Description
Learn how to perfectly grill chicken thighs on a gas grill to achieve juicy, flavorful meat with crispy, charred skin. This straightforward technique is ideal for weeknight dinners, summer cookouts, and easy meal prep that yields delicious results with minimal fuss.
Ingredients
Chicken and Marinade
- 8 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1½ tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp dried thyme
- 1 tbsp lemon juice
Instructions
- Prepare the Chicken: Pat the chicken thighs dry thoroughly using paper towels to remove excess moisture. This helps to get crispy skin when grilled.
- Make the Seasoning Mix: In a small bowl, combine olive oil, paprika, garlic powder, onion powder, oregano, salt, black pepper, smoked paprika, dried thyme, and lemon juice. Mix well to form a flavorful marinade.
- Season the Chicken: Rub the seasoning mixture evenly over both sides of each chicken thigh to ensure every bite is well-seasoned.
- Preheat the Grill: Preheat your gas grill to medium-high heat, around 400–425°F (200–220°C). Clean the grill grates and lightly oil them to prevent sticking.
- Start Grilling – Direct Heat: Place chicken thighs skin-side down over direct heat. Grill for 5–7 minutes or until the skin is browned and shows attractive grill marks with light char.
- Flip Chicken: Turn the chicken thighs over and grill for an additional 5 minutes on the other side to develop even cooking.
- Move to Indirect Heat: Transfer the chicken thighs to a cooler section of the grill (indirect heat). Close the grill lid and continue cooking for 15–20 minutes, turning occasionally to cook through evenly until the internal temperature reaches 165°F (74°C).
- Rest the Chicken: Remove chicken thighs from the grill and let them rest for 5 minutes before serving. This resting period allows the juices to redistribute for maximum tenderness.
Notes
- Chicken thighs have higher fat content, making them forgiving on the grill and helping to retain juiciness.
- For extra crispy skin, finish the chicken with a quick 1–2 minutes sear per side over direct heat just before removing from the grill.
- Use an instant-read thermometer to check the thickest part of the chicken to ensure safe internal temperature.
- Boneless chicken thighs cook faster, typically in 12–18 minutes depending on their size; adjust grilling times accordingly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
