Grilled Chicken Thighs Recipe

5 from 1 vote

Grilled Chicken Thighs Recipe

If the goal is perfectly grilled chicken thighs with crispy skin and juicy meat, this reliable recipe nails delicious results every time. Pro tip: internal temperature is the key to perfect doneness.

Prep Time5

Cook Time15

Resting Time5

Total Time25

Course: Main Course

Cuisine: American, barbeque

Servings: servings

Calories: 211kcal

Author: Kita Roberts

Ingredients

1 lb bone-in and skin on Chicken thighs
Oil we like a neutral high-heat oil like avocado oil
BBQ Spice rub we used Double Smoke from ThisJewCanQue
Kosher salt

Instructions

Prep the grill

Preheat your grill for a two-zone fire around 375 to 400 degrees F. For specific tips for gas grills and charcoal grills, see our notes below.
Clean and oil the grill grates.
If smoking on a gas grill, add the wood chips to a smoker box and place them on the grill now to heat up and start smoking.
Close the lid and allow the grill to preheat.

Prep the chicken thighs

Remove the chicken from the package and pat it dry with a paper towel.
Rub the chicken on all sides with the oil then sprinkle a liberal coating of the spice mix and salt all over it.

Grill the chicken thighs

Using grill tongs, place the chicken, skin side down on the cool side of the grill.
Close the lid and allow the chicken to cook until the fat has rendered and the skin has developed a nice color.
Flip the chicken and let it continue to cook until it reaches an internal temperature of 165 - 170 degrees F, flipping and rotating as often as necessary to evenly cook the thighs.
Right before removing the chicken from the grill, transfer it, placing it skin side down on the hot side of the grill just to crisp the skin a little more, for about 30 seconds. Use caution as this can cause flare-ups.

Rest and Serve

Carefully transfer the grilled chicken thighs to a serving platter and let them rest for 5 minutes before letting everyone dig in.
Sprinkle with a pinch of sea salt and minced parsley, if desired.

Notes

The key to perfectly cooked chicken thighs isn’t guesswork; it’s using a digital meat thermometer to make sure that they are evenly cooked.

We know that you never get a pack of thighs that are all the same size, so some will cook faster than others. This is where using those long grilling tongs will come in handy, rotate and maneuver the thighs as needed to nail that internal temp on all of them.

According to the USDA, chicken is safe to eat at 165°F, but you’ll notice our recipe calls for grilling it to 170 degrees F, which means, when rested, it’s about 175°F. This is because thighs are dark meat, and we find the texture and flavor to be better, just a little more well done.

For a Gas Grill:

Preheat the grill by turning all of the burners on.
Clean and oil the grill grates.
Close the lid and let the grill preheat for 10 minutes.
Then, turn off 2 of the 4 or 2 of the 3 burners to create a hot side and cool side of the grill for indirect cooking.
If using a smoker box with wood chips, add it to the grill now.
Close the lid and let the grill come to a steady 375 - 400 degrees.
Prep the chicken as directed and cook according to the recipe steps.
Use caution when moving the chicken to direct heat, as it can cause flare-ups. Use grilling safety, long tongs, and never leave the grill.

For a Charcoal Grill:

Light charcoal in a charcoal chimney. If you've never used a charcoal chimney, learn how here.
Arrange the lit coals on one side of the grill to create a 2-zone fire. If adding wood chunks or chips, add them now so the smoke burns clean before cooking.
Place the grill grate on top, cover with the lid, adjust the air vents, and allow the grill to preheat.
Prep the chicken and grill as directed.
Use caution when searing the skin directly over the coals, as it can cause flare-ups.
We recommend Cowboy Brand Hardwood Lump charcoal for grilling chicken thighs. It gets hot quickly and gives great flavor.

For a Pellet Grill:

Preheat your pellet grill to 375 - 400 degrees F. Clean and oil the grilling grate.
Prep the chicken as directed.
Grill the chicken as directed, but don't be afraid to rotate and flip the chicken on your pellet grill as often as needed, as most pellet grills don't have a hot or cool side.
We recommend Jack Daniel's charcoal pellets or B&B Hickory or Apple Pellets for the best flavor.

Nutrition