Make perfectly grilled chicken thighs with this quick marinade that creates juicy, flavorful results! My recipe works for both bone-in and boneless thighs and will become your grilling staple.
Welcome to your new favorite dinner: juicy grilled chicken thighs! I set about to create the best way to grill thighs, and this is it. The secret lies in my signature quick marinade that creates an incredible balance of tangy, savory, and smoky flavors.
You can make either grilled boneless chicken thighs or bone-in with this recipe, or a mix of both. I recently had the idea to serve it with creamy tzatziki sauce and pickled red onions and wow it was a truly incredible easy dinner. Here are all my tips and tricks for the best ever grilled chicken thighs!
Boneless vs Bone-In Grilled Chicken Thighs
To make grilled chicken thighs, you’ll need 8 large or 12 small for 4 servings. Many chefs and experts say that chicken thighs are the best cut of chicken, so you’re in for a treat! They’re fattier than chicken breasts, which gives them a more intense, rich flavor than the white meat. This recipe works for both grilled boneless chicken thighs and bone-in, skin-on thighs:
Bone-in, skin-on thighs are the juiciest. When you cook chicken with the bone in, the flavors inside the bone spread out onto the meat, leaving you with a meatier, richer flavor. The skin also becomes crispy and seasoned.
Boneless, skinless chicken thighs are delicious and easier to eat. They taste great grilled and take slightly less time to grill. (Lately I’ve been making boneless chicken thighs most often so I usually do this!)
My Game Changing Marinade
My chicken thigh marinade is what sets these thighs apart from anything you’ve tried before. Instead of a traditional liquid marinade that can slide right off the chicken, I created a thicker, paste-like mixture that clings to it. Here’s what makes it so special:
Dijon mustard acts as both a flavor enhancer and tenderizer, while also helping the seasonings stick to the chicken.
Worcestershire sauce adds that essential umami depth that makes people say “what IS that amazing flavor?”
Fresh lemon juice brightens everything up and helps break down the proteins for maximum tenderness.
Spices: A spice blend of smoked paprika, garlic powder, onion powder, and dried thyme creates layers of flavor. I’ve found this combination works well whether you’re serving the chicken with Mediterranean sides like my Greek salad or going for a more American barbecue vibe with coleslaw and potato salad.
Pro Tip
When applying the marinade to skin-on thighs, use your fingers to work some of the mixture under the skin. This ensures the flavors penetrate the meat directly, creating incredibly well-seasoned chicken throughout.
How Long to Grill Chicken Thighs
How long to grill chicken thighs depends on the size of the thighs and whether they are bone-in or boneless. At medium-high heat, small chicken thighs take 9 to 11 minutes to grill and large take 10 to 13 minutes to grill, with boneless at the shorter end of each range. Here’s how to grill chicken thighs:
Preheat a grill to medium-high heat (375°F to 450°F).
Grill the thighs smooth side down until grill marks appear and it releases from the grates, 5 to 6 minutes for small thighs and 6 to 8 for large thighs. Flip and cook until the internal temperature is 165°F, 4 to 5 minutes.
Remove to a platter and cover with foil. Rest for 5 minutes for maximum juiciness.
A Note on Organic Chicken
For this recipe, you’ll need 8 large or 12 small chicken thighs to serve 4 people generously. I always buy organic chicken when possible—not only does it taste better, but according to USDA standards, organic chicken is raised in more natural conditions and fed 100% organic feed without antibiotics or hormones.
Ways To Serve Grilled Chicken Thighs
OK, it’s safe to say that I am obsessed with grilled chicken thighs: it might be in my top 3 meals when served with tzatziki sauce. But of course there are so many ways to turn them into a meal. Here are my favorite serving suggestions:
This grilled chicken thighs recipe is gluten-free and dairy-free.
Frequently Asked Questions
How do I keep grilled chicken thighs from drying out?
Brining or marinating chicken thighs beforehand helps lock in moisture.
What’s the best way to get crispy skin on grilled chicken thighs?
Pat the skin dry before grilling and make sure the grill grates are clean. Start by grilling skin-side down over direct heat to render the fat and crisp the skin, then flip and finish cooking over indirect heat.
What are some tasty marinades for grilled chicken thighs?
Popular marinade options include lemon-herb, honey-garlic, barbecue, and Asian-inspired flavors. You can also create your own unique blends with your favorite herbs, spices, and sauces.
Make perfectly grilled chicken thighs with this quick marinade that creates juicy, flavorful results every time! This family-tested recipe works for both bone-in and boneless thighs and will become your go-to summer grilling staple.
In a small bowl, mix the olive oil, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, onion powder, dried thyme and kosher salt.
Pat the chicken thighs dry with a paper towel. Add the chicken to a container and pour on the marinade. Use your hands to evenly cover the chicken with the marinade. If using skin-on chicken thighs, make sure to use your fingers to get the marinade under the skin. Cover and marinate in the refrigerator for at least 30 minutes while you preheat the grill, or up to 8 hours.
Preheat a grill to medium-high heat (375°F to 450°F).
Grill the chicken thighs smooth side down until grill marks appear and it releases from the grates, 5 to 6 minutes for small thighs and 6 to 8 for large thighs. Flip and cook until the internal temperature is 165°F, 4 to 5 minutes.
Remove to a platter and cover with foil. Rest for 5 minutes for maximum juiciness. Taste and if desired, add a few more pinches of salt to taste.
Notes
Bone in vs boneless: The meat is most tender and juicy with bone-in, but boneless are so much easier to eat and a little quicker to grill so these days, I most often make this recipe with boneless chicken thighs.
This coconut martini is creamy and tropical, mixed up in minutes with vodka, lime juice, and cream of coconut. Top it with a crunchy toasted coconut rim!
There’s something about the tropical creaminess of coconut that makes it perfect for cocktails. It’s best known for the classic piña colada, but I’ve got a more unique spin on it that I think you’ll love: try my coconut martini!
Inspired by my popular coconut margarita (yum!), this one features vodka instead of tequila and my is it tasty! It’s cool and creamy, sweet tart with a tropical fruitiness and a crunchy toasted coconut rim.
What’s in a Coconut Martini?
A coconut martini is a vodka-based cocktail made with cream of coconut that adds tropical sweetness to the drink. Of course a “martini” in the classic sense (the dry martini with gin and dry vermouth) is a very different drink. A vodka martini is like a canvas for many flavors, like watermelon, chocolate, coffee, or raspberry.
There are two vodka martinis that are officially on the list of International Bartender’s Association IBA official cocktails: the lemon drop martini and espresso martini. All other vodka martinis are up to the bartender. So here’s my spin on a coconut martini:
Vodka: use something clean and mid-shelf; I like Tito’s
Fresh lime juice: Always use a fresh lime to add a citrus brightness (not bottled)
Cream of coconut: The true star ingredient of this cocktail
How to Make a Coconut Martini
Got the right ingredients? Let’s make this coconut martini! Here are the basic steps (or jump to the recipe):
Make the coconut rim. Toast the coconut in a skillet, making sure to keep your eye on it because it can burn fast! Go to How to Toast Coconut. Then spread it on a plate. Dip the edge of the glass in extra cream of coconut (this will be the glue), then in the toasted coconut.
Shake: Add 2 oz vodka, ½ oz fresh lime juice, and 1 oz cream of coconut to a cocktail shaker. Add 2 handfuls ice and shake until cold. Don’t have a cocktail shaker? Use a mason jar with top.
Strain: Strain into a martini glass. That’s it!
Star Ingredient: Cream of Coconut
The most important thing to note about making a coconut martini: use cream of coconut! Avoid using coconut cream, which is unsweetened and not intended for cocktails. Here’s what to know about this ingredient, and you can read more at Cream of Coconut vs Coconut Cream:
Cream of coconut is a sweetened syrup used for cocktails, made with coconut cream and sugar. It’s sold in squeeze bottles to make it easy to add to drinks. Cream of coconut is easy to find online or at your local liquor store: popular brands are Coco Real or Coco Lopez.
Coconut cream is unsweetened. It’s thick with a strong coconut flavor and sold in cans next to the coconut milk. Coconut cream is made from chilling coconut milk and then skimming off the layer of cream that floats to the top. It’s not intended for this drink.
The coconut martini recipe is fun and festive, with a lightly tropical, creamy flavor. Serve it as a:
Happy hour with friends
Girls’ night or guys’ night
Cocktail hour at a dinner party
Signature drink at a summer party
Dessert cocktail when you want something sweet but not too heavy
Frequently Asked Questions
What does a coconut martini taste like?
It’s creamy and lightly sweet with a tropical coconut flavor, balanced by the tartness of fresh lime juice.
Can I make a coconut martini without vodka?
The flavor profile works well with light rum as a substitute if you want something a bit more tropical. The recipe structure stays the same. You could also try it with Malibu coconut rum!
Where do I find cream of coconut?
Most liquor stores carry it near the cocktail mixers. You can also find it online or at larger grocery stores in the cocktail supplies or international foods aisle. Look for Coco Real or Coco Lopez.
Toast the coconut: follow these instructions. Remove it from the heat and place it in a single layer on a plate.
Add a bit of extra cream of coconut to a separate plate and dip the edge of the rim of the martini glass into it. Then dip the rim into the plate of toasted coconut.
Add the vodka, lime juice and cream of coconut to a cocktail shaker. Shake with handful of ice and strain into the prepared martini glass.
Notes
Accidentally bought coconut cream? You can still make this work. Substitute the cream of coconut with ½ ounce coconut cream and ½ ounce simple syrup. It won’t taste quite as good, but it will work.
More Vodka Martinis To Try
There are so many tasty vodka martini recipes to try, of every color and flavor! Here are a few of our favorite martini recipes:
This tahini sauce recipe is rich, creamy and zingy! It’s perfect for drizzling on bowl meals and veggies, using as a salad dressing, or as a dip.
Here’s a key sauce I think every home cook should have in their repertoire, because it’s just that good. Meet my favorite 4 ingredient tahini sauce! It’s rich, creamy, zingy and perfect for drizzling on just about anything.
I love it on a falafel bowl or a grain bowl, on roasted sweet potatoes, on a sandwich: I mean, you could even use it as a French fry dip. Really anything tastes better with tahini sauce: use it as your secret weapon for making any food taste more exciting!
5 Star Reader Review
“This sauce is AMAZING! I made some to go with a batch of air fried falafel I had made. It was sooooo good. Thank you for a great recipe!” -Jodi
Ingredients You’ll Need
Here are the four ingredients you need for tahini sauce:
Tahini: Tahini is a paste made from ground sesame seeds (see below). I prefer a creamy variety: I’ve found that the kind in the squeeze bottle is easiest to work with. If you buy one in a jar, you may need to stir for a few minutes beforehand.
Fresh lemon juice: Don’t even think about substituting bottled lemon juice here! The brightness of a fresh lemon is what makes the sauce.
Olive oil: This adds body and richness.
Maple syrup or honey: I like balancing the tart lemon with a hint of sweetness, but you can skip this if you prefer. Several readers have commented they like it just as well without sweeteners.
What Is Tahini?
Tahini is a paste made of sesame seeds: think of it like peanut butter with a nuttier flavor and a slightly bitter aftertaste. It’s typically used in Middle Eastern or Mediterranean dishes, the most popular being hummus. Since it’s simply made of sesame seeds and salt, tahini is vegan, vegetarian, gluten free, Paleo, keto, and Whole 30 friendly.
It’s great for making creamy sauces for salads and sandwiches, desserts like cookies and cakes, or as a replacement for peanut butter for peanut allergies. It’s also a nice substitute for dairy in vegan recipes. See my favorite Tahini Recipes!
Where to buy it: Most grocery stores have tahini in the international foods aisle or near the nut butters.
How to Make Tahini Sauce
When you turn tahini into a sauce by emulsifying it with an acidic ingredient (lemon juice) and water, the bitterness mellows and the flavor becomes rounder. Here’s how to do it:
Whisk the base. In a small bowl, combine the tahini, lemon juice, olive oil, maple syrup or honey, and salt. Whisk until smooth — the mixture will seize up at first, which is normal.
Add water until it comes to a drizzle-able consistency. The dressing will be very thick, then you’ll whisk in water until it comes to the desired consistency that’s easy to drizzle. For our recipe, we’ve used 2 tablespoons of water, but this can vary based on the tahini brand. Brands of tahini can vary widely from very creamy to chunky and thick, so adjust as needed.
Flavor Variations
Once you’ve made the base recipe of this tahini sauce, you can try some variations:
Herby: Stir in 2 tablespoons of finely chopped fresh cilantro or dill. Especially good on grain bowls and roasted carrots.
Spiced: Add ½ teaspoon of ground cumin and a pinch of smoked paprika.
Spicy: Stir in a teaspoon of Sriracha, a spoonful of chili crisp, or even some jarred chopped Calabrian chilis (my favorite). Great for spice lovers!
Ways to Use It
There are so many ways to use a tahini sauce! From grain bowls to roasted vegetables to French fries, it adds a creamy zing to just about anything. Here are a few ideas that I love:
Grain dishes: Spoon it over quinoa tabbouleh for a rich contrast to all that brightness.
Sandwich spread: Skip the mayo and use this on a sandwich instead!
Storage
Store leftover tahini sauce in the refrigerator for up to 1 month. It will thicken as it chills, so before serving, let it sit at room temperature for 10–15 minutes. If needed, stir in a splash of water to loosen it back to a drizzleable consistency.
Frequently Asked Questions
What is the difference between tahini and tahini sauce?
Tahini is the pure sesame seed paste — the ingredient. Tahini sauce is what you get when you emulsify that paste with lemon juice, oil, and water. The sauce is thinner, brighter, and far more versatile for drizzling and dipping.
Why does my tahini sauce taste bitter?
Bitterness usually comes from the tahini itself — some brands are more bitter than others. The sweetener (maple syrup or honey) in this recipe is there to counteract that. If your sauce still tastes too bitter, add a tiny bit more sweetener, or try a different tahini brand next time.
Can I make tahini sauce without lemon juice?
You can substitute white wine vinegar or apple cider vinegar for a more assertive, zippy sauce (a few readers swear by it!), but avoid bottled lemon juice. You can also try my tahini dressing without lemon juice.
Dietary Notes
This tahini sauce recipe is vegetarian, gluten-free, vegan, plant-based, dairy-free, naturally sweet, and refined sugar-free.
In a small bowl, combine the tahini, lemon juice, olive oil, maple syrup, and kosher salt and whisk to combine. Add 2 tablespoons water and whisk until a light and creamy dressing forms; add a little more water as necessary depending on the consistency of your tahini until it comes to a smooth, creamy consistency.
Serve immediately or refrigerate and bring to room temperature before serving. Extra dressing keeps for about 1 month in a sealed container in the refrigerator.
Notes
Recipe update: Updated the recipe on 4/16 to use slightly less lemon juice (3 tablespoons instead of ⅓ cup) and slightly less sweetener (½ teaspoon instead of 1).
These are my best healthy muffin recipes: all made in a blender with whole grain oats, no refined flour or sugar required! From banana to chocolate to carrot cake, there’s a flavor for everyone.
Most muffins are an excuse to eat a cupcake for breakfast. When I created my healthy banana muffins recipe years ago based on a reader request for a muffin that was actually nutritious, I never dreamed it would become such a hit!
Once I cracked the formula (oats + Greek yogurt or fruit + natural sweetener + blender = magic), the flavor variations started multiplying fast. Now I make a batch almost every week, my kids eat them for breakfast, lunchboxes, and after-school snacks, and I’ve heard from thousands of readers who have made them their staple, too. Here’s a list of my favorite flavors of healthy oatmeal blender muffins.
5 Star Reader Review
“Can’t give these enough stars! These. Are. AMAZING!!!!!! You will never want to use another recipe. They are so incredibly moist. Thank you for this incredible AND healthy recipe.” -Grace (on Healthy Banana Muffins)
This is the recipe that started it all! These healthy banana muffins with oatmeal are made in a blender with simple ingredients and no flour required. Perfect for using up ripe bananas as a healthy breakfast or snack that the whole family will love.
These oatmeal muffins are the perfect easy and healthy snack, made without any refined flour or sugar! I created this recipe as my first blender muffin without banana, and it has gone on to be a reader favorite. They’re naturally sweetened and packed with whole grain goodness.
This might be my favorite healthy muffins recipe yet! These are made in a blender with rolled oats, apple, carrots, and maple syrup: no flour, just cozy wholesome flavor tha ttastes like the classic cake.
These healthy muffins are my kids favorites (of course!) because they taste chocolaty but are made with wholesome ingredients. All you need are oats, banana, and Greek yogurt: no flour, refined sugar, or mixer required! Just blend, bake, and enjoy a delicious treat that feels good to eat.
These healthy apple muffins get great reviews from readers! Again they use oatmeal and maple syrup to make a deliciously wholesome muffin! They’re made in a blender with no flour, and make a great breakfast or snack slathered with almond butter.
My original healthy banana muffins recipe got such great rave reviews, so I figured, why not try it with blueberries? This recipe is easy and wholesome, full of oats, berries, and bananas.
These cozy pumpkin oatmeal muffins are made in a blender for an easy snack or breakfast! With pumpkin puree, Greek yogurt, and wholesome oats, they’re naturally sweet and packed with whole grains and protein.
The Secret to All of These: The Blender Method
Here are a few tips for the method that works with each one of these muffins recipes:
Use a standard-size, high-speed blender. A small personal blender can’t handle the volume (I learned this the messy way!). A high-powered blender is helpful for pureeing the oats into a smooth batter.
Let the batter rest 5 minutes before pouring. For most of these recipes, the batter will be looser than a typical muffin batter. If the recipe states to let it sit, it’s important for thickening up.
Use muffin liners. These muffins can stick to ungreased pans. Liners make cleanup a simple. .
Don’t over-bake. Oat-based muffins can dry out if they go even a couple of minutes too long.
Ways to Serve Healthy Muffins
With many of these healthy muffins, it’s important to let them cool before digging in: the flavor intensifies as they cool. Here are a few ways I like to use them:
With nut butter. Peanut butter, almond butter, or sunflower seed butter all add protein and makes them more filling.
With a drizzle of honey and a pinch of sea salt. Something about this feels special.
As a lunchbox treat. These muffins store well at room temperature in lunch boxes and the whole grain oats keep you satisfied.
As a post-workout snack. Paired with a smoothie, these make for a great recovery snack.
Storage Notes
Most of these muffins keep well refrigerated for about 10 days, though they do dry out over time. You can also store them at room temperature for about 5 days.
For longer storage, they freeze up to three months in a sealed freezer-safe bag or container.
More Healthy Snack Ideas
Here are a few more of my healthy snack ideas based on oats
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