19 Delicious Grilled Chicken Thigh Recipes Everyone Loves

There’s nothing quite like the sizzle of chicken thighs on the grill to signal the start of something delicious. Whether you’re craving quick weeknight dinners, seasonal BBQ favorites, or just some good old-fashioned comfort food, our roundup of 19 mouthwatering grilled chicken thigh recipes has got you covered. Get ready to fire up the grill and dive into flavors that’ll have everyone asking for seconds!

Garlic Butter Grilled Chicken Thighs

Now, as the golden light of early evening spills across the kitchen counter, I find myself drawn to the simplicity and warmth of preparing a meal that feels like a gentle embrace. Garlic Butter Grilled Chicken Thighs, with their rich flavors and tender texture, are a testament to the beauty of uncomplicated ingredients coming together in perfect harmony.

Ingredients

• Chicken thighs – 4
• Butter – ¼ cup
• Garlic – 3 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady temperature of 375°F.
2. While the grill heats, pat the chicken thighs dry with paper towels to ensure a crispy skin.
3. In a small saucepan over low heat, melt the butter and add the minced garlic, cooking just until fragrant, about 1 minute. Tip: Avoid browning the garlic to keep its flavor fresh and vibrant.
4. Brush both sides of the chicken thighs with the garlic butter mixture, then season evenly with salt and black pepper.
5. Place the chicken thighs on the grill, skin side down, and cook for 6-7 minutes without moving them to get a perfect sear. Tip: Resist the urge to flip them early; patience rewards you with that coveted crispy skin.
6. Flip the chicken thighs and continue to grill for another 6-7 minutes, or until the internal temperature reaches 165°F. Tip: Use a meat thermometer to ensure they’re cooked through but still juicy.
7. Remove the chicken thighs from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.

Might I suggest serving these succulent thighs atop a bed of creamy mashed potatoes, where the garlic butter can mingle with the potatoes’ richness? The chicken’s crispy skin gives way to impossibly tender meat, each bite infused with the deep, comforting flavors of garlic and butter.

Honey Mustard Grilled Chicken Thighs

Dusk settles softly outside, and the kitchen fills with the warm, inviting aroma of honey and mustard mingling in the air. It’s moments like these that call for simple, heartfelt meals, like these grilled chicken thighs, to bring comfort and joy to the table.

Ingredients

• Chicken thighs – 4
• Honey – ¼ cup
• Dijon mustard – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to ensure even cooking without charring too quickly.
2. In a small bowl, whisk together honey, Dijon mustard, olive oil, salt, and black pepper until smooth. Tip: Letting the marinade sit for 5 minutes before using enhances the flavors.
3. Place chicken thighs in a large bowl and pour the honey mustard mixture over them, ensuring each piece is thoroughly coated. Tip: For deeper flavor, marinate the chicken for at least 30 minutes in the refrigerator.
4. Grill the chicken thighs for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Avoid flipping the chicken more than once to keep it juicy.
5. Remove from the grill and let rest for 5 minutes before serving to allow the juices to redistribute.

You’ll find the chicken thighs boast a perfect balance of sweet and tangy, with a slightly charred exterior that gives way to tender, flavorful meat. Serve them atop a crisp salad or alongside roasted vegetables for a meal that feels both nourishing and indulgent.

Spicy BBQ Grilled Chicken Thighs

On a quiet evening, when the air carries the faint scent of charcoal and the sky paints itself in hues of dusk, there’s something deeply comforting about preparing Spicy BBQ Grilled Chicken Thighs. It’s a dish that demands patience, rewarding you with flavors that are bold yet familiar, a perfect balance between heat and sweetness.

Ingredients

• Chicken thighs – 4
• BBQ sauce – 1 cup
• Chili powder – 1 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your grill to medium heat, aiming for 375°F.
2. In a small bowl, mix BBQ sauce, chili powder, garlic powder, and salt thoroughly.
3. Pat the chicken thighs dry with paper towels to ensure the marinade sticks better.
4. Coat each chicken thigh evenly with the BBQ sauce mixture, covering all sides.
5. Place the chicken thighs on the grill, skin side down first, for 6 minutes.
6. Flip the chicken thighs and grill for another 6 minutes, then brush with additional BBQ sauce.
7. Continue grilling for 4 more minutes, or until the internal temperature reaches 165°F.
8. Remove from grill and let rest for 5 minutes before serving.

Unassuming at first glance, these chicken thighs reveal a juicy interior beneath their charred exterior, the spice melding beautifully with the smoky sweetness of the BBQ sauce. Serve them atop a crisp salad or alongside grilled corn for a meal that feels like summer on a plate.

Lemon Herb Grilled Chicken Thighs

Dappled sunlight filters through the kitchen window as I ponder the simple joys of summer cooking, where flavors are bright and meals are shared under the open sky. Lemon herb grilled chicken thighs embody this season’s essence, offering a dish that’s both vibrant and comforting.

Ingredients

• Chicken thighs – 4
• Lemon juice – ¼ cup
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Dried thyme – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a bowl, whisk together lemon juice, olive oil, minced garlic, dried thyme, salt, and black pepper.
2. Add chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Tip: For deeper flavor, let the chicken marinate in the refrigerator for at least 30 minutes, though an hour is ideal.
3. Preheat your grill to medium-high heat, about 375°F. Tip: A well-heated grill ensures those perfect sear marks and locks in juices.
4. Place the chicken thighs on the grill, skin side down first. Grill for 5-7 minutes until the skin is golden and slightly charred.
5. Flip the chicken thighs and continue grilling for another 5-7 minutes. Tip: The chicken is done when its internal temperature reaches 165°F, measured with a meat thermometer.
6. Remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful meat.

Herbaceous and tangy, these grilled chicken thighs boast a crispy skin giving way to tender, juicy meat. Serve them alongside a crisp salad or over a bed of quinoa for a meal that sings of summer.

Teriyaki Grilled Chicken Thighs

Beneath the golden hues of the setting sun, there’s something deeply comforting about the sizzle of chicken thighs on the grill, their edges crisping as they soak up the sweet and savory embrace of teriyaki.

Ingredients

• Chicken thighs – 4
• Soy sauce – ½ cup
• Brown sugar – ¼ cup
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Vegetable oil – 1 tbsp

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, minced garlic, and grated ginger until the sugar dissolves completely.
2. Place chicken thighs in a resealable bag and pour the marinade over them. Seal the bag, removing as much air as possible, and let it marinate in the refrigerator for at least 2 hours, flipping the bag halfway through for even coverage.
3. Preheat your grill to medium-high heat, about 375°F, and lightly oil the grates with vegetable oil to prevent sticking.
4. Remove chicken from the marinade, letting excess drip off, and place on the grill. Discard the remaining marinade.
5. Grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F and the outside is caramelized with grill marks.
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

As you slice into the chicken, the tender meat glistens, a perfect balance of smoky char and sticky sweetness. Try serving it over a bed of steamed rice with a sprinkle of sesame seeds for a simple yet satisfying meal.

Maple Soy Grilled Chicken Thighs

Amidst the quiet hum of a summer evening, there’s something deeply comforting about the sizzle of chicken thighs on the grill, their skin crisping under a glaze of maple and soy. This dish, with its sweet and savory notes, feels like a gentle nod to the simplicity of seasonal cooking.

Ingredients

• Chicken thighs – 4
• Maple syrup – ¼ cup
• Soy sauce – 2 tbsp
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp

Instructions

1. In a bowl, whisk together maple syrup, soy sauce, minced garlic, and olive oil until well combined.
2. Place chicken thighs in a resealable bag and pour the marinade over them. Seal the bag and massage gently to coat the chicken evenly. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove chicken from the marinade, letting excess drip off, and place on the grill. Discard the remaining marinade.
5. Grill chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F and the skin is caramelized and slightly charred.
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Out of the grill, these thighs emerge with a sticky, glossy exterior that gives way to tender, juicy meat beneath. Serve them atop a crisp salad or alongside grilled vegetables for a meal that celebrates the essence of summer.

Chili Lime Grilled Chicken Thighs

As the sun dips below the horizon, casting a golden glow over the backyard, there’s something deeply satisfying about the sizzle of chicken thighs on the grill, their edges crisping to perfection. This recipe, with its vibrant chili lime marinade, is a testament to the beauty of simple ingredients coming together to create something truly memorable.

Ingredients

• Chicken thighs – 4
• Lime juice – ¼ cup
• Chili powder – 1 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. In a bowl, whisk together lime juice, chili powder, garlic powder, salt, and olive oil until well combined.
2. Place chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag and massage gently to ensure each thigh is evenly coated. Marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F. Tip: Ensure the grill grates are clean and lightly oiled to prevent sticking.
4. Remove chicken from the marinade, letting excess drip off, and place on the grill. Discard the remaining marinade.
5. Grill chicken thighs for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Avoid flipping the chicken more than once to achieve those perfect grill marks.
6. Let the chicken rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, ensuring each bite is moist and flavorful.

Succulent and bursting with the zesty tang of lime and the warm depth of chili, these grilled chicken thighs are a celebration of summer. Serve them atop a crisp salad or alongside grilled vegetables for a meal that sings with freshness and color.

Balsamic Glazed Grilled Chicken Thighs

Gently, the summer breeze carries the scent of balsamic vinegar and herbs, a reminder of the simple pleasures found in grilling. This dish, with its caramelized glaze and tender meat, is a testament to the beauty of minimal ingredients yielding maximum flavor.

Ingredients

• Chicken thighs – 4
• Balsamic vinegar – ½ cup
• Honey – 2 tbsp
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F.
2. In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and black pepper until fully combined.
3. Place chicken thighs on the grill, skin side down, and cook for 5 minutes to achieve a good sear.
4. Flip the chicken thighs and brush the top with half of the balsamic glaze. Cook for another 5 minutes.
5. Flip again, brush with the remaining glaze, and cook for a final 5 minutes or until the internal temperature reaches 165°F.
6. Remove from grill and let rest for 5 minutes before serving to allow juices to redistribute.

Unassuming yet unforgettable, these chicken thighs boast a sticky-sweet crust with a juicy interior. Serve them atop a crisp salad or alongside grilled vegetables for a meal that sings of summer.

Pesto Grilled Chicken Thighs

Lately, I’ve found myself drawn to the simplicity of grilled dishes, especially those that bring a burst of flavor with minimal fuss. Pesto grilled chicken thighs are just that—a humble yet vibrant dish that feels like a warm embrace on a quiet evening.

Ingredients

• Chicken thighs – 4
• Pesto – ½ cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to ensure a good sear without burning.
2. While the grill heats, pat the chicken thighs dry with paper towels to help the pesto adhere better.
3. Rub the chicken thighs evenly with olive oil, then season both sides with salt and black pepper.
4. Spread a generous layer of pesto over each thigh, covering all surfaces for maximum flavor.
5. Place the chicken thighs on the grill, pesto side up, and cook for 6 minutes to let the underside develop a nice char.
6. Flip the thighs carefully to keep the pesto in place, then grill for another 6 minutes or until the internal temperature reaches 165°F.
7. Let the chicken rest off the heat for 5 minutes before serving to allow the juices to redistribute.

Just as the pesto melds into the juicy chicken, creating a melody of herby and savory notes, consider serving these thighs over a bed of quinoa or alongside roasted vegetables for a meal that’s as nourishing as it is delightful.

Jerk Seasoned Grilled Chicken Thighs

Feeling the warmth of the summer breeze, there’s something deeply comforting about the smoky, spicy aroma of jerk seasoning mingling with the sizzle of chicken on the grill. It’s a dish that carries the spirit of summer, inviting us to slow down and savor each bite.

Ingredients

• Chicken thighs – 4
• Jerk seasoning – 2 tbsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 375°F.
2. While the grill heats, pat the chicken thighs dry with paper towels to ensure a good sear.
3. Rub the chicken thighs evenly with olive oil, then coat them thoroughly with the jerk seasoning.
4. Place the chicken thighs on the grill, skin side down, and cook for 6 minutes without moving them to get a perfect char.
5. Flip the chicken thighs and continue to grill for another 6 minutes, or until the internal temperature reaches 165°F.
6. Remove the chicken from the grill and let it rest for 5 minutes before serving to allow the juices to redistribute.

Just as the jerk seasoning packs a punch of flavor, the chicken thighs emerge juicy with a slightly crispy exterior. Serve them alongside a cool, creamy coleslaw to balance the heat, or slice them over a bed of rice for a hearty meal that celebrates the essence of summer grilling.

Smoky Paprika Grilled Chicken Thighs

Gently, the smoky aroma of paprika fills the air, a reminder of summer evenings spent around the grill, where simplicity meets flavor in the most comforting way.

Ingredients

• Chicken thighs – 4
• Smoked paprika – 2 tbsp
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Garlic powder – 1 tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F.
2. In a small bowl, mix smoked paprika, olive oil, salt, and garlic powder until a paste forms.
3. Rub the spice paste evenly over all sides of the chicken thighs, ensuring full coverage for maximum flavor.
4. Place the chicken thighs on the grill, skin side down first, to get a good sear.
5. Grill for 6 minutes on the first side, then flip and grill for another 5-6 minutes, or until the internal temperature reaches 165°F.
6. Let the chicken rest off the grill for 5 minutes before serving to allow the juices to redistribute.

Finally, the chicken thighs emerge with a crispy, charred exterior giving way to juicy, tender meat inside. The smoky paprika lends a deep, warm flavor that pairs beautifully with a crisp salad or atop a bed of creamy mashed potatoes for a comforting meal.

Asian Zing Grilled Chicken Thighs

Now, as the summer breeze whispers through the kitchen window, let’s embrace the simplicity and bold flavors of this dish. It’s a perfect blend of sweet, spicy, and smoky, ideal for those quiet evenings when the grill calls your name.

Ingredients

• Chicken thighs – 4
• Soy sauce – ¼ cup
• Honey – 2 tbsp
• Sriracha – 1 tbsp
• Garlic powder – 1 tsp

Instructions

1. In a bowl, whisk together soy sauce, honey, sriracha, and garlic powder until fully combined. Tip: For a smoother marinade, warm the honey slightly before mixing.
2. Place chicken thighs in a resealable bag and pour the marinade over them. Seal the bag, ensuring all pieces are coated. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F. Tip: Clean the grill grates thoroughly to prevent sticking and achieve those perfect grill marks.
4. Remove chicken from the marinade, letting excess drip off. Discard the remaining marinade.
5. Grill chicken thighs for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Avoid flipping the chicken too often to get a nice char.

Just as the sun sets, these thighs emerge with a sticky glaze and a tender bite, their edges crisped to perfection. Serve them atop a bed of steamed rice, letting the sauce pool around, or slice them for a vibrant salad topping.

Cajun Spiced Grilled Chicken Thighs

Dusk settles softly, and the kitchen becomes a sanctuary where flavors meld and memories are made. Today, we embrace the warmth of Cajun Spiced Grilled Chicken Thighs, a dish that carries the soul of Southern cooking with every bite.

Ingredients

• Chicken thighs – 4
• Cajun seasoning – 2 tbsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to ensure a perfect sear without burning.
2. While the grill heats, pat the chicken thighs dry with paper towels to help the seasoning stick better.
3. Rub each thigh evenly with olive oil, then generously coat both sides with Cajun seasoning for a flavorful crust.
4. Place the chicken thighs on the grill, skin side down first, and cook for 6 minutes to get those coveted grill marks.
5. Flip the thighs and continue grilling for another 6 minutes, or until the internal temperature reaches 165°F for safe consumption.
6. Let the chicken rest off the heat for 5 minutes before serving to allow the juices to redistribute, ensuring moist and tender meat.

Golden and crisp on the outside, these thighs reveal a juicy interior bursting with the bold, smoky flavors of Cajun spice. Serve them atop a bed of creamy mashed potatoes or slice into strips for a vibrant salad topping.

Herb Marinated Grilled Chicken Thighs

Today, as the sun casts long shadows and the air hums with the quiet of early morning, I find myself drawn to the simplicity and depth of flavors that herb-marinated grilled chicken thighs offer. There’s something profoundly comforting in the way herbs cling to the chicken, promising a meal that’s both nourishing and soul-satisfying.

Ingredients

• Chicken thighs – 4
• Olive oil – ¼ cup
• Lemon juice – 2 tbsp
• Garlic – 3 cloves, minced
• Fresh rosemary – 1 tbsp, chopped
• Fresh thyme – 1 tbsp, chopped
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
2. Add chicken thighs to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove chicken from the marinade, letting excess drip off, and place on the grill. Discard the remaining marinade.
5. Grill chicken thighs for 5-7 minutes on each side, or until the internal temperature reaches 165°F and the skin is crispy and charred in spots.
6. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Herb-marinated grilled chicken thighs emerge from the grill with a crispy exterior giving way to juicy, flavorful meat. Serve them atop a bed of wild rice or alongside a crisp summer salad for a meal that celebrates the season’s bounty.

Sweet and Spicy Grilled Chicken Thighs

Remembering the last summer barbecue, the aroma of grilled chicken thighs marinated in a sweet and spicy glaze lingers in my mind, a testament to the simple joys of cooking outdoors.

Ingredients

• Chicken thighs – 4
• Honey – ¼ cup
• Sriracha – 2 tbsp
• Olive oil – 1 tbsp
• Salt – 1 tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F.
2. In a small bowl, whisk together honey, sriracha, olive oil, and salt until fully combined.
3. Pat the chicken thighs dry with paper towels to ensure the marinade sticks better.
4. Brush both sides of the chicken thighs with the marinade, reserving half for basting during grilling.
5. Place the chicken thighs on the grill, skin side down first, and cook for 5 minutes.
6. Flip the chicken thighs and baste the top with the reserved marinade, then cook for another 5 minutes.
7. Repeat the basting and flipping process every 5 minutes until the chicken reaches an internal temperature of 165°F, about 20 minutes total.
8. Remove the chicken from the grill and let it rest for 5 minutes before serving to allow the juices to redistribute.

As the chicken rests, the glaze caramelizes into a sticky, fiery coating that contrasts beautifully with the juicy, tender meat beneath. Serve these thighs atop a crisp salad or alongside grilled vegetables for a meal that balances heat and sweetness with every bite.

Orange Ginger Grilled Chicken Thighs

Evenings like these call for something that feels both nourishing and a little adventurous, a dish that marries the bright zest of citrus with the warm whisper of spice. Orange Ginger Grilled Chicken Thighs are just that—a simple yet flavorful journey for the palate.

Ingredients

• Chicken thighs – 4
• Orange juice – ½ cup
• Ginger – 1 tbsp, grated
• Garlic – 2 cloves, minced
• Soy sauce – 2 tbsp
• Honey – 1 tbsp
• Olive oil – 1 tbsp

Instructions

1. In a bowl, whisk together orange juice, grated ginger, minced garlic, soy sauce, and honey until well combined.
2. Place chicken thighs in a resealable bag and pour the marinade over them. Seal the bag and massage gently to coat the chicken evenly. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F. Brush the grill grates lightly with olive oil to prevent sticking.
4. Remove chicken from the marinade, letting excess drip off. Reserve the marinade for basting.
5. Grill chicken thighs for 5-6 minutes on each side, basting occasionally with the reserved marinade, until the internal temperature reaches 165°F and the skin is crispy and charred in spots.
6. Transfer the chicken to a plate and let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist and tender meat.

Now, the chicken thighs emerge with a sticky, caramelized glaze, the orange and ginger playing off each other in each bite. Serve them atop a bed of fluffy jasmine rice or alongside a crisp, green salad for a meal that feels both wholesome and exciting.

Rosemary Garlic Grilled Chicken Thighs

Perhaps there’s no simpler pleasure than the aroma of rosemary and garlic mingling with the smoky char of grilled chicken, a dish that feels like a warm embrace on a quiet evening.

Ingredients

• Chicken thighs – 4
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Rosemary – 1 tbsp, chopped
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 375°F.
2. In a small bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper to create a marinade.
3. Pat the chicken thighs dry with paper towels to ensure the marinade adheres well.
4. Coat each thigh evenly with the marinade, rubbing it gently into the skin and flesh.
5. Place the chicken thighs on the grill, skin side down, and cook for 5-7 minutes until the skin is golden and slightly charred.
6. Flip the thighs and continue grilling for another 5-7 minutes, or until the internal temperature reaches 165°F.
7. Remove from the grill and let rest for 5 minutes before serving to allow the juices to redistribute.

Might I suggest serving these succulent thighs over a bed of creamy polenta or alongside a crisp, green salad? The rosemary and garlic infuse the chicken with a fragrant depth, while the grill marks add a delightful crunch to each bite.

Sriracha Honey Grilled Chicken Thighs

On a quiet evening, when the air carries the faint scent of summer, there’s a dish that seems to capture the essence of the season—simple yet vibrant, with a balance of heat and sweetness that lingers on the palate.

Ingredients

• Chicken thighs – 4
• Sriracha sauce – ¼ cup
• Honey – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to ensure a good sear without burning.
2. In a small bowl, whisk together the Sriracha sauce, honey, olive oil, and salt until fully combined. Tip: If the honey is too thick, warm it slightly for easier mixing.
3. Pat the chicken thighs dry with paper towels to ensure the marinade sticks better and you get a crispier skin.
4. Coat the chicken thighs evenly with the Sriracha honey mixture, making sure to get under the skin for maximum flavor.
5. Place the chicken on the grill, skin side down first, and cook for 6-7 minutes. Tip: Resist the urge to move them around too much to get those perfect grill marks.
6. Flip the chicken and cook for another 6-7 minutes, or until the internal temperature reaches 165°F. Tip: Use a meat thermometer to check doneness without cutting into the meat and losing juices.
7. Remove from the grill and let rest for 5 minutes before serving to allow the juices to redistribute.

Perfectly grilled, these chicken thighs boast a sticky, caramelized exterior with a juicy interior. The Sriracha provides a gentle heat that’s beautifully tempered by the honey’s sweetness, making it a versatile dish that pairs wonderfully with a crisp salad or over a bed of fluffy rice.

Coconut Lime Grilled Chicken Thighs

Lazing into the evening, the thought of a meal that carries the whispers of summer and the comfort of home cooking feels just right. This dish, with its tender chicken thighs kissed by the tropical duo of coconut and lime, is a simple yet profound celebration of flavors.

Ingredients

• Chicken thighs – 4
• Coconut milk – 1 cup
• Lime juice – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. In a bowl, combine coconut milk, lime juice, minced garlic, salt, and black pepper to create the marinade.
2. Add chicken thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat, about 375°F, and lightly oil the grates with olive oil to prevent sticking.
4. Remove chicken from marinade, letting excess drip off, and place on the grill. Discard remaining marinade.
5. Grill chicken for 6-7 minutes on each side, or until internal temperature reaches 165°F, ensuring juicy, perfectly cooked thighs.
6. Let chicken rest for 5 minutes before serving to allow juices to redistribute.

Delight in the succulent texture of the chicken, where the crisp exterior gives way to moist, flavorful meat. The coconut lime marinade imparts a bright, slightly sweet profile, making it ideal alongside a crisp salad or over a bed of fluffy jasmine rice.

Conclusion

Kickstart your culinary adventure with these 19 delicious grilled chicken thigh recipes that promise to delight every palate! Whether you’re craving something sweet, spicy, or savory, this roundup has you covered. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share the love by pinning this article on Pinterest. Happy grilling!