Perfectly Grilled Chicken Thighs (Bone-In or Boneless!)
Make these easy grilled chicken thighs on the grill that come out so juicy and delicious! This will be your new go to grilled chicken recipe with a delicious sweet and smoky seasoning blend and a cooking method that guarantees juicy, delicious chicken thighs with a crispy skin!
Servings: 6
Equipment
Ingredients
- 3 lbs bone in or boneless chicken thighs see note in step 3
- 1 tablespoon Kosher Salt
- 1/2 tablespoon Black Pepper
- 2 teaspoon Garlic Powder
- 2 teaspoon Onion Powder
- ½ teaspoon Paprika
- ½ teaspoon Cayenne Pepper
- 1 teaspoon Brown Sugar
- 1/2 tablespoon neutral oil
- 1 tablespoon aluminum free baking powder see note
- Apple, cherry, pecan or oak wood (optional)
Instructions
- Pat chicken thighs dry and pull back the skin without detaching it from the meat.
- Season on all sides with ¾ of the seasoning and oil, except the baking powder. Pull the skin back onto the meat and season. Once the chicken is seasoned, sprinkle baking powder over the skin of the chicken thighs and rub it into the skin until it is no longer visible. Let the chicken sit in the seasonings for about 30 minutes.
- Add charcoal to the grill and create a direct and indirect zone. Add smoking wood if desired. Heat the grill to 400°F and add the chicken thighs to the indirect side.
- For bone-in chicken, cook for 45 minutes to 1 hour until the chicken registers 160°F. For boneless chicken, this should take about 25-30 minutes.
- Move the chicken over to the direct heat skin side down. Allow the direct heat to continue to cook the chicken and crisp up the skin, about 2-3 minutes. Remove once the chicken reaches an internal temperature of 165°F.
- Toss the chicken thighs in your favorite bbq sauce or hot sauce and then place on the indirect side of the grill. Let sit for 5 minutes to allow the sauce to thicken on the chicken thighs. Or simply eat without sauce!
Notes
- Grilling over indirect heat will help render the fat out of the chicken thighs and crisp up the skin while keeping the meat juicy.
- Pulling the skin off the chicken thighs and seasoning the meat will give your chicken thighs much more flavor. This is actually a technique that is used in BBQ competitions to ensure a seasoned chicken thigh!
- The baking powder helps crisp up the thighs when grilling over indirect heat.
- I recommend experimenting with different types of wood to add a smoky flavor to your steak. Apple, Cherry, Pecan, and Oak woods all bring a unique flavor to the grill. For chicken, I love using a fruit like Apple or Cherry.
Storage, Reheating, and Make Ahead Tips
You can store leftover Grilled Chicken Thighs in an airtight container in the refrigerator for up to 3-4 days. You can reheat them in the air fryer at 350°F for 6-8 minutes until the skin is crispy and meat is warmed through! To make ahead, you can season the chicken in step 1 and leave them in the fridge overnight and they can be grilled the next day.Nutrition
Calories: 311kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 1322mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 154IU | Vitamin C: 0.3mg | Calcium: 155mg | Iron: 0.4mg