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Easy Grilled Chicken Thighs Guide

Easy Grilled Chicken Thighs Guide

Juicy, flavorful grilled chicken thighs with a quick pantry marinade, crisp skin, and smoky char. Perfect for weeknights or summer cookouts.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 6 thighs bone-in, skin-on chicken thighs about 2 to 2.5 lb total
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 0.5 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 0.25 tsp red pepper flakes optional, for heat
  • 2 tbsp fresh parsley chopped, for serving
  • 1 lemon lemon wedges for serving

Instructions

Preparation Steps

  • Pat chicken thighs dry with paper towels and trim excess fat.
  • In a large bowl, whisk together olive oil, soy sauce, lemon juice, brown sugar, garlic powder, smoked paprika, onion powder, dried oregano, kosher salt, black pepper, and red pepper flakes.
  • Add chicken to the bowl and toss to coat well. Let sit 10 to 20 minutes at room temperature while you preheat the grill (or refrigerate up to 12 hours).
  • Preheat grill to medium-high heat (about 425 to 450°F). Clean and oil the grates.
  • Place thighs skin-side down. Grill 5 to 6 minutes until the skin is browned with good grill marks; move to a cooler zone if flare-ups occur.
  • Flip and continue grilling 6 to 8 minutes. Adjust heat as needed to avoid burning while keeping a steady sizzle.
  • Flip once more if needed and cook until the thickest part reaches 175°F, total cook time about 18 to 22 minutes depending on thickness.
  • Transfer to a plate, rest 5 minutes. Sprinkle with parsley and serve with lemon wedges.

Notes

For charcoal grills, build a two-zone fire so you can sear over direct heat, then finish over indirect. For boneless, skinless thighs, cook 10 to 12 minutes total to 170 to 175°F. Leftovers keep up to 3 days refrigerated.