Perfect Juicy Grilled Chicken Thighs

Why I Love This Recipe

Here's the truth - I love a thigh more than a breast. I said it. And Juicy Grilled Chicken Thighs are in our weekly repertoire 3-4 times a week. We use them on their own with this insane BBQ Vinaigrette. We throw them into salads, shred them into enchiladas, pile them high in a bowl... you name it. It's an important basic recipe to have on hand at all times!

Ingredients & Substitutions

• Boneless Skinless Chicken Thighs
• Olive oil or Avocado Oil
• Dalkin&Co Meat Seasoning
• BBQ Sauce Vinaigrette

How to Make

Add the chicken, olive oil and seasoning to a large mixing bowl; toss to combine until evenly coated. Cover the bowl and let marinate for 30 minutes to let the seasoning soak in. 

Preheat one half of the grill to medium-high heat (400-450 degrees F) and lightly oil the grates. If using charcoal, set up the briquettes underneath half of the grill grate. 

Place the chicken on the grill and cook for 4-5 minutes, until nice grill marks have formed and the chicken is nicely browned. Flip the chicken and cook for an additional 4-5 minutes. Transfer the chicken to the unlit side of the grill and cook, covered, until the internal temperature reaches 165 degrees F. 

Once cooked, transfer the chicken to a platter and drizzle with the BBQ vinaigrette. Use it for a main course, toss it into a salad, use it on a grain bowl. This is your new go-to Grilled Chicken Thighs formula!!  

Tips & Tricks

Making Grilled Chicken Thighs is all about balancing flavor and moisture. Here are some tips and tricks to ensure your grilled chicken thighs turn out juicy and delicious every single time:

Marinate for Flavor and Tenderness

• Marinate the chicken thighs for at least 30 minutes in a spice rub mixed with olive oil, or overnight if possible.

Season Generously

• Even if you marinate, adding a dry rub or additional seasoning right before grilling enhances the flavor.

Preheat the Grill Properly

• Make sure your grill is preheated to medium-high heat. This helps to sear the chicken, locking in juices, and creating a nice char on the skin.

Start with Direct Heat

• Begin by grilling the thighs over direct heat, skin-side down, for 3-4 minutes to get a nice sear and crispy skin.

Don’t Overcook

• Use a meat thermometer to check the internal temperature. Chicken thighs should reach an internal temperature of 165°F (74°C). Once they hit that mark, remove them from the grill.

Rest Before Serving

• Let the chicken thighs rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring every bite is juicy.