Grilled Chicken Thighs

5 from 2 votes

This post may contain affiliate links. Please read our disclosure policy.

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

This chicken is crispy on the outside and dripping with juices on the inside.
5 from 2 votes
Servings: 2
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 29 minutes


  • 5 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • salt
  • 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.


If you want to bake the chicken, you can bake it uncovered at 425F for 35-45 minutes, until crispy and a meat thermometer inserted in the center of the thighs measures 170F. 
Please be sure to read the instructions of your grill and make sure you are always safe. Keep a spray bottle filled with water beside your grill so that you can quickly extinguish smaller flames before they spread.
If you store your grill inside during the winter months, it’s important to check it over thoroughly when grilling season begins. A leak in the gas lines can cause propane or natural gas to build up inside the BBQ when the lid is closed. Check the gas lines to make sure that they are free of leaks before using your grill, and always open the lid of your barbecue before lighting.
If you use boneless chicken breast for this recipe, the cooking time will drastically reduce by half (or more) as chicken breast will take a lot less time. White meat shouldn’t be overcooked or dry. 
I purchase my Greek seasoning at Healthy Planet but ALL grocery stores will carry it. You don’t need to use this exact one as ANY seasoning you enjoy will work. 
Greek Seasoning Linked Here: Greek Seasoning – Splendor Garden
Love This Recipe?
Share your pictures or videos of you making my recipes by mentioning #themodernnonna on all socials ❤️

Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

5 from 2 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

The maximum upload file size: 2 MB. You can upload: image, video. Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    Try the recipe on the The Ninja® Foodi™ Smart XL Grill, with the skin on down and do not turn them.
    They come juicy and delicious

  2. 5 stars
    Made this tonight and it was a hit. Best part is, I had all the ingredients in my kitchen already. I used boneless/skinless chicken thighs because I already had them. Delicious and easy to make. Adding the white wine is a very nice touch. I will definitely add this recipe to all my other Modern Nonna recipes.

    1. HI Larry, it’s dry. I get mine at Healthy planet but ANY seasoning you like will work.

  3. Thank you! I was struggling for a nice dinner.. and did these thighs, your spinach feta orzo, cheese buns & nutella twists… it was perfect and delicious! Thank you!