Perfectly grilled bone-in chicken thighs – tender and juicy in the middle, packed with flavor, and perfectly charred outside with the BEST homemade marinade! A quick and easy summer-time protein the entire family will love!
If you haven't already, start by preparing the homemade chicken thigh marinade and tossing it with the chicken in either a large baking dish or a Ziplock bag.
Leave the chicken to marinate for a minimum of 30 minutes (at room temperature) up to 12 hours (in the refrigerator).Be careful not to marinate it for longer, as the acid in the marinade can begin to over-tenderize and break down the meat until it becomes mushy.
How to grill the chicken thighs
When you're ready to grill the chicken, first, bring it back to room temperature for 20-30 minutes while you preheat the grill to medium-high heat (about 450ºF/230ºC) or prepare the charcoal BBQ. Liberally oil the grates.
Remove the marinated chicken thighs from the marinade, shaking off any excess, and place them in a single layer, skin-side down, onto the grill.
Grill for about 10-14 minutes (when cooked constantly over direct heat), depending on their size and thickness, flipping them once when the skin has turned brown and crispy (usually after 4-5 minutes).
Check for doneness. The best way to do so is to use a meat thermometer. Insert it in the thickest part of the meat (avoid touching bones) to check the internal temperature. It should read 155-160ºF/68-71ºC.Chicken is safe to eat at 165ºF/74ºC. By removing it from the grill 5-10 degrees early, the residual heat will cook it the rest of the way while it rests to avoid dry chicken.If you don’t have a thermometer, use a fork or the tip of a knife to pierce the thickest part of the meat. There should be no pinkness, and the juices should run clear if it’s fully cooked.
Once you remove the chicken from the grill, let it rest, loosely tented with foil, for 5 minutes to allow the juices to redistribute and settle, then serve and enjoy!
Notes
Use room temperature chicken: This will ensure the most even cooking.
For the crispiest skin: Pat excess marinade from the meat with paper towels.
Preheat and oil the grill: These steps are important to ensure the meat cooks in the best time to avoid the outside burning while the inside dries out and prevents sticking.
For extra flavor: Keep some unused chicken marinade to one side to baste the meat in the last few minutes.
The direct-indirect cooking method: Having tested my method against a direct-indirect heat method (which is meant to ensure a juicy middle and charred skin with no risk of burn), I have found that the results aren't different enough to warrant so much additional cooking time when I have hungry friends and family waiting.
Storage Information: Allow the grilled chicken to cool, then store any leftovers:
In the fridge: In an airtight container for up to 4 days.
In the freezer: In a freezer-safe container or Ziplock freezer bags for up to 3 months. Allow them to thaw in the fridge overnight before using or reheating.
To reheat: My preferred method is to warm the chicken in an aluminum foil-covered baking dish in the oven at 350ºF/175ºC, adding a cup of chicken broth. However, a microwave will work for smaller amounts, though the risk of it drying is higher.