My juicy grilled chicken thighs will be your new go-to summer grilling recipe. This chicken is crispy on the outside and dripping with juices on the inside. If you’re tuning in and watching my daily Instagram stories, you will have seen that I made this chicken with potatoes for my family this week (grilled potato recipe here). This is one of my favorite grilling recipes as it only requires five basic ingredients, all of which you measure with your heart. There are no exact measurements here so add everything according to your preferences. My recipe calls for an easy 10-minute marination period, but you can marinate for up to 1 hour to tenderize the chicken even more.
Although I love this chicken cooked on the barbecue, it’s also perfect in the oven, baked at 425F until crispy. When cooking on a gas barbecue, be sure to reduce the heat to low after the barbecue has reached optimal heat, and also make sure to flip the chicken around every few minutes to ensure even cooking and prevent burning. Cook times will vary based on the size of the chicken thighs and the model of the barbecue; my chicken took about 30 minutes. To be sure your chicken is fully cooked, use a meat thermometer and check that the internal temperature is 170F.
This recipe is perfect accompanied by my homemade tzatziki, cold cucumber soup, Greek lemon potatoes, or any other side of choice, such as the hundreds of amazing salads on my site.
Please be safe when barbecuing. I am leaving a link with safety tips here: Fire Safety tips for the BBQ season.
Grilled Chicken Thighs
- 5 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- black pepper
- Greek seasoning blend
- white wine, I used Pinot Grigio (about 1/3 cup)
- Place the chicken in a dish with high sides and add the olive oil. Season with salt, pepper, and Greek seasoning. Measure with your heart. Add the white wine.
- Give the chicken a good massage to help distribute the seasoning. Place the chicken skin side up and add more Greek seasoning on top. Let the chicken marinate for at least 10 minutes or up to 1 hour.
- Turn on your barbecue safely. Please read the manual/instructions for your barbecue. Keep a spray bottle filled with water beside your grill so that you can quickly extinguish smaller flames before they spread.
- Once the barbecue is hot, place the chicken, skin side down, on the grill grates. Reduce the heat to low (turn the knob all the way down). I like to open and close the lid of the barbecue every few minutes, making sure to flip the chicken (with grill tongs) and to move it around if there are any flames on the skin.
- You don't want to burn the skin, so make sure you keep a close eye on the meat and don't leave the barbecue until it's fully cooked. When I see small grease flames, I always move my chicken down towards the knobs or move it around so that it settles.
- My chicken thighs took 30 minutes but the timing will really depend on how thick the meat is. To be safe, please use a meat thermometer to check that the internal temperature of the chicken is 170F.
- Once the chicken is done, transfer it to a serving plate, shut off the propane, then turn the knobs and clean the grill while it's warm. Enjoy with any of my salads, potatoes, or sides on the blog.