- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- Salt & pepper to taste
Optional Extras & Garnishes
- Fresh parsley or cilantro, chopped
- Lemon wedges, to serve
Instructions
Step 1: Prepare and marinate the chicken
Pat the chicken thighs dry and place them in a bowl or zip‑lock bag. Add olive oil, soy sauce, lemon juice, garlic powder, smoked paprika, oregano, salt and pepper. Mix to coat evenly. Marinate for at least 30 minutes (or up to 4 hours in the fridge) for deeper flavour.
Step 2: Pre‑heat grill and cook the thighs
Preheat your grill to medium‑high heat (around 200‑220 °C). Oil the grates lightly to prevent sticking. Place the thighs on the grill and cook for about 5‑7 minutes on each side, flipping once, until the internal temperature reaches at least 165 °F (74 °C). Use a meat thermometer for best results.
Step 3: Rest and serve with your favourite sides
Remove the thighs from the grill and let them rest for 5 minutes under foil. This helps retain the juices. Then garnish with chopped parsley and serve with the lemon wedges.
Tips for Success
Choose the right thighs (boneless vs bone‑in)
Boneless, skinless thighs cook faster and are easier to eat; bone‑in and skin‑on have extra flavour but take longer.
Preheat the grill and oil the grates
A hot, clean grill with oiled grates helps prevent sticking and gives you those perfect sear marks.
Use a meat thermometer to ensure doneness
Rather than relying on colour, check the thickest part of the thigh — 165 °F (74 °C) is safe and ensures juicy results.
Variations of This Easy Grilled Chicken Thighs Recipe
Spice rub version instead of marinade
Skip the liquid marinade and use a dry rub of brown sugar, chili powder, paprika and garlic for a sweet‑spicy twist.
Bone‑in and skin‑on option for extra flavour
Grill skin‑side down first to crisp the skin, then flip and cook until done.
Indoor/grill‑pan alternative for rainy days
Use a grill pan or cast‑iron skillet indoors and follow the same method — still delivers great flavour.
Ingredient Substitutions
- Chicken thighs → use chicken breasts or drumsticks if preferred; adjust cook time accordingly.
- Olive oil → use avocado or sunflower oil for higher heat tolerance.
- Soy sauce → use tamari or coconut aminos if you need gluten‑free.
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Cool completely and freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm on the grill or in the oven at 175‑180 °C until just heated through to avoid drying.
What to Serve With This Easy Grilled Chicken Thighs Recipe
- Classic sides: corn on the cob, potato salad, cauliflower rice.
- Fresh accents: cucumber‑tomato salad or crunchy slaw for contrast.
- Drinks: iced tea, lemonade, or a cold beer make great companions.
Nutrition Facts (Estimate Per Serving)
- Calories: ~310
- Protein: ~28 g
- Carbs: ~3 g
- Fat: ~20 g
- Good source of B‑vitamins and iron
FAQs
How long should I marinate the thighs?
At least 30 minutes for flavour — 2–4 hours gives even better results, but you can also grill without marinating in a pinch.
Can I grill them in a cast‑iron pan instead?
Yes — heat the pan over medium‑high, oil it, and cook as you would on an outdoor grill.
Can they be cooked from frozen?
It’s not recommended — thawing ensures even cooking and better texture.
How do I know they’re done?
Use a meat thermometer: 165 °F (74 °C) in the thickest part means they’re safe and juicy.
Related Recipes
- Try our slow cooker honey garlic chicken thighs
- Love grilled poultry? Check out this easy grilled chicken breast recipe
- Prefer one‑pot dinners? See our oven baked chicken thighs with veggies
Conclusion
Fire up your grill and try this easy grilled chicken thighs recipe — it’s simple, flavourful, and perfect for just about any occasion. Once you take that first bite of tender, smoky chicken, I know you’ll be adding it to your rotation. Don’t forget to share how you served it or what variation you tried. Happy grilling!
