When The One and I met, what feels like a millennia ago, I was a breast man. (No, the irony isn’t lost on me.) For years, he raved about the superiority of chicken thighs. Juicy, more flavorful, and more tender.
Eventually, he wore me down with his weekly interventions, and I went through a kind of conversion therapy. (Yup, I heard that, too.) Since then, it’s been thighs all the way.
Throughout the colder months, he cranks out chicken thighs with lemon, olives, and prosciutto; Moroccan-inflected chicken over vermicelli noodles; and chicken paprikash.
But during warm weather, I elbow him out of the way and head to the Weber. (While neither of us is a great griller, we prefer our chicken not incinerated, so I gay-man the tongs.)
Whether you’re a grillmaster or have questionable skills, like The One and me, these chicken thigh recipes are easy and impressive. From tangy and spicy to sweet and savory, there’s a little something for everyone.
And let’s not forget about the endless possibilities for sides–grilled veggies, corn on the cob, a killer bacon-flecked German potato salad–the options are endless.
Chow,
Grilled Lemongrass Chicken
Grilled Rosemary-Garlic Chicken
This grilled rosemary-garlic chicken was amazing! So tender, so moist. I’m a novice barbeque-er and this was perfect, so easy. Love, love, love your recipes. Thank you!
Mary D.
Chicken Thighs with Balsamic Barbecue Sauce
I was searching for a quick, yet tasty, chicken dish and found this one for grilled chicken thighs with balsamic barbecue sauce. It was perfect!
Flavorful and succulent, tangy and sweet, and easy to put together with everyday ingredients. I will definitely add this to my recipe go-to list
Joan h.
Easy Marinated Chicken Skewers
Spiced Grilled Boneless Chicken Thighs
Grilled Chicken Thigh FAQs
Chicken should be cooked to an internal temperature of 165°F (74°C). An instant-read thermometer is the best tool for measuring the internal temperature of chicken.
Chicken thighs can absorb marinade flavors quickly, so 2 to 4 hours is usually plenty. If you’re adding any acidic ingredients, such as lemon juice or vinegar, to your marinade, don’t let it soak for longer than 2 hours, as the chicken may become mushy.
To avoid your chicken sticking to the grill, always preheat and clean your grill well before cooking. You can also lightly oil your the grates using an oil-soaked paper towel and a set of tongs. Don’t use too much oil, though, as it could cause the grill to flare up.
Once you’ve added the chicken to the grill, resist the urge to flip frequently. When it’s ready to be flipped, it will release easily and naturally from the grill.
While grilled chicken thighs are a summer staple, they’re not the only cut that can be grilled to juicy perfection. If you’ve got chicken breasts on hand, try this spicy grilled chicken sandwich or these honey lime chicken breasts. If chicken wings are a family favorite, you can’t go wrong with these slightly sweet maple bourbon-grilled chicken wings.
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Yummilicious! I served these with hummus, the pickled onions, the garlic yogurt, and cilantro. I used chicken breast as that’s what I had, grilled to perfection with the charred spots. The flavors all worked well together and the different textures were a pleasure to experience in every bite. Lovely recipe!
BBQG, superb! It’s an excellent recipe!