When the grill, and the weather, is hot, make this quick and delicious chicken thighs recipe.
Grilled chicken thighs are lightly seasoned and cooked until they’re tender and juicy with perfect grill marks.
Holly’s Flame Kissed Chicken
- Flavor: Grilling chicken gives it a smoked flavor and a lightly charred exterior.
- Difficulty: This grilled chicken thighs recipe couldn’t be easier. Let the chicken rest in the seasoned marinade, then grill.
- Recommended Tools: A meat thermometer is an inexpensive and indispensable tool for gauging the doneness of meat.
- Swaps: Chicken thighs are so versatile! Season them with your favorite low-carb seasonings, marinades, and sauces.
Flavor-Packed Fixings
Chicken: We love thighs for this recipe because they make perfect single portions. Bone-in and skin-on thighs also work, but the grilling time will be longer (Use a meat thermometer to be sure they register 165°F). If using breasts, refer to this recipe. There are usually about 3-4 chicken thighs in a pound.
Seasonings: Basic pantry spices like garlic powder, paprika, and oregano infuse the meat with savory flavor. Mix it up in advance and double or triple it so you’ll have it on hand in your pantry.
Tasty Twists: Switch up the marinade seasonings to match the menu! Try a zesty southwestern flavor or a light and citrusy homemade lemon pepper blend.
How To Make Grilled Chicken Thighs
- Make the marinade in a large bowl and add the chicken for at least a half hour (Full recipe below.)
- Cook chicken thighs on the grill until they reach 165°F.
Grilled Thighs Tips and Tricks
- Store the prepared marinade in a jar with a tight fitting lid and keep in the refrigerator so you’ll have it on hand.
- Be sure to use this dressing up in 3 days, especially if it contains raw garlic or other raw ingredients.
- Let the chicken rest under a foil tent for about 5 minutes after removing from the grill. You want those juices to reabsorb back into the meat and keep it moist and tender. In fact, you should always do this with any grilled or roasted meat or poultry.
Savory Serving & Smart Storing
- Serve grilled chicken thighs with a drizzle of homemade chimichurri sauce or low-carb BBQ sauce. Keep the grill going and add some grilled veggies and make some tangy grilled Halloumi to top a crispy spring salad.
- While the grill is hot, why not cook up that whole jumbo family pack of thighs? They freeze well, and are so easy to use in other low-carb recipes. Try a simple cashew chicken stir fry, this delicious cordon bleu casserole, or this or this mouthwatering buffalo chicken dip. So many winner chicken dinners to choose from.
- Keep leftover grilled chicken thighs in a covered container in the refrigerator for up to 4 days. Enjoy them cold, slice them for a salad topper, or reheat them in the microwave. Freeze cooled chicken thighs in zippered bags for up to 3 months.
More Low Carb Chicken Recipes
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Grilled Chicken Thighs
Equipment
Ingredients
- 1 pound chicken thighs boneless, skinless
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- In a small bowl or freezer bag combine olive oil and all the seasonings.
- Add in the chicken thighs and toss to coat. Let sit for at least 30 minutes to marinate.
- Preheat a grill to medium-high heat. Add chicken thighs and cook 5-7 minutes per side or until chicken reaches 165°F.
- Rest 5 minutes before serving.
Notes
- Refrigerate cooked and cooled chicken thighs for up to 4 days in a covered container, or freeze for up to 3 months in a zippered freezer bag.
- To make ahead, mix spices to have ready for tossing with chicken.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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