Ditch dry chicken for good! This simple, no-fail recipe for grilled chicken thighs guarantees juicy, flavorful meat with perfectly crispy skin every single time.
Juicy Grilled Chicken Thighs Recipe: Your New Go-To for the Grill
If you’ve ever battled with dry chicken breasts on the grill, it’s time to discover your new secret weapon: chicken thighs. Thanks to their higher fat content and rich, dark meat, chicken thighs are incredibly forgiving and packed with flavor, making them the perfect candidate for a foolproof grilling recipe.
This simple guide will walk you through a two-zone grilling method that ensures your chicken thighs are cooked to juicy perfection with an irresistible crispy skin. This isn’t just a recipe; it’s a technique that will become your new go-to for weeknight dinners and weekend barbecues.
1. Why Chicken Thighs Are Best for Grilling
The reason chicken thighs are so great for grilling is their natural composition. They have more fat and connective tissue than lean chicken breasts, which means they stay incredibly moist and flavorful during the high-heat cooking process. Even if you leave them on the grill a few minutes too long, they won’t dry out, making them a beginner-friendly choice for any cookout.
2. The Recipe
Yields: 4 servings Prep Time: 10 minutes Cook Time: 20-25 minutes
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp of your favorite rub (we recommend our All-Purpose BBQ Rub)
3. The Instructions: Step-by-Step
Step 1: Prep the Thighs Remove the chicken thighs from their packaging and pat them completely dry with paper towels. Use a sharp knife or kitchen shears to trim any excess skin or fat, but be sure to leave the main skin flap intact. This is key for that crispy finish.
Step 2: Season Generously Drizzle the olive oil over the thighs and rub to coat evenly. Then, season both sides generously with your salt and pepper, followed by a good layer of your favorite rub. For the crispiest skin, make sure to get a good amount of seasoning on the skin side.
Step 3: Set Up a Two-Zone Grill This is the most important step for success. Arrange your grill for two-zone grilling, with one side of the grill on high, direct heat, and the other side on low, indirect heat. This allows you to sear the skin without burning the meat.
Step 4: Sear the Skin Place the chicken thighs skin-side down on the high-heat side of the grill. Close the lid and let them cook for 5-7 minutes. Listen for the sizzle! The skin should become a deep golden brown and crispy.
Step 5: Finish on Indirect Heat Once the skin is crispy, flip the thighs and move them to the low-heat, indirect side of the grill. Close the lid and let them continue to cook for another 15-20 minutes.
Step 6: Check for Doneness The only way to guarantee a perfect cook is with a meat thermometer. Insert the probe into the thickest part of the thigh, avoiding the bone. The thighs are done when they reach an internal temperature of 175°F (79°C).
Step 7: Rest and Serve Remove the chicken from the grill and let it rest on a cutting board or platter for 5 minutes. This allows the juices to redistribute, ensuring a tender and juicy result.
4. Serving Suggestions
These juicy grilled chicken thighs are incredibly versatile. Serve them with a simple side salad, grilled vegetables, or a classic mac and cheese.
Conclusion
Congratulations! You’ve just learned the secret to grilling juicy, flavorful chicken every single time. By choosing the right cut and mastering a simple two-zone grilling technique, you can leave behind the days of dry, bland chicken for good.
Now that you’ve mastered this essential grilling recipe, are you ready to try a new cut? Learn all about the different cuts and how to cook them to perfection in our Ultimate Guide to Poultry Cuts.
