20 Delicious Grilled Chicken Thigh Recipes for Summer

Summer is here, and that means it’s time to fire up the grill for some mouthwatering meals! If you’re tired of the same old barbecue routine, we’ve got you covered with 20 Delicious Grilled Chicken Thigh Recipes that are sure to spice up your dinner rotation. From quick weeknight fixes to weekend feast-worthy dishes, these recipes are all about flavor, ease, and making the most of the season. Let’s get grilling!

Honey Garlic Grilled Chicken Thighs

Get ready to elevate your grilling game with these Honey Garlic Grilled Chicken Thighs, a perfect blend of sweet and savory that’s sure to become a weeknight favorite.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/4 cup honey
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)

Instructions

1. In a small bowl, whisk together 1/4 cup honey, 3 cloves minced garlic, 2 tablespoons soy sauce, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes (if using) to create the marinade.
2. Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal or cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Remove the chicken from the marinade, letting excess drip off. Reserve the marinade for basting.
4. Grill the chicken thighs skin-side down first, for about 5-7 minutes, or until the skin is crispy and golden. Flip and continue to grill for another 5-7 minutes, basting occasionally with the reserved marinade, until the chicken is cooked through (internal temperature should reach 165°F).
5. Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

The magic of this recipe lies in the caramelization of the honey and garlic on the grill, creating a sticky, flavorful crust that’s irresistibly good. Perfect for those who love a touch of sweetness with their savory dishes.

Tip: For an extra layer of flavor, add a sprinkle of sesame seeds or chopped green onions before serving.

Spicy Grilled Chicken Thighs with Lime

Get ready to fire up the grill for these Spicy Grilled Chicken Thighs with Lime, a dish that packs a punch of flavor with just the right amount of zest.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lime
• 1 tbsp honey
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper to create a marinade.
3. Brush the chicken thighs with the marinade, ensuring they’re evenly coated.
4. Place the chicken on the grill, skin side down, and cook for 6-7 minutes until the skin is crispy and golden. Flip and cook for another 6-7 minutes.
5. In the last 2 minutes of cooking, drizzle the chicken with the juice of 1 lime and 1 tbsp honey for a sticky, tangy glaze.
6. Remove from the grill and let rest for 5 minutes. Garnish with fresh cilantro before serving.

The magic of this recipe lies in the balance of spicy, smoky, and sweet flavors, all enhanced by the fresh lime finish. It’s a surefire way to elevate your grilling game.

Tip: For an extra kick, add a pinch of cayenne pepper to the marinade.

BBQ Grilled Chicken Thighs

Nothing says summer like the smoky, sweet flavors of BBQ grilled chicken thighs, perfect for your next backyard gathering.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/4 cup BBQ sauce
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a small bowl, mix together the smoked paprika, garlic powder, salt, and black pepper. Rub the chicken thighs with olive oil, then season evenly with the spice mixture.
3. Place the chicken thighs on the grill, skin-side down. Grill for 5-7 minutes until the skin is crispy and golden. Flip and grill for another 5-7 minutes.
4. Brush the chicken thighs with BBQ sauce and continue to grill for 2-3 minutes per side, until the internal temperature reaches 165°F and the sauce is caramelized.
5. Remove from the grill and let rest for 5 minutes before serving.

The combination of crispy skin and smoky BBQ sauce creates a mouthwatering texture that’s hard to resist, making these thighs a standout at any cookout.

Tip: For an extra smoky flavor, add a handful of soaked wood chips to your grill before cooking.

Grilled Chicken Thighs with Rosemary and Lemon

Grilled Chicken Thighs with Rosemary and Lemon bring a bright, herby flavor to your summer BBQ, perfect for those who love a zesty twist on classic grilled chicken.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 lemon, zested and juiced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 garlic cloves, minced

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a small bowl, mix together 2 tbsp olive oil, 1 tbsp fresh rosemary, the zest and juice of 1 lemon, 1 tsp salt, 1/2 tsp black pepper, and 2 minced garlic cloves to create a marinade.
3. Coat the chicken thighs evenly with the marinade, ensuring each piece is well covered. Let them sit for 10 minutes to absorb the flavors.
4. Place the chicken thighs skin-side down on the grill. Cook for 6-7 minutes until the skin is crispy and golden brown. Flip and cook for another 6-7 minutes, or until the internal temperature reaches 165°F.
5. Remove from the grill and let rest for 5 minutes before serving.

The combination of crispy skin and the bright, aromatic rosemary-lemon marinade makes these chicken thighs a standout dish that’s as flavorful as it is juicy.

Tip: For an extra burst of lemon flavor, serve with additional lemon wedges on the side.

Teriyaki Grilled Chicken Thighs

Get ready to fire up the grill for these irresistibly sweet and savory Teriyaki Grilled Chicken Thighs, a dish that promises to be the star of your next backyard barbecue.

Ingredients

• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon sesame oil
• 1/4 teaspoon black pepper
• 8 boneless, skinless chicken thighs
• 1 tablespoon sesame seeds
• 2 green onions, thinly sliced

Instructions

1. In a medium bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and black pepper to create the teriyaki marinade.
2. Place chicken thighs in a large resealable bag and pour the marinade over them. Seal the bag and massage to coat the chicken evenly. Refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F). Remove chicken from the marinade, letting excess drip off.
4. Grill chicken thighs for 5-6 minutes per side, or until internal temperature reaches 165°F and the edges are caramelized.
5. Transfer grilled chicken to a serving platter, sprinkle with sesame seeds and green onions before serving.

The magic of this recipe lies in the perfect balance of sweetness from the honey and umami from the soy sauce, creating a glossy, finger-licking glaze that coats each tender thigh.

Tip: For an extra layer of flavor, reserve a bit of the marinade before adding the chicken, simmer it in a saucepan for 5 minutes, and brush it over the thighs during the last few minutes of grilling.

Grilled Chicken Thighs with Mango Salsa

Grilled Chicken Thighs with Mango Salsa bring a tropical twist to your backyard BBQ, combining juicy, smoky chicken with a fresh, vibrant salsa.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 large mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a bowl, toss chicken thighs with olive oil, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika until evenly coated.
3. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F and grill marks appear.
4. While chicken cooks, combine diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and 1/2 tsp salt in a bowl to make the salsa.
5. Serve grilled chicken thighs topped with mango salsa.

The smoky spices on the chicken pair perfectly with the sweet and spicy mango salsa, creating a dish that’s as colorful as it is flavorful.

Tip: For an extra smoky flavor, soak some wood chips in water for 30 minutes and add them to your grill before cooking.

Cajun Spiced Grilled Chicken Thighs

Get ready to fire up the grill with these Cajun Spiced Grilled Chicken Thighs, a dish that’s bursting with bold flavors and perfect for any summer barbecue.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a small bowl, mix together 2 tablespoons olive oil, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to create the Cajun spice rub.
3. Pat the chicken thighs dry with paper towels, then generously coat each piece with the spice rub, ensuring even coverage under the skin and on all sides.
4. Place the chicken thighs skin-side down on the grill. Cook for 5 to 7 minutes, or until the skin is crispy and lightly charred. Flip the thighs and continue to grill for another 5 to 7 minutes, or until the internal temperature reaches 165°F.
5. Remove the chicken from the grill and let it rest for 5 minutes before serving.

The magic of this recipe lies in the smoky, spicy crust that forms on the chicken, locking in juices for the most succulent bite. It’s a simple yet impressive way to elevate your grilling game.

Tip: For an extra smoky flavor, add a handful of soaked wood chips to your grill before cooking.

Grilled Chicken Thighs with Chimichurri Sauce

Grilled Chicken Thighs with Chimichurri Sauce bring a burst of fresh, herby flavor to your summer grilling routine, perfect for those who love a little zest with their protein.

Ingredients

• 4 boneless, skinless chicken thighs
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1/2 cup finely chopped fresh parsley
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a small bowl, whisk together 1/2 cup olive oil, 1/4 cup red wine vinegar, 1/2 cup chopped parsley, 3 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes to make the chimichurri sauce. Set aside.
3. Grill the chicken thighs for 5 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside is nicely charred.
4. Remove the chicken from the grill and let it rest for 5 minutes. Drizzle with the chimichurri sauce before serving.

The vibrant chimichurri not only adds a punch of flavor but also keeps the chicken incredibly moist, making every bite as juicy as the first.

Tip: For an extra flavor boost, marinate the chicken in half of the chimichurri sauce for 30 minutes before grilling.

Maple Mustard Grilled Chicken Thighs

Get ready to elevate your grilling game with these Maple Mustard Grilled Chicken Thighs, where sweet meets tangy in the most delicious way.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/4 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F.
2. In a small bowl, whisk together 1/4 cup pure maple syrup, 2 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Pat the chicken thighs dry with paper towels, then brush both sides generously with the maple mustard mixture.
4. Place the chicken thighs skin-side down on the grill. Cook for 5 to 7 minutes until the skin is crispy and golden. Flip and cook for another 5 to 7 minutes, or until the internal temperature reaches 165°F.
5. Brush the chicken with any remaining maple mustard mixture during the last few minutes of grilling for extra flavor.

The magic of this recipe lies in the caramelized glaze that forms on the chicken, creating a perfect balance of sweetness and spice with every bite.

Tip: Let the chicken rest for a few minutes after grilling to ensure the juices redistribute, making every bite as succulent as the last.

Grilled Chicken Thighs with Peach Glaze

There’s something magical about the combination of juicy grilled chicken and sweet peach glaze that screams summer. This Grilled Chicken Thighs with Peach Glaze recipe is a must-try for your next BBQ.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/2 cup peach preserves
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a small bowl, whisk together the peach preserves, soy sauce, olive oil, garlic powder, salt, and black pepper to create the glaze.
3. Pat the chicken thighs dry with paper towels. Brush both sides of the chicken with half of the peach glaze.
4. Place the chicken on the grill, skin side down. Grill for 6-7 minutes, then flip and grill for another 6-7 minutes, or until the internal temperature reaches 165°F.
5. Brush the chicken with the remaining glaze during the last few minutes of grilling, allowing it to caramelize slightly.
6. Remove from the grill and let rest for 5 minutes before serving.

The caramelized peach glaze creates a sticky, sweet crust that perfectly contrasts the smoky, savory chicken. It’s a flavor combo that’ll have everyone asking for seconds.

Tip: For an extra smoky flavor, try adding a small handful of wood chips to your grill.

Garlic Herb Grilled Chicken Thighs

These Garlic Herb Grilled Chicken Thighs are a weeknight hero, offering juicy flavor with minimal fuss. Perfect for those evenings when you crave something delicious but don’t want to spend hours in the kitchen.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, juiced

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F.
2. In a small bowl, whisk together 3 tablespoons olive oil, 4 cloves minced garlic, 1 tablespoon rosemary, 1 tablespoon thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Place the chicken thighs in a large bowl and pour the marinade over them, ensuring each piece is well coated. Let sit for 10 minutes.
4. Grill the chicken thighs skin-side down for 5 to 7 minutes, until the skin is crispy and golden. Flip and cook for another 5 to 7 minutes, or until the internal temperature reaches 165°F.
5. Remove from the grill and drizzle with the juice of 1 lemon. Let rest for 5 minutes before serving.

The magic of this recipe lies in the crispy skin and the way the garlic and herbs infuse every bite with flavor, without overpowering the natural taste of the chicken.

Tip: For an extra flavor boost, let the chicken marinate in the fridge for up to 4 hours before grilling.

Grilled Chicken Thighs with Pineapple

Grilled Chicken Thighs with Pineapple bring a tropical twist to your backyard BBQ, combining juicy chicken with sweet, caramelized pineapple for a dish that’s bursting with flavor.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup pineapple chunks (fresh or canned)
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper.
3. Brush the chicken thighs and pineapple chunks with the marinade, ensuring they’re evenly coated.
4. Place the chicken thighs on the grill, skin side down, and cook for 5-7 minutes until the skin is crispy and golden. Flip and cook for another 5-7 minutes.
5. Add the pineapple chunks to the grill during the last 3 minutes of cooking, turning once until they’re lightly charred.
6. Remove from the grill and let the chicken rest for 5 minutes before serving.

The magic of this recipe lies in the contrast between the smoky, savory chicken and the bright, sweet pineapple—a match made in heaven for any summer gathering.

Tip: For an extra flavor boost, reserve a little marinade to drizzle over the chicken and pineapple before serving.

Smoky Paprika Grilled Chicken Thighs

Get ready to fire up the grill with these Smoky Paprika Grilled Chicken Thighs, a dish that brings a bold, smoky flavor to your summer cookouts with minimal fuss.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp honey
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper to create a marinade.
3. Brush the chicken thighs evenly with the marinade, making sure to coat both sides.
4. Place the chicken thighs skin-side down on the grill. Cook for 6-7 minutes, or until the skin is crispy and slightly charred.
5. Flip the chicken thighs and cook for another 6-7 minutes, or until the internal temperature reaches 165°F.
6. In the last 2 minutes of cooking, brush the chicken thighs with a mixture of 1 tbsp honey and 1 tbsp apple cider vinegar for a sweet and tangy glaze.

The combination of smoky paprika and the sweet-tangy glaze creates a depth of flavor that’s irresistibly good, making these chicken thighs a standout at any barbecue.

Tip: Let the chicken rest for 5 minutes before serving to ensure the juices redistribute, keeping the meat moist and flavorful.

Grilled Chicken Thighs with Avocado Cream

Grilled Chicken Thighs with Avocado Cream is a summer staple that combines juicy, smoky chicken with a cool, creamy avocado sauce for a perfect balance of flavors.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 ripe avocados
• 1/4 cup sour cream
• 2 tbsp lime juice
• 1/4 tsp salt
• 1/4 cup chopped cilantro

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a small bowl, mix together olive oil, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. Rub this mixture all over the chicken thighs.
3. Grill the chicken thighs for 6-7 minutes per side, or until the internal temperature reaches 165°F.
4. While the chicken is grilling, make the avocado cream. In a blender, combine the avocados, sour cream, lime juice, 1/4 tsp salt, and cilantro. Blend until smooth.
5. Serve the grilled chicken thighs with a generous dollop of avocado cream on top.

The smoky char from the grill pairs beautifully with the fresh, tangy avocado cream, making every bite a delightful contrast of temperatures and textures.

Tip: For an extra kick, add a pinch of cayenne pepper to the avocado cream before blending.

Orange Ginger Grilled Chicken Thighs

Get ready to fire up the grill with these Orange Ginger Grilled Chicken Thighs, a dish that perfectly balances sweet and spicy with a tangy citrus kick.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/2 cup fresh orange juice
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, whisk together the orange juice, soy sauce, honey, grated ginger, minced garlic, olive oil, salt, and black pepper.
2. Add the chicken thighs to the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Remove the chicken from the marinade, letting excess drip off.
4. Grill the chicken thighs skin-side down first, for about 6 minutes, or until the skin is crispy and golden. Flip and grill for another 6-8 minutes, or until the internal temperature reaches 165°F.
5. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

The magic of this recipe lies in the caramelization of the honey and orange juice on the grill, creating a sticky, flavorful glaze that’s irresistible.

Tip: For an extra zing, garnish with thinly sliced orange rounds and a sprinkle of fresh cilantro before serving.

Grilled Chicken Thighs with Balsamic Glaze

Grilled Chicken Thighs with Balsamic Glaze are a perfect blend of sweet and savory, with a sticky glaze that caramelizes beautifully on the grill.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup balsamic vinegar
• 2 tablespoons honey
• 1 clove garlic, minced
• 1/2 teaspoon dried thyme

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. Rub the chicken thighs with olive oil, then season both sides with salt and black pepper.
3. Place the chicken thighs on the grill, skin side down. Grill for 5 to 7 minutes, until the skin is crispy and golden brown. Flip and grill for another 5 to 7 minutes on the other side.
4. While the chicken is grilling, combine balsamic vinegar, honey, minced garlic, and dried thyme in a small saucepan. Bring to a simmer over medium heat, then reduce to low and let it thicken for about 5 minutes, stirring occasionally.
5. Brush the balsamic glaze over the chicken thighs during the last few minutes of grilling, turning once to coat both sides. Grill until the glaze is sticky and the chicken reaches an internal temperature of 165°F.
6. Remove from the grill and let rest for 5 minutes before serving.

The balsamic glaze adds a glossy finish and a depth of flavor that makes these chicken thighs stand out from your usual grilled fare.

Tip: For an extra layer of flavor, marinate the chicken thighs in the balsamic glaze for an hour before grilling.

Jerk Grilled Chicken Thighs

Get ready to spice up your grilling game with these irresistibly flavorful Jerk Grilled Chicken Thighs, marinated in a bold blend of spices and grilled to perfection.

Ingredients

• 6 boneless, skinless chicken thighs
• 1/4 cup olive oil
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp ground allspice
• 1 tbsp dried thyme
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp cayenne pepper
• 4 garlic cloves, minced
• 1 Scotch bonnet pepper, seeded and minced (or 1 habanero for less heat)
• 1 lime, juiced

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp ground allspice, 1 tbsp dried thyme, 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1/2 tsp cayenne pepper, minced garlic cloves, minced Scotch bonnet pepper, and lime juice until well combined.
2. Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Remove the chicken from the marinade, letting excess drip off.
4. Grill the chicken thighs for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside is beautifully charred.

The magic of this recipe lies in the marinade’s deep, complex flavors that penetrate the chicken, creating a perfect balance of sweet, spicy, and smoky with every bite.

Tip: For an extra smoky flavor, add a few wood chips to your grill. Soak them in water for 30 minutes before using to prevent them from burning too quickly.

Grilled Chicken Thighs with Sweet Chili Sauce

Get ready to fire up the grill for these juicy Grilled Chicken Thighs slathered in a sweet and spicy chili sauce that’s sure to become a weeknight favorite.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/4 cup sweet chili sauce
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a small bowl, whisk together 1/4 cup sweet chili sauce, 2 tablespoons soy sauce, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Brush the chicken thighs generously with the sauce mixture on both sides.
4. Place the chicken thighs on the grill, skin-side down. Grill for 6-7 minutes, then flip and grill for another 6-7 minutes, or until the internal temperature reaches 165°F.
5. Brush with additional sauce during the last few minutes of grilling for extra flavor.
6. Remove from the grill and let rest for 5 minutes before serving.

The magic of this recipe lies in the caramelized edges of the chicken thighs, where the sweet chili sauce meets the smoky grill marks for a flavor that’s irresistibly good.

Tip: For an extra kick, add a pinch of red pepper flakes to the sauce mixture before grilling.

Lemon Pepper Grilled Chicken Thighs

Get ready to elevate your grilling game with these Lemon Pepper Grilled Chicken Thighs, a perfect blend of zesty and peppery flavors that’ll have everyone asking for seconds.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon garlic powder

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, 1 teaspoon freshly ground black pepper, 1 teaspoon salt, and 1/2 teaspoon garlic powder.
3. Brush the chicken thighs evenly with the lemon pepper mixture, making sure to get under the skin for maximum flavor.
4. Place the chicken thighs skin-side down on the grill. Cook for 5-7 minutes until the skin is crispy and golden brown.
5. Flip the chicken thighs and continue to grill for another 5-7 minutes, or until the internal temperature reaches 165°F.
6. Remove from the grill and let rest for 5 minutes before serving.

The magic of this recipe lies in the crispy skin and the bright, peppery kick from the fresh lemon zest and black pepper—a combo that’s irresistibly good.

Tip: For an extra burst of lemon flavor, squeeze a little more fresh lemon juice over the chicken just before serving.

Grilled Chicken Thighs with Herb Butter

Grilled Chicken Thighs with Herb Butter are a succulent, flavor-packed dish that’s perfect for turning an ordinary weeknight into something special.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 cup unsalted butter, softened
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a small bowl, mix together the softened butter, parsley, thyme, and rosemary. Set aside.
3. Rub the chicken thighs with olive oil, then season both sides with salt, black pepper, garlic powder, and onion powder.
4. Place the chicken thighs on the grill, skin side down. Grill for 5 to 7 minutes until the skin is golden and crispy.
5. Flip the chicken thighs and grill for another 5 to 7 minutes, or until the internal temperature reaches 165°F.
6. Remove the chicken from the grill and immediately top each thigh with a dollop of the herb butter, allowing it to melt over the hot chicken.

The herb butter not only adds a burst of flavor but also keeps the chicken incredibly juicy. It’s a simple trick that makes all the difference.

Tip: Let the chicken rest for a few minutes after grilling to allow the juices to redistribute, ensuring every bite is moist and flavorful.

Conclusion

With these 20 delicious grilled chicken thigh recipes, summer just got tastier! Whether you’re craving something sweet, spicy, or savory, there’s a dish here for every palate. We’d love to hear which recipes become your backyard BBQ favorites—drop us a comment below. Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy. Happy grilling!