Description
Learn how to make juicy and tender grilled chicken thighs with crispy skin. This simple recipe uses basic seasonings and a straightforward grilling method perfect for any occasion.
Ingredients
- Chicken thighs, bone-in, skin-on: 6 pieces (about 6 ounces each)
- Olive oil: 3 tablespoons
- Garlic powder: 1 teaspoon
- Paprika: 1 teaspoon
- Fresh thyme, chopped: 1 tablespoon
- Lemon juice, fresh: 2 tablespoons
- Salt: 1 teaspoon
- Black pepper, ground: 1 teaspoon
Instructions
- Preheat your grill to medium-high heat. Clean and oil the grates.
- Pat the chicken thighs dry with paper towels.
- In a bowl, mix olive oil, garlic powder, paprika, thyme, lemon juice, salt, and pepper.
- Brush or rub the mixture over each chicken thigh, ensuring the skin is coated.
- Place the thighs skin-side down on the hot grill. Cook for 6-8 minutes until the skin sears.
- Flip the thighs and cook for another 6-8 minutes on the other side.
- Close the grill lid for more even heat distribution.
- Check the internal temperature with a meat thermometer. It should reach 165 degrees Fahrenheit in the thickest part.
- Remove the grilled chicken thighs from the grill and let them rest for 5 minutes.
- Slice or serve whole, spooning any resting juices over the meat.
Notes
- For deeper flavor, marinate the thighs for 2-4 hours in the refrigerator.
- Adjust herbs and spices to your preference. For a smoky flavor, use smoked paprika.
- For a touch of sweetness, brush with honey or maple syrup in the final two minutes of grilling.
- Use skinless thighs for a lower-fat option, but reduce direct heat slightly to prevent drying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: 260
- Sugar: 0g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 21g
- Cholesterol: 150mg
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