Let’s fire up the grill and dive into some seriously delicious dinners! Grilled chicken thighs are the ultimate weeknight hero—juicy, flavorful, and endlessly versatile. Whether you’re craving quick meals, summer BBQ vibes, or cozy comfort food, we’ve got 18 mouthwatering recipes to inspire your next cookout. Get ready to find your new favorite!
Spicy Honey Glazed Grilled Chicken Thighs
Make your weeknight dinner game strong with these sticky-sweet, spicy-savory chicken thighs. They grill up fast with minimal fuss—perfect for when you’re craving something bold but short on time. Trust me, this honey-glazed magic will become your new go-to.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 lbs boneless, skinless chicken thighs (I trim excess fat for better char)
– 1/3 cup honey (local raw honey adds amazing depth)
– 2 tbsp soy sauce (low-sodium is my preference to control saltiness)
– 1 tbsp sriracha (adjust this for your heat tolerance—I like it spicy!)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1 tbsp olive oil (extra virgin olive oil is my go-to for marinades)
– 1 tsp smoked paprika (this gives that subtle smoky backbone)
– 1/2 tsp black pepper (freshly cracked pepper, always)
– 1/4 tsp salt (I use kosher salt for even seasoning)
Instructions
1. In a medium bowl, whisk together 1/3 cup honey, 2 tbsp soy sauce, 1 tbsp sriracha, 2 minced garlic cloves, 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/4 tsp salt until fully combined.
2. Add 2 lbs chicken thighs to the bowl, tossing to coat each piece evenly in the marinade. Tip: Let it marinate for at least 30 minutes in the fridge—overnight is even better for deeper flavor.
3. Preheat your grill to medium-high heat, about 400°F. Clean the grates thoroughly to prevent sticking.
4. Remove chicken from marinade, letting excess drip off. Reserve the leftover marinade in a small saucepan.
5. Place chicken thighs on the hot grill. Cook for 8-10 minutes per side, flipping once, until internal temperature reaches 165°F. Tip: Use a meat thermometer for perfect doneness every time.
6. While chicken grills, bring the reserved marinade to a boil over medium heat. Simmer for 3-5 minutes until slightly thickened, stirring occasionally. Tip: Boiling the marinade kills any bacteria from the raw chicken, making it safe for glazing.
7. Brush the cooked chicken thighs generously with the reduced glaze during the last 2 minutes of grilling, allowing it to caramelize slightly.
8. Transfer chicken to a plate and let rest for 5 minutes before serving.
Just imagine that crispy-edged, juicy chicken with a glossy, finger-licking glaze. The sweet honey balances the sriracha kick beautifully, while the smoky paprika lingers in the background. Serve it over fluffy rice to soak up every drop of sauce, or chop it up for next-level tacos with a crunchy slaw.
Garlic Herb Marinated Grilled Chicken Thighs
Kick your weeknight dinner game up a notch with these juicy, flavor-packed chicken thighs. Marinate them in garlicky herbs, then fire up the grill for crispy skin and tender meat. It’s the simple, show-stopping main you’ll make on repeat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 8 bone-in, skin-on chicken thighs (trust me, the skin gets perfectly crispy)
– 1/4 cup extra virgin olive oil (my go-to for rich flavor)
– 4 cloves garlic, minced (fresh is best—no jarred stuff here)
– 2 tbsp fresh lemon juice (about 1 juicy lemon)
– 1 tbsp chopped fresh rosemary (dried works in a pinch, but fresh is brighter)
– 1 tbsp chopped fresh thyme
– 1 tsp kosher salt (I prefer this over table salt for even seasoning)
– 1/2 tsp freshly ground black pepper
– Cooking spray or extra oil for the grill
Instructions
1. Pat the chicken thighs completely dry with paper towels—this helps the marinade stick and promotes browning.
2. In a large bowl, whisk together the olive oil, minced garlic, lemon juice, rosemary, thyme, salt, and pepper until combined.
3. Add the chicken thighs to the bowl and toss thoroughly, ensuring each piece is coated in the marinade.
4. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor (tip: don’t marinate longer, as the acid can toughen the meat).
5. Preheat your grill to medium-high heat, about 400°F, and lightly coat the grates with cooking spray to prevent sticking.
6. Place the chicken thighs skin-side down on the grill and cook for 10 minutes without moving them to get a good sear.
7. Flip the chicken using tongs and cook for another 8–10 minutes, until the internal temperature reaches 165°F when checked with a meat thermometer (tip: avoid cutting into the meat to check doneness, as it releases juices).
8. Transfer the chicken to a clean plate and let it rest for 5 minutes before serving to allow the juices to redistribute.
9. Discard any remaining marinade from the bowl for food safety.
Resty, golden-brown skin gives way to succulent, herb-infused meat with a hint of garlic in every bite. Serve it over a crisp salad, with grilled veggies, or slice it for tacos—leftovers (if you have any) are fantastic cold the next day.
Lemon Pepper Grilled Chicken Thighs
Every weeknight dinner just got a major upgrade. Elevate your basic chicken with this zesty, smoky grilled masterpiece that’s ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 lbs boneless, skinless chicken thighs (I always trim a little excess fat for better char)
– 3 tbsp extra virgin olive oil, my go-to for its fruity flavor
– 3 tbsp fresh lemon juice, squeezed from about 1 large lemon (bottled works in a pinch, but fresh is brighter)
– 1 tbsp lemon pepper seasoning (I use a brand with coarse black pepper for more bite)
– 1 tsp garlic powder
– 1 tsp kosher salt (Diamond Crystal is my preference—it dissolves evenly)
– 1/2 tsp smoked paprika, for that hint of grill flavor even if you’re indoors
– Fresh parsley, chopped, for garnish (optional but adds a pop of color)
Instructions
1. Pat the chicken thighs completely dry with paper towels—this helps the marinade stick and promotes browning.
2. In a large bowl, whisk together the olive oil, fresh lemon juice, lemon pepper seasoning, garlic powder, kosher salt, and smoked paprika until well combined.
3. Add the dried chicken thighs to the bowl and toss thoroughly to coat every piece in the marinade.
4. Let the chicken marinate at room temperature for 10 minutes (tip: room temp meat cooks more evenly on the grill).
5. While the chicken marinates, preheat your grill or grill pan to medium-high heat, about 400°F.
6. Place the chicken thighs on the hot grill, shaking off excess marinade first to prevent flare-ups.
7. Grill for 6-7 minutes without moving them to develop deep grill marks.
8. Flip the chicken using tongs and grill for another 6-7 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer (tip: always temp for safety and juiciness).
9. Transfer the grilled chicken to a clean plate and let it rest for 5 minutes—this keeps all those flavorful juices inside.
10. Sprinkle with chopped fresh parsley if using, then serve immediately.
Here, the chicken emerges with a crispy, caramelized exterior that gives way to incredibly juicy, tender meat inside. Hit your next meal with this dish—the bold lemon pepper zing pairs perfectly with a simple salad or tucked into warm tortillas for easy tacos.
Teriyaki Glazed Grilled Chicken Thighs
Ditch the takeout menus—these teriyaki glazed grilled chicken thighs deliver that sticky-sweet, umami-packed punch you crave, with way more char and character. Fire up the grill and let’s get saucy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 lbs boneless, skinless chicken thighs (I always go for thighs—they stay juicier on the grill)
– 1/2 cup low-sodium soy sauce (this controls the salt level so the glaze doesn’t get too intense)
– 1/4 cup honey (for that glossy, sweet stickiness)
– 2 tbsp rice vinegar (a splash of acidity balances everything)
– 2 cloves garlic, minced (fresh is best here—it makes the marinade pop)
– 1 tsp grated fresh ginger (I keep a knob in the freezer for easy grating)
– 1 tbsp vegetable oil (for greasing the grill grates to prevent sticking)
– 2 green onions, thinly sliced (for a fresh, crunchy finish)
– 1 tbsp sesame seeds (toasted if you have a minute—they add a nutty crunch)
Instructions
1. In a medium bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2 minced garlic cloves, and 1 tsp grated fresh ginger until fully combined.
2. Place 2 lbs boneless, skinless chicken thighs in a large resealable bag or shallow dish, and pour the marinade over them, ensuring all pieces are coated. Seal or cover and refrigerate for at least 30 minutes—overnight is even better for deeper flavor.
3. Preheat your grill to medium-high heat, about 400°F. Tip: Let the grill get hot for 10 minutes to ensure even cooking and those perfect grill marks.
4. Lightly brush the grill grates with 1 tbsp vegetable oil using tongs and a folded paper towel to prevent the chicken from sticking.
5. Remove the chicken thighs from the marinade, letting excess drip off, and reserve the remaining marinade in a small saucepan.
6. Place the chicken thighs on the preheated grill and cook for 6-8 minutes per side, or until internal temperature reaches 165°F when checked with a meat thermometer. Tip: Avoid flipping too often to get a good sear.
7. While the chicken grills, bring the reserved marinade to a boil over medium heat in the saucepan, then reduce to a simmer for 5 minutes until slightly thickened—this kills any bacteria and creates a safe, glossy glaze.
8. Brush the thickened glaze over the chicken during the last 2 minutes of grilling on each side for a caramelized finish.
9. Transfer the grilled chicken to a serving platter and let it rest for 5 minutes—this keeps the juices locked in. Tip: Resting is non-negotiable for tender meat.
10. Sprinkle the chicken with 2 thinly sliced green onions and 1 tbsp sesame seeds before serving.
You’ll love the tender, juicy bite of the chicken paired with that sticky-sweet glaze and a hint of smoky char from the grill. Serve it over a bed of fluffy rice with extra green onions on top, or slice it up for killer tacos—either way, it’s a weeknight win that feels totally special.
BBQ Smoked Grilled Chicken Thighs
Zesty, smoky, and packed with flavor—these BBQ smoked grilled chicken thighs are your new summer obsession. They combine the deep smoke of low-and-slow cooking with the char of a hot grill for the ultimate texture. Get ready to impress at your next backyard bash.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 75 minutes
Ingredients
– 3 lbs bone-in, skin-on chicken thighs (I always go for the plump ones—they stay juicier)
– ¼ cup extra virgin olive oil (my go-to for its fruity kick)
– 2 tbsp kosher salt (coarse salt gives the best crust)
– 1 tbsp freshly ground black pepper (freshly cracked makes all the difference)
– 2 tbsp smoked paprika (this is the secret to that deep, earthy flavor)
– 1 tbsp garlic powder (I prefer powder here for even coating)
– 1 tbsp onion powder
– 1 cup apple cider vinegar (for spritzing—it keeps the meat moist and adds tang)
– 2 cups hickory wood chips, soaked in water for 30 minutes (soaking prevents flare-ups and gives steady smoke)
Instructions
1. Pat the chicken thighs completely dry with paper towels—this helps the skin crisp up later.
2. In a small bowl, whisk together the olive oil, kosher salt, black pepper, smoked paprika, garlic powder, and onion powder to form a paste.
3. Rub the spice paste evenly over all sides of the chicken thighs, getting under the skin gently for maximum flavor.
4. Let the chicken rest at room temperature for 15 minutes while you prep the grill.
5. Preheat your grill to 225°F for indirect heat, placing coals or burners on one side only.
6. Drain the soaked hickory wood chips and scatter them over the hot coals or in a smoker box if using gas.
7. Place the chicken thighs skin-side up on the cool side of the grill, away from direct heat.
8. Close the grill lid and smoke the chicken for 60 minutes, maintaining a steady 225°F temperature.
9. Every 20 minutes, spritz the chicken lightly with apple cider vinegar using a spray bottle to keep it moist.
10. After 60 minutes, check the internal temperature with a meat thermometer—it should read 165°F in the thickest part.
11. If needed, move the chicken to direct heat for 2–3 minutes per side to crisp the skin to a golden brown.
12. Remove the chicken from the grill and let it rest for 10 minutes before serving.
The thighs come out with a crispy, caramelized skin and tender, smoky meat that pulls right off the bone. Serve them piled high on a platter with extra BBQ sauce for dipping, or shred them into tacos for a fun twist—either way, they disappear fast.
Mediterranean Style Grilled Chicken Thighs
Hear me out: these aren’t your average grilled chicken thighs. We’re taking them on a sun-soaked Mediterranean vacation with a zesty marinade that clings to every bite, then hitting the grill for those perfect charred edges. Get ready to level up your weeknight dinner game in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 lbs boneless, skinless chicken thighs (I always go for the thicker cuts—they stay juicier)
– 1/3 cup extra virgin olive oil (my go-to for its fruity punch)
– 1/4 cup fresh lemon juice (squeeze it yourself, trust me, the bottled stuff just isn’t the same)
– 3 cloves garlic, minced (more if you’re a garlic fiend like me)
– 1 tbsp dried oregano
– 1 tsp smoked paprika (this is the secret for that warm, smoky depth)
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 1 lemon, sliced into thin rounds (for grilling—they caramelize beautifully)
– Fresh parsley, chopped (for a bright, herby finish right at the end)
Instructions
1. In a large bowl, whisk together 1/3 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 3 cloves minced garlic, 1 tbsp dried oregano, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper until fully combined.
2. Add 2 lbs of boneless, skinless chicken thighs to the bowl, ensuring each piece is fully coated in the marinade. Tip: Let it marinate for at least 30 minutes at room temperature for maximum flavor penetration—don’t skip this!
3. While the chicken marinates, preheat your grill to medium-high heat, aiming for 400°F. Clean the grates thoroughly to prevent sticking.
4. Place the marinated chicken thighs directly on the preheated grill grates. Discard any remaining marinade from the bowl.
5. Grill the chicken for 6-7 minutes on the first side, until you see clear grill marks and the edges start to char.
6. Flip each chicken thigh using tongs. Tip: Avoid pressing down on them—you’ll squeeze out all those precious juices!
7. Grill for another 6-7 minutes on the second side. The internal temperature should reach 165°F when checked with an instant-read thermometer.
8. In the last 2 minutes of cooking, add the thin lemon slices to the grill. Cook until lightly charred and softened, about 1-2 minutes per side. Tip: These grilled lemons are perfect for squeezing over the finished dish.
9. Transfer the grilled chicken thighs and lemon slices to a clean platter. Let the chicken rest for 5 minutes—this keeps it succulent.
10. Garnish the platter with chopped fresh parsley and the grilled lemon slices just before serving.
Right off the grill, these thighs boast a juicy, tender interior with a slightly crispy, herb-crusted exterior. The smoky paprika and bright lemon sing in every bite. Serve them piled high over a lemony quinoa salad or stuffed into warm pita with tzatziki for the ultimate handheld feast.
Cajun Spiced Grilled Chicken Thighs
Get ready to fire up that grill—these Cajun-spiced thighs are about to become your summer obsession. Grab your tongs and let’s dive in.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 8 bone-in, skin-on chicken thighs (trust me, the skin keeps them juicy)
– 2 tbsp extra virgin olive oil, my go-to for a clean flavor base
– 2 tbsp Cajun seasoning (I use a store-bought blend for convenience, but homemade works too)
– 1 tsp kosher salt (don’t skimp—it helps the seasoning stick)
– 1 lemon, cut into wedges (for a bright squeeze at the end)
Instructions
1. Pat the chicken thighs completely dry with paper towels—this ensures crispy skin.
2. In a large bowl, drizzle the olive oil over the thighs and toss to coat evenly.
3. Sprinkle the Cajun seasoning and kosher salt over the thighs, rubbing it into both sides and under the skin if possible.
4. Let the chicken rest at room temperature for 10 minutes to allow the flavors to meld.
5. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
6. Place the thighs skin-side down on the grill and cook for 10 minutes without moving them—this builds a beautiful crust.
7. Flip the thighs using tongs and cook for another 8–10 minutes, until the internal temperature reaches 165°F when checked with a meat thermometer.
8. Transfer the chicken to a plate and let it rest for 5 minutes to redistribute the juices.
9. Serve immediately with lemon wedges on the side for squeezing.
Ready to dig in? The skin crackles with spice, while the meat stays tender and smoky from the grill. Slice it over a crisp salad or pile it onto toasted buns with a dollop of creamy slaw for a next-level sandwich.
Maple Mustard Grilled Chicken Thighs
Tired of boring chicken? This sweet-savory glaze transforms ordinary thighs into a sticky, caramelized masterpiece. Fire up that grill—you’re minutes away from your new favorite weeknight hero.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 lbs bone-in, skin-on chicken thighs (skin-on keeps them juicy, trust me)
– 1/4 cup pure maple syrup (the real stuff—no pancake syrup here)
– 2 tbsp Dijon mustard (I love the sharp tang of Grey Poupon)
– 2 tbsp whole-grain mustard (for that rustic texture)
– 2 tbsp olive oil (extra virgin is my go-to for marinades)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 tsp smoked paprika (adds a subtle smokiness)
– 1/2 tsp kosher salt (I prefer it over table salt for even seasoning)
– 1/4 tsp black pepper (freshly cracked, always)
Instructions
1. Pat the chicken thighs completely dry with paper towels—this helps the skin crisp up beautifully.
2. In a medium bowl, whisk together the maple syrup, Dijon mustard, whole-grain mustard, olive oil, minced garlic, smoked paprika, kosher salt, and black pepper until smooth.
3. Place the chicken thighs in a large zip-top bag or shallow dish, then pour the marinade over them, coating each piece evenly. Tip: Let it marinate for at least 30 minutes at room temperature for deeper flavor, or refrigerate for up to 4 hours.
4. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
5. Remove the chicken from the marinade, letting excess drip off, and reserve the leftover marinade in a small saucepan.
6. Place the chicken thighs skin-side down on the grill and cook for 10 minutes without moving them to get those perfect grill marks.
7. Flip the chicken and cook for another 8–10 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer. Tip: Baste the chicken with the reserved marinade during the last 5 minutes of cooking for an extra glossy finish.
8. While the chicken cooks, bring the reserved marinade to a boil in the saucepan over medium heat, then simmer for 3–5 minutes until slightly thickened—this kills any bacteria and makes a safe, flavorful sauce.
9. Transfer the grilled chicken to a plate and let it rest for 5 minutes before serving to keep the juices locked in. Tip: Drizzle the reduced sauce over the chicken just before eating for maximum impact.
Serve these thighs straight off the grill—the skin crackles with sweetness, while the meat stays impossibly tender. Pair it with a crisp salad or roasted veggies to soak up every last drop of that sticky glaze.
Chili Lime Grilled Chicken Thighs
Craving a flavor explosion? These Chili Lime Grilled Chicken Thighs deliver a zesty, smoky punch that’s perfect for your next backyard bash. Fire up the grill and get ready for a juicy, tangy main dish that’s ridiculously easy to master.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs (I always go for thighs—they stay so juicy on the grill)
– 3 tbsp extra virgin olive oil (my go-to for marinades)
– 2 tbsp fresh lime juice (squeeze it fresh—bottled just doesn’t hit the same)
– 1 tbsp chili powder
– 1 tsp smoked paprika (this adds that deep, smoky flavor I love)
– 1 tsp garlic powder
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 lime, cut into wedges (for serving)
– Fresh cilantro, chopped (a handful for garnish—it brightens everything up)
Instructions
1. In a medium bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lime juice, 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
2. Add 1.5 lbs boneless, skinless chicken thighs to the bowl, tossing to coat each piece evenly in the marinade. Tip: Let it marinate for at least 30 minutes in the fridge for deeper flavor—I often do this ahead of time.
3. Preheat your grill to medium-high heat, about 400°F. Tip: Oil the grates lightly to prevent sticking.
4. Place the marinated chicken thighs on the preheated grill, discarding any excess marinade left in the bowl.
5. Grill the chicken for 8-10 minutes per side, flipping once, until the internal temperature reaches 165°F. Tip: Use a meat thermometer to avoid overcooking—it’s a game-changer for perfect doneness.
6. Remove the grilled chicken from the grill and let it rest for 5 minutes on a cutting board to lock in the juices.
7. Slice the chicken thighs against the grain into strips or serve whole.
8. Garnish with fresh cilantro and serve with lime wedges on the side.
Finally, these thighs come off the grill with a slightly charred, crispy exterior and a tender, juicy interior that’s bursting with tangy lime and warm chili notes. I love piling them onto tacos with avocado crema or serving over a crisp salad for a light, vibrant meal—either way, they disappear fast!
Pesto Marinated Grilled Chicken Thighs
A summer game-changer that’ll have your grill working overtime. These pesto-marinated thighs are juicy, herby, and ridiculously easy. Skip the boring chicken—this is your new weeknight hero.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1½ lbs boneless, skinless chicken thighs (I always go for thighs—they stay so much juicier than breasts)
– ¾ cup prepared basil pesto (store-bought is fine, but homemade takes it next-level)
– 2 tbsp extra virgin olive oil (my go-to for richness)
– 1 lemon, juiced (about 3 tbsp—freshly squeezed makes all the difference)
– 3 cloves garlic, minced (don’t skimp—garlic is the flavor backbone here)
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
Instructions
1. In a large bowl, whisk together ¾ cup basil pesto, 2 tbsp extra virgin olive oil, 3 tbsp lemon juice, 3 minced garlic cloves, 1 tsp kosher salt, and ½ tsp black pepper until fully combined.
2. Add 1½ lbs chicken thighs to the bowl, tossing to coat every piece thoroughly in the marinade.
3. Cover the bowl and refrigerate for at least 30 minutes—or up to 4 hours for deeper flavor. (Tip: Letting it marinate longer infuses more herbaceousness.)
4. Preheat your grill to medium-high heat, about 400°F. (Tip: A hot grill ensures those perfect sear marks without sticking.)
5. Remove chicken from the marinade, letting excess drip off, and discard any leftover marinade.
6. Place chicken thighs directly on the grill grates. Cook for 8–10 minutes per side, flipping once, until internal temperature reaches 165°F. (Tip: Use a meat thermometer—it’s the only way to guarantee juicy, safe chicken.)
7. Transfer grilled chicken to a clean plate and let rest for 5 minutes before slicing or serving.
Bursting with bright basil and garlic, these thighs are tender with a slight char from the grill. Serve them sliced over a crisp salad, tucked into warm tortillas, or alongside roasted veggies for a complete meal that feels anything but ordinary.
Korean BBQ Grilled Chicken Thighs
Packed with flavor and ready in minutes, these Korean BBQ Grilled Chicken Thighs are your new weeknight hero. Forget takeout—this sweet, savory, and smoky dish delivers restaurant-quality results right from your grill or skillet. Get ready to impress with minimal effort and maximum taste.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 pounds boneless, skinless chicken thighs (I always trim excess fat for better texture)
– ½ cup soy sauce (use low-sodium if you’re watching salt)
– ¼ cup brown sugar (pack it lightly for that perfect caramelization)
– 2 tablespoons gochujang (Korean red pepper paste—this is the flavor bomb!)
– 2 tablespoons sesame oil (toasted sesame oil adds a nutty depth)
– 4 cloves garlic, minced (fresh is best, but jarred works in a pinch)
– 1 tablespoon grated ginger (I keep a knob in the freezer for easy grating)
– 2 green onions, thinly sliced (save some for garnish)
– 1 tablespoon vegetable oil (for greasing the grill)
– 1 teaspoon sesame seeds (for that final crunchy sprinkle)
Instructions
1. In a medium bowl, whisk together soy sauce, brown sugar, gochujang, sesame oil, minced garlic, and grated ginger until smooth.
2. Place chicken thighs in a large resealable bag or shallow dish and pour the marinade over them, ensuring each piece is fully coated.
3. Seal the bag or cover the dish and refrigerate for at least 30 minutes—for deeper flavor, marinate overnight (tip: massaging the bag helps the marinade penetrate evenly).
4. Preheat your grill or a large skillet over medium-high heat to 400°F, lightly brushing with vegetable oil to prevent sticking.
5. Remove chicken from the marinade, letting excess drip off, and discard the used marinade for food safety.
6. Place chicken thighs on the hot grill or skillet, cooking for 6-8 minutes per side until internal temperature reaches 165°F and edges are slightly charred (tip: avoid flipping too early to get those beautiful grill marks).
7. Transfer cooked chicken to a cutting board and let it rest for 5 minutes to lock in juices.
8. Slice the chicken into strips against the grain for tenderness.
9. Garnish with sliced green onions and a sprinkle of sesame seeds before serving (tip: toasting sesame seeds in a dry pan for 30 seconds enhances their nutty flavor).
You’ll love the tender, juicy texture with a sticky-sweet glaze that caramelizes perfectly on the grill. Serve these thighs over steamed rice with quick-pickled veggies, or stuff them into lettuce wraps for a fresh, hands-on meal that’s sure to disappear fast.
Jerk Seasoned Grilled Chicken Thighs
Craving bold, smoky flavor that transports you straight to the Caribbean? These jerk-seasoned thighs are your ticket. Fire up the grill and get ready for the juiciest, most flavorful chicken of your life.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 lbs bone-in, skin-on chicken thighs (trust me, the skin locks in insane juiciness)
– 1/4 cup extra virgin olive oil (my go-to for marinades)
– 3 tbsp jerk seasoning blend (I use a store-bought one packed with allspice and scotch bonnet heat)
– 2 tbsp fresh lime juice (bottled just won’t give you that bright zing)
– 2 tbsp soy sauce (for that deep, savory umami kick)
– 3 cloves garlic, minced (fresh is non-negotiable here)
– 1 tsp brown sugar (a little sweetness balances the spice perfectly)
Instructions
1. Pat the chicken thighs completely dry with paper towels—this helps the marinade stick and promotes killer browning.
2. In a large bowl, whisk together the olive oil, jerk seasoning, lime juice, soy sauce, minced garlic, and brown sugar until fully combined.
3. Add the dried chicken thighs to the bowl and massage the marinade thoroughly under the skin and all over each piece. Tip: For maximum flavor, let it marinate in the fridge for at least 2 hours, or ideally overnight.
4. Preheat your grill to medium-high heat, about 400°F. Clean the grates well and lightly oil them to prevent sticking.
5. Place the chicken thighs skin-side down on the hot grill. Grill for 10-12 minutes without moving them to get those perfect, crispy grill marks.
6. Flip the thighs using tongs. Tip: If flare-ups happen, move the chicken to a cooler part of the grill briefly.
7. Continue grilling for another 8-10 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer in the thickest part. Tip: Don’t guess—a thermometer guarantees juicy, safe chicken every time.
8. Transfer the grilled chicken to a clean plate and let it rest for 5 minutes before serving.
Each bite delivers crispy, caramelized skin giving way to incredibly tender, smoky meat infused with warm spices and a subtle heat. Elevate it by serving over coconut rice with a side of grilled pineapple for a sweet contrast that cuts through the richness.
Balsamic Glazed Grilled Chicken Thighs
You’re about to level up your weeknight dinner game. Balsamic Glazed Grilled Chicken Thighs are juicy, tangy, and ridiculously easy—perfect for a quick, impressive meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 lbs boneless, skinless chicken thighs (I always go for thighs—they stay so much juicier than breasts)
– ½ cup balsamic vinegar (a good-quality one makes all the difference here)
– ¼ cup honey (local honey adds a lovely floral note)
– 3 cloves garlic, minced (freshly minced, not jarred—trust me on this)
– 2 tbsp extra virgin olive oil (my go-to for marinades)
– 1 tsp dried oregano
– ½ tsp salt
– ¼ tsp black pepper
Instructions
1. In a medium bowl, whisk together ½ cup balsamic vinegar, ¼ cup honey, 3 cloves minced garlic, 2 tbsp olive oil, 1 tsp oregano, ½ tsp salt, and ¼ tsp black pepper until fully combined.
2. Place 2 lbs chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal or cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat, about 400°F. If using a grill pan indoors, preheat it over medium-high heat for 5 minutes.
4. Remove the chicken from the marinade, letting excess drip off. Reserve the remaining marinade in a small saucepan.
5. Grill the chicken thighs for 6-7 minutes per side. Cook until the internal temperature reaches 165°F when checked with a meat thermometer—this ensures they’re safe and perfectly juicy.
6. While the chicken grills, bring the reserved marinade to a boil over medium heat in the saucepan. Reduce heat and simmer for 5 minutes, stirring occasionally, until it thickens slightly into a glaze.
7. Brush the glaze generously over the chicken during the last 2 minutes of grilling on each side, creating a sticky, caramelized coating.
8. Remove the chicken from the grill and let it rest for 5 minutes before serving—this keeps all those delicious juices locked in.
With a sweet-tangy glaze and tender, juicy interior, these thighs are a total crowd-pleaser. Serve them over a crisp arugula salad or with grilled veggies for a complete meal that feels anything but basic.
Curry Spiced Grilled Chicken Thighs
Make your weeknight dinner game strong with these Curry Spiced Grilled Chicken Thighs. They’re juicy, packed with flavor, and ready in under 30 minutes—perfect for a quick, impressive meal. Trust me, this recipe is a total crowd-pleaser.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs (I always go for thighs—they stay so much juicier on the grill!)
– 2 tbsp extra virgin olive oil (my go-to for marinades)
– 2 tbsp curry powder (use your favorite brand—I love the depth of a good Madras blend)
– 1 tsp garlic powder
– 1 tsp smoked paprika (this adds a subtle, smoky kick)
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper (freshly cracked makes all the difference)
– 1 tbsp honey (for a touch of sweetness to balance the spices)
– 1 lime, cut into wedges (for squeezing over at the end—it brightens everything up)
Instructions
1. In a medium bowl, whisk together 2 tbsp extra virgin olive oil, 2 tbsp curry powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp kosher salt, ½ tsp black pepper, and 1 tbsp honey until smooth.
2. Add 1.5 lbs chicken thighs to the bowl, tossing to coat each piece evenly in the marinade. Let it sit at room temperature for 10 minutes—this helps the flavors penetrate quickly.
3. While the chicken marinates, preheat your grill or grill pan to medium-high heat, about 400°F. Tip: Make sure the grates are clean and lightly oiled to prevent sticking.
4. Place the chicken thighs on the hot grill. Cook for 6-7 minutes without moving them to get a good sear and those classic grill marks.
5. Flip the chicken using tongs. Cook for another 6-7 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer. Tip: Avoid pressing down on the chicken—it squeezes out those precious juices!
6. Transfer the grilled chicken to a plate and let it rest for 5 minutes. Tip: Resting is key—it allows the juices to redistribute, keeping every bite tender.
7. Serve the chicken thighs immediately, garnished with lime wedges for squeezing over. Ready to devour? These thighs come off the grill with a slightly charred, crispy exterior and a melt-in-your-mouth interior. The curry spice blend delivers warm, aromatic notes with just a hint of sweetness from the honey. Slice them up and toss over a fresh salad, or pair with grilled veggies for a complete, vibrant meal.
Smoked Paprika Grilled Chicken Thighs
Unlock your grill’s full potential with these smoky, juicy chicken thighs. Smoked paprika delivers a deep, campfire-like flavor that’s bold but not overwhelming—perfect for a quick weeknight dinner or a weekend cookout. Grab your tongs and let’s get grilling.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 lbs boneless, skinless chicken thighs (I always trim excess fat for even cooking)
– 2 tbsp smoked paprika (this is the star—don’t skimp!)
– 1 tbsp garlic powder
– 1 tsp kosher salt (coarse salt clings better to the meat)
– ½ tsp black pepper, freshly ground
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 tbsp honey (local raw honey adds a subtle sweetness)
– 1 tbsp apple cider vinegar (it tenderizes and balances the richness)
Instructions
1. Pat the chicken thighs completely dry with paper towels—this helps the seasoning stick and promotes a better sear.
2. In a medium bowl, whisk together the smoked paprika, garlic powder, kosher salt, black pepper, extra virgin olive oil, honey, and apple cider vinegar until a smooth paste forms.
3. Coat each chicken thigh thoroughly with the paste, massaging it into all sides. Let it marinate at room temperature for 10 minutes while you preheat the grill.
4. Preheat your grill to medium-high heat, aiming for 400°F. Clean the grates and lightly oil them to prevent sticking.
5. Place the chicken thighs on the grill, smooth-side down. Grill for 6–8 minutes until you see clear grill marks and the edges start to char.
6. Flip the chicken using tongs. Grill for another 6–8 minutes until the internal temperature reaches 165°F when checked with a meat thermometer inserted into the thickest part.
7. Transfer the chicken to a clean plate. Let it rest for 5 minutes—this keeps the juices locked in for maximum tenderness.
Zesty and smoky, these thighs boast a caramelized crust with a tender, juicy interior. Serve them sliced over a crisp salad, tucked into warm tortillas with avocado, or alongside grilled veggies for a complete meal that’s sure to impress.
Rosemary Garlic Grilled Chicken Thighs
Just when you think chicken thighs can’t get any better—boom. Rosemary and garlic team up for a flavor explosion that’ll make your grill the star of the show. Skip the boring breasts; these juicy thighs are about to become your new weeknight hero.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 lbs bone-in, skin-on chicken thighs (trust me, the skin gets crispy perfection)
– 3 tbsp extra virgin olive oil, my go-to for that rich base
– 4 garlic cloves, minced (fresh is best—no jarred stuff here)
– 2 tbsp fresh rosemary, finely chopped (dried works in a pinch, but fresh packs a punch)
– 1 tsp kosher salt (I prefer it for even seasoning)
– ½ tsp black pepper, freshly ground
– 1 lemon, juiced (about 2 tbsp—zest it first for extra zing if you’re feeling fancy)
Instructions
1. Pat the chicken thighs completely dry with paper towels—this is key for crispy skin, don’t skip it.
2. In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, kosher salt, black pepper, and lemon juice until well combined.
3. Place the chicken thighs in a large zip-top bag or shallow dish, and pour the marinade over them, coating each piece evenly.
4. Seal the bag or cover the dish, and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
5. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
6. Remove the chicken from the marinade, letting any excess drip off, and discard the leftover marinade.
7. Place the chicken thighs skin-side down on the preheated grill, and cook for 10 minutes without moving them to get those grill marks.
8. Flip the chicken thighs using tongs, and cook for another 8-10 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
9. Transfer the grilled chicken to a clean plate, and let it rest for 5 minutes before serving to keep the juices locked in.
Know that first bite? Crispy, herb-crusted skin gives way to tender, garlic-infused meat that’s downright addictive. Serve it over a bed of creamy polenta or chop it up for next-level tacos—either way, it’s a flavor win that’ll have everyone asking for seconds.
Asian Zesty Grilled Chicken Thighs
Make your taste buds dance with these Asian Zesty Grilled Chicken Thighs. Marinated in a bold, tangy-sweet sauce, they grill up with crispy skin and juicy meat. Perfect for summer BBQs or a quick weeknight dinner that feels special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 lbs boneless, skin-on chicken thighs (skin-on is key for that crispy texture!)
– 1/4 cup soy sauce (I use low-sodium to control saltiness)
– 3 tbsp honey (local honey adds a nice floral note)
– 2 tbsp rice vinegar
– 1 tbsp sesame oil (toasted sesame oil is my go-to for depth)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 tbsp fresh ginger, grated (keep the ginger root in the freezer for easy grating)
– 1/2 tsp red pepper flakes (adjust to your heat preference)
– 2 green onions, thinly sliced (for garnish)
– 1 tbsp vegetable oil (for greasing the grill)
Instructions
1. In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes until fully combined.
2. Place chicken thighs in a large resealable plastic bag or shallow dish, and pour the marinade over them, ensuring all pieces are coated.
3. Seal the bag or cover the dish, and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor infusion.
4. Preheat your grill to medium-high heat, about 400°F, and lightly grease the grates with vegetable oil to prevent sticking.
5. Remove chicken from the marinade, letting excess drip off, and discard the used marinade for food safety.
6. Place chicken thighs skin-side down on the hot grill, and cook for 10 minutes without moving to get a good sear and crispy skin.
7. Flip the chicken thighs using tongs, and cook for another 8-10 minutes until the internal temperature reaches 165°F when checked with a meat thermometer.
8. Transfer grilled chicken to a clean plate, and let it rest for 5 minutes to allow juices to redistribute.
9. Garnish with sliced green onions before serving.
Ready to dig in? The chicken boasts a caramelized, slightly charred exterior with tender, flavorful meat inside. Serve it over a bed of steamed rice or shred it into tacos for a fun twist—either way, it’s a crowd-pleaser that’ll have everyone asking for seconds.
Sweet and Tangy Grilled Chicken Thighs
Viral-worthy chicken thighs are here to save your dinner game—these sweet-tangy grilled beauties deliver sticky-sweet caramelization with a zesty punch. Get ready to fire up the grill and make your taste buds dance.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 lbs boneless, skin-on chicken thighs (I always keep the skin on for that crispy, juicy bite)
– ½ cup ketchup (the classic Heinz kind works perfectly here)
– ¼ cup honey (local raw honey adds a lovely floral note)
– 2 tbsp apple cider vinegar (with the ‘mother’ for extra tang)
– 2 tbsp soy sauce (low-sodium is my go-to to control saltiness)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1 tbsp olive oil (extra virgin for a fruity base)
– 1 tsp smoked paprika (this gives that subtle smoky depth)
– ½ tsp black pepper (freshly ground, please!)
Instructions
1. In a medium bowl, whisk together ½ cup ketchup, ¼ cup honey, 2 tbsp apple cider vinegar, 2 tbsp soy sauce, 2 cloves minced garlic, 1 tbsp olive oil, 1 tsp smoked paprika, and ½ tsp black pepper until fully combined.
2. Place 2 lbs boneless, skin-on chicken thighs in a large resealable bag or shallow dish.
3. Pour the marinade over the chicken, ensuring all pieces are coated evenly.
4. Seal the bag or cover the dish, then refrigerate for at least 30 minutes—for best flavor, marinate for up to 4 hours (tip: don’t exceed 4 hours as the acid can start to break down the meat).
5. Preheat your grill to medium-high heat, about 400°F.
6. Remove the chicken from the marinade, letting excess drip off, and discard the used marinade.
7. Place the chicken thighs skin-side down on the preheated grill grates.
8. Grill for 10 minutes without moving to get a good sear and crispy skin.
9. Flip the chicken thighs using tongs.
10. Grill for another 8–10 minutes, until the internal temperature reaches 165°F when checked with a meat thermometer (tip: insert it into the thickest part, avoiding the bone).
11. Brush the chicken with any remaining unused marinade during the last 2 minutes of grilling for extra glaze.
12. Transfer the grilled chicken to a clean plate and let it rest for 5 minutes before serving (tip: resting keeps the juices locked in).
Finally, these thighs come off the grill with a sticky, caramelized crust and tender, juicy meat inside. Serve them over a bed of fluffy rice to soak up that tangy sauce, or slice them up for tacos with a crunchy slaw—either way, they’re a flavor bomb waiting to happen.
Summary
A fantastic collection of 18 juicy grilled chicken thigh recipes to spice up your summer grilling! We hope you find a new favorite to try. Don’t forget to leave a comment telling us which one you loved most and share this roundup on Pinterest to help other home cooks discover these delicious ideas. Happy grilling!
