Grilled Chicken Thighs

Photo by Jim Bauer
Photo by Jim Bauer
Photo by Jim Bauer
Photo by Jim Bauer
Photo by Jim Bauer
Photo by Jim Bauer
Photo by Jim Bauer
Photo by Jim Bauer
Photo by Jim Bauer
Photo by Jim Bauer
Photo by Jim Bauer
Photo by Jim Bauer
Photo by Jim Bauer
Photo by Jim Bauer
Photo by Jim Bauer
Photo by Jim Bauer

Grilling out

One of the best things about summer is cooking outside. There's just something about the way food tastes when you grill out. During these warm months you'd be hard pressed to find me spending much time in the kitchen. Here's an easy way to grill chicken thighs.

For the chicken

You can season your chicken thighs with any seasonings you like. That's one of the advantages of chicken is that you can make it a hundred different ways—it's a fairly universal meat that you really can't do much wrong with. Here's how I seasoned mine for this particular batch to grill.

  • Lawry's® garlic salt
  • pepper
  • lemon and pepper seasoning
  • Italian seasoning

How much of each seasoning you use simply depends on your tastes. I like to let my chicken sit after seasoning for about 10 or 15 minutes to sort of marinate. With chicken, however, you can put right onto the grill. 10 or 15 minutes won't make much of a difference in the concentration of the flavor.

Getting the grill fired up

The key to cooking chicken thighs on the grill is maintaining just enough heat to cook the chicken, but not burn it. I like to preheat my grill to about 375° to 400°, and then I try to maintain the temperature around 350° to 375° throughout the grilling process. Maintaining this temperature keeps the juices in and prevents drying out the chicken. To my mind there is nothing worse than eating a dry piece of chicken.

Grilling the chicken thighs

Arrange the chicken thighs on the grill surface bone side down. When I cook chicken thighs in this way on the grill I never turn them. Simply leave them bone side down throughout the entire cooking process. This also helps to maintain juiciness. Keep a water bottle handy to reduce any flare-ups that may occur. Chicken is fairly greasy, so flare-ups are likely to happen. Another key here is to keep the chicken moving. This also helps to reduce flare-ups. Whatever you do, don't walk away from the grill for too long. Flare-ups will occur at a moments notice, and by the time you return to the grill, it may already be too late. Your chicken will be charred, and that never tastes good.

Make a sauce

You can use whatever you prefer for a grilling sauce. As chicken tends to be something I cook often, simply because it's one of cheaper meats to cook, having myriad sauces on the list is always important to keep up a little bit of variety. For this batch I decided to whip up a batch of A1® Steak Sauce and Ken's Steak House® Lite French dressing. I will tell you that this mixture is as good, if not better than any barbeque sauce you might use. Not too tangy, and just the right amount of sweetness makes this a perfect sauce to put on your grilled chicken thighs.

  • 1/4 cup A1® Steak Sauce
  • 1/4 cup Ken's Steak House® Lite French dressing

As for when to put the sauce on, that's something that is entirely up to you. However, I prefer to put the sauce on at the very end of the grilling process. Again, don't turn the chicken.

When it's done?

I prefer to use a meat thermometer to determine when the chicken is done. If the chicken is cooked to 160° to 170° it is fine. Sometimes going by sight or time can be misleading. Although, after a while you will get a feel for when your chicken is ready for sauce and ready for the platter.

One quick tip about doneness: If it's pink at the top, worry not. If it's pink to the bone, leave it alone. Pinking occurs from the smoke that accumulates inside the grill, and is normally nothing to worry about so long as the pink is not to the bone. So long as the internal temperature of the meat is right, your chicken is done.

And that's pretty much all there is to it. As for side dishes? For this batch I made a can of peas, and a box of Betty Crocker® Homestyle Stuffing. But you can, of course, serve up whatever sides you want.

Enjoy your grilled chicken thighs.

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Comments 12 comments

drbj profile image

drbj 4 years ago from south Florida

Great recipe, Jim, and I loved your tip: "If it's pink at the top, worry not. If it's pink to the bone, leave it alone." Thanks for that reminder.

breakfastpop profile image

breakfastpop 4 years ago

Looks delicious and simple. Think I'll try grilling my chicken this way this weekend.

The Frog Prince profile image

The Frog Prince 4 years ago from Arlington, TX

Great vittles! Try the indirect method of cooking chicken to lower your flair ups.

The Frog

Springboard profile image

Springboard 4 years ago from Wisconsin Author

Drbj, that's one that sometimes confuses some cooks. Thanks for stopping in. :)

Pop, great to see you and enjoy your chicken. Meet you at the Inn afterwards?

Frog Prince, may have to give that a try. That said, sometimes those flare ups help a bit to create more smoky flavor—that is, so long as I don't burn the chicken. :)

b. Malin profile image

b. Malin 4 years ago

Hi Springboard, this Recipe of yours sounds pretty Good! Weekend is here, and we will try it! Thanks for sharing.

Springboard profile image

Springboard 4 years ago from Wisconsin Author

These were juicy and good. Hope you enjoy them. Thanks for stopping in and happy grilling.

Nell Rose profile image

Nell Rose 4 years ago from England

Sounds absolutely yummy, and I also appreciate the tip about pink as long as its not down to the bone, I am such a wary person where chicken is concerned so great advice, voted up! cheers nell

sharingknowledge profile image

sharingknowledge 3 years ago from Miami, FL

Wow, this is good flavor i must say. Hello, clicking in from Webanswers on your profile. I never knew that you do all this good? We follow.

Pamela99 profile image

Pamela99 3 years ago from United States

Those chicken thighs look delicious. I am glad to know you are still writing on Hubpages as for some reason I wasn't following you. This has happened to me with several people, but I don't know why. Anyeay, glad to be a follower again. Great hub!!!

Springboard profile image

Springboard 3 years ago from Wisconsin Author

Nell, that is always one I think people get confused about, so I thought it helpful to point it out. Hope you got a chance to try the recipe, and thanks as always for stopping in.

Springboard profile image

Springboard 3 years ago from Wisconsin Author

Sharingknowledge, sorry it has taken me so long to respond to your comment. I have been away from HubPages for quite a while and am just now starting to dive back into it a bit. Glad you were able to find me from my other haunt, WebAnswers. Thanks for stopping in and taking the time to read and comment.

Springboard profile image

Springboard 3 years ago from Wisconsin Author

Pamela, glad you refound me. :) Yeah, I've been away a bit, but I am just now starting to dive back in a little bit. As all things are it's a process. But it's also time to spend more time here again. Actually, I HAVE quite missed it. As things go, I have quite a lot of catching up to do as well. That may be the more daunting task than putting words down.

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