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Grilled Chicken Thighs

Grilled Chicken Thighs

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  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


Here’s how to grill chicken thighs! This easy method with a tasty marinade works for grilling bone-in or boneless thighs.


  • 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 garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 2 teaspoons kosher salt


  1. In a small bowl, mix the olive oil, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, onion powder, dried thyme and kosher salt.
  2. 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 or up to 8 hours.
  3. Preheat a grill to medium-high heat (375°F to 450°F).
  4. 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.
  5. 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.
  • Category: Main
  • Method: Grilled
  • Cuisine: Grilled
  • Diet: Gluten Free