Grilled Chicken Thighs

These Grilled Chicken Thighs seasoned with a simple combination of salt, pepper, and garlic powder will have you wondering how something so simple can be so good.

These Grilled Chicken Thighs seasoned with a simple combination of salt, pepper, and garlic powder will have you wondering how something so simple can be so good.

Grilling doesn’t have to be complicated. In the case of these chicken thighs, I don’t think there’s anything more simple to throw on the grill. They’re juicy, tender, and seasoned perfectly. I typically use boneless, skinless thighs when I’m grilling, but you can substitute bone-in. You’ll just need to modify the grilling time a bit.

Preparing the Grill

Fill a chimney starter with charcoal and light according the manufacture’s instructions. (Please don’t use starter fluid. This will leave a nasty chemical taste on your food.) You’ll know the coals are ready when the edges turn grey and ashy.

Pour the charcoal evenly over charcoal grate and put the cooking grate in place.

If you’re using a gas grill, set the heat to medium-high heat.

Preheat the grill for 5 minutes and then oil and clean the grates.

Preparing the Chicken Thighs for the Grill

Remove the chicken from the packaging and pat dry with paper towels. Removing the moisture from the meat helps to reduce the risk of it sticking to the grate.

I like to mix my seasonings in a small bowl and then season the thighs. If you prefer to sprinkle the spices individually, you can do that too. Just make sure that you season both sides of the thighs.

How Long Do I Grill Chicken Thighs?

Once the grill is ready, place the seasoned thighs on the grate top-side down. Cover the grill and cook for 6 – 7 minutes. At this point the thighs should release from the grate easily, if they don’t use a carving fork placed between the grates of the grill to help release them. Turn the thighs over and cook for another 6 – 7 minutes. The USDA recommends cooking poultry to 165˚F. I check the thighs by inserting an instant read thermometer in the thickest part of the meat to make sure they are cooked through. If you opt for bone-in chicken thighs the cooking times are 10 – 12 minutes per side but the internal temperature of 165˚F remains the same. When inserting the thermometer, make sure it isn’t touching the bone as this will give you a false reading.

I know I’ve said this before, but make sure to allow the meat to rest before you serve it. This gives time for the juices to redistribute through the meat. Five minutes should do the trick.

If you prefer white meat, check out my post for perfectly grilled chicken breasts.

 

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Grilled Chicken Thighs


  • Author: Leigh Olson
  • Prep Time: 5 minutes
  • Cook Time: 14 minutes
  • Total Time: 19 minutes
  • Yield: 4 servings

Description

These Grilled Chicken Thighs seasoned with a simple seasoning of salt, pepper, and garlic powder will have you wondering how something so simple can be so good.


Ingredients

  • 4 chicken thighs, boneless, skinless
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder

Instructions

  1. Prepare the grill for direct cooking. For charcoal grilling, fill a chimney starter with charcoal and light. Once the coals are ready, pour them evenly over the charcoal grate. Set the cooking grate over the coals. For a gas grill, set the burners to medium-high heat. Preheat for 5 minutes and then clean and oil the cooking grate.
  2. In a small bowl, combine the salt, pepper, and garlic powder
  3. Remove the thighs from the packaging and pat dry with paper towels.
  4. Season both sides of the thighs with the salt mixture.
  5. When the grill is ready, place the thighs top-side down on the cooking grate. Cook for 6 – 7 minutes and turn over. Cook another 6 – 7 minutes or until an instant read thermometer registers 165˚F in the thickest part of the meat.
  6. Remove from the grill and allow to rest for 5 minutes before serving.

Notes

You can substitute bone-in thighs. Modify the cooking time to 10 – 12 minute per side or until an instant read thermometer registers 165˚F when inserted in the thickest part of the thigh.