How do I keep grilled chicken thighs from drying out?

Brining or marinating chicken thighs beforehand helps lock in moisture.

What's the best way to get crispy skin on grilled chicken thighs?

Pat the skin dry before grilling and make sure the grill grates are clean. Start by grilling skin-side down over direct heat to render the fat and crisp the skin, then flip and finish cooking over indirect heat.

What are some tasty marinades for grilled chicken thighs?

Popular marinade options include lemon-herb, honey-garlic, barbecue, and Asian-inspired flavors. You can also create your own unique blends with your favorite herbs, spices, and sauces.

Grilled Chicken Thighs (Fast & Easy!)

Name: Grilled Chicken Thighs (Fast & Easy!)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Grilled
Ingredients: 8 large or 12 small chicken thighs, boneless skinless or bone-in, skin-on (about 3 pounds); 2 tablespoons olive oil; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 1 teaspoon Worcestershire sauce or a1 sauce; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/4 teaspoon dried thyme (or dried dill); 2 teaspoons kosher salt

Grilled Chicken Thighs (Fast & Easy!)

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Make perfectly grilled chicken thighs with this quick marinade that creates juicy, flavorful results every time! This family-tested recipe works for both bone-in and boneless thighs and will become your go-to summer grilling staple.

Author: Sonja Overhiser
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 4 1x
Category: Main
Method: Grilled
Cuisine: Grilled
Diet: Gluten Free

Ingredients

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8 large or 12 small chicken thighs, boneless skinless or bone-in, skin-on (about 3 pounds)
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce or a1 sauce
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon dried thyme (or dried dill)
2 teaspoons kosher salt

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Instructions

In a small bowl, mix the olive oil, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, onion powder, dried thyme and kosher salt.
Pat the chicken thighs dry with a paper towel. Add the chicken to a container and pour on the marinade. Use your hands to evenly cover the chicken with the marinade. If using skin-on chicken thighs, make sure to use your fingers to get the marinade under the skin. Cover and marinate in the refrigerator for at least 30 minutes while you preheat the grill, or up to 8 hours.
Preheat a grill to medium-high heat (375°F to 450°F).
Grill the chicken thighs smooth side down until grill marks appear and it releases from the grates, 5 to 6 minutes for small thighs and 6 to 8 for large thighs. Flip and cook until the internal temperature is 165°F, 4 to 5 minutes.
Remove to a platter and cover with foil. Rest for 5 minutes for maximum juiciness. Taste and if desired, add a few more pinches of salt to taste.

Find it online: https://www.acouplecooks.com/grilled-chicken-thighs/