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.
Welcome to your new favorite dinner: juicy grilled chicken thighs! Alex and I set about to create the best way to grill thighs, and this is it. I’m talking about the kind of dish that makes your entire family text you asking for the recipe! 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 this with creamy tzatziki sauce and pickled red onions and wow it was a truly incredible summer dinner. Here are all my tips and tricks for truly the best ever grilled chicken thighs!
Grilled chicken thighs: boneless vs bone-in
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 have the best flavor. 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 also work, and are easier to eat. They also taste great grilled, and take slightly less time to grill.
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 natural tenderizer, while also helping the other 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.
- The spice blend of smoked paprika, garlic powder, onion powder, and dried thyme creates layers of flavor that complement the chicken’s natural richness without overpowering it. I’ve found that this combination works beautifully 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.
Serving suggestions that wow
The beauty of these grilled chicken thighs is their versatility. Since that family dinner where I served them with tzatziki sauce, I’ve experimented with combinations. Here are my favorite ways to serve them:
- Mediterranean style: Serve with homemade tzatziki sauce, pickled red onions, and a arugula salad. Add some warm pita bread.
- Classic American: Pair with potato salad, red cabbage slaw, and grilled corn on the cob for a backyard barbecue.
- Healthy bowl: Slice the chicken and serve over seasoned quinoa with roasted vegetables and a drizzle of lemon tahini sauce.
- Taco night: Dice the grilled thighs and use them for chicken tacos with fresh pico de gallo and avocado or guacamole. Or make a fajita salad.
- Pasta: Slice and toss with pesto pasta and cherry tomatoes for an easy weeknight dinner.
For sauce options, I love serving these with buffalo ranch for those who like a little heat, or my homemade honey mustard for a sweeter option. The cilantro lime dressing from my Mexican recipes also pairs beautifully with the smoky flavors.
Dietary notes
This grilled chicken thighs recipe is gluten-free and dairy-free.
Frequently asked questions
Brining or marinating chicken thighs beforehand helps lock in moisture.
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.
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.
Grilled Chicken Thighs (Fast & Easy!)
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Print RecipeMake 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.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4
- Category: Main
- Method: Grilled
- Cuisine: Grilled
- Diet: Gluten Free
Ingredients
- 8 large or 12 small chicken thighs, boneless skinless or bone-in, skin-on (about 3 pounds)
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce or a1 sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon dried thyme (or dried dill)
- 2 teaspoons kosher salt
Instructions
- 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.
Other chicken recipes you’ll love
These grilled chicken thighs are essential for grilling season! Here are a few more basic chicken dinner ideas you’ll love:
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