Grilled Chicken Thighs

Ingredients

• 45 ml (3 tablespoons)olive oil
• 7.5 ml (1/2 tablespoon)honey
• 10 ml (2 teaspoons)paprika
• 10 ml (2 teaspoons)Morton kosher salt
• 3.75 ml (3/4 teaspoon)black pepper
• 2.5 ml (1/2 teaspoon)garlic powder
• 8 medium-large (about 1.13 kg total; 2 1/2 pounds)boneless, skinless chicken thighs, trimmed of excess fat

Instructions

1. 1

   Heat the grill

   Heat the grill to high, about 260°C (500°F). Clean and oil the grates well, then let the grill preheat for a further 5 minutes so they are thoroughly hot.

2. 2

   Mix the seasoning

   While the grill heats, stir the olive oil, honey, paprika, salt, pepper and garlic powder together in a small bowl.

3. 3

   Coat the chicken

   Put the trimmed chicken thighs in a low, wide bowl. Pour over the seasoning mixture and fold gently until the thighs are evenly coated.

4. 4

   Char the first side

   Lay the thighs smooth side down on the grates. Close the lid and cook for about 3½ minutes, just until they have visible char marks, then turn them over.

5. 5

   Cook and rest

   Close the lid and immediately turn the heat down to low. Cook the second side for another 6–7 minutes, or until an instant-read thermometer in the thickest part reads 74°C (165°F). Check several thighs and move them around the grill if needed. The source also notes a preference for cooking them to 77–79°C (170–175°F). Transfer to a platter and rest for 5 minutes before serving.

What are grilled chicken thighs?

Chicken thighs are a dark-meat cut that suits direct grilling, where a hot grate gives the outside a little char while the inside cooks through. This American-style version uses a straightforward mix of oil, honey, paprika, salt, pepper and garlic powder.

The seasoning is quick to stir together, and the two-stage heat method helps build colour before the chicken finishes cooking more gently.

Nutrition and macros by portion

The nutrition label shows one serving as written: 248 calories, 29g protein, 2g carbs, 13g fat.

The chicken supplies most of the protein, while olive oil accounts for much of the fat; the small amount of honey contributes most of the carbohydrate. Pair a thigh with vegetables and a portion of potatoes, rice or another filling side to round out the plate.

The seasoning mix

Oil: it helps the seasoning cling to the chicken and coats the surface for grilling.

Honey and paprika: the small amount of honey adds sweetness, while paprika brings a warm, savoury note and colour. Watch the grill closely because sweet coatings can darken quickly over high heat.

Salt, pepper and garlic: these provide the simple savoury base, so distribute the mixture evenly over all the thighs.

Get the grill ready

Hot grates: preheat the grill on high, clean the grates and oil them well before cooking. The extra 5 minutes of preheating helps the chicken make contact with a thoroughly hot surface.

Safe handling: keep the raw-chicken bowl and any utensils that touched raw chicken separate from the cooked chicken and serving platter.

Char first, then finish

First side: start the thighs smooth side down and leave them undisturbed for about 3½ minutes with the lid closed. They are ready to flip when char marks have formed.

Second side: after turning, lower the heat to low and cook for 6–7 minutes more. Grill heat and thigh size can vary, so use a thermometer rather than relying on time alone.

Check the doneness

Temperature: insert an instant-read thermometer into the thickest part of a thigh without touching the grate. The method gives 74°C (165°F) as its doneness cue and suggests checking several thighs.

Rest: transfer the cooked chicken to a platter and leave it for 5 minutes before serving. This brief pause also gives you time to finish any sides.

Serving ideas

Fresh sides: serve the thighs with a crisp green salad, grilled vegetables or corn on the cob to complement the smoky surface.

Something filling: potatoes, rice or bread make an easy accompaniment when you want a more substantial plate. A tangy slaw or a squeeze of lemon can add a bright contrast.

Recipe notes & tips

• Trim excess fat before seasoning to reduce flare-ups on the grill.
• Oil the clean grates well before adding the chicken.
• Arrange the thighs in a single layer so they cook evenly.
• Use an instant-read thermometer in the thickest part of several thighs.
• Move thighs to a cooler spot if they are browning too quickly.
• Rest the cooked chicken for 5 minutes before serving.

Variations

• Add chilli: mix a pinch of chilli powder into the seasoning for a little heat.
• Use smoked paprika: swap in smoked paprika for a more pronounced smoky flavour.
• Add lemon: serve with lemon wedges for a sharp, fresh finish.
• Make it herby: add dried oregano to the oil and spice mixture.
• Serve as wraps: slice the rested thighs and tuck them into wraps with salad.

Common mistakes to avoid

• Skipping the preheat: the chicken may not char well; let the oiled grates heat for the extra 5 minutes.
• Turning too soon: the first side needs about 3½ minutes to develop char marks before flipping.
• Leaving the heat high: lower it to low immediately after closing the lid for the second side.
• Guessing doneness: check the thickest part of several thighs with an instant-read thermometer.
• Using the raw-chicken platter: transfer cooked chicken to a clean platter to avoid cross-contamination.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until piping hot throughout, or slice cold chicken into salads or wraps.

Frequently asked questions