Name: Grilled Chicken Thighs
Prep time: 30 min
Cook time: 8 min
Total time: 48 min
Ingredients: 8 chicken thighs (or more); 1 tbsp olive oil; 1½ tsp salt; 1½ tsp garlic powder; 1½ tsp onion powder; 1½ tsp dried basil; 2½ tsp brown sugar

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This Grilled Chicken Thighs recipe comes out so juicy and tender on the inside while not being overly charred on the outside. All you need are a few simple ingredients and you’ll have the perfectly grilled chicken thighs in no time.

Do you prefer chicken thighs or chicken breasts? While I love meal prepping with chicken breasts, my go-to is usually chicken thighs are they’re so much more flavourful with less work! And you know what’s even less work? Grilling! Here’s how to grill chicken thighs so they come out perfectly every time. Got bone-in, skin-on chicken thighs instead, no problem, I’ve got instructions for that as well!

Close up of three grilled chicken thighs on a plate.

Why You’ll Love This Grilled Chicken Thighs Recipe

The grilled chicken thighs come out perfectly every time and can be used in a variety of ways. I love pairing it with salad but you can put it in wraps, burritos, quesadillas, grilled cheese, and more.
Grilled chicken takes next to no effort. Simple toss it on the grill, flip it over once, and you’re good to go!
All you need are a couple of pantry staples and you’ll have flavourful grilled chicken.

Ingredients You’ll Need

Ingredients needed to make grilled chicken thighs.

chicken thighs — I prefer using boneless, skinless thighs but you can use bone-in, skin-on thighs as well.
oil — I like using olive oil but you can use whatever netural oil of your choice.
seasoning — I use salt, garlic powder, onion powder, dried basil, and brown sugar.

How to Grill Chicken Thighs

In a large bowl or Ziploc bag, add the chicken thighs, olive oil, salt, garlic powder, onion powder, dried basil, and brown sugar. Toss well to combine until all the thighs are coated. Set aside to marinate for 30 minutes.
Heat the grill to 400ºF.

Grilling Bone-less, Skin-less Chicken Thighs

Place the chicken thighs, smooth-side down.
Grill the chicken thighs on the grill for 4 minutes on one side with the grill covered.
Flip and grill for another 4 minutes. Cook time will vary a bit depending on the size of your chicken thighs so use an instant read meat thermometer to check for doneness.
When done, remove the chicken thighs from the grill and transfer them to a plate. Cover the chicken with aluminum foil to let it rest for 5 to 10 minutes before slicing.

Grilling Bone-In, Skin-On Chicken Thighs

Place the chicken on the grill skin side down.
Grill the chicken thighs on the grill for 5 minutes with the grill covered.
Flip the chicken and cook the chicken for another 10 to 11 minutes. Cook time will vary a bit depending on the size of your chicken thighs so use an instant read meat thermometer to check for doneness.
When done, remove the chicken thighs from the grill and transfer them to a plate. Cover the chicken with aluminum foil to let it rest for 5 to 10 minutes before slicing.

Recipe Tips and Notes

If the chicken thighs are stuck to the grill, give it a few more extra minutes. Similar to pan-searing chicken, the chicken should release once its ready to be flipped.
The internal temperature of the chicken thighs should reach 165°F (74°C) before taking them off the grill.
Bone-in, skin-on chicken thighs will always take longer than boneless, skinless thighs. Due to the variation of sizes, it’s best to check the internal temperature to check for doneness.

My Recommendation

This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!

Get it Now!

Always let chicken rests before slicing. This gives the chicken thighs time to redistrub the juices and remain moist. If you slice too early, all the juices will run out of the chicken.
Chicken thighs can be marinaded up to 8 hours in advance.
Want more ways to cook chicken? Try my Dutch Oven Chicken, Instant Pot Whole Chicken, Instant Pot Shredded Chicken, and Air Fryer Chicken Thighs.
This grilled chicken thighs recipe was tested on a stainless steel gas grill.

Make Ahead Tips

Meal prep: once cooled, store the cooked chicken thighs in an airtight container for up to 4 days in the fridge.
Freezer: allow the grilled chicken thighs to cool before transferring them into an airtight container before storing them in the freezer. They can last for up to 3 months.

A meal prep container with three compartments, one with hummus, one with mini pitas/naans, and one with sliced chicken thighs.

Grilled Chicken Thighs

5 from 1 vote

Print Rate

Prep Time: 30 mins

Cook Time: 8 mins

Resting Time: 10 mins

Total Time: 48 mins

Servings: servings

Ingredients

8 chicken thighs, or more
1 tbsp olive oil
1½ tsp salt
1½ tsp garlic powder
1½ tsp onion powder
1½ tsp dried basil
2½ tsp brown sugar

Equipment

grill

Instructions

In a large bowl or Ziploc bag, add the chicken thighs, olive oil, salt, garlic powder, onion powder, dried basil, and brown sugar. Toss well to combine until all the thighs are coated. Set aside to marinate for 30 minutes.
Heat the grill to 400ºF.

Boneless, Skinless Chicken Thighs

Place the chicken thighs, smooth-side down.
Grill the chicken thighs on the grill for 4 minutes on one side with the grill covered.
Flip and grill for another 4 minutes. Cook time will vary a bit depending on the size of your chicken thighs so use an instant read meat thermometer to check for doneness.
When done, remove the chicken thighs from the grill and transfer them to a plate. Cover the chicken with aluminum foil to let it rest for 5 to 10 minutes before slicing.

Bone-in, Skin-less Chicken Thighs

Place the chicken on the grill skin side down.
Grill the chicken thighs on the grill for 5 minutes with the grill covered.
Flip the chicken and cook the chicken for another 10 to 11 minutes. Cook time will vary a bit depending on the size of your chicken thighs so use an instant read meat thermometer to check for doneness.
When done, remove the chicken thighs from the grill and transfer them to a plate. Cover the chicken with aluminum foil to let it rest for 5 to 10 minutes before slicing.

Notes

The cooking time and total time in the recipe card is for boneless, skinless chicken.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: BBQ

Cuisine: American, Canadian

Recipes to Use Grilled Chicken In

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