Grilled Chicken Thighs

5 from 4 votes

Learn how to grill chicken thighs like a pro! This bone-in skin-on marinated bbq chicken thigh recipe will have your mouth watering and guests asking for more!

Course Entree, Tutorial

Cuisine American

Prep Time 5

Cook Time 20

Marinade Time 15

Total Time 40

Servings pieces

Calories 373kcal

Author Yumna Jawad

Equipment

Ingredients

6 bone-in skin-on chicken thighs
2 tablespoons olive 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 olive, 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.

Video

Notes

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.

Tips:

Take the chill off. Before grilling chicken thighs, you'll want to leave them at room temperature for about 15-20 minutes, that way the center isn't too cold and will cook more evenly over the heat.

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.

Oil the grates. After preheating the grill, make sure you grate are cleaned and then oil them well. Just grab a paper two 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.

Nutrition