Crispy Old Bay Grilled Chicken Thighs Recipes

GRILLED CHICKEN THIGHS

Steps:

• Combine all marinade ingredients in a small bowl or a freezer bag. Mix well.
• Add chicken thighs and allow to marinate at least 30 minutes or up to 4 hours.
• Preheat a grill to medium-high heat. Add chicken thighs and cook 5-7 minutes per side or until chicken reaches 165°F.
• Rest 5 minutes before serving.

GRILLED CHICKEN THIGHS ON A GAS GRILL

Steps:

• Start the skin-on bone-in chicken thighs and seasoning of your choice.
• Preheat grill to 450° surface temperature. That is medium to medium-high heat on most grills. Use the entire grill surface. Clean and oil grill grate well.
• While the grill is preheating, trim the thighs of any trim-able fat and extra skin and allow them to rest at room temperature until the grill is ready.
• Before placing on the grill, give all sides a sprinkle of salt and pepper to your taste. I use my Homemade Seasoning, which is salt, pepper, and garlic powder. But season to your liking. If using skinless thighs, give them a light brushing of vegetable oil.
• Using only half the grill surface, place on the grill over direct heat with skin side UP. Grill for 5-6 minutes, then flip onto the other side of the grill and skin down. Grill for about 4 minutes with the skin down. Continue to go back and forth between sides of the grill and skin up and down with the same timing. If using skinless thighs, you can grill both sides for 5 minutes until done but do alternate sides.
• Grill to 180°-185° internal temperature-about 25 minutes, but this will vary some with your exact grill surface temperature, the temperature of the thighs, and thickness. Boneless will be faster and tend to be thinner, so start checking at 15 minutes.
• Allow to rest for 5 minutes before serving.

CRISPY GRILLED CHICKEN THIGHS

Steps:

• Combine the mayonnaise, chili powder, cayenne and 1/2 teaspoon salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours or overnight. Preheat a grill to medium low. Brush the grill grates with vegetable oil. Place the breadcrumbs in a shallow dish, then add the chicken, turning to thoroughly coat. Grill the chicken, turning once, until golden brown and cooked through, 20 to 25 minutes per side. Meanwhile, brush the tomatoes with vegetable oil and season with salt and black pepper. Place cut-side down on the grill and cook until marked, about 4 minutes per side. Serve with the chicken.

CRISPY GRILL PAN CHICKEN THIGHS

Steps:

• Pat the chicken with paper towels until very dry; transfer to a plate or baking sheet. Brush the chicken thighs all over with 1 tablespoon oil.
• Heat a large cast-iron grill pan over medium heat. Stir together the salt, paprika, cumin, onion powder, garlic powder, lemon pepper seasoning and cayenne in a small bowl. Sprinkle the chicken all over with the spice mixture.
• Brush the grill pan with the remaining 1 teaspoon oil. Add the chicken thighs to the grill pan skin-side down. Cook, rotating the pan on the burner several times to ensure even browning, until the skin has deep-brown grill marks (check the underside by gently lifting up each thigh with tongs), 10 to 12 minutes. Rotate each chicken thigh 90 degrees and continue grilling until deep brown crosshatch marks are visible and the skin is quite brown all over, about 5 minutes.
• Flip the chicken thighs over and grill the flesh side until an instant-read thermometer inserted into the thickest part of the thigh (near but not touching bone) registers 160 degrees F, 6 to 9 minutes. Let the thighs rest 5 minutes before serving.

OLD BAY CHICKEN THIGHS

Steps:

• Thaw chicken and pat dry with paper towel.
• Sprinkle both sides liberally with Old Bay.
• Heat olive oil in skillet and brown chicken on both sides.
• Place chicken on plate and wrap each piece with slice of bacon.
• Place bacon wrapped chicken in baking dish, cover with foil and
• bake at 350 degrees for about an hour or until chicken is done.
• Remove chicken from baking dish to serve.

CRISPY BAKED CHICKEN THIGHS

Steps:

• Preheat oven to 475 degrees F (245 degrees C). Set a wire rack inside a broiler pan or baking pan.
• Pat chicken thighs dry with paper towels. Lift up skin gently; sprinkle salt, pepper, and garlic powder under the skin. Replace skin. Season skin and underside of the thighs with salt, pepper, and garlic powder. Arrange on the rack.
• Roast in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 400 degrees F (200 degrees C). Continue roasting until juices run clear, about 30 minutes more. Let rest for 5 minutes before serving.