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Grilled Chicken Thighs

Grilled Chicken Thighs
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Juicy, tender, and packed with bold flavor, these grilled chicken thighs deliver the perfect combination of crispy skin and moist meat. Easy to customize with a variety of herbs, spices, and marinades, they make a quick and delicious meal ideal for barbecues, weeknight dinners, and any occasion where flavorful chicken is desired.

Ingredients

Scale

Main Ingredients

  • 4–6 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons lemon juice or vinegar
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried rosemary or thyme

Optional Sweeteners

  • 1 tablespoon honey or brown sugar (for caramelized glaze)

Variation Specific Ingredients

  • Spicy Cajun: 1/2 teaspoon cayenne pepper, 1 teaspoon paprika, 1 teaspoon garlic powder
  • Asian Style: 2 tablespoons soy sauce, 1 teaspoon grated fresh ginger, 1 teaspoon sesame oil
  • Herbaceous Mediterranean: 1 teaspoon oregano, 1 teaspoon rosemary, 1 tablespoon lemon juice, 2 tablespoons olive oil
  • Sweet and Smoky BBQ: 1 tablespoon brown sugar, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder
  • Simple Salt and Pepper: Salt, pepper, and a light drizzle of olive oil only

Instructions

  1. Prep and Marinate: Pat the chicken thighs dry with paper towels to ensure crispiness. In a bowl, combine olive oil, minced garlic, salt, pepper, lemon juice or vinegar, and your choice of herbs or spices. Coat the chicken thoroughly with the marinade and let it marinate for at least 30 minutes or up to overnight in the refrigerator for deeper flavor.
  2. Preheat the Grill: Heat your grill to medium-high heat, approximately 400°F (200°C). Lightly oil the grill grates to prevent sticking. Proper heating will help the skin crisp beautifully while cooking the meat evenly inside.
  3. Grill the Chicken Thighs: Place chicken thighs skin-side down first and grill for 6-8 minutes until the skin is golden and crispy. Flip carefully and grill the other side for an additional 6-8 minutes. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe and juicy results.
  4. Rest Before Serving: Remove the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute throughout the meat, ensuring every bite is tender and juicy.
  5. Serve and Enjoy: Slice, garnish with fresh herbs if desired, and serve alongside your favorite sides such as roasted vegetables, salads, or rice bowls. Enjoy the diverse flavors and textures that these grilled chicken thighs offer.

Notes

  • Use bone-in, skin-on chicken thighs for maximum flavor and moisture retention.
  • Pat the skin dry before marinating to help achieve perfect crispiness on the grill.
  • Grill with moderate heat to avoid burning outside while ensuring the inside is fully cooked.
  • Allow the chicken to rest after grilling to lock in juices.
  • For thicker thighs, try starting on direct heat for crispiness, then move to indirect heat to finish cooking.

Nutrition

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