Grilled Chicken Thighs

Prep: 5 mins

Cook: 10 mins

Difficulty: Intermediate

Servings: 4 Servings

Chicken thighs are my weeknight dinner staple, and for good reason — they’re flavorful, incredibly versatile, and easy to cook. Compared to lean chicken breasts, chicken thighs are less likely to overcook and dry out, which makes them much more forgiving to any cooking method. My absolute favorite way to cook chicken thighs is on the grill — especially in the summer when it’s peak grilling season. Nothing compares to the flavor of lightly charred, smoky chicken thighs right off the grill.

Ingredients

4 cloves garlic, minced
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup packed light brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon smoked or regular paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs
Chopped fresh cilantro, basil, or parsley leaves, for garnish (optional)

Instructions

Whisk 4 minced garlic cloves, 1/4 cup olive oil, 1/4 cup soy sauce, 1/4 cup packed light brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon ground cumin, 1 teaspoon smoked or regular paprika, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium bowl until combined.
Pour into a large zip-top bag. Pat 2 pounds boneless, skinless chicken thighs dry with paper towels. Add to the bag, seal, and massage to coat the chicken evenly with the marinade. Refrigerate, flipping the bag halfway through, for at least 2 hours or up to overnight.
When ready to cook, heat an outdoor grill to direct, medium-high heat (about 450°F to 500°F). Scrape the grill grates clean if needed.
Remove the chicken from the marinade and let any excess drip off. Place on the grill smooth-side down in a single layer, with space in between each piece. Cover and cook until dark grill marks appear, 4 to 5 minutes. Flip the chicken, cover again, and cook until grill marks appear on the second side and the thickest part of the chicken registers at least 165°F on an instant-read thermometer, 4 to 5 minutes more. Transfer to a serving plate. Garnish with chopped fresh cilantro, basil, or parsley leaves if desired.