Grilled Chicken Thighs

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Marinated grilled chicken thighs are a healthy, versatile dinner that's ready fast! Charred outside, juicy inside, and ready in 10 minutes.

Prep: 10

Cook: 10

Total: 50

Servings: servings

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Ingredients

2 pounds boneless, skinless chicken thighs
1 batch marinade Chicken Thigh Marinade or Chicken Marinade (see notes)
Chopped fresh herbs a squeeze of lemon or lime juice, optional for serving
Oil for grilling

Instructions

In large ziptop bag, combine all of the marinade ingredients, then add the chicken.
Seal the bag to evenly coat the chicken with the marinade. Place in a pan or bowl to catch any drips. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate to marinate for up to 12 hours (5 to 6 hours is ideal). Even 15 minutes is better than nothing!
When ready to grill, preheat the grill to medium-high (375 to 400°F). If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes. Clean and oil the grates.
Place the chicken thighs on the grill presentation (smooth) side down, shaking off any excess marinade. Cover the grill and let cook 4 to 5 minutes on the first side, then flip. The chicken should lift off the grill relatively easily; if it is sticking, allow it to cook another minute or two, then try again.
Continue cooking on the other side for 4 to 6 minutes more, or until the chicken is cooked through (chicken is considered cooked at 165°F. I remove mine around the 155/160°F mark and allow the carryover cooking to finish the rest). DO NOT OVERCOOK or your chicken will be dry.
Remove the chicken to a plate, cover, and let rest for at least 5 minutes. Sprinkle with herbs and a squeeze of lemon or lime juice as desired.

Notes

TO MAKE OVEN GRILLED CHICKEN THIGHS: Place the chicken in a single layer in an oven-safe grill pan (don't let the chicken touch). Preheat oven to 425°F. Bake the chicken for about 13 to 15 minutes, flipping halfway through. Broil for 2 to 3 minutes. Cover and let rest 5 to 10 minutes before serving.
TO STORE: Refrigerate leftover thighs in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm chicken in a baking dish in the oven at 350°F or in the microwave.
TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4)Calories: 341kcalCarbohydrates: 9gProtein: 45gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 215mgPotassium: 678mgFiber: 1gSugar: 5gVitamin A: 131IUVitamin C: 6mgCalcium: 49mgIron: 3mg