Grilled Chicken Thighs

Ingredients

• 8 (1.36–1.81 kg / 3–4 lb, depending on size)chicken thighs
• to tastesalt and pepper
• 80 ml (⅓ cup)olive oil
• 1 (30–45 ml / about 2–3 tablespoons juice)lemon
• 6garlic cloves, smashed and peeled
• 1 tablespoonza’atar seasoning, or your favourite seasoning

Instructions

1. 1

   Season the chicken

   Pat the thighs dry with kitchen paper and use kitchen shears to trim away excess skin. Season both sides with salt and pepper to taste, then arrange the thighs in a large glass baking dish.

2. 2

   Make the marinade

   Whisk the olive oil, lemon juice, garlic and za’atar together in a small bowl. Pour the marinade over the chicken, toss to coat and massage it into the meat. Cover with cling film and marinate for at least 1 hour at room temperature, or refrigerate for up to 2 hours or overnight.

3. 3

   Grill and rest

   If the chicken has been refrigerated, leave it at room temperature for 1 hour before grilling. Heat the grill to medium-high, about 204°C (400°F). Put the thighs on skin-side down and cook for 2–3 minutes per side, until golden and they release easily. Turn off one burner and move the chicken to that unlit side. Cook over indirect heat for another 15–20 minutes, or until a thermometer in the thickest part of a thigh, without touching the bone, reads 77°C (170°F). Take the chicken off the grill, cover loosely with foil and rest for about 10 minutes before serving.

What are grilled chicken thighs?

Chicken thighs are a dark-meat cut valued for their rich flavour and juicy texture. Grilling them is a familiar American way to prepare a straightforward main course, with a quick sear followed by gentler cooking.

Here, lemon, garlic, olive oil and za’atar make a bright, savoury marinade. The combination of direct and indirect heat gives the skin time to brown without leaving the centre undercooked.

Nutrition and macros by portion

The nutrition label shows one serving as written: 336 calories, 19g protein, 3g carbs, 28g fat.

The chicken provides most of the protein, while the olive oil and chicken skin contribute much of the fat. Carbohydrate comes mainly from the small amount in the lemon, garlic and seasoning. Balance a thigh with a generous serving of vegetables and, if you like, a modest portion of potatoes or bread.

The marinade ingredients

Olive oil: it helps the seasonings coat the thighs and keeps the surface from drying during the initial sear.

Lemon and garlic: lemon juice brings acidity, while smashed garlic releases its flavour into the oil.

Za’atar: this seasoning gives the marinade its herbal, savoury character. Use a favourite seasoning blend if you prefer.

Set up for two-zone grilling

Direct heat: start over the lit part of the grill, skin-side down, to brown the thighs. Turn them as directed and wait for the meat to release easily before moving it.

Indirect heat: switch off one burner and transfer the chicken to that side. This lets the thighs cook through more gently after browning.

Check the doneness

Colour and release: look for golden skin and chicken that lifts from the grate without sticking. If it resists, give it a little more time before turning.

Temperature: check the thickest part of a thigh with a meat thermometer, keeping the probe clear of the bone. The recipe calls for 77°C (170°F), followed by a 10-minute rest.

Plan the timing

Marinating takes at least 1 hour at room temperature, or the chicken can be refrigerated for up to 2 hours or overnight. Allow an additional hour at room temperature before grilling if the thighs have been chilled.

The grilling time is about 19–26 minutes, followed by a 10-minute rest. Have side dishes ready before the chicken goes on the grill.

What to serve with it

Pair the thighs with a green salad or grilled vegetables for a fresh, lighter contrast. Corn, potatoes or bread also work well if you want a more substantial plate.

A squeeze of lemon at the table can echo the marinade. Keep any raw marinade separate from cooked chicken and discard it after use.

Recipe notes & tips

• Pat the thighs thoroughly dry before seasoning to help them brown on the grill.
• Use a large dish so the marinade can coat the chicken evenly.
• Keep a cool, unlit grill zone ready before you begin cooking.
• Let the chicken release from the grate naturally rather than pulling it up too soon.
• Insert the thermometer into the thickest part of the meat without touching bone.
• Rest the thighs loosely covered so the juices settle before serving.

Variations

• Try another seasoning: Swap the za’atar for a favourite spice blend.
• Add herbs: Mix chopped fresh herbs into the oil and lemon marinade.
• Use boneless thighs: Grill them over direct heat and check their temperature sooner.
• Add chilli: Stir a pinch of chilli flakes into the marinade for gentle heat.
• Serve with extra lemon: Offer lemon wedges alongside the grilled chicken.

Common mistakes to avoid

• Skipping the drying step: Pat the thighs dry first so excess moisture does not hinder browning.
• Moving the chicken too soon: Wait until it releases easily from the grate before turning.
• Cooking only over direct heat: Move the browned thighs to the unlit side to finish more gently.
• Touching the bone with the thermometer: Place the probe in the thickest meat for a useful reading.
• Skipping the rest: Leave the chicken loosely covered for about 10 minutes before serving.

How to store

Refrigerate leftover chicken in a covered container and use within 3–4 days. Reheat until piping hot, either in a moderate oven or in a covered pan with a splash of water to help prevent it drying out.

Frequently asked questions