These Grilled Chicken Thighs are a mainstay recipe and easy to make with classic summer BBQ flavors! A simple marinade adds incredible depth of flavor to these chicken thighs, which everyone comments on. They’re naturally gluten-free, dairy-free, and perfect paired with potato salad and grilled veggies.
These grilled chicken thighs are inspired by the way my dad used to grill chicken in combination with the way Tyler’s mom grills hers.
Watch How To Make Grilled Chicken Thighs
Both chicken thighs from the grill involved a little barbecue sauce, but I’ve made a few tweaks by adding a flavorful marinade.
And of course, I tested it out on Tyler’s mom, who approves of the added layer of flavor in these chicken thighs. They’re super easy to make and perfect for any summer outdoor meal.
Ingredients & Substitutions
- Chicken thighs – boneless, skinless chicken thighs work best for this recipe because they take on a lot of flavor from the marinade. They’re also easier to grill and more forgiving than chicken breasts. You can use chicken breasts here, but if they’re larger than 8 ounces, I recommend cutting them in half lengthwise. That way, they grill faster, don’t burn as easily, and take on more marinade flavor.
- Marinade – a mix of extra virgin olive oil for moisture, apple cider vinegar, salt, and garlic makes a great base marinade that adds a lot of flavor. I love adding smoked paprika as well to add to the smoky flavor of the BBQ sauce. You can also use garlic powder instead of fresh garlic in a pinch. Fresh lemon juice or lime juice both work in place of the apple cider vinegar.
- BBQ sauce – you can use any brand you love. We’ve been liking the Kinder’s organic BBQ sauce that Costco has been carrying. It’s not as sweet as some BBQ sauces and has a good amount of smokiness. For a sugar-free version, try the Primal Kitchen brand. For a reduced sugar option, make your own sauce and add a sweetener to taste. (I make Cook’s Illustrated recipe from their cookbook.)
How to make this recipe step by step
Step 1: Start by making the chicken marinade in a glass dish.
Step 2: Add the chicken thighs and turn them in the marinade to thoroughly coat them. Cover and refrigerate for eight hours or overnight. Do not marinate for more than one day because it can cause the chicken to become mushy.
Step 3: When you’re ready to serve the chicken, preheat the grill over medium-high heat to maintain a temperature around 400°F. Place the marinated chicken with or without barbecue sauce onto the seasoned grill.
I think the best flavor comes when you toss the marinated chicken in barbecue sauce before putting it on the grill, but this requires extra attention so it doesn’t burn.
Step 4: Grill for 4 to 5 minutes or until the chicken thighs easily loosen from the grill. Flip them with tongs and brush them with barbecue sauce if you didn’t start with barbecue sauce on them.
Step 5: Grill another 4 to 5 minutes until the chicken thighs are no longer pink and an instant-read thermometer registers 165°F internal temperature.
Remove the chicken thighs from the grill and brush with additional barbecue sauce if desired, and serve immediately!
Ways to serve this
- These grilled chicken thighs are perfect for any outdoor summer meal, paired with fresh side dishes like my potato salad (coming soon) and Watermelon Feta Salad.
- They also work well with my Grilled Potato Slices and Grilled Vegetables.
- Add a summer salad with my Cilantro Lime Slaw, Easy Green Salad, Strawberry Spinach Salad, Caesar Salad made without chicken, or my Summer Chopped Salad.
FAQ’s
The main way to keep chicken thighs moist is to cook them to the proper temperature, where they’re no longer pink but still have plenty of juices, 165ºF. A meat thermometer is your best friend for juicy chicken, and secondly, a simple marinade also helps to make sure your chicken thighs are both tender and moist when grilling.
I personally like to grill at 400ºF for most types of grilled chicken. However, 350ºF is a bit easier if your marinade has any kind of sugar in it. Grilling chicken at 400ºF with a sugary sauce (like BBQ) is possible, but you need to watch it more closely.
Storing leftovers
- To store – place any leftovers into an airtight container and store in the refrigerator for up to four days.
- Make ahead – these are best made and served right away, but the leftovers are very good cold straight out of the refrigerator or chilled to take on a picnic if you would like to make it ahead.
- Reheating – these can be reheated in a small skillet with a little bit of water. Cover and cook over medium heat until it is heated through.
- To freeze – place any leftover chicken thighs in an airtight container and store in the freezer for up to six weeks. Thaw in the refrigerator overnight before reheating.
Tips & Tricks
- These chicken thighs really are better if they’re marinated for at least four hours, but if you only have one hour to work with, it will still add some flavor.
- The barbecue sauce you use adds a lot of flavor, so it’s important to choose a good one. We’ve been using the Kinder’s organic barbecue sauce from Costco. It’s sweet but not overly so, with a good amount of smokiness and savory flavor.
- Use a thermometer to help you cook the chicken perfectly. Chicken thighs are more forgiving than chicken breast, but overcooked, dry chicken still can’t be fixed. Chicken thighs are done when a thermometer reaches 165 degrees Fahrenheit. I’ve been loving my Meater thermometer, which can go on the grill or in the oven, and it alerts your phone when it’s done. It makes weeknight dinners and entertaining an absolute breeze rather than relying on whether or not I get the chicken off in time.
Dietary Options & Substitutions
- Dairy-free – most brands of BBQ sauce are dairy-free, but be sure to check the labels
- Paleo – make sure the BBQ sauce you use is paleo, and you can make this Whole30 with Primal Kitchen sugar-free BBQ sauce.
More Grilled Chicken Recipe Inspiration
I really hope you enjoy this easy Grilled Chicken Thighs recipe! If you do get a chance to make it, I’d love to hear from you in the comments.
Grilled Chicken Thighs
INGREDIENTS
Grilled Chicken Thighs Marinade:
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 2 cloves garlic - minced, see notes
- 2 tsp smoked paprika
- 1 tsp sea salt
- 2 pounds chicken thighs - boneless, skinless
Finishing
- 1/2 cup BBQ sauce - see notes
INSTRUCTIONS
- Start by mixing the apple cider vinegar, olive oil, garlic, smoked paprika, and sea salt in a glass dish.
- Add the chicken thighs and turn them in the marinade to thoroughly coat them. Cover and refrigerate for eight hours or overnight. Do not marinate for more than one day because it can cause the chicken to become mushy.
- When you're ready to serve the chicken, preheat the grill to maintain a temperature around 400°F. Place the marinated chicken with or without barbecue sauce onto the seasoned grill.
- I think the best flavor comes when you toss the marinated chicken in barbecue sauce before putting it on the grill, but this requires extra attention so that it doesn't burn.
- Grill for 4 to 5 minutes or until the chicken thighs easily loosen from the grill. Turn them and brush them with barbecue sauce if you didn't start with barbecue sauce on them.
- Grill another 4 to 5 minutes until the chicken thighs are no longer pink and a thermometer registers 165°F.
- Remove the chicken thighs from the grill and brush with additional barbecue sauce if desired, and serve immediately!