The Best Grilled Chicken Thighs Recipes

GRILLED CHICKEN THIGHS

Grilled Chicken Thighs image

My family's favorite chicken recipe. Easy to prepare and easy to grill.

Provided by Philip B.

Time 1h25m

Yield 16

Number Of Ingredients 10

Ingredients

4 pounds boneless, skinless chicken thighs
¾ cup soy sauce
¾ cup orange juice
⅓ cup olive oil
⅓ cup ketchup
⅓ cup chopped fresh parsley
3 cloves garlic, minced
3 teaspoons lemon juice
1 ½ teaspoons dried oregano
1 ½ teaspoons ground black pepper

Steps:

Rinse chicken thighs and pat dry between paper towels. Transfer to a 1-gallon freezer bag.
Combine soy sauce, orange juice, olive oil, ketchup, parsley, garlic, lemon juice, oregano, and pepper in a large bowl until well combined. Pour marinade over chicken thighs in the freezer bag. Squeeze out excess air, seal the bag, and marinate in the refrigerator for at least 1 hour, up to 24 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken thighs from the marinade and shake off excess. Discard the remaining marinade.
Grill chicken in a single layer until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 269.2 calories, Carbohydrate 10.9 g, Cholesterol 70.7 mg, Fat 17.1 g, Fiber 0.5 g, Protein 17.5 g, SaturatedFat 4 g, Sodium 952.1 mg, Sugar 2.4 g

CRISPY GRILLED CHICKEN THIGHS

Crispy Grilled Chicken Thighs image

Provided by Food Network Kitchen

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/3 cup mayonnaise
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
Kosher salt
8 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
Vegetable oil, for brushing
1 1/2 cups breadcrumbs
3 large tomatoes, halved crosswise
Freshly ground black pepper

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.

Nutrition Facts : Calories 570, Fat 35 grams, SaturatedFat 7 grams, Cholesterol 122 milligrams, Sodium 535 milligrams, Carbohydrate 25 grams, Fiber 2 grams, Protein 35 grams

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

Ingredients

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 :

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Add all of the ingredients to a large zip lock bag. Seal the bag and shake it around until the chicken thighs are well-coated in oil and seasoning. Refrigerate for at least 1 hour, ideally 8.
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