Valentina Ablaev
Grilling recipes make the best meals for summer, and these grilled chicken thighs are a fan favorite! Chicken thigh seasoned in the best seasoning then grilled until crispy on the outside yet juicy and tender chicken thighs on the inside. Our homemade chimichurri sauce makes the perfect dip for these chicken thighs.
Chicken thighs are our favorite meat to cook as they can be made in so many ways. Though baking chicken thighs is a classic, there’s something about grilling chicken like this recipe or our grilled chicken that can’t be beat!
This recipe for grilled chicken thighs is easily our favorite. The key is the creamy chicken thigh marinade that leaves the skin tender and delicious.
Why You’ll Love Chicken Thighs on the Grill
- Easy clean up. This recipe uses minimal dishes and cooking outside keeps your kitchen extra clean!
- Summer flavors. The grill gives the chicken a great flavor that just screams summer.
- Meal prep-friendly. Make a large batch of chicken and portion out for the week ahead!
Ingredients for Homemade Grilled Chicken
- Chicken thighs – boneless, skinless chicken thighs are perfect for this recipe.
- Mayo – tenderizes the meat and makes it extra juicy.
- Onion – adds so much flavor to the chicken.
- Garlic – minced, adds a great flavor to the chicken.
- Seasoning – a combination of salt, pepper, and paprika.
- Garnish – fresh cilantro and freshly squeezed lime juices gives these chicken thighs the perfect flavor.
See the recipe card below for a full list of ingredients and quantities.
Substitutions and Variations
- Spicy chicken marinade: Make these chicken thighs spicy by adding cayenne pepper or red pepper flakes!
- Make kabobs: We love easy chicken kabobs and this marinade makes the most juicy kabobs. Simply cut the chicken thighs into large chunks before marinading. Thread the pieces on skewers and grill!
How to Grill Chicken Thighs
This easy recipe takes little to no prep time.
- Trip excess fat off of the chicken thighs and cut the thighs in half. Add the thighs to a large bowl. Use a paper towel to pat the thighs dry.
- In a small bowl, combine marinade ingredients.
- Add the marinade to the chicken thighs and mix till the thighs are coated. Marinade for at least 2 hours or overnight.
- Heat the grill and cook the thighs for 6-8 minutes per side.
- Top the chicken thighs with fresh herbs and lime juice.
Other Cooking Methods
Don’t have a grill? No problem.
Stovetop: Cook the chicken thighs on a cast iron pan to get the iconic charr. Cook for 6-8 minutes per side.
Oven: Add the chicken thighs to a a bakign sheet and bake at 400°F for 35-30 minutes.
Air fryer: Air fry at 380°F for 6-8 minutes before flipping and cooking for 4 more minutes.
Expert Tips for Grilling Chicken Thighs:
- Don’t skip the marinade time! To get the best flavor, you want to marinade the chicken for at least 2 hours.
- Prep the grill grates: Make sure your grill grates are clean and oil them lightly with a high heat oil.
- Get the juiciest thighs: Chicken thighs are great because they are hard to overcook. Make sure your chicken thighs are fully cooked by using an instant-read meat thermometer. Once the internal temperature of the chicken reaches 165°F, remove from the heat.
Serving Suggestions
- Salad: Bulk up an easy salad recipe by adding some protein.
- Side dish: Serve these chicken thighs with a side of creamy mashed potatoes.
- Bowl: Just like a classic chipotle bowl, you can add the chicken on top of simple cilantro lime rice and your favorite toppings.
Recipe FAQs
You can absolutely use chicken breast for this recipe! Chicken breast overcooks quicker, so keep an eye on it and remove from heat as soon as it hits 165°F.
The mayo helps tenderize the chicken and you can’t taste the mayo flavor at all!
If you don’t like mayo, you can use unsweetened greek yogurt or extra olive oil for a dairy-free option.
Yes, absolutely! If you use bone-in chicken thighs, the cook time will be longer.
Store & Reheat
- Storage. Keep leftover chicken in the refrigerator for 3-5 days. Store in an airtight container to keep fresh for longer.
- Reheat. Warm leftover chicken on a skillet for the best flavor and texture.
- Freeze. Arrange the cooked chicken in a freezer-safe container and store in the freezer for up to 3 month. Reheat: Thaw in the fridge overnight before reheating on a skillet.
More Grilling Recipes
If you enjoyed this recipe for grilled chicken thighs, be sure to try our other popular bbq recipes; here are some of our favorites:
If you tried this grilled chicken thigh Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Tender Grilled Chicken Thighs Recipe
Ingredients
- 3 pounds boneless skinless chicken thighs, halved (or kept whole)
- 1/2 cup mayonnaise
- 2 Tbsp oil (canola or olive oil)
- 1 small onion, sliced
- 3 garlic cloves, minced
- 2 tsp salt, or to taste
- 1/4 tsp ground pepper, or to taste
- 1 tsp paprika
- 1 fresh lime, juice divided
Instructions
- Trim extra fat off of the chicken thighs and slice chicken thighs in half. Add the chicken thighs to a large bowl.
- In a separate bowl, combine mayo, oil, sliced onion, minced garlic, and seasoning.
- Add the marinade to the chicken bowl and mix until chicken thighs are fully coated.
- Marinade for at least 2 hours or up to overnight.
- Heat the grill to medium-high heat. Add the chicken to the grill and cook for 6-8 minutes per side.
- Remove the thighs from the grill and garnish with lime juice and cilantro
Notes
- Don’t skip the marinade time! To get the best flavor, you want to marinade the chicken for at least 2 hours.
- Get the juiciest thighs: Chicken thighs are great because they are hard to overcook. Make sure your chicken thighs are fully cooked by using an instant-read meat thermometer. Once the chicken reaches 165°F, remove from the heat.
- Storage. Keep leftover chicken in the fridge for 3-5 days. Store in an airtight container to keep fresh for longer.
- Reheat. Warm leftover chicken on a skillet for the best flavor and texture.
- Freeze. Arrange the cooked chicken in a freezer-safe container and store in the freezer for up to 3 month. Reheat: Thaw in the fridge overnight before reheating on a skillet.
