Juicy Grilled Chicken Thighs with Crispy Skin and Smoky Flavor

These tender, juicy Grilled Chicken Thighs are simpler than they look and ready in under an hour. Whether you baste them with BBQ sauce or serve the sauce on the side, they’re flavorful and crowd-pleasing.

The secret is bold seasoning and a very hot grill. This is a quick, straightforward recipe anyone can make.

Ingredients

I prefer bone-in, skin-on chicken thighs for best flavor and crisp skin. You only need a little olive oil to help the spices adhere. That’s all it takes for delicious grilled thighs.

You can baste the thighs with BBQ sauce while finishing them on the grill, or serve sauce on the side for dipping. These pair nicely with baked beans, salads, or grilled vegetables.

Use the JUMP TO RECIPE button or scroll to the recipe card below for ingredient measurements and full instructions.

Method

Place the chicken in a large bowl, drizzle with olive oil, and sprinkle with salt, pepper, roasted garlic powder, paprika, and onion powder. Toss to coat. Let the seasoned chicken rest at room temperature for at least 30 minutes, or refrigerate in a sealed bag overnight for deeper flavor.

When ready to grill, preheat the grill on high for at least 10–15 minutes. Place the thighs skin-side down on the hottest part of the grill and let the skin crisp and char, about 8–12 minutes. Watch for flare-ups from melting fat and move pieces as needed.

After the skin is nicely seared, turn one side of the grill off and move the thighs to the cooler side. Close the lid and cook for 15–20 minutes, or until an instant-read thermometer registers 165°F. If using BBQ sauce, return the thighs briefly to the hot side, brush with sauce, close the lid, and let the sauce set for about 5 minutes.

Remove the chicken and rest for 5–10 minutes so the juices redistribute. Serve with extra BBQ sauce on the side if desired.

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📖 Recipe

Yield: 2-3 pounds

Grilled Chicken Thighs

Prep Time:
10 minutes

Cook Time:
40 minutes

Total Time:
50 minutes

Ingredients

• 6-8 Chicken Thighs, bone-in, skin-on
• 2 tablespoons Olive Oil
• 1 ½ teaspoons Kosher Salt
• ½ teaspoon Fresh Cracked Black Pepper
• 1 teaspoon Roasted Garlic Powder
• 1 teaspoon Paprika
• 1 teaspoon Onion Powder
• ½ cup BBQ Sauce, plus more for serving (optional)

Instructions

1. Place the chicken in a large bowl. Add oil, salt, pepper, garlic powder, paprika, and onion powder.
2. Toss to coat. Let rest in the seasoning at least 30 minutes or refrigerate overnight in a sealed bag.
3. Heat a gas grill on high for 10–15 minutes. Place chicken skin-side down on the hot zone until the skin crisps and chars, about 8–12 minutes. Watch for flare-ups and move pieces as needed.
4. Move the chicken to the cooler side of the grill with one burner off, close the lid, and cook 15–20 minutes or until an instant-read thermometer reaches 165°F.
5. If using BBQ sauce, return the thighs briefly to the hot side, brush with sauce, close the lid, and let set for 5 minutes.
6. Remove from the grill and rest 5–10 minutes. Serve with extra sauce if desired.

Notes

Room temperature chicken cooks more evenly. Marinating overnight intensifies flavor. Any neutral oil works in place of olive oil. Roasted garlic powder adds depth; substitute regular garlic powder if needed.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 684
Total Fat: 43g
Saturated Fat: 12g
Cholesterol: 333mg
Sodium: 1288mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 12g
Protein: 62g

Nutrition values are estimates and may vary with ingredients and portion sizes.