Grilled Chicken Thighs
Updated Jan 09, 2026
Grilled chicken thighs using bone-in, skin-on chicken thighs and optional barbecue sauce. A simple approach with minimal prep.
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Grilled Chicken thighs are soo good!
Grilling chicken thighs is my go-to way to cook them. They stay juicy, and the char from the grill works really well with dark meat. I use bone-in, skin-on thighs, coat them in oil and a simple BBQ seasoning, and let the grill do most of the work. When grilling chicken thighs, the skin gets crisp, the meat stays tender, and there’s no flipping or fussing beyond timing it right. I’ll brush on barbecue sauce at the end sometimes, but they’re good either way.
Happy Cooking!
– Yumna
Grilled Chicken Thigh Ingredients
- Chicken thighs: This recipe calls for bone-in, skin-on chicken thighs. If you want to use boneless, skinless pieces, check out my grilled harissa chicken recipe.
- Oil: Use an oil with a high smoke point, I like avocado oil.
- BBQ seasoning: Choose your favorite store bought seasoning, or make your own homemade bbq spice blend instead.
Video Tutorial
How to Make Grilled Chicken Thighs
Grill the Chicken
Grilled Chicken Thighs Recipe
Grilled chicken thighs cooked on the grill with oil and BBQ seasoning. An easy method for juicy chicken with crispy skin.
Video
Ingredients
- 6 bone-in skin-on chicken thighs
- 2 tablespoons avocado oil
- 2 tablespoons BBQ Seasoning
- ¼ teaspoon salt if needed
- barbecue sauce for serving, optional
Instructions
- Pat the chicken thighs dry with paper towels to remove excess moisture and transfer to a large bowl. Add the oil, BBQ seasoning and salt on top of the chicken and rub the seasoning generously all over the chicken thighs, coating them evenly on both sides. Allow the chicken thighs to marinate at room temperature for 15-20 minutes.
- Preheat your grill to medium-high heat (about 375-400°F).
- Once the grill is heated, oil the grates and place the chicken thighs on the grill, skin side down. Grill for 7 minutes, then lower the temperature to medium heat, cover the grill and cook for 12-15 more minutes, or until the internal temperature reaches 165°F.
- During the last few minutes of grilling, you can brush the chicken thighs with BBQ sauce if using for a thicker glaze.
- Once the chicken thighs are cooked through, transfer them to a platter and let them rest for a few minutes before serving.
Notes
- My Top Tip: Take the chill off. Before grilling chicken thighs, you’ll want to leave them at room temperature for about 15-20 minutes. This will allow them to cook more evenly.
- Storage: Store leftovers in an airtight container in the fridge up to 4 days. You can shred the chicken off the bone to use in salads or reheat to make another meal.
- Freezing: After the chicken cools down, tightly wrap each chicken thigh with plastic wrap or foil. Place them in freezer bags or containers. Store in the freezer for up to 2-3 months. When ready to eat, thaw in the refrigerator and reheat using preferred methods like oven, stovetop, or grill.
Nutrition
Calories: 373kcal, Carbohydrates: 4g, Protein: 24g, Fat: 29g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 142mg, Sodium: 210mg, Potassium: 330mg, Fiber: 1g, Sugar: 0.2g, Vitamin A: 242IU, Vitamin C: 1mg, Calcium: 61mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Create heat zones on a charcoal grill. Manage your grill space by creating a high-temperature zone for searing and consistent heat while cooking BBQ chicken thighs. Designate a lower-temperature area to prevent overcooking and keep the food warm. For additional grilling tips, refer to my beginner’s guide to grilling.
- Oil the grates. After preheating the grill, make sure your grate is cleaned, and then oil them well. Just grab a paper towel with a set of long tongs and coat them with oil.
- Avoid flipping too soon. If the chicken skin is sticking to the grill and it’s difficult to flip, it’s probably not ready to be flipped yet. Let it sear a bit longer for those perfect grill marks.
- Don’t skip the rest. Allowing the chicken thighs to sit for 5 to 10 minutes after cooking allows the juices to redistribute for better texture.
Recipes to Serve with BBQ Chicken Thighs
- Grilled Baked Potatoes
- Grilled Veggie Kabobs
- Grilled Pineapple Wedges
- Mustard Potato Salad
- Instant Pot Baked Beans
