Grilled Chicken Thighs (Simple Marinade Recipe)

4.48 from 17 votes

Grilled Chicken Thighs (Simple Marinade Recipe)

Juicy grilled chicken thighs are extra tasty thanks to my simple marinade recipe! Bone-in chicken thighs marinated in a bold mix of sweet and savory ingredients.

Prep Time10

Cook Time12

Marinate30

Total Time52

Course: Main Course

Cuisine: American

Servings: people

Calories: 447kcal

Author: Becky Hardin

Equipment

Grill or Indoor Grill Pan

Ingredients

4 bone-in, skin-on chicken thighs *
minced parsley optional, for garnish

For the Marinade:

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

Instructions

Marinate the Chicken:

Place bone-in chicken thighs into a large, gallon-sized resealable bag.
4 bone-in, skin-on chicken thighs
Add 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
Seal the bag, and massage the chicken to throughly coat in the marinade.
Let thighs marinate for 30 minutes to 1 hour. Place in the fridge if marinating longer than 30 minutes.

Grill the Chicken:

Heat the grill to medium-high heat (350-400°F) and grease to prevent sticking. Then place the chicken thighs skin side down on the grill.
Grill chicken thighs for 6-10 minutes per side, depending on their size. Be sure the internal temperature of the chicken reaches 165°F before consuming.
Let the thighs rest for 5-10 minutes before serving. Garnish with parsley if desired.
minced parsley

Video

Notes

*I prefer to use bone-in, skin-on thighs for grilling, as they stay the juiciest. You can use boneless thighs instead, but they will take less time to cook.

Becky's Top Tips:

Marinate the chicken for 30-60 minutes. It doesn't need to marinate any longer than an hour--though you can marinate up to 8 hours. For this short of a marinating period, you can marinate at room temp or move it to the fridge.
I recommend bringing chicken to room temp before placing it on the grill.
Fully preheat the grill before cooking.
Always use a meat thermometer when grilling chicken! The proper temperature is 165°F. To take the temp, insert an instant read thermometer at the thickest part of each thigh, being careful not to touch the bone--this will give you an incorrect reading.
Allow chicken to rest for 5-10 minute after grilling so the juices can redistribute though the meat.

Oven Instructions: If you prefer to cook the marinated 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.

Storage: Store grilled chicken thighs in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Nutrition