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

You can, but be mindful that chicken breasts cook faster and can dry out more easily. Reduce the cooking time and monitor the internal temperature closely.

Absolutely. You can use a grill pan or a cast iron skillet on your stovetop. Cook over medium-high heat for about 6 to 8 minutes per side, depending on thickness.

Store any leftovers in an airtight container in the fridge for up to 4 days. They’re delicious cold or reheated.

Grilled Chicken Thighs

Name: Grilled Chicken Thighs
Prep time: 10 min
Cook time: 8 min
Total time: 2 h 18 min
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

Prep Time: 10 minutes

Cook Time: 8 minutes

Additional Time: 2 hours

Total Time: 2 hours 18 minutes

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:

Serving Size:

1
Amount Per Serving: Calories: 746Total Fat: 40gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 415mgSodium: 1642mgCarbohydrates: 16gFiber: 0gSugar: 15gProtein: 83g

Melissa

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!

Juicy Grilled Chicken Thighs That Never Disappoint