There are several reasons why you should grill chicken thighs this summer. They are inexpensive, tender, juicy and can be prepared in countless ways. Here are some of my favorites Grilled chicken thigh recipes. Grab your grill tongs and start grilling.
When The One and I met what felt like millennia ago, I was a chest person. (No, the irony caught my eye.) For years he raved about the superiority of chicken thighs. More juicy, aromatic and tender.
Eventually he wore me down with his weekly interventions and I went through some sort of conversion therapy. (Yes, I heard that too.) It’s always been thighs ever since.
In the colder months, he serves chicken thighs with lemon, olives and prosciutto, Moroccan-influenced chicken on vermicelli, and chicken and pepper mash. But in warm weather, I elbow him out of the way and go to the weaver. (While none of us are great grillers, we prefer our chicken not to be burned, so I man the tongs.)
Whether you’re a grill master or have questionable skills like The One and I, these chicken thigh recipes are easy and impressive. From tangy and tangy to sweet and savory, there’s something for everyone.
And let’s not forget the endless possibilities for side dishes — grilled veggies, corn on the cob, a great bacon-flecked German potato salad — the possibilities are endless.
Vietnamese cuisine inspired this slightly spicy, gluten-free dish scented with lemongrass.
These Grilled Rosemary Garlic Chicken Thighs require a quick and easy lemon marinade and a quick turn on the grill to achieve their bold flavor and tender juiciness. Easy enough for weeknights. Special enough for dinner parties.
This Grilled Rosemary Garlic Chicken was amazing! So tender, so wet. I’m new to grilling and this was perfect, so easy. I love love love your recipes. Thank you very much!–Mary D
These mango grilled chicken tacos are made with cumin, chili powder, spring onion, and flour tortillas, plus all the usual ingredients. Perfect for Taco Tuesday. And every day.
Why did it take someone so long to come up with chicken thighs with balsamic barbecue sauce? Simple, light, and made with staples like ketchup, honey, balsamic vinegar, and soy sauce, this meal is quick and easy to make. Use the late season corn to round off the meal.
I was looking for a quick but tasty chicken dish and found this for grilled chicken thighs with balsamic barbecue sauce. It was perfect!
Flavorful and juicy, tangy and sweet, and easy to make with everyday ingredients. I will definitely add it to my recipe list.–Joan H.
These chicken skewers are very easy to prepare. Whip up a flavorful honey, soy and chilli marinade, let the chicken thighs soak up all the flavor, then grill or quick grill.
Frequently Asked Questions About Grilled Chicken Thighs
What internal temperature should chicken thighs be cooked to?
Chicken should be cooked to an internal temperature of 74°C (165°F). An instant-read thermometer is the best tool for measuring the internal temperature of chickens.
How long can I marinate chicken thighs?
Chicken thighs can absorb the flavor of the marinade quickly, so a period of 2 to 4 hours is usually sufficient. If you add acidic ingredients like lemon juice or vinegar to your marinade, don’t let it soak for more than 2 hours or the chicken may become mushy.
How do I prevent chicken from sticking to the grill?
To avoid your chicken sticking to the grill, always preheat and clean your grill well before grilling. You can also lightly oil your grill by using an oil-soaked paper towel and tongs to grease the grill. Do not use too much oil as this can cause the grill to burn up.
Once you’ve got your chicken on the grill, resist the urge to turn it frequently. When ready to flip, it will release easily and naturally from the grill.
While grilled chicken thighs are a summer staple, they’re not the only cut that can be juicy and grilled to perfection. If you have chicken breasts on hand, try this Spicy Grilled Chicken Sandwich or Honey Lime Chicken Breast. If chicken wings are a family favorite, you can’t go wrong with these slightly sweet Maple Bourbon Grilled Chicken Wings.
6 recipes for grilled chicken thighs
When we feel like a feast of grilled chicken, we grab these ☞ SEASONED GRILLED BONELESS CHICKEN SLICES. They’re outstanding, especially when served with warm pitas, homemade pickled red onions, fresh herbs, and garlic yogurt sauce.
For the pickled red onions
For the grilled chicken thighs
Prepare the pickled red onions
In a small saucepan over medium-high heat, combine the white vinegar, water, sugar, and salt, stirring frequently until dissolved. Once the mixture is simmering, remove from the heat and immediately add the onions. Leave to cool to room temperature. (The onions can be made up to several days in advance; they only get better with time.)
Prepare the grilled chicken thighs
Grate the garlic cloves into a large bowl. Add the yoghurt, the juice of one lemon and the vegetable oil and stir. Sprinkle smoked paprika, cumin, cinnamon, and cayenne pepper on top and season with 2 1/2 teaspoons salt. Stir and mix well.
Place the chicken thighs in the marinade and turn. Let sit at room temperature for at least 30 minutes while you prep a grill over medium-high heat or heat a cast-iron griddle over medium-high heat. (If you want to marinate them longer – which you should; they only get better over time, cover, let chilled in the fridge for up to 6 hours and remove 30 minutes before cooking.)
Once the grill is preheated to medium (you should be able to hold your hand over the grate for about 5 seconds before it gets too hot), lightly oil the grill grates.
Remove chicken from marinade with tongs, drain excess meat back into bowl and place on grill. Cook, undisturbed, until the underside is nicely charred and comes off the grate naturally, 5 to 6 minutes.
Flip the thighs and cook until cooked, another 4 to 7 minutes. (An instant read thermometer should read 165°F (74°C) at the thickest part of the thigh.) Let the chicken thighs rest on a plate while you grill the pitas.
While the chicken is resting, heat the pitas on the grill, about 1 minute per side.
Cut the remaining lemon into four wedges and pluck the leaves from a bunch of mint or coriander.
Cut the chicken against the grain into 1/2 inch (12mm) strips and serve on a large platter with the pitas, pickled onions, garlic yogurt, lemon wedges, and mint or cilantro for a side dish of your own choosing to obtain .
Portion: 1portionCalories: 676kcal (34%)Carbohydrates: 72G (24%)Protein: 54G (108%)Fat: 18G (28%)Saturated Fatty Acids: 5G (31%)Polyunsaturated fat: 5GMonounsaturated fatty acids: 5Gtrans fats: 1GCholesterol: 229mg (76%)Sodium: 3763mg (164%)Potassium: 1011mg (29%)Fiber: 4G (17%)Sugar: 33G (37%)Vitamin A: 1289IU (26%)Vitamin C: 22mg (27%)Calcium: 257mg (26%)Iron: 5mg (28%)
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