Grilled Chicken Thighs

Ingredients

• 1.6 kg (3.5 lb), about 11 thighsboneless, skinless chicken thighs
• 60 ml (1/4 cup)mayonnaise
• 120 ml (1/2 cup)ranch dressing
• 30 ml (2 tbsp), heapedbarbecue sauce
• 15 ml (1 tbsp)seasoning salt
• 15 ml (1 tbsp)soy sauce
• 15 ml (1 tbsp)sweet chilli sauce
• 30 ml (2 tbsp), heapedketchup
• 1 head, mincedgarlic

Instructions

1. 1

   Combine chicken and marinade

   Put the chicken thighs and marinade ingredients in a large food container and combine.

2. 2

   Marinate the chicken

   Mix thoroughly, then marinate for at least 24 hours, or for 2–4 days if time allows.

3. 3

   Grill the thighs

   Preheat the grill to high heat, 230°C (450°F). Add the chicken thighs and cook for 5–7 minutes per side, until the thickest part reaches 77°C (170°F) on a meat thermometer.

4. 4

   Rest before serving

   Leave the chicken to rest for 10 minutes before serving.

What are grilled chicken thighs?

Grilled chicken thighs are a familiar American cookout dish, valued for their richer flavour and forgiving texture compared with leaner cuts. This version uses a creamy, savoury marinade with ranch, barbecue sauce, sweet chilli and garlic.

The long marinating time lets the bold flavours coat the chicken, while cooking over high heat gives the outside a grilled finish. The recipe is simple to prepare ahead, then cook shortly before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 269 calories, 28g protein, 4g carbs, 15g fat.

The chicken supplies most of the protein, while the mayonnaise and ranch contribute much of the fat. The sauces provide the listed carbohydrates, with the chicken itself contributing very little. Pair a thigh with a generous portion of vegetables or salad to round out the plate.

A marinade with several roles

Creamy base: mayonnaise and ranch dressing make a thick coating that clings to the thighs. Barbecue sauce, ketchup and sweet chilli bring a mix of tang, sweetness and spice.

Seasoning: soy sauce and seasoning salt add savoury depth, while minced garlic gives the marinade a pronounced aromatic note. Mix everything with the chicken so the pieces are covered evenly.

Plan the marinating time

Minimum time: leave the chicken in the marinade for at least 24 hours, as the recipe directs. This makes advance preparation part of the method rather than an optional last-minute step.

Longer time: the method allows 2–4 days when convenient. Keep the covered container refrigerated throughout, and avoid leaving raw chicken at room temperature while it marinates.

Grill for an even cook

Hot grill: preheat to 230°C (450°F) before adding the thighs. Arrange them so they have room to cook rather than bunching them together.

Turn once: cook for 5–7 minutes on each side, using the stated time as a guide. The thickness of the pieces and the heat of the grill can affect how quickly they cook, so check the thickest part with a thermometer.

Check doneness and rest

Temperature cue: the recipe calls for 77°C (170°F) at the thickest point. Insert the thermometer into the meat without touching the grill or a bone.

Resting: give the cooked thighs 10 minutes before serving. This brief pause also makes it easier to handle and slice the meat.

Build a balanced plate

Fresh sides: serve the richly flavoured chicken with a crisp salad, grilled vegetables or a simple slaw. These add freshness and contrast to the creamy, sweet-savoury coating.

Filling sides: potatoes, rice or bread can make the meal more substantial. Add a vegetable side as well for a more varied plate.

Recipe notes & tips

• Use a food-safe container large enough for the thighs to sit coated in marinade.
• Turn or stir the chicken during marinating if some pieces are not well covered.
• Preheat the grill fully before cooking so the chicken starts over high heat.
• Check the thickest thigh with a meat thermometer rather than relying on colour alone.
• Rest the chicken for the full 10 minutes before serving.

Variations

• Add smoked paprika: mix a little into the marinade for a deeper smoky note.
• Make it spicier: add chilli flakes to the marinade to increase the heat.
• Use boneless breasts: grill them carefully and check their thickest parts with a thermometer, as they may cook faster.
• Add lemon: serve with lemon wedges for a bright, sharp contrast.
• Serve as sandwiches: slice the rested thighs and tuck them into rolls with salad.

Common mistakes to avoid

• Short marinating time: allow at least 24 hours as specified for the marinade to coat the chicken ahead of grilling.
• Crowded grill: leave space between the thighs so they cook evenly over the heat.
• Guessing doneness: check the thickest part with a meat thermometer and aim for 77°C (170°F).
• Turning too often: cook for 5–7 minutes per side before turning, then check the temperature.
• Skipping the rest: wait 10 minutes after grilling before serving.

How to store

Refrigerate leftover chicken in a covered container within 2 hours of cooking and use within 3–4 days. Reheat until steaming hot throughout, using a microwave or a covered pan; avoid reheating more than once.

Frequently asked questions