Wondering how to grill chicken thighs so they stay incredibly juicy, cook evenly, and never burn? This foolproof method guarantees perfect results every single time, even on your busiest weeknights!
If you love these Grilled Chicken Thighs, check out my other grilled favorites like Perfect Grilled Chicken Breast, Grilled Salmon and Grilled Pork Chops next!
The Only Grilled Chicken Thighs Recipe You Need This Summer
Getting dinner on the table during busy weeknights can feel like a marathon. You want something fast, healthy, and guaranteed to please everyone without a fight.
Enter the ultimate grilled chicken thighs. I intentionally kept this recipe summer easy, as in, I don’t hate making this even on the hottest day. And do you know what? It really doesn’t need more than easy. Even if all you do is salt, pepper and grill – it will still taste amazing. We often overcomplicate things, so let’s keep it easy for a change.
If you are tired of dry chicken or recipes that look beautiful online but fail in your kitchen, this is your new holy grail. This recipe delivers juicy, perfectly charred results every single time!
Why Chicken Thighs Are Perfect for Grilling
If you usually reach for chicken breasts, it is time to switch to boneless, skinless chicken thighs.
- They do not dry out: Thighs have a slightly higher fat content, making them incredibly forgiving on a hot grill.
- They are budget-friendly: They are consistently cheaper per pound than chicken breasts.
- They cook fast: Perfect for those nights when sports practice runs late.
You Need Only Three Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
- 2 pounds boneless, skinless chicken thighs: Look for pieces that are relatively uniform in size.
- High-heat vegetable oil: Avocado, canola, or grapeseed oil work perfectly. Avoid extra virgin olive oil here, as it smokes and burns at high grilling temperatures.
- Grilled chicken thigh seasoning: Use whatever your family loves or what matches your side dishes. Taco seasoning, Greek seasoning, smoky BBQ rub, a Cajun spice mix, or Shawarma spices… all work great.
What About a Grilled Chicken Thigh Marinade?
You can absolutely do a marinade if you prefer! I often do a dry rub here instead of a marinade, because most days during summer I do not have the headspace to plan ahead and marinate my chicken on time. A dry rub can go from kitchen to grill almost immediately.
If you are of the planning kind, I have a few really delicious chicken marinade recipes you can use. My Greek Chicken Marinade is a big hit every summer, and so are my Balsamic Chicken Marinade and my Lemon Garlic Chicken Marinade.
Marinate the chicken thighs in the refrigerator for 1-12 hours. Remove them from the fridge about 15-20 minutes before grilling them. Discard the marinade.
The Ultimate Kitchen Hack: The “Butcher Cut”
The secret to perfectly grilled chicken thighs is to make sure they cook evenly. Because thighs naturally roll up and vary in thickness, they can cook unevenly.
How to fix it:
Make a short slash (do not cut through!) in the left and right third of the underside of each thigh. This allows the meat to lay completely flat on the grates. If you get your meat from a butcher, they can do it for you. It’s easy to do at home with a pack of grocery store chicken thighs, though.
No headspace for this? Alternatively, just lay the chicken flat on a cutting board, cover it with plastic wrap, and give the thickest parts a few taps with a meat mallet or rolling pin until it’s flattened out.
Let’s grill some chicken thighs
Step 1: Prep the Chicken
Spread the chicken thighs out as flat as possible using the butcher cut or pounding method described above. Flat chicken grills faster and develops a much better crust.
Step 2: Oil and Season
Place the chicken on a rimmed baking sheet. This keeps your counters clean and makes transport to the grill effortless.
Drizzle generously with your high-heat oil, coating every surface. Coat the chicken thoroughly to prevent sticking to the grill. And always remember: We oil first, then we season. This way, the seasoning sticks perfectly to the chicken, and seasons it all over!
Sprinkle your chosen spice mix generously on both sides, rubbing it gently into the meat.
Step 3: The 15-Minute Rest
Let the seasoned chicken sit on the counter for 15 minutes.
Do not skip this step. It allows the seasoning to penetrate the meat and brings the chicken closer to room temperature, this way it cooks evenly from edge to center.
Step 4: Grill to Perfection
Preheat your grill to high heat (around 400°F to 450°F). Clean and oil the grates. Grill the thighs for about 5 to 7 minutes per side.
Grilled Chicken Thighs Done Temperature
Use a digital meat thermometer to check the thickest part of the meat. Remove them immediately when they hit 165°F.
Success Tips
- Trust the thermometer: A digital instant-read thermometer is your insurance policy against dry or undercooked meat.
- Prep ahead: You can oil and season the chicken in the morning, store it in the fridge, and just let it sit on the counter for 15-20 minutes before grilling at dinnertime.
- Make double: Keep any extras or leftovers in an airtight container the fridge for up to 3 days. These chicken thighs slice great and stay juicy, making them perfect for school lunches, salads, or tacos the next day!
Side Dishes for Grilled Chicken Thighs
Because you can change the seasoning, this chicken pairs with almost anything.
- Mediterranean: On the hottest days, we like it with a crisp cucumber tomato avocado salad for a fresh dinner. Delicious when the chicken is made with a Greek seasoning and pita bread on the side!
- BBQ Style: Grilled corn on the cob is also a favorite, especially with a smoky rub! Pair it with potato salad and coleslaw and you’ve got a perfect BBQ style summer dinner.
- Tacos: Sometimes, I make it for a summery taco night – I use taco seasoning on the chicken, then serve it sliced with small soft tortillas and guacamole.
- Anything goes: A quick garlic rice, or a bow tie pasta salad. Or honestly, a store-bought bun or dinner roll on the side. Some days, that’s what it takes (although, you can never go wrong with homemade dinner rolls…)
Grilled Chicken Thighs
Ingredients
- 2 pounds boneless, skinless chicken thighs
- oil (as needed (I use a high heat approved vegetable oil here))
- spice mix of your choice (anything goes – decide based on your family‘s preferences and what you’re serving it with. I’ve made this with smoky bbq rub, taco seasoning, garlic herb seasoning, roasted chicken spice blend, a Greek spice mix, shawarma seasoning, Ras el Hanout, Cajun seasoning… it always tastes delicious!)
Instructions
- Chicken prep: I like to spread the chicken thighs out flat, because they taste so much better and grill faster. I ask my butcher to make a slash on the left and right side on the underside of the chicken thigh, so it‘s easier to lay mostly flat.You can just lay it flat as much as possible and pound it evenly flat if you don't want to bother with the cuts.2 pounds boneless, skinless chicken thighs
- Season chicken: I like to place the chicken on a rimmed sheet pan, it’s easy to season it there and carry it out to the grill. Drizzle the chicken generously with oil and dredge it so it’s covered on every surface. Sprinkle with seasoning to taste on both sides and gently rub it into the chicken. Let the seasoned chicken sit on the counter for 15 minutes to allow the flavor to deepen and the meat to come closer to room temperature for more even cooking.oil, spice mix of your choice
- Grill: Heat your grill to high heat. Grill the chicken thighs for 6-8 minutes on each side, or until cooked to 165°F on the inside with a nice color on the outside.
- Rest and serve: Let the chicken rest on a plate for 5 minutes for the maximum juiciness, then serve.
Notes
- Choose the Right Oil: Use a high-heat neutral oil like vegetable, canola, or avocado oil. Avoid extra virgin olive oil, as it smokes and burns at high grilling temperatures.
- The Thermometer Check: Color can be deceiving on a grill. For guaranteed food safety and juiciness without drying out the meat, pull the chicken when a digital thermometer reads 165°F in the thickest part.
- Lock in the Juices: Transfer the cooked chicken to a clean plate and let it rest for 5 minutes before slicing. This allows the juices to redistribute instead of running out onto your cutting board.
Recipe first published in 2024. Updated with a new and improved recipe, new photos and new text July 2026.
Comments
No Comments