Grilling Chicken Thighs On Gas Grill Recipes

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GRILLED THIGHS AND DRUMSTICKS



Grilled Thighs and Drumsticks image

When Mom makes chicken, this is the way we like it prepared. It's juicy, has great barbecue flavor and makes a big batch, so it's perfect for a summer picnic and family reunions. -Brenda Beachy Belvidere, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 14 servings.

Number Of Ingredients 13

2-1/2 cups packed brown sugar
2 cups water
2 cups cider vinegar
2 cups ketchup
1 cup canola oil
4 tablespoons salt
3 tablespoons prepared mustard
4-1/2 teaspoons Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 teaspoon pepper
1 teaspoon Liquid Smoke, optional
10 pounds bone-in chicken thighs and chicken drumsticks
1/2 teaspoon seasoned salt

Steps:

  • In a large bowl, combine the first 11 ingredients. Pour into two large resealable plastic bags; add equal amounts of chicken to each bag. Seal bags and turn to coat; refrigerate overnight., Drain and discard marinade. Prepare grill for indirect heat. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Sprinkle chicken with seasoned salt. Grill chicken skin side down, covered, over indirect medium heat for 15-20 minutes on each side or until a thermometer reads 170°-175°.

Nutrition Facts :

GRILLED CHICKEN THIGHS ON A GAS GRILL



Grilled Chicken Thighs on a Gas Grill image

Learn how to grill bone-in chicken thighs that are moist and tender with this quick and easy recipe. A few simple grilling tricks to control the fat flair-ups will make these juicy grilled chicken thighs a favorite family dinner.

Provided by Dan Mikesell AKA DrDan

Categories     Main Course

Time 35m

Number Of Ingredients 2

4 chicken thighs (bone in)
7:2:2 or seasoning of choice

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.

Nutrition Facts : Calories 247 kcal, Protein 18 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 111 mg, Sodium 668 mg, Carbohydrate 1 g, ServingSize 1 serving

JUICY GRILLED CHICKEN THIGHS



Juicy Grilled Chicken Thighs image

The best and juiciest grilled chicken thighs you'll ever make, with a marinade of homemade dry rub and liquid smoke. The chicken thighs are so moist and delicious!

Provided by Rasa Malaysia

Categories     American Recipes

Time 20m

Number Of Ingredients 5

1 1/2 lbs (0.6 kg) bone in chicken thighs (5 small thighs)
2 1/2 tablespoons homemade dry rub
1/2 tablespoon liquid smoke
1 tablespoon olive oil, for grilling
1 tablespoon olive oil, for grilling

Steps:

  • Score the bottom part of the chicken thighs lengthwise with a few slits. This will make sure that the marinade ingredients get inside the chicken meat.
  • Marinate the chicken thighs with homemade dry rub and liquid smoke. Stir to combine well.
  • Grill the chicken thighs on direct heat at 300°F (150°C), about 2 minutes on each side, with the skin side down first. Turn the chicken thighs a couple of times to avoid burning. Baste the chicken with olive oil while grilling.
  • Move the chicken thighs to the side of the grill without direct heat and barbeque the chicken. Cover the gas grill and continue to barbeque the chicken thighs for about 6-8 minutes. The hot air in the grill will BBQ and cook the chicken and will retain the juice. The grilling time depends on the size of the thighs, but the internal temperature should be 165°F (75°C) when it's completely cooked through. Serve hot with your favorite hot sauce.

Nutrition Facts : Calories 418 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 189 milligrams cholesterol, Fat 37 grams fat, Fiber 1 grams fiber, Protein 32 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 3 people, Sodium 155 milligrams sodium, Sugar 1 grams sugar

DELICIOUS GRILLED BBQ CHICKEN THIGHS



Delicious Grilled BBQ Chicken Thighs image

This recipe for grilled BBQ chicken thighs, with homemade barbecue sauce, is a winner. Directions for a baked version are included.

Provided by Derrick Riches

Categories     Dinner     Entree     Lunch     Appetizer

Time 5h

Yield 8

Number Of Ingredients 17

4 pounds chicken thighs (bone-in, skin on)
For the Marinade
1/2 cup olive oil
3 tablespoons white vinegar
1 tablespoon kosher salt
1 tablespoon granulated sugar
1 teaspoon red pepper flakes
For the Barbecue Sauce
1 cup ketchup
1/4 cup white vinegar
1/4 cup packed brown sugar
2 tablespoons sweet paprika
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon garlic powder
Optional: 1 teaspoon cayenne pepper
1/2 teaspoon kosher salt

Steps:

  • Gather the ingredients.
  • Pat the chicken thighs dry with a paper towel.
  • In a large bowl, whisk together olive oil, white vinegar, salt, granulated sugar, and red pepper flakes.
  • Place chicken thighs in a resealable plastic bag.
  • Pour marinade over top, seal bag, and turn to coat. Refrigerate for four to six hours, or up to overnight.
  • Gather the ingredients.
  • Prepare the sauce by combining ketchup, white vinegar, brown sugar, sweet paprika, olive oil, chili powder, garlic powder, cayenne pepper, if using, and salt in a small saucepan.
  • Bring to a boil, then reduce to a simmer. Continue to simmer over low heat for 15 minutes, stirring occasionally.
  • Remove sauce from heat and allow to cool for 10 minutes to thicken; then cover and set aside. If making the sauce a day in advance, cool completely and store in an airtight container in the refrigerator. Bring the sauce to room temperature before finishing the recipe, but do not boil or overheat it.
  • Heat a grill on medium-low heat to about 300 F. Remove chicken from marinade, discard remaining marinade, and place chicken thighs skin-side down on heated grill.
  • Cook for about 30 minutes with the lid down, turning occasionally.
  • During the last 20 minutes or so of cooking, brush sauce over the chicken until the meat reaches an internal temperature of 165 F and the sauce has cooked down to a sticky consistency. Make sure to test more than one piece for consistency.
  • Once cooked through, remove the chicken from the heat and place onto a large platter. Tent with aluminum foil and let rest for 10 minutes.

Nutrition Facts : Calories 690 kcal, Carbohydrate 17 g, Cholesterol 290 mg, Fiber 1 g, Protein 54 g, SaturatedFat 12 g, Sodium 1250 mg, Sugar 14 g, Fat 47 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

GRILLED BBQ CHICKEN THIGHS



Grilled BBQ Chicken Thighs image

These Grilled BBQ Chicken Thighs are seasoned and grilled to perfection! Using an affordable cut of chicken, this is a quick and easy recipe that will have everyone begging for more!

Provided by Brandie @ The Country Cook

Categories     Main Course

Time 2h25m

Number Of Ingredients 7

6 bone-in chicken thighs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup bbq sauce

Steps:

  • Place the chicken thighs into a large bowl. Sprinkle the garlic powder, onion powder, paprika, salt, and pepper over the thighs. Toss to coat the chicken in the spices.
  • Cover with plastic wrap and place in the fridge to marinate for 2 hours. (If you're short on time, you can grill right away but marinating is recommended.)
  • Preheat the grill to medium heat (about 350F degrees) and carefully oil the grates. Once the grill is hot, place the chicken thighs, skin side down.
  • Do not touch the thighs for 7 minutes. You can move them at a 45-degree angle to form diamond grill marks halfway through if you like that look.
  • Monitor grill temperature so that it doesn't get too hot.
  • Flip the thighs over and let cook for 3 minutes. Then, brush the chicken on the side facing up lightly with bbq sauce. Cook for an additional 3 minutes.
  • Flip the chicken again, and brush lightly with more bbq sauce on this side. Cook for 2 more minutes. Flip one last time, and brush again with bbq sauce, the skin side should be up at this point.
  • Continue to cook until an internal temperature reaches 165°F. About 20 total minutes on the grill. Serve immediately.

Nutrition Facts : Calories 360 kcal, Carbohydrate 11 g, Protein 24 g, Fat 24 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 142 mg, Sodium 550 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

GRILLED CHICKEN THIGHS



Grilled Chicken Thighs image

A zero-fuss recipe for juicy chicken thighs with perfectly crispy skin.

Provided by Marissa Stevens

Categories     Main Course

Time 50m

Number Of Ingredients 3

8 large bone-in skin-on chicken thighs (recipe note #2)
kosher salt (to taste)
freshly ground black pepper (to taste)

Steps:

  • Season chicken thighs generously with salt and pepper.
  • Heat a gas grill to medium-high, 425˚F. When it reaches temperature, turn off burners in one area to create an indirect heat, cool zone. Place chicken thighs, skin side up, on the cool side of the barbecue and close the lid. Increase burners in hot zone as needed to maintain a temperature of about 425˚F.
  • Set a timer for 45 minutes. Check the grill occasionally to confirm that the temperature is staying around 425˚F (preferably without opening the lid). The chicken thighs are done at 45 minutes (to check for doneness, a meat thermometer should read a minimum 165˚F internal temperature). Transfer to platter and serve.

Nutrition Facts : Calories 316 kcal, Carbohydrate 1 g, Protein 23 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 142 mg, Sodium 111 mg, ServingSize 1 serving

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