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. This is one of the easiest, tastiest chicken thigh recipes.
Grilled Chicken Thighs
Summer is here which means we are outside by the pool and grilling up dinner while we swim! We are always looking for simple recipes to enjoy that are full of flavor and that are EASY. That is why we love these grilled chicken thighs with this simple marinade. I prepare the chicken and marinade in the morning and then throw it on the grill at dinner. I serve it with a macaroni salad or air fryer vegetables and we are enjoying dinner by the pool with very little clean-up! That’s my kind of summer dinner!
Why use boneless skinless chicken thighs
Boneless, skinless chicken thighs are great for grilling because they are smaller which allows them to cook faster, and are just way easier to cook than bone-in chicken.
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 and FAQs
- You can let your chicken marinate overnight if you prefer.
- You can use this same recipe for chicken thighs with bones. If you do choose this option you will want to increase your cooking time to 12 to 15 minutes.
Storage
You will want to let your chicken completely cool prior to storing it. Store it in an airtight container in the fridge for up to 4 days.
Reheat your leftover chicken in the microwave for 30-second intervals until it reaches your desired temperature.
You can also reheat it in the air fryer at 350 degrees for up to 4 minutes.
There are so many options when serving grilled chicken thighs. I love serving it over rice, with pasta, on sliders, or tossed in a salad. The possibilities are endless.
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