tender.
Another advantage of chicken thighs is their natural flavor. Thanks to their fat content, they’re already more flavorful than chicken breasts, even before adding seasonings or marinades.
Grilling Chicken Thighs
When grilling chicken, I often recommend using two-zone grilling, meaning one side with indirect heat and one with direct heat. This method ensures even cooking and a perfectly crisp exterior. For these grilled chicken thighs, the marinade adds layers of fresh herb flavor while creating crispy, golden skin. Lemon and white wine bring brightness, while garlic provides a sharp, savory punch.
Unlike chicken breasts, thighs are thin enough to cook entirely over direct heat. The higher fat content ensures they won’t dry out, and the direct heat delivers that satisfying char while the interior cooks through.
Garlic Chicken Marinade
Marinades are key to adding flavor and tenderness to your meat. A well-balanced marinade enhances the chicken’s natural juiciness and infuses it with complementary flavors. My go-to marinades always include these five essential elements: acid, fat, salt, sugar, and herbs and spices.
Here’s what you’ll need to make this grilled chicken thigh marinade:
- 1 cup olive oil
- 1/2 cup white wine vinegar
- 1/2 cup white wine
- 5 cloves minced garlic
- 2 Tablespoons granulated white sugar
- 2 Tablespoons fresh minced rosemary
- 2 Tablespoons fresh parsley
- 1 Tablespoon fresh thyme
- 1 Tablespoon fresh oregano
- 1 Tablespoon salt
- 2 teaspoons black pepper
- 1 teaspoon red pepper flakes
- zest and juice of 1 lemon
This marinade also tastes amazing with bone-in chicken thighs and all your other favorite cuts of chicken
How to Grill Chicken Thighs
Now that you have all your ingredients ready to make this chicken, let’s get to grilling them. Here’s how to grill chicken thighs:
- Marinate. Combine all ingredients for the marinade in a gallon-sized freezer bag and add the chicken. Massage the bag gently after sealing, ensuring all your chicken pieces are evenly coated. Marinate in the refrigerator for 4-8 hours.
- Preheat your grill. Preheat your favorite charcoal grill or gas grill to medium-high heat (between 400-450 degrees F).
- Grill hot and fast. Place chicken thighs on grill grates, and grill them for approximately 6-7 minutes per side, or until the internal temperature in the thickest part of the thigh reads 165 degrees F.
- Rest. Remove chicken thighs to a plate or serving tray, cover lightly with aluminum foil, and allow them to rest for 10 minutes before serving. This allows the juices to redistribute, so each bite is full of flavor.
- Enjoy. Serve your juicy, flavorful grilled chicken thighs with your favorite bbq sauce and some roasted vegetables, or a side of rice.
How Long to Grill Chicken
Most boneless chicken thighs are going to take less than 15 minutes to finish cooking. Because chicken thighs can be cooked hot and fast on direct heat, they only require 6 to 7 minutes per side to get them to that perfect doneness.
It is extremely important to use a meat thermometer to keep track of your internal temperature when cooking chicken. The FDA recommends chicken should be cooked to 165 degrees F. I like using my ThermoWorks ThermoPop for quick and fast dinners to make sure my chicken thighs have reached 165 degrees F before removing them from the grill, but you can use any reliable food thermometer.
Once the chicken thighs have reached 165 degrees, I remove them from the grill and wrap them in foil to rest for 10 minutes. Chicken thighs contain connective tissue that starts to break apart at 170 degrees F. This resting period with the chicken wrapped in foil helps the meat get up to that higher temperature and also stay moist and juicy. The chicken basically steams itself in the foil, allowing that connective tissue to break down and the meat to become incredibly tender.
Serving Suggestions and Storage
These grilled chicken thighs are not only delicious but also incredibly versatile. They pair perfectly with rice and roasted vegetables for a hearty main dish. For a lighter option, slice the chicken and add it to a fresh salad, or incorporate it into soups and pastas for an extra burst of flavor. With their herb-infused marinade and juicy texture, these chicken thighs elevate any meal.
Leftovers are just as enjoyable as when freshly grilled. To keep them moist and flavorful, store the chicken in an airtight container in the refrigerator for 3-4 days. Reheat gently in the oven, on the stovetop, or in the microwave to preserve their tenderness. Whether as part of a quick lunch or a creative dinner addition, these chicken thighs are a convenient and tasty choice for busy weeknights.
More Tasty Chicken Thigh Recipes
Chicken is my family’s go-to protein of choice for our busy weekday dinners. If you’re on the hunt for more creative ways to cook up chicken thighs, then check out some of our chicken recipes below:
Grilled Chicken Thighs Recipe
Follow the recipe, and I’ll teach you the simple steps to making your own grilled chicken thighs at home. You can find more of my smoking and grilling recipes and videos on YouTube, Instagram, or our Facebook Page. Let’s make some good food together.
Grilled Chicken Thighs
Video
Ingredients
- 3 pounds boneless, skinless chicken thighs
Marinade
- 1 cup olive oil
- ½ cup white wine vinegar
- ½ cup white wine
- 5 cloves garlic minced
- 2 Tablespoons sugar
- 2 Tablespoons fresh rosemary minced
- 2 Tablespoons fresh parsley finely minced
- 1 Tablespoon fresh thyme leaves chopped
- 1 Tablespoon fresh oregano minced
- 1 Tablespoon salt
- 2 teaspoons black pepper
- 1 teaspoon red pepper flakes
- 1 lemon zest and juice
Instructions
- Make the marinade. Combine all ingredients for the marinade in a gallon-sized zip-top bag or glass container.1 cup olive oil, ½ cup white wine vinegar, ½ cup white wine, 5 cloves garlic, 2 Tablespoons sugar, 2 Tablespoons fresh rosemary, 2 Tablespoons fresh parsley, 1 Tablespoon fresh thyme leaves, 1 Tablespoon fresh oregano, 1 Tablespoon salt, 2 teaspoons black pepper, 1 teaspoon red pepper flakes, 1 lemon
- Marinate. Add whole chicken thighs to the bag. Remove excess air, and seal tightly. Massage the bag to evenly coat chicken thighs in the marinade, and marinate in the refrigerator for 4 -8 hours.3 pounds boneless, skinless chicken thighs
- Preheat. Preheat your grill to medium-high heat (between 400-450 degrees F).
- Grill. Remove the chicken thighs from the marinade, and shake off any excess pieces of herbs or garlic. Place the chicken thighs directly on grill grates, close the lid, and grill for approximately 6-7 minutes per side, or until the internal temperature in the thickest part of the thigh reads 165 degrees F.
- Rest and serve. Remove the chicken thighs to a plate or serving tray, cover lightly with foil, and allow them to rest for 10 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
**I originally published this post in May 2019, but recently updated it with more information and helpful tips. However, the recipe remains the same.
You have a Video on doing Thighs on a Pellet Grill at 400* from Start to Finish. Can this be done with this Recipe ? I like doing Chicken Thighs on the Pellet Grill that way.
I made these this weekend and the family loved them!!! Great flavor. Thanks for sharing.
Mixed thighs and drumsticks with the 4 fresh herbs from my own backyard! Excellent result
Wife loved it so there’s that…Will def make again
When you grill chicken thighs, do you put skin side down or up 1st..?
I usually go skin side down first, then flip.
Super fantastic recipe@I’ve shared this with many guests! And planning on serving it to 40 women. I know they’ll love it!What would you serve with it?
I would go with a yummy broccoli salad…. or rice dish….or homemade potato salad
Thanks for the great recipe. I used dried herbs (didn’t have any fresh) and it still came out good. Just started with a tiny bit and tasted as I went. Looking forward to having the leftover chicken on top of a salad for lunch.
made this last night and its a very excellent marinade. This one is a keeper. Thank you!!