Juicy Grilled Chicken Thighs That Never Disappoint
Grilled chicken thighs are one of those go-to meals that never fail. They’re flavorful, affordable, and cook up fast — perfect for busy weeknights or weekend BBQs. This recipe uses a brown sugar marinade that balances sweet, tangy, and savory, giving you tender, juicy chicken with just the right amount of char from the grill.
Grilled Chicken Thighs
If you’ve been looking for a new way to use boneless, skinless chicken thighs, this one’s a keeper. It pairs well with so many sides like Mexican Street Corn, creamy potato salad, or even a simple Italian Pasta Salad. Plus, you can easily double the batch and have leftovers for lunch the next day — they’re great sliced over a salad or tucked into a wrap.
Even if you’re not a seasoned grill master, this recipe is foolproof. The marinade does all the heavy lifting, and with just a few minutes of prep, you’ll be on your way to a flavorful, no-fuss dinner that’ll have everyone coming back for seconds.

What You Will Love About This Recipe
Uses pantry staples to create a flavorful marinade
Chicken thighs stay juicy and tender on the grill
Perfect for meal prep or backyard barbecues
Cooks quickly and easily with minimal effort
Can be made ahead by marinating overnight

*If you are using a chicken that is bone-in with the skin it is great to sear but as the chicken continues to cook you will want to use indirect heat to allow the chicken to get to the proper internal temperature.
How to Make Grilled Chicken Thighs
- In a reusable bag or Ziplock bag, add the light brown sugar, garlic powder, celery seeds, salt, and ground pepper.
- Mix until spices are well blended.
- Add the olive oil, soy sauce, and Dijon mustard. Mix until all blended together.
*NOTE* Hold the bag at the closure with one hand and mix by massaging with the other hand. If you prefer, you can also make this marinade in a bowl and mix it with a fork until blended.
- Unpack the chicken thighs and trim the extra fat pieces.
- Place each piece into your marinade.
- Once all the pieces are in the bag, move them around until they are all coated with the marinade.
- Close the bag and place it in the fridge for 2 hours or overnight.
Prepare your BBQ
- Prepare your BBQ for direct cooking.
- Heat up to 400 degrees F
Cooking on the BBQ
- Once your BBQ has reached the temperature, place the chicken thighs directly on the grill.
- Cook for 3 minutes on one side, flip and cook for an additional 3 minutes
- Flip them back and close the lid and cook for an additional 2-5 minutes depending on the thickness or until the internal temperature has reached 175 degrees F
*NOTE* These chicken thighs were on the small side, if you have bigger ones you may need to cook longer.
- Take them off the grill. Let it cool for 4 to5 minutes.
- Serve and Enjoy!


Tips & Tricks
- Marinate the chicken overnight for the deepest flavor
- Celery seeds are optional, but they really do add a fresh, unexpected note
- Use a meat thermometer to ensure doneness — aim for 175°F for thighs
- Let the chicken rest after grilling so the juices settle
- If using larger chicken thighs, add a few extra minutes to the cooking time and close the grill lid


FAQs


Grilled Chicken Thighs
Grilled Chicken Thighs are juicy, full of flavor, and perfect to enjoy all summer long. You will love this easy delicious marinade to provide them with even more flavor.
Ingredients
- ⅓ cup pack light brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon celery seeds (these are optional, but I have noticed by adding them it adds a layer of freshness and helps the flavor to blend)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup olive oil (or any vegetable oil)
- 2 tablespoons soy sauce
- 2 teaspoons Dijon Mustard (you can also use regular yellow mustard, the final flavor might be less sweet)
- 3 pounds skinless, boneless chicken thighs, trimmed
Instructions
In a reusable bag or Ziplock bag, add the light brown sugar, garlic powder, celery seeds, salt, and ground pepper.
Mix until spices are well blended.
Add the olive oil, soy sauce, and Dijon mustard. Mix until all blended together.
*NOTE* Hold the bag at the closure with one hand and mix by massaging with the other hand. If you prefer, you can also make this marinade in a bowl and mix it with a fork until blended.
Unpack the chicken thighs and trim the extra fat pieces.
Place each piece into your marinade.
Once all the pieces are in the bag, move them around until they are all coated with the marinade.
Close the bag and place it in the fridge for 2 hours or overnight.
Prepare your BBQ
Prepare your BBQ for direct cooking.
Heat up to 400 degrees F
Cooking on the BBQ
Once your BBQ has reached the temperature, place the chicken thighs directly on the grill.
Cook for 3 minutes on one side, flip and cook for an additional 3 minutes
Flip them back and close the lid and cook for an additional 2-5 minutes depending on the thickness or until the internal temperature has reached 175 degrees F
*NOTE* These chicken thighs were on the small side, if you have bigger ones you may need to cook longer.
Take them off the grill. Let it cool for 4 to5 minutes.
Serve and Enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 746Total Fat: 40gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 415mgSodium: 1642mgCarbohydrates: 16gFiber: 0gSugar: 15gProtein: 83g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!