Grilled Chicken Thighs

Ingredients

• 1.36 kg (3 pounds)bone-in chicken thighs
• 30 ml (2 tablespoons)olive oil
• 2 teaspoonsonion powder
• 2 teaspoonsgarlic salt
• 1 teaspoonblack pepper

Instructions

1. 1

   Heat the grill

   Preheat the grill to 190°C (375°F).

2. 2

   Mix the seasoning

   In a small bowl, stir together the olive oil, onion powder, garlic salt and black pepper.

3. 3

   Coat the thighs

   With gloved hands, rub the oil mixture over both sides of the chicken thighs.

4. 4

   Sear the skin

   Set the thighs skin-side down on the hot grill. Cook without moving them for 3–4 minutes, or until a good crust forms.

5. 5

   Sear the other side

   Turn the thighs over and sear the other side for another 3–4 minutes.

6. 6

   Cook through

   Continue cooking, turning the thighs occasionally, until their internal temperature reaches 77–79°C (170–175°F).

7. 7

   Rest before serving

   Remove the thighs from the grill and loosely cover them with foil. Rest for 5–7 minutes before serving.

What are grilled chicken thighs?

Grilled chicken thighs are a familiar American barbecue dish, valued for dark meat that stays juicy as it cooks over a hot grill. This version uses a brief sear on each side before the thighs finish cooking through.

The seasoning is deliberately simple: olive oil helps the spices cling to the chicken, while onion powder, garlic salt and pepper add savoury flavour without a separate marinade.

Nutrition and macros by portion

The nutrition label shows one serving as written: 467 calories, 31g protein, 1g carbs, 37g fat.

The chicken provides most of the protein and fat, while the olive oil adds further fat; the seasoning contributes very little carbohydrate. Pair a thigh with vegetables and a serving of potatoes, grains or bread for a more balanced plate.

Why use bone-in thighs?

Bone-in thighs: the bone and dark meat make for a substantial, succulent result on the grill. They take longer to cook through than boneless thighs, so use the internal temperature rather than colour alone to check doneness.

Skin on: the recipe starts skin-side down to develop a browned crust. Leave the thighs undisturbed during that first sear so the skin has time to brown.

Mixing and applying the seasoning

Oil mixture: combine the oil and seasonings in a small bowl before coating the chicken, so the spices are distributed evenly. Rub it over both sides, including around the edges.

Garlic salt: this seasoning contributes both garlic flavour and salt, so the recipe does not call for extra salt. If using a different garlic seasoning, check whether it contains salt before adding more.

Getting the sear right

Hot grill: preheat to 190°C (375°F) before the chicken goes on. The initial 3–4 minutes on each side are for searing; keep an eye on the thighs if the grill flares or the skin darkens quickly.

Turn occasionally: after both sides have been seared, continue cooking and flipping from time to time. This helps the thighs cook through without leaving one side over the heat for too long.

Checking doneness and resting

Temperature: check the thickest part of a thigh with a thermometer, avoiding the bone. The recipe’s target is 77–79°C (170–175°F).

Rest: a 5–7 minute rest under foil gives the juices time to settle before serving. Keep the foil loosely tented rather than wrapping the chicken tightly.

What to serve alongside

Fresh sides: serve the thighs with a green salad, grilled vegetables or a crunchy slaw for contrast with the rich, savoury meat. A squeeze of lemon can add a bright finish at the table.

Heartier sides: potatoes, corn or bread make the meal more substantial. Since the chicken is seasoned with garlic salt, taste any accompanying sauces or sides before adding more salt.

Recipe notes & tips

• Pat the chicken dry before applying the oil mixture for a less damp surface on the grill.
• Arrange the thighs with space between them so the grill heat can circulate.
• Use a thermometer in the thickest part of the meat, keeping the probe clear of the bone.
• Keep the lid closed between checks to maintain the grill temperature.
• Rest the thighs for the full 5–7 minutes before cutting into them.

Variations

• Add paprika: mix a little smoked or sweet paprika into the oil and seasonings for a deeper flavour.
• Use fresh garlic: add finely grated garlic to the oil mixture for a more pronounced garlic note.
• Add herbs: stir dried thyme or oregano into the seasoning for an aromatic twist.
• Finish with lemon: serve with lemon wedges for a fresh, tangy contrast.
• Add heat: mix chilli flakes into the seasoning for a spicy version.

Common mistakes to avoid

• Moving the chicken too soon: the skin may stick before it has formed a crust, so leave it undisturbed for the first 3–4 minutes.
• Using the outside colour as the only test: check the thickest part with a thermometer and cook to 77–79°C (170–175°F).
• Crowding the grill: the thighs may cook unevenly, so leave a little space between them.
• Turning constantly during the sear: give each side its full 3–4 minutes before flipping.
• Skipping the rest: allow 5–7 minutes under a loose foil tent before serving.

How to store

Refrigerate leftover chicken in a covered container within 2 hours and use within 3–4 days. Reheat until hot throughout, either in a covered oven-safe dish or gently in a pan; avoid prolonged heating so the meat does not dry out.

Frequently asked questions