Easy grilled chicken thighs

Juicy grilled chicken thighs marinated in lemon juice, garlic and herbs. A great, easy gluten free recipe that delivers succulent chicken every time.

Easy grilled chicken thighs

Ingredients needed

  • Chicken thighs. I prefer using bone-in chicken thighs but you can use boneless chicken thighs or chicken breasts too.
  • Extra Virgin Olive oil. 
  • Fresh lemon juice. Lime juice can be substituted.
  • Garlic. I used fresh garlic cloves but you can use garlic powder too.
  • Herbs. Dried herbs are just as good as fresh here. Rosemary, cilantro, oregano, sage, parsley and thyme are all great with chicken.
  • Smoked paprika. Other spices like onion powder, cajun seasoning and lemon pepper are all delicious with chicken.
  • Salt and black pepper. 

How to grill chicken thighs

  1. Make the marinade: Whisk together olive oil, lemon juice, garlic, herbs of your choice, paprika, salt and pepper then pour over chicken thighs. Allow to marinade for at least 30 minutes but up to 24 hours covered in the fridge.
  2. Grill the thighs: Preheat your grill for 15 minutes, medium to medium-low heat. It’s a good idea to have a cool spot on your grill where you can move the thighs if they brown too quickly. I would suggest starting cooler than you think because as the fat renders and drips onto the coals/burners, flare-ups can occur which will brown the thighs quicker than they can cook internally. Place the chicken on the grill grates and cook for 10-12 minutes per side. Boneless thighs or breasts will cook much quicker. Cooking chicken on a grill or braai with a lid is a great idea. I close mine during cooking, the temperature quickly shoots up to 200°C/390°F and this will aid in cooking the thighs all the way through, faster. I baste the thighs continuously with the remaining marinade but make sure to cook the marinade off before serving. For the last 5-10 minutes of cooking I turn the heat up and allow the thighs to char a little, making sure the skin is nice and crisp.
  3. Allow to rest: Remove the thighs from the grill and allow to rest for at least 5 minutes before serving. This will allow the juices to redistribute back into the meat and result in the juiciest most succulent chicken thighs.
Chicken thighs marinated in lemon, garlic and herbs.

How long to grill chicken thighs

Chicken is safe to consume when the internal temperature reaches 65°C/165°F on a meat thermometer. For bone-in thighs, this could mean cooking them for 10-15 minutes per side, depending on the heat of the grill. Boneless thighs will take 5-7 minutes per side. You can cook the chicken on a grill pan indoors too and finish in the oven.

Can I make this ahead?

The chicken can be marinated in a ziploc bag or sealed container overnight in the fridge before grilling. The thighs can be marinated in a freezer bag. Freeze for up to 3 months and thaw in the fridge overnight before cooking. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.

Easy grilled chicken thighs with corn and salad.

Serving Suggestions

All your favorite grill side dishes will be delicious with this chicken thigh recipe. Potato salad, corn on the cob and macaroni salad are summer favs. Garlic butter rice, a simple cucumber and tomato salad or our easy corn and grilled zucchini salad are all showstoppers too.

Chicken thigh recipes

Easy grilled chicken thighs

Juicy grilled chicken thighs

Juicy grilled chicken thighs marinated in lemon juice, garlic and herbs. A great, easy gluten free recipe that delivers succulent chicken every time.
4.29 from 46 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: Grilled chicken thigh recipe, Grilled chicken thighs, How long to grill chicken thighs
Prep Time: 10 minutes
Cook Time: 30 minutes
Marinating time: 30 minutes
Calories: 399kcal
Author: Alida Ryder
Servings: 4

Ingredients

  • 8 chicken thighs bone-in, skin-on
  • ¼ cup olive oil
  • ¼ cup fresh lemon juice
  • 4 garlic cloves finely minced (I used my microplain to make sure the garlic is almost a paste)
  • 2 tbsp herbs of your choice I used parsley, rosemary and oregano. Thyme, sage and marjoram are all good with chicken too.
  • 1 tsp paprika
  • 2 tsp salt
  • 1 tsp black pepper

Instructions

  • Whisk together olive oil, lemon juice, garlic, herbs of your choice, paprika, salt and pepper then pour over chicken thighs.
  • Allow to marinade for at least 30 minutes but up to 24 hours covered in the fridge. 
  • Preheat your grill for 15 minutes, medium to medium-low heat. It's a good idea to have a cool spot on your grill where you can move the thighs if they brown too quickly. Cook the thighs for 10-12 minutes per side.
  • For the last 5-10 minutes of cooking I turn the heat up and allow the thighs to char a little, making sure the skin is nice and crisp.
  • Remove the thighs from the grill and allow to rest for at least 5 minutes before serving.

Nutrition

Calories: 399kcal | Carbohydrates: 3g | Protein: 44g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 215mg | Sodium: 1365mg | Potassium: 595mg | Fiber: 1g | Sugar: 1g | Vitamin A: 337IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 2mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

One Comment