If you don’t have a grill for grilling chicken thighs or it’s too cold outside, you can easily use this marinade for fried chicken thighs, quick and easy air fryer chicken thighs, or perfectly crispy crispy oven chicken thighs.
Ingredients & Substitutions
Here I explain the best ingredients for grilled chicken thigh recipes, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Chicken Thighs:
You can use bone-in or boneless chicken for grilled chicken thighs. Bone-in, skin-on chicken thighs have more flavor and crispy skin, but take longer to cook and are harder to eat. Boneless skinless chicken thighs are quicker to cook, easier to eat, but lack the crispy skin and are a little less flavorful. Choose what you prefer or have on hand!
Grilled Chicken Thigh Marinade:
I prefer to use a marinade for grilling chicken thighs, because it makes them so juicy! You can also use the same marinade for grilled chicken breast:
Olive Oil – You can substitute olive oil in this marinade with other neutral-flavored oils such as avocado oil. Coconut Aminos – This is my favorite soy sauce substitute. You can use low sodium soy sauce if you prefer, however, this is why I don’t use soy sauce. Lime Juice – This helps to tenderize the meat. You can substitute with other acidic ingredients like lemon juice, balsamic vinegar, or apple cider vinegar. Honey – I used sugar-free honey to keep this grilled chicken thigh recipe low carb, but any kind works. It adds a subtle sweetness that’s irresistible! Dijon Mustard – You can use whole grain mustard, spicy brown mustard, or English mustard for a similar tangy and slightly spicy flavor. Garlic Powder – Adds a rich garlicky flavor and aroma to the dish. I don’t recommend using fresh garlic here, because it will burn on the grill. Sea Salt & Black Pepper – Kosher salt also works instead of sea salt, and if you like, you can add cayenne pepper or crushed red pepper flakes for more heat.
How To Grill Chicken Thighs
This section shows how to cook chicken thighs on the grill, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. You can easily use a seasoning mix as a dry rub for this recipe. A general rule of thumb is 1 to 2 tablespoons of seasoning per pound of meat, depending on how strong you want the flavor to be, or 1 teaspoon of salt per pound and seasonings in any amount you want. Try my poultry seasoning, zesty lemon pepper seasoning, smoky blackened seasoning, or for a spicy kick, Cajun seasoning. You can also season simply with salt, pepper, garlic powder, paprika, or simply drizzle with peri peri sauce.
Marinate:
How To Grill Bone-In Chicken Thighs:
How To Grill Boneless Skinless Chicken Thighs:
How Long To Grill Chicken Thighs?
Chicken thigh grill time is 15-20 minutes per side for bone-in (over indirect heat) or 4-5 minutes per side for boneless (over direct heat).
Storage Instructions
Store: Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to 4 days. Or, shred the chicken and use it for a grilled chicken salad. Reheat: Preheat your oven to 350 degrees F, then place the chicken on a baking sheet and heat for 10-15 minutes. Alternatively, you can reheat the chicken thighs on the grill over indirect heat. Freeze: Let grilled chicken thighs cool to room temperature, wrap tightly in plastic wrap or aluminum foil, place in a zip lock freezer bag, and freeze for up to 2-3 months.
What To Serve With Grilled Chicken Thighs
Create a well-rounded and satisfying meal with these summery side dishes: Grilled chicken thighs are a classic summer dish that can be easy to make, but tricky to perfect. So, here are some tips to get perfectly crispy and juicy chicken thighs:
General Tips:
Don’t marinate for longer than 24 hours. After that, the chicken will get mushy. Start with a clean, oiled grill. Clean the grates with an oiled paper towel before cooking/preheating to prevent the chicken from sticking to the grates. Preheat the grill at medium-high heat. Preheating the grill is important to prevent grilled chicken thighs from sticking. (For bone-in chicken thighs, leave half the burners off — more on this below.) Grill the presentation side down first. This is the smooth side for boneless or the skin side for bone-in. Grill with the lid closed. Grilling chicken thighs with the lid closed helps trap heat and smoke, creating an oven-like environment that cooks the chicken evenly and infuses it with smoky flavor. Avoid sticking with the right grill temp and time. If the chicken sticks, either the grill isn’t hot enough or the chicken needs to cook for longer before flipping. Use a meat thermometer. Cook chicken to 170 degrees F. While it’s safe at 165 degrees F, my recommended temp for dark meat is 170 degrees F because it makes it more juicy.
Tips For Grilling Boneless Chicken Thighs:
Cut off the fat. Trim any large pieces of fat before marinating. This helps prevent flare-ups. Cook over direct heat. For the best flavor and quick cooking, boneless thighs can be cooked over direct heat.
Tips For Grilling Bone-In Chicken Thighs:
Don’t submerge bone-in thighs in marinade. If using bone-in, fill a glass baking dish with marinade about 1/2 to 1/3 inch high, then place the chicken thighs into the marinade skin side up. The meat will be submerged but the skin will not, which will help it stay crispy when you grill. Marinate uncovered. Right before grilling, remove from the marinade, pat the skin dry, and simply season the skin with salt. Cook bone-in thighs over indirect heat. For crispy skin, cook over indirect heat (meaning leave half the burners off and cook on the side where they are off). Cooking bone-in grilled chicken thighs slowly will allow the fat to render, so the skin gets crispy. If the heat is too high, the skin will burn before the inside is cooked through, and you may also get charred skin before the fat has rendered, so the skin can actually be burned and still not crispy. Don’t tent with foil. When resting chicken with skin, don’t tent with foil. Covering will cause a steaming effect that will soften the skin. Avoid flare-ups. If fat drips down and fire flares up, move the chicken to a different spot right away. Flare-ups can cause too much char on the chicken and affect the flavor.
Classic BBQ Sides – You can’t go wrong with classic coleslaw, potato salad (or cauliflower potato salad for a lighter option), baked beans, or grilled vegetables such as grilled asparagus, sliced cauliflower steaks, or grilled broccoli. Salads – While your grill is still going, you can easily whip together a grilled peach salad. If your grill is full, try other summery salads like cucumber tomato salad, sweet mango salad, or an easy strawberry spinach salad. Or, use up your summer bounty and make a zesty zucchini salad or my personal favorite asparagus salad. Potatoes – Grilled chicken thighs and potatoes are a classic pairing. Try baked potatoes in the Instant Pot or air fryer baked potatoes for a quick and easy side. Veggies – For a side dish bursting with flavors, make eggplant caponata or use up your summer bounty with a delicious ratatouille dish. For a classic side, try zucchini fritters.
More Easy Grilling Recipes
Grilling is a fun and flavorful way to cook a wide variety of dishes, from the best burgers to charred vegetables and everything in between. Here are some of my favorite summer grilling recipes to make for dinner: Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info is for 2 bone-in grilled chicken thighs and uses sugar-free honey. Sugar and carbohydrates would be higher if using regular honey. Calories would be lower if using boneless skinless chicken thighs.
