Welcome to grilling season! When summer heats up, nothing beats juicy chicken thighs sizzling on the grill. They’re forgiving, flavorful, and perfect for everything from quick weeknight dinners to weekend gatherings. We’ve gathered 20 mouthwatering recipes that’ll make your grill the star of the season. Get ready to fire it up and discover your new favorite way to enjoy this summer staple!
Lemon Garlic Grilled Chicken Thighs
Kindle your culinary senses with this sophisticated yet approachable grilled chicken dish, where bright citrus notes dance harmoniously with aromatic garlic. Perfect for both weeknight dinners and elegant gatherings, these thighs promise juicy tenderness beneath a beautifully caramelized exterior. The simple marinade transforms humble ingredients into something truly extraordinary.
Ingredients
Chicken thighs – 2 lbs
Lemon juice – ¼ cup
Garlic – 4 cloves
Olive oil – 3 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Combine lemon juice, minced garlic, olive oil, salt, and black pepper in a large bowl.
2. Add chicken thighs to the marinade, ensuring each piece is thoroughly coated.
3. Cover the bowl and refrigerate for at least 4 hours or overnight for maximum flavor penetration.
4. Preheat your grill to medium-high heat, approximately 400°F.
5. Remove chicken from marinade, letting excess drip off while reserving the marinade for basting.
6. Place chicken thighs skin-side down on the hot grill grates.
7. Grill for 6-8 minutes until skin develops deep golden-brown grill marks and releases easily from the grates.
8. Flip the chicken and brush the cooked side with reserved marinade.
9. Continue grilling for another 6-8 minutes, brushing occasionally with marinade.
10. Check internal temperature with a meat thermometer, removing chicken when it reaches 165°F.
11. Transfer chicken to a clean plate and let rest for 5 minutes before serving.
What emerges from this simple process is chicken with crackling-crisp skin giving way to exceptionally moist, flavorful meat. The garlic mellows beautifully during grilling while the lemon provides a bright counterpoint to the rich chicken fat. Consider serving these thighs sliced over a bed of arugula with shaved Parmesan or alongside grilled asparagus for a complete meal that feels both rustic and refined.
Honey Sriracha Glazed Chicken Thighs
Vibrant and utterly irresistible, these honey sriracha glazed chicken thighs transform humble ingredients into a spectacular weeknight dinner. The sweet heat of the glaze caramelizes beautifully against the crispy skin of bone-in thighs, creating layers of flavor that dance across the palate. This elegant yet approachable dish proves that extraordinary meals need not be complicated.
Ingredients
Chicken thighs – 6 bone-in, skin-on
Honey – ¼ cup
Sriracha – 2 tbsp
Soy sauce – 2 tbsp
Garlic – 3 cloves, minced
Olive oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and position the rack in the center of the oven for even heating.
2. Pat the chicken thighs completely dry with paper towels—this crucial step ensures crispy skin rather than steamed skin.
3. Season both sides of the chicken thighs evenly with salt and black pepper, making sure to get under the skin where possible.
4. Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place chicken thighs skin-side down in the hot skillet and cook undisturbed for 6-8 minutes until the skin is golden brown and releases easily from the pan.
6. Flip the chicken thighs and cook for 3 additional minutes to sear the other side.
7. While chicken sears, whisk together honey, sriracha, soy sauce, and minced garlic in a small bowl until fully combined.
8. Brush half of the honey sriracha mixture evenly over the skin side of the chicken thighs.
9. Transfer the skillet to the preheated oven and bake for 15 minutes.
10. Remove the skillet from the oven using oven mitts and carefully brush the remaining glaze over the chicken.
11. Return to the oven and bake for 10-12 more minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
12. Let the chicken rest in the skillet for 5 minutes before serving to allow juices to redistribute throughout the meat.
Yielded to perfection, these glazed thighs boast crackling-crisp skin giving way to exceptionally juicy meat beneath. The balanced sweet-heat profile makes them equally stunning served over jasmine rice to soak up the glossy sauce or paired with crisp roasted vegetables for contrast. Consider garnishing with sliced scallions and sesame seeds for added visual appeal and texture.
Summer Herb Marinated Chicken Thighs
Elegant yet approachable, these summer herb marinated chicken thighs capture the essence of warm-weather dining with their vibrant, garden-fresh flavors and succulent texture that promises to become your new grilling staple.
Ingredients
Chicken thighs – 2 lbs
Fresh basil – ¼ cup
Fresh mint – 2 tbsp
Fresh parsley – 2 tbsp
Garlic – 3 cloves
Lemon juice – 3 tbsp
Olive oil – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Combine ¼ cup fresh basil, 2 tbsp fresh mint, 2 tbsp fresh parsley, 3 minced garlic cloves, 3 tbsp lemon juice, ¼ cup olive oil, 1 tsp salt, and ½ tsp black pepper in a bowl.
2. Place 2 lbs chicken thighs in a resealable plastic bag and pour the marinade over them.
3. Press out excess air, seal the bag, and massage to coat chicken thoroughly.
4. Refrigerate for at least 4 hours or overnight for maximum flavor penetration.
5. Remove chicken from refrigerator 30 minutes before cooking to reach room temperature.
6. Preheat grill to medium-high heat (400°F) and oil the grates to prevent sticking.
7. Place chicken thighs skin-side down on the grill and cook for 6-8 minutes until golden brown with visible grill marks.
8. Flip chicken using tongs and cook for another 6-8 minutes on the second side.
9. Check internal temperature with an instant-read thermometer inserted into the thickest part of the thigh, ensuring it reaches 165°F.
10. Transfer chicken to a clean plate and let rest for 5 minutes before serving to allow juices to redistribute.
Unbelievably tender and infused with bright herbal notes, these chicken thighs develop a beautifully caramelized crust that gives way to exceptionally moist meat. Serve them sliced over a bed of quinoa with grilled summer vegetables, or shred for vibrant tacos topped with avocado crema and pickled onions for a complete meal that celebrates seasonal abundance.
Grilled Pineapple Chicken Thigh Skewers
Luminous with tropical allure, these grilled pineapple chicken thigh skewers transform simple ingredients into an elegant summer feast. The caramelized pineapple glazes the succulent chicken with sweet-tangy notes, while the smoky char adds sophisticated depth. Perfect for entertaining or elevating weeknight dinners, this dish brings restaurant-quality flair to your backyard grill.
Ingredients
Chicken thighs – 1.5 lbs
Pineapple – 1 fresh pineapple
Soy sauce – ¼ cup
Brown sugar – 2 tbsp
Garlic – 3 cloves
Olive oil – 2 tbsp
Salt – 1 tsp
Instructions
1. Cut 1.5 lbs chicken thighs into 1-inch cubes and place in a large bowl.
2. Peel and core 1 fresh pineapple, then cut into 1-inch chunks.
3. Mince 3 garlic cloves and add to the bowl with chicken.
4. Pour ¼ cup soy sauce, 2 tbsp brown sugar, 2 tbsp olive oil, and 1 tsp salt over the chicken and garlic.
5. Mix thoroughly until all chicken pieces are coated in the marinade.
6. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor penetration.
7. Soak 8-10 wooden skewers in water for 20 minutes to prevent burning on the grill.
8. Thread marinated chicken and pineapple chunks alternately onto the soaked skewers.
9. Preheat grill to medium-high heat (400°F) and lightly oil the grates.
10. Place skewers on the grill and cook for 5-6 minutes until grill marks appear.
11. Flip skewers and cook another 5-6 minutes until chicken reaches 165°F internally.
12. Baste skewers with remaining marinade during the last 2 minutes of cooking for extra glaze.
13. Remove from grill and let rest for 3 minutes before serving.
14. Transfer to a platter and garnish with fresh cilantro if desired.
These skewers achieve a perfect textural contrast between the juicy, tender chicken and the caramelized pineapple edges. The sweet-savory glaze creates a glossy finish that pairs beautifully with coconut rice or a crisp green salad. For an elegant presentation, serve them family-style on a large wooden board with lime wedges for squeezing over the top.
Spicy Mango BBQ Chicken Thighs
Fragrant with tropical sweetness and fiery warmth, these Spicy Mango BBQ Chicken Thighs transform humble ingredients into an extraordinary centerpiece. The vibrant mango glaze caramelizes beautifully over juicy chicken thighs, creating layers of flavor that dance between sweet, spicy, and savory. This dish brings restaurant-quality sophistication to your weeknight table with minimal effort and maximum impact.
Ingredients
- Chicken thighs – 2 lbs
- Mango – 1 cup, puréed
- BBQ sauce – ½ cup
- Chili powder – 1 tbsp
- Garlic powder – 1 tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Olive oil – 2 tbsp
Instructions
- Preheat your oven to 400°F and line a baking sheet with aluminum foil.
- Pat 2 lbs of chicken thighs completely dry with paper towels to ensure crispy skin.
- Rub 2 tbsp olive oil evenly over all sides of the chicken thighs.
- Sprinkle 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, and 1 tbsp chili powder over both sides of the chicken.
- Arrange the seasoned chicken thighs skin-side up on the prepared baking sheet, spacing them 1 inch apart for even cooking.
- Bake at 400°F for 25 minutes until the skin begins to turn golden brown.
- While chicken bakes, combine 1 cup puréed mango and ½ cup BBQ sauce in a small bowl, whisking until smooth.
- Brush half of the mango-BBQ glaze over the partially cooked chicken thighs, coating evenly.
- Return chicken to oven and bake for 15 more minutes at 400°F.
- Brush remaining glaze over chicken and bake final 10 minutes until internal temperature reaches 165°F and glaze is sticky and caramelized.
- Let chicken rest 5 minutes before serving to allow juices to redistribute throughout the meat.
With succulent, fall-off-the-bone texture and glossy, char-kissed edges, these chicken thighs deliver a perfect balance of tropical fruitiness and smoky heat. The mango’s natural sweetness tempers the chili’s fire while creating a beautiful lacquered finish that clings to every bite. Serve over coconut rice with grilled pineapple slices for a complete tropical escape, or shred the meat for extraordinary tacos topped with crunchy cabbage slaw.
Cilantro Lime Grilled Chicken Thighs
Nothing elevates summer dining quite like the vibrant fusion of zesty citrus and fresh herbs dancing across perfectly grilled chicken. Nowhere does this combination shine brighter than in these cilantro lime grilled chicken thighs, where each bite delivers a symphony of bright acidity and aromatic freshness. The magic unfolds as the marinade penetrates the rich, juicy thighs, creating layers of flavor that transform ordinary grilling into an extraordinary culinary experience.
Ingredients
- Chicken thighs – 2 lbs
- Fresh cilantro – ½ cup chopped
- Lime juice – ¼ cup
- Olive oil – 2 tbsp
- Garlic – 3 cloves minced
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Combine ¼ cup lime juice, 2 tbsp olive oil, ½ cup chopped cilantro, 3 minced garlic cloves, 1 tsp salt, and ½ tsp black pepper in a large bowl.
- Add 2 lbs chicken thighs to the marinade, ensuring each piece is thoroughly coated.
- Cover the bowl and refrigerate for at least 4 hours or overnight for maximum flavor penetration.
- Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
- Remove chicken from marinade, letting excess drip off, and discard the used marinade.
- Place chicken thighs skin-side down on the grill and cook for 6-8 minutes until grill marks form and skin crisps.
- Flip the chicken using tongs and cook for another 6-8 minutes on the second side.
- Check for doneness by inserting a meat thermometer into the thickest part of a thigh; it should read 165°F.
- Transfer the grilled chicken to a clean plate and let rest for 5 minutes before serving to redistribute juices.
Marvel at the beautiful caramelization that gives way to exceptionally moist, tender meat with each slice. The bright lime cuts through the richness of the thighs while cilantro provides an herbal freshness that lingers pleasantly. Consider serving these over cilantro-lime rice or shredding them for vibrant tacos topped with pickled onions and avocado crema.
Teriyaki Grilled Chicken Thighs with Sesame Seeds
Nothing elevates weeknight dining quite like the perfect balance of sweet and savory, and these teriyaki grilled chicken thighs deliver exactly that with their glossy, sesame-speckled finish. Nestled between caramelized edges and juicy interiors, this dish transforms simple ingredients into an elegant meal that feels both comforting and sophisticated.
Ingredients
Chicken thighs – 1.5 lbs
Soy sauce – ½ cup
Brown sugar – ¼ cup
Rice vinegar – 2 tbsp
Garlic – 3 cloves
Ginger – 1 inch piece
Cornstarch – 1 tbsp
Water – 2 tbsp
Sesame seeds – 2 tbsp
Instructions
1. Combine soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger in a small saucepan over medium heat.
2. Whisk cornstarch and water together in a separate bowl until smooth.
3. Stir the cornstarch slurry into the saucepan and bring the mixture to a simmer.
4. Cook the sauce for 3-4 minutes until thickened to a glaze consistency, then remove from heat.
5. Pat chicken thighs completely dry with paper towels to ensure proper browning.
6. Brush both sides of the chicken thighs generously with the teriyaki glaze.
7. Preheat your grill to medium-high heat (400°F) and oil the grates to prevent sticking.
8. Place chicken thighs skin-side down on the grill and cook for 6-7 minutes without moving them.
9. Flip the chicken thighs and continue grilling for another 6-7 minutes.
10. Brush the chicken with additional glaze during the last 2 minutes of cooking.
11. Check for doneness by inserting an instant-read thermometer into the thickest part of the thigh; it should register 165°F.
12. Transfer the grilled chicken to a clean plate and let rest for 5 minutes to redistribute juices.
13. Sprinkle sesame seeds evenly over the chicken thighs before serving.
Each bite reveals tender, succulent meat with a beautifully caramelized crust that crackles slightly under the tooth. The teriyaki glaze creates a lacquered sheen that clings to every curve of the chicken, while toasted sesame seeds add nutty depth and textural contrast. For a stunning presentation, slice the thighs diagonally and fan them over steamed jasmine rice, allowing the glossy sauce to pool around the grains.
Summer Veggie and Chicken Thigh Sheet Pan Dinner
Perfectly balancing convenience and elegance, this sheet pan dinner transforms humble summer vegetables and chicken thighs into a vibrant, complete meal. The high heat roasting technique coaxes out natural sweetness while creating beautifully caramelized edges. With minimal active time and maximum flavor payoff, it’s the ideal solution for busy evenings when you crave something truly satisfying.
Ingredients
- Chicken thighs – 1.5 lbs
- Zucchini – 2 medium
- Bell peppers – 2 large
- Red onion – 1 large
- Olive oil – 3 tbsp
- Garlic powder – 1 tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat your oven to 425°F and position one rack in the center.
- Pat the chicken thighs completely dry with paper towels to ensure crisp skin.
- Cut the zucchini into ½-inch thick half-moons for even cooking.
- Slice the bell peppers into 1-inch wide strips, removing seeds and membranes.
- Cut the red onion into ½-inch thick wedges, keeping root ends intact.
- Place all vegetables in a large bowl and drizzle with 2 tablespoons of olive oil.
- Sprinkle vegetables with ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon garlic powder.
- Toss vegetables thoroughly until evenly coated with oil and seasonings.
- Arrange vegetables in a single layer on a rimmed baking sheet, leaving space for chicken.
- Rub remaining 1 tablespoon olive oil over both sides of the chicken thighs.
- Season chicken with remaining ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon garlic powder.
- Place chicken thighs skin-side up among the vegetables on the baking sheet.
- Roast for 25 minutes at 425°F until chicken skin is golden brown and crisp.
- Check that chicken internal temperature reaches 165°F using an instant-read thermometer.
- Remove from oven when vegetables are tender with lightly charred edges.
- Let rest for 5 minutes before serving to allow juices to redistribute.
Succulent chicken thighs yield juicy, tender meat beneath crackling-crisp skin, while the vegetables become meltingly soft with concentrated sweetness. The caramelized edges provide delightful textural contrast against the silky interior of each vegetable. For an elegant presentation, arrange everything on a large platter and garnish with fresh herbs, or serve directly from the pan for a rustic family-style meal that celebrates summer’s bounty.
Balsamic Glazed Grilled Chicken Thighs
Lusciously caramelized and deeply savory, these balsamic glazed grilled chicken thighs transform simple ingredients into an elegant centerpiece. The sweet-tangy reduction clings beautifully to the juicy, char-kissed meat, creating a sophisticated balance of flavors that belies its straightforward preparation. Perfect for both weeknight dinners and entertaining, this dish delivers restaurant-quality appeal with home kitchen ease.
Ingredients
Chicken thighs – 2 lbs
Balsamic vinegar – ½ cup
Honey – 2 tbsp
Garlic – 3 cloves, minced
Olive oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken evenly with salt and black pepper.
3. Combine balsamic vinegar, honey, minced garlic, and olive oil in a small saucepan.
4. Bring glaze mixture to a boil over medium-high heat, then reduce to a simmer.
5. Simmer glaze for 8-10 minutes until reduced by half and thickened to a syrup consistency.
6. Preheat grill to medium-high heat, approximately 400°F.
7. Place chicken thighs skin-side down on the hot grill grates.
8. Grill for 6-8 minutes until skin is golden brown and releases easily from the grates.
9. Flip chicken and brush the cooked side generously with the balsamic glaze.
10. Continue grilling for another 6-8 minutes until internal temperature reaches 165°F.
11. Brush remaining glaze over chicken during the final 2 minutes of cooking.
12. Transfer chicken to a clean plate and let rest for 5 minutes before serving. With its glossy, lacquered exterior giving way to exceptionally moist and tender meat, each bite offers a perfect harmony of sweet acidity and savory depth. Consider serving these glazed thighs sliced over creamy polenta or alongside roasted seasonal vegetables to complement the rich, complex flavors.
Coconut Lime Chicken Thighs with Mango Salsa
Nowhere does tropical elegance meet weeknight ease more beautifully than in this vibrant dish. Nestled between golden-seared chicken thighs and a jewel-toned mango salsa, each bite transports you to sun-drenched shores with its bright, aromatic flavors. Perfectly balancing richness and freshness, this recipe transforms simple ingredients into an unforgettable dining experience.
Ingredients
Chicken thighs – 1.5 lbs
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Coconut milk – ¾ cup
Lime juice – 3 tbsp
Garlic – 3 cloves
Mango – 1 large
Red onion – ¼ cup
Cilantro – ¼ cup
Jalapeño – 1
Instructions
1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chicken thighs skin-side down in the hot skillet, being careful not to overcrowd the pan.
5. Cook undisturbed for 6-8 minutes until skin is deeply golden brown and crispy.
6. Flip chicken thighs and cook for another 5 minutes on the second side.
7. Mince garlic cloves finely while chicken cooks on the second side.
8. Reduce heat to medium and add minced garlic to the skillet, cooking for 30 seconds until fragrant.
9. Pour coconut milk and lime juice into the skillet, scraping up any browned bits from the bottom.
10. Simmer the sauce for 4-5 minutes until slightly thickened, stirring occasionally.
11. Dice mango into ½-inch cubes while the sauce simmers.
12. Finely chop red onion, cilantro, and jalapeño for the salsa.
13. Combine diced mango, red onion, cilantro, and jalapeño in a small bowl.
14. Remove chicken from skillet and let rest for 3 minutes before serving to allow juices to redistribute.
15. Spoon the coconut-lime sauce over the rested chicken thighs.
16. Top each chicken thigh with a generous portion of mango salsa.
Velvety coconut cream creates a luxurious sauce that clings to the perfectly seared chicken, while the vibrant mango salsa provides bursts of sweet heat and freshness. The contrast between the rich, tender thighs and the bright, chunky salsa makes each forkful a study in balanced textures. For an elegant presentation, serve over coconut rice or alongside grilled pineapple spears to amplify the tropical notes.
Grilled Chicken Thighs with Avocado Crema
Unveiling the perfect balance of smoky char and creamy freshness, these grilled chicken thighs with avocado crema transform simple ingredients into an elegant weeknight masterpiece. Using boneless, skin-on thighs ensures juicy, flavorful results that stand up beautifully to the bright, tangy sauce. This dish celebrates the harmony between fire-kissed protein and velvety avocado in a way that feels both sophisticated and utterly approachable.
Ingredients
Chicken thighs – 1.5 lbs
Avocado – 1 large
Lime juice – 2 tbsp
Garlic – 2 cloves
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Cumin – 1 tsp
Instructions
1. Pat chicken thighs completely dry with paper towels to ensure proper browning on the grill.
2. Rub chicken evenly with 1 tablespoon olive oil, ¾ teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon cumin.
3. Preheat gas or charcoal grill to medium-high heat (400-450°F) and clean grates thoroughly.
4. Place chicken skin-side down on the hot grill and cook undisturbed for 6-8 minutes until deep grill marks form.
5. Flip chicken using tongs and continue cooking for 6-8 more minutes until internal temperature reaches 165°F.
6. Transfer chicken to a clean plate and let rest for 5 minutes to allow juices to redistribute.
7. Meanwhile, scoop avocado flesh into a blender or food processor.
8. Add remaining 1 tablespoon olive oil, 2 tablespoons lime juice, 2 minced garlic cloves, and remaining ¼ teaspoon salt.
9. Blend mixture for 30-45 seconds until completely smooth and creamy.
10. Taste crema and adjust seasoning if needed before serving.
Keeping the chicken skin intact during grilling creates that irresistible crispy texture against the tender meat, while the vibrant avocado crema cuts through the richness with its citrusy brightness. Serve these thighs sliced over a bed of cilantro-lime rice or tucked into warm tortillas for a complete meal that showcases both the smoky depth and fresh creaminess in perfect harmony.
Summer Citrus Marinated Chicken Thighs
Just as the warmth of summer reaches its peak, these citrus-marinated chicken thighs offer a refreshing escape from ordinary grilled fare. Juicy chicken thighs bathed in a vibrant citrus marinade develop caramelized edges and tender interiors when kissed by the grill. This elegant yet approachable dish transforms simple ingredients into a memorable centerpiece for any warm-weather gathering.
Ingredients
Chicken thighs – 2 lbs
Orange juice – ½ cup
Lemon juice – ¼ cup
Olive oil – 2 tbsp
Garlic – 3 cloves, minced
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Combine orange juice, lemon juice, olive oil, minced garlic, salt, and black pepper in a large bowl.
2. Add chicken thighs to the marinade, ensuring each piece is fully coated.
3. Cover the bowl with plastic wrap and refrigerate for exactly 4 hours (tip: marinating longer than 6 hours can break down the chicken’s texture).
4. Preheat grill to medium-high heat (400°F).
5. Remove chicken from marinade and discard the remaining liquid.
6. Pat chicken thighs dry with paper towels (tip: drying ensures better searing and prevents steaming).
7. Place chicken skin-side down on the preheated grill.
8. Grill for 6-8 minutes until skin develops deep golden-brown char marks.
9. Flip chicken using tongs and grill for another 6-8 minutes.
10. Check internal temperature with a meat thermometer inserted into the thickest part of the thigh (tip: chicken is safely cooked at 165°F).
11. Transfer chicken to a clean plate and let rest for 5 minutes before serving.
Velvety chicken thighs emerge with crackling-crisp skin giving way to exceptionally moist meat infused with bright citrus notes. The caramelized edges provide subtle bitterness that balances the marinade’s natural sweetness beautifully. Consider serving over a bed of peppery arugula or alongside grilled stone fruits for an unexpected seasonal pairing.
Jerk Spiced Grilled Chicken Thighs
On brisk autumn evenings, few dishes satisfy quite like these aromatic jerk spiced grilled chicken thighs, where smoky char meets complex Caribbean warmth in every succulent bite. Our simplified approach delivers authentic flavor with minimal effort, perfect for weeknight dinners or casual entertaining. The bold spice rub creates a beautifully caramelized crust while keeping the meat incredibly juicy beneath.
Ingredients
Chicken thighs – 2 lbs
Brown sugar – 2 tbsp
Garlic powder – 1 tbsp
Onion powder – 1 tbsp
Ground allspice – 2 tsp
Cayenne pepper – 1 tsp
Dried thyme – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Vegetable oil – 2 tbsp
Instructions
1. Pat 2 lbs chicken thighs completely dry with paper towels to ensure proper browning.
2. Combine 2 tbsp brown sugar, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp ground allspice, 1 tsp cayenne pepper, 1 tsp dried thyme, 1 tsp salt, and ½ tsp black pepper in a small bowl.
3. Rub 2 tbsp vegetable oil evenly over all surfaces of the chicken thighs.
4. Press the spice mixture firmly onto both sides of each chicken thigh until thoroughly coated.
5. Arrange the seasoned chicken thighs in a single layer on a plate and refrigerate uncovered for 30 minutes to help the spices adhere.
6. Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates.
7. Place chicken thighs skin-side down on the grill and cook for 6-8 minutes until well-charred.
8. Flip the chicken thighs and continue grilling for another 6-8 minutes until internal temperature reaches 165°F.
9. Transfer the grilled chicken to a clean plate and let rest for 5 minutes before serving to redistribute juices.
Succulent and boldly spiced, these chicken thighs boast a crackling caramelized exterior that gives way to exceptionally moist, tender meat. The complex layers of sweet heat and aromatic spices make them equally spectacular served over coconut rice or shredded into tacos with pineapple salsa. For an extra dimension, brush with a quick glaze of lime juice and honey during the final minutes of grilling.
Rosemary and Garlic Grilled Chicken Thighs
Just as autumn leaves begin their golden descent, this rosemary and garlic grilled chicken offers the perfect transition from summer’s lightness to fall’s comforting warmth. Juicy chicken thighs marinated with fragrant herbs develop a beautifully caramelized crust when kissed by the grill’s flames, creating a dish that feels both rustic and refined. The aromatic blend of woodsy rosemary and pungent garlic permeates each tender bite, making this recipe an effortless yet impressive centerpiece for any seasonal gathering.
Ingredients
Chicken thighs – 2 lbs
Olive oil – ¼ cup
Fresh rosemary – 2 tbsp chopped
Garlic – 4 cloves minced
Salt – 1 tsp
Black pepper – ½ tsp
Lemon juice – 2 tbsp
Instructions
1. Pat chicken thighs completely dry with paper towels to ensure proper browning on the grill.
2. Whisk together olive oil, chopped rosemary, minced garlic, salt, black pepper, and lemon juice in a medium bowl until fully combined.
3. Place chicken thighs in a large resealable plastic bag and pour the marinade over them, massaging to coat every surface evenly.
4. Seal the bag tightly, removing all excess air, and refrigerate for exactly 4 hours to allow flavors to penetrate deeply without breaking down the meat’s texture.
5. Preheat gas grill to medium-high heat (400°F) and lightly oil the grates using tongs and a paper towel dipped in vegetable oil.
6. Remove chicken from marinade, letting excess drip off, and discard the used marinade completely to prevent cross-contamination.
7. Place chicken thighs skin-side down on the hot grill and close the lid immediately to create an oven-like environment.
8. Grill for 8 minutes without moving to develop deep grill marks and a crispy exterior.
9. Flip chicken using tongs and continue grilling for another 7-8 minutes until internal temperature reaches 165°F when tested with an instant-read thermometer in the thickest part.
10. Transfer chicken to a clean plate and let rest undisturbed for 5 minutes to allow juices to redistribute throughout the meat.
Each succulent thigh emerges with crackling-crisp skin giving way to exceptionally moist, garlic-infused flesh that practically falls from the bone. The rosemary’s pine-like fragrance mingles beautifully with the smokiness from the grill, creating layers of flavor that deepen with every bite. For an elegant presentation, arrange the grilled thighs over creamy polenta or alongside roasted root vegetables to complement their earthy notes.
Grilled Chicken Thighs with Summer Corn Salad
Meticulously grilled chicken thighs paired with a vibrant summer corn salad create a symphony of smoky and sweet flavors that epitomizes seasonal dining at its finest. This elegant yet approachable dish transforms humble ingredients into a sophisticated meal perfect for warm evenings and casual gatherings alike. The contrast between the charred, juicy chicken and the crisp, fresh salad offers both visual appeal and delightful texture in every bite.
Ingredients
Chicken thighs – 1.5 lbs
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Corn – 4 ears
Red onion – ½ cup
Lime juice – 2 tbsp
Cilantro – ¼ cup
Instructions
1. Preheat your grill to 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Pat the chicken thighs completely dry with paper towels, which helps achieve better browning.
3. Brush both sides of the chicken thighs evenly with 1 tablespoon of olive oil.
4. Season the chicken thighs thoroughly with ¾ teaspoon of salt and all of the black pepper.
5. Place the chicken thighs skin-side down on the hot grill and cook for 8 minutes without moving them to develop a deep golden crust.
6. Flip the chicken thighs and continue grilling for another 7-10 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
7. While the chicken cooks, brush the corn ears with the remaining 1 tablespoon of olive oil.
8. Grill the corn for 12-15 minutes, turning occasionally, until kernels are tender and lightly charred in spots.
9. Let the grilled corn cool for 5 minutes until safe to handle, then carefully cut the kernels from the cobs using a sharp knife.
10. Combine the corn kernels, diced red onion, lime juice, remaining ¼ teaspoon of salt, and chopped cilantro in a medium bowl, tossing gently to distribute flavors evenly.
11. Transfer the grilled chicken thighs to a clean platter and let them rest for 5 minutes to allow juices to redistribute throughout the meat.
12. Serve the chicken thighs alongside the summer corn salad. Remarkably tender and infused with smoky depth, the chicken thighs pair beautifully with the sweet, acidic corn salad that bursts with freshness. For an elegant presentation, arrange the salad in a ring around the chicken and garnish with extra cilantro sprigs, creating a dish where the crisp textures complement the succulent meat perfectly.
Thai Peanut Chicken Thigh Skewers
Tender, marinated chicken thighs threaded onto skewers and glazed with a rich peanut sauce create an irresistible balance of savory and sweet. These Thai-inspired skewers deliver complex flavors with surprisingly simple preparation, making them perfect for both weeknight dinners and entertaining. The caramelized edges and creamy peanut coating will transport your taste buds straight to the streets of Bangkok.
Ingredients
Chicken thighs – 1.5 lbs
Soy sauce – ¼ cup
Brown sugar – 2 tbsp
Lime juice – 2 tbsp
Garlic – 3 cloves
Ginger – 1 tbsp
Creamy peanut butter – ⅓ cup
Coconut milk – ¼ cup
Red pepper flakes – ½ tsp
Instructions
1. Cut 1.5 lbs chicken thighs into 1-inch cubes and place in a large bowl.
2. Mince 3 cloves garlic and 1 tbsp ginger, then combine with ¼ cup soy sauce, 2 tbsp brown sugar, 2 tbsp lime juice, and ½ tsp red pepper flakes in a small bowl.
3. Pour the marinade over the chicken thighs, ensuring all pieces are coated, and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor penetration.
4. Soak 8 wooden skewers in water for 20 minutes to prevent burning during grilling.
5. Thread the marinated chicken onto the soaked skewers, leaving small spaces between pieces for even cooking.
6. Preheat your grill to medium-high heat (400°F) and lightly oil the grates.
7. Grill the skewers for 5-6 minutes per side, until chicken reaches 165°F internally and develops visible grill marks.
8. While chicken grills, whisk together ⅓ cup creamy peanut butter and ¼ cup coconut milk in a small saucepan over low heat until smooth.
9. Brush the peanut sauce generously over the cooked skewers during the last 2 minutes of grilling to create a glossy glaze.
10. Remove skewers from grill and let rest for 3 minutes before serving to allow juices to redistribute.
The sticky peanut glaze caramelizes beautifully against the juicy, marinated chicken, creating contrasting textures that are both tender and slightly crisp. Serve these skewers over jasmine rice with extra sauce for drizzling, or pair with a crisp cucumber salad to cut through the richness.
Grilled Chicken Thighs with Watermelon Feta Salad
Tender, juicy grilled chicken thighs find their perfect summer companion in this refreshing watermelon feta salad, where smoky char meets sweet, crisp fruit and salty cheese in a dish that celebrates the season’s finest offerings. This elegant yet approachable recipe transforms simple ingredients into a sophisticated meal that feels both indulgent and refreshingly light, perfect for warm evenings or leisurely weekend lunches. The contrast of temperatures and textures creates a dining experience that is as visually stunning as it is delicious.
Ingredients
Chicken thighs – 1.5 lbs
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Watermelon – 4 cups, cubed
Feta cheese – 1 cup, crumbled
Fresh mint – ¼ cup, chopped
Lime juice – 2 tbsp
Instructions
1. Pat chicken thighs completely dry with paper towels to ensure proper browning on the grill.
2. Brush chicken thighs evenly with 1 tablespoon olive oil on both sides.
3. Season chicken thighs with salt and black pepper, making sure to coat all surfaces.
4. Preheat gas or charcoal grill to medium-high heat (400°F) for 10-15 minutes.
5. Place chicken thighs skin-side down on the hot grill grates and cook for 6-8 minutes without moving.
6. Flip chicken thighs using tongs and cook for another 6-8 minutes until internal temperature reaches 165°F.
7. Transfer grilled chicken to a clean plate and let rest for 5 minutes to allow juices to redistribute.
8. While chicken rests, combine cubed watermelon and crumbled feta cheese in a large bowl.
9. Whisk together remaining 1 tablespoon olive oil and lime juice in a small bowl until emulsified.
10. Pour dressing over watermelon and feta mixture and toss gently to combine.
11. Fold in chopped fresh mint just before serving to maintain its bright color and flavor.
12. Slice rested chicken thighs against the grain into ½-inch thick pieces.
Perfectly balanced between smoky and sweet, the tender chicken thighs provide a satisfying chew against the watermelon’s juicy crunch and the feta’s creamy saltiness. Serve this dish family-style on a large platter for maximum visual impact, or plate individually with the salad mounded beneath the sliced chicken for an elegant restaurant-quality presentation that highlights the beautiful color contrast.
Summary
Ready to fire up the grill? These 20 juicy chicken thigh recipes are your ticket to a delicious summer. From sweet glazes to savory rubs, there’s something for every taste. Pick your favorite, give it a try, and let us know what you think in the comments! Don’t forget to share this roundup on Pinterest so your friends can enjoy these tasty dishes too. Happy grilling!
