These grilled chicken thighs begin in a bold, well-balanced marinade, then go straight to the grill until tender and juicy. A quick brush of BBQ sauce at the end gives them a glossy, caramelized finish that’s hard to resist.
The marinade complements the rich flavor of chicken thighs, balancing acidity, savory notes, and a hint of sweetness for impressive results every time.
With meat prices high, chicken thighs remain a budget-friendly option that grills beautifully. They’re forgiving, flavorful, and perfect for make-ahead marinades. I tested this marinade through many rainy evenings so you can enjoy easy grilled chicken thighs all summer long.
This recipe was a hit on our Memorial Day menu alongside spicy baked beans and a kale Caesar pasta salad; the combination was just right.
If you love grilling, try my other chicken recipes for more ideas and variety.
Ingredient Notes
- Chicken thighs: Boneless, skinless thighs are my preference because they’re meaty, easy to slice, and cook faster than bone-in. The marinade works equally well with bone-in thighs; just allow additional cooking time. Thighs offer richer flavor and a bit more fat than breast meat.
- Olive oil: Extra virgin olive oil is fine, but regular or light olive oil also works well in the marinade.
- Worcestershire and low-sodium soy sauce: These add savory, umami depth to the marinade.
- Dijon mustard: Adds flavor and helps emulsify the oil so the marinade clings to the chicken.
- Lemon: Zest and juice brighten the flavor and help tenderize the meat.
- Garlic: Freshly minced garlic is ideal, but bottled minced garlic works fine in a marinade.
- Spices: Smoked paprika brings a smoky note, and fresh or dried rosemary adds a piney, herbaceous touch.
- Brown sugar: Balances savory and acidic elements and promotes golden caramelization on the grill.
- BBQ sauce: Optional, but basting with a favorite BBQ sauce near the end of cooking gives a glossy, caramelized finish.
Marinade for Grilled Chicken Thighs
- Whisk the marinade ingredients together in a small bowl until well combined.
- Place the chicken and marinade in a sealed bag or container and refrigerate for at least 2 hours and up to 6 hours.
How to Grill Chicken Thighs
- Preheat the grill for indirect heat. On charcoal, push the hot coals to one side. On a gas grill, light only the burners on one side.
- Cook over indirect heat first. Remove excess marinade, place the chicken on the cooler side of the grill, cover, and cook until the internal temperature reaches 165°F — about 14–18 minutes for boneless thighs and 20–25 minutes for bone-in — flipping 2–3 times. If using BBQ sauce, baste lightly toward the end of this stage.
- Finish over direct heat. Move the thighs to the hot side and sear 1–2 minutes per side until nicely charred. Watch carefully to avoid burning.
Valerie’s Tips
Use a meat thermometer. Ensure thighs reach an internal temperature of 165°F before removing them from the grill. For bone-in pieces, avoid letting the thermometer touch the bone.
Flip a few times. Turning the chicken 2–3 times during indirect cooking helps it cook evenly and develop a nice surface.
Watch the sear. Sugars in the marinade and BBQ sauce can burn quickly; a brief 1–2 minute sear per side is enough for color and flavor.
Marinate 2–6 hours. This range allows good flavor absorption without breaking down the meat; avoid marinating longer than 6 hours.
Storage and reheating. Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or in a covered skillet over low heat with a splash of water or broth to keep the chicken moist. For longer storage, freeze cooked chicken in a freezer-safe container for up to 3 months and thaw overnight in the refrigerator before reheating.
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Grilled Chicken Thighs
Ingredients
- 2 to 2 ½ pounds skinless chicken thighs, boneless or bone-in
For the Marinade
- ⅓ cup olive oil
- 1 lemon, zested and juiced
- 2 tablespoons dijon mustard
- 2 teaspoons minced garlic
- 2 tablespoons less sodium soy sauce, or tamari for gluten-free
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons fresh minced rosemary
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Optional
- BBQ sauce for basting
Instructions
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Place the chicken pieces in a gallon-size zip-top bag or a covered container.
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Whisk the marinade ingredients together, pour over the chicken, press out excess air, and seal. Refrigerate for 2 to 6 hours.
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Heat the grill for indirect cooking: coals to one side for charcoal, or only one side of burners on for gas.
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Remove the chicken from the marinade and place it over indirect heat. Cover and grill until the internal temperature reaches 165°F — about 14–18 minutes for boneless thighs and 20–25 minutes for bone-in — flipping 2–3 times. Baste with BBQ sauce near the end if desired.
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Move the thighs to direct heat and sear 1–2 minutes per side until charred to your liking. Watch closely to avoid burning.
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Transfer to a platter and let rest about 5 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated and is an estimate. For precise nutrition, refer to the labels on your ingredients.
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