These Grilled BBQ Chicken Thighs are a favorite in our household. They’re incredibly easy to make and perfect for everything from weeknight family dinners to weekend backyard barbecue parties.
Lightly charred outside and spectacularly juicy within, these thighs are always a hit and guaranteed to impress your guests.
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Chicken thighs often get overshadowed by the more popular chicken breasts, but they have their own fantastic perks:
- Flavor: Thighs boast a richer, more robust flavor compared to breasts.
- Moisture: The higher fat content keeps them spectacularly juicy and tender during cooking.
- Affordability: Thighs are usually cheaper than other cuts, making them a budget-friendly option.
I use chicken thighs more often than chicken breasts in my recipes. For more inspiration, check out my Musakhan - Palestinian Sumac Chicken and Baked Boneless Skinless Chicken Thighs recipes.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Chicken thighs - I use skin-on, bone-in chicken thighs for maximum flavor. If you prefer to use boneless and skinless chicken thighs, that's fine too. However, you will need to reduce the cooking time accordingly. Pat them dry with a paper towel; do not rinse.
- Yogurt - It tenderises the chicken. You can substitute it with milk, as I do in my Turkish Chicken Shish Kebab and Lamb Shish Kebab recipes.
- Olive oil - I use a good quality cooking olive oil for the marinade. It adds flavor to the chicken thighs and keeps them moist.
- Lemon juice - Freshly squeezed lemon juice adds extra flavor and helps tenderize the BBQ grilled chicken thighs.
How to Grill Chicken Thighs on BBQ?
Grilling Chicken Thighs on a BBQ is surprisingly easy.
However, there are a few simple steps to follow for you to achieve the best results:
In a large mixing bowl, combine the yogurt, olive oil, lemon juice, salt, black pepper, thyme (or oregano), paprika, and chili flakes.
Mix well to create a smooth marinade.
Pat the chicken thighs dry with a paper towel. Add the chicken thighs to the bowl with the marinade, ensuring each piece is well-coated.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Preheat your grill to medium-high heat (about 375-400°F or 190-200°C). Lightly grease the grill grates with oil to prevent sticking.
Remove the chicken thighs from the marinade, letting any excess drip off. Place the thighs skin-side down on the grill over direct heat.
Grill for 5-7 minutes per side, or until you have a nice char on the outside.
Move the chicken thighs to indirect heat and continue grilling for another 10-15 minutes, or until the internal temperature reaches 165°F (75°C).
Remove the chicken thighs from the grill and let them rest for 5 minutes before serving.
Top Tips From the Chef
- Start by grilling the thighs over direct heat to give them a nice char, then move them to indirect heat to cook through without burning.
- Always brush the grill grates with oil before grilling to avoid sticking.
- To ensure your chicken is cooked perfectly, use a meat thermometer. The internal temperature should reach 165°F (75°C).
- Allow the chicken to rest for a few minutes after grilling. This helps keep the meat juicy.
- If you prefer boneless, skinless chicken thighs, reduce the cooking time by a few minutes, as they will cook faster than bone-in, skin-on thighs.
Serving Suggestions
- Rice - Plain rice dishes such as Lebanese Rice Pilaf with Vermicelli and Yellow Rice (Indian Turmeric Pilau Rice) complement Grilled BBQ Chicken Thighs perfectly!
- Salad - For a delicious and light meal, pair these grilled chicken thighs with a bowl of salad such as Mango Salad with Avocado and Cucumber, Creamy Fish Taco Slaw, or Baba Ganoush Without Tahini.
- Flat bread - Serve them over Middle Eastern Lavash Bread or Greek Pita Bread along with some dips and mezes for Middle Eastern themed feast.
- Potatoes - Potato side dishes such as Authentic Greek Lemon Roasted Potatoes, Fondant Potatoes - Buttery Melting Potatoes, and Batata Harra (Lebanese Potatoes) pair wonderfully with these juicy grilled chicken thighs.
Storing the Leftovers
Allow the grilled chicken thighs to cool to room temperature. Place them in an airtight container. Store in the refrigerator for up to 4 days or in the freezer for up to 3 months.
To reheat, thaw frozen chicken in the refrigerator overnight. Warm in the oven at 350°F (175°C) until heated through, or use a microwave.
Recipe FAQs
Marinate your chicken thighs at least for 2 hours, and maximum for 24 hours. Also, ensure you’re not overcooking the thighs. Use a meat thermometer to check doneness.
Always oil the grates and let the chicken naturally release before flipping.
Related Recipes
For more delicious chicken thigh recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making these delicious Grilled BBQ Chicken Thighs as much as you enjoy eating them! 🙂
Bon appétit! / Afiyet olsun!
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Grilled BBQ Chicken Thighs
Ingredients
- 1 kg chicken thighs (bone in skin on)
- 2 tablespoon plain natural yogurt
- 2 tablespoon olive oil
- 2 tablespoon freshly squeezed lemon juice
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme or oregano
- ½ teaspoon paprika
- ¼ teaspoon chili flakes
Instructions
- In a large mixing bowl, combine the yogurt, olive oil, lemon juice, salt, black pepper, thyme (or oregano), paprika, and chili flakes. Mix well to create a smooth marinade.
- Pat the chicken thighs dry with a paper towel. Add the chicken thighs to the bowl with the marinade, ensuring each piece is well-coated.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
- Preheat your grill to medium-high heat (about 375-400°F or 190-200°C). Lightly grease the grill grates with oil to prevent sticking.
- Remove the chicken thighs from the marinade, letting any excess drip off. Place the thighs skin-side down on the grill over direct heat.
- Grill for 5-7 minutes per side, or until you have a nice char on the outside.
- Move the chicken thighs to indirect heat and continue grilling for another 10-15 minutes, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken thighs from the grill and let them rest for 5 minutes before serving.
Notes
- Start by grilling the thighs over direct heat to give them a nice char, then move them to indirect heat to cook through without burning.
- Always brush the grill grates with oil before grilling to avoid sticking.
- To ensure your chicken is cooked perfectly, use a meat thermometer. The internal temperature should reach 165°F (75°C).
- Allow the chicken to rest for a few minutes after grilling. This helps keep the meat juicy.
- If you prefer boneless, skinless chicken thighs, reduce the cooking time by a few minutes, as they will cook faster than bone-in, skin-on thighs.
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