I grill chicken thighs at least once a week once the weather warms up, and they’re one of my favorite simple dinners to make for my family. I marinated these easy-to-make grilled chicken thighs in a bold mix of sweet and savory ingredients. The skin on the outside is crispy and flavorful while the thigh meat is tender and mouthwatering.
Grilled Chicken Thighs Recipe
My grilled chicken thighs are so good thanks to the marinade. I mix sweet and savory herbs and spices with soy sauce, brown sugar, lemon juice, Worcestershire sauce, and oil. It infuses the chicken with so much moisture and flavor. Mixed with that wonderful char from the grill, it doesn’t get much tastier!
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How to Store and Reheat
Store leftover grilled chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet set over medium-low heat until warmed through. Avoid microwaving, as it ruins the texture.
How to Freeze
Freeze these chicken thighs in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
- I prefer to use bone-in, skin-on thighs for grilling, as they stay the juiciest. You can use boneless, but they will take less time to cook.
- Marinate the chicken for 30-60 minutes. It doesn’t need to marinate any longer than an hour.
- Make sure your grill is between 350-400°F. Too cold, and the chicken won’t cook through, if at all. Too hot, and the outside will burn while the inside remains raw.
- Always use a meat thermometer when grilling chicken! The proper temperature is 165°F.
- If you don’t have a grill or would rather bake your chicken thighs in the oven, bake the chicken at 425°F for 35 minutes, or until your skin is golden brown and the internal temperature reaches 165°F.
Top Reader Review
“Refreshing taste and perfect for chicken. Also easy to put together” -Beth N.
Grilled Chicken Thighs Recipe
Ingredients
- 4 bone-in, skin on-chicken thighs
- 3 tablespoons olive oil
- 3 tablespoons lemon juice (from about 2 lemons)
- 2 tablespoons brown sugar
- 1½ tablespoons low-sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- ¾ teaspoon ground cumin
- ½ teaspoon dried rosemary
- ½ teaspoons dried thyme
- ½ teaspoon ground black pepper
- minced parsley optional, for garnish
Equipment
- Grill or Indoor Grill Pan
Instructions
- Put the four chicken thighs into a large gallon-sized Ziplock bag.4 bone-in, skin on-chicken thighs
- Place the olive oil, lemon juice, brown sugar, soy sauce, Worcestershire sauce, garlic powder, dried basil, cumin, dried rosemary, dried thyme, and pepper into the bag with the chicken thighs.3 tablespoons olive oil, 3 tablespoons lemon juice, 2 tablespoons brown sugar, 1½ tablespoons low-sodium soy sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon dried basil, ¾ teaspoon ground cumin, ½ teaspoon dried rosemary, ½ teaspoons dried thyme, ½ teaspoon ground black pepper
- Slosh the chicken around in the bag to thoroughly coat all sides of the chicken thighs and to make sure all the ingredients are combined.
- Let marinate in the refrigerator for 30 minutes to 1 hour.
- Heat the grill up to medium-high heat (350-400°F) and then place the chicken thighs skin side down on a greased grill.
- The chicken thighs will need to cook on each side for about 6-10 minutes depending on their size. Be sure the internal temperature of the chicken reaches 165°F before removing it from the grill.
- Let the thighs rest for 5-10 minutes before serving. Top with minced parsley (optional), plate and serve.minced parsley
Notes
How to Grill Chicken Thighs Step by Step
Prep the Chicken: Put 4 bone-in, skin-on chicken thighs into a large gallon-sized Ziplock bag.
Season the Chicken: Place 3 tablespoons of olive oil, 3 tablespoons of lemon juice, 2 tablespoons of brown sugar, 1½ tablespoons of low-sodium soy sauce, 1 tablespoon of Worcestershire sauce, 1 teaspoon of garlic powder, 1 teaspoon of dried basil, ¾ teaspoon of ground cumin, ½ teaspoon of dried rosemary, ½ teaspoon of dried thyme, and ½ teaspoon of ground black pepper into the bag with the chicken thighs.
Marinate the Chicken: Slosh the chicken around in the bag to thoroughly coat all sides of the chicken thighs and to make sure all the ingredients are combined. Let marinate in the refrigerator for 30 minutes to 1 hour.
Grill the Chicken: Heat the grill up to medium-high heat (350-400°F) and then place the chicken thighs skin side down on a greased grill. The chicken thighs will need to cook on each side for about 6-10 minutes depending on their size. Be sure the internal temperature of the chicken reaches 165°F before removing it from the grill.
Garnish and Serve: Let the thighs rest for 5-10 minutes before serving. Top with minced parsley (optional), plate and serve.
Refreshing taste and perfect for chicken. Also easy to put together
Thanks for sharing, Beth!