Marinated grilled chicken thighs
Chicken thighs may not be the first thing you think of when choosing your chicken for the grill, but I’d like to argue that they should be! They have all the juicy meat appeal and crispy skin of rotisserie chicken, plus that unmistakable grilled flavor (and gorgeous brown bits of skin around the edges). Please don’t think for a moment that cooking these foods is more difficult than grilling chicken breasts; just be a little careful with the fire and watch out for any thrust.
Marinated grilled chicken thighs
This marinade is not shy, rather bursting with flavor. It’s based on a favorite grilled turkey marinade, and like this one, I decided to use a mixture of melted butter and olive oil for extra richness. There’s also vinegar for tartness, shallots and garlic for invaluable onion family support, and it’s topped off with Worcestershire sauce, honey and oregano. Use any herb you have around or prefer.
You can marinate the chicken in a container or in a large, sturdy resealable zip-top bag. Marinate the chicken between 12 and 36 hours; the longer it marinates, the deeper the flavor will be.
How to cook chicken thighs on the grill
You will want to heat the grill to medium, medium-high heat to maximum when cooking the chicken thighs. This will allow the outside to be nicely crispy and golden, but not burnt, while the middle cooks to juicy, tender perfection.
If you can, use a two-zone grill system with one half of the grill on medium heat and the other half on medium heat, then you can move the chicken pieces back and forth as needed, hotter when you feel they need more browning or cooler if the outside seems to be cooking too quickly. This will allow the skin to crisp up nicely and the inside to cook completely and evenly.
Grilled Chicken Thighs: An easy marinade infuses chicken thighs with robust flavor, while keeping the inside extra juicy on the grill.
How long to grill chicken thighs
The skin should be golden and crispy, the undersides of the thighs should be golden brown, and when you slip a knife through the thickest part, the juices should run clear. Turn the chicken as you see fit and keep moving it if there are flare-ups or if a particular area of the grill feels too hot or too cold.
Start checking the thighs at 30 minutes, turning them again as needed. Also consider using an internal meat thermometer; remove chicken from grill when internal temperature in thickest part reaches 165°F. Transfer the chicken to a cutting board and let sit for 10 minutes to allow the juices to redistribute into the meat.
How to Stop Grill Flares
If there are any flare-ups (which they probably will), simply move the chicken away from the flames to a cooler area of the grill and back away when the flames die down. If you want to keep a small spray bottle of water near the grill, this can be handy to nullify a lingering flare-up.
What to serve with grilled chicken thighs:
Other grilled chicken recipes:
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- ¼ Chopped off (½ stick) unsalted butter molten
- ¼ Chopped off olive oil
- 2 soup spoons white wine vinegar
- 3 soup spoons finely chopped shallots
- 1 teaspoon chopped garlic
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Honey
- 1 teaspoon chopped fresh oregano leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 3 pound sterling chicken thighs with bone and skin (about 8 to 12 pieces)
Prepare the marinade: in a container with a lid big enough to hold the chicken thighs, combine the butter, olive oil, vinegar, shallots, garlic, Worcestershire sauce, brown sugar, oregano , salt and pepper. Add the chicken thighs, turning them over to coat them well with the marinade. Cover and refrigerate for at least 12 hours, up to 36 – the longer the marinating time, the deeper the flavor.
Heat the grill to medium-high, trying to leave some part of the grill (gas or charcoal or pellet) a little cooler. Carefully oil the grates. Place the thighs skin side down on the grill, reserving the marinade. Cook for about 8 minutes (turn them sooner if they start to catch fire or smoke heavily), then baste the chicken and turn the pieces over and cook for another 6 minutes or so, then turn every few minutes, baste once more , until cooked through, with an internal temperature of 165° and the juices run clear when pierced with a sharp knife. If there are any flare-ups (which they probably will), simply move the chicken away from the flames to a cooler area of the grill and back away when the flames die down.
Place the chicken on a cutting board or serving platter. Let stand 10 minutes before serving.
calories: 887calories | Carbohydrates: 9g | Protein: 48g | Big: 73g | Saturated fat: 22g | Polyunsaturated fats: 12g | Monounsaturated fat: 33g | Trans fat: 1g | Cholesterol: 314mg | Sodium: 864mg | Potassium: 688mg | Fiber: 1g | Sugar: 5g | Vitamin A: 607UI | Vitamin C: 2mg | Calcium: 60mg | The iron: 3mg
The nutritional values are provided for information only. It is not intended to replace the advice of a qualified healthcare professional.
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