Go Back
–+ servings
Grilled chicken thighs on a white plate that is arranged on a wooden background. Displayed around the plate is a small bowl of sauce, a gray napkin, and a wooden cutting board handle.
Print

Grilled Chicken Thighs

These grilled chicken thighs have been a staple recipe of mine for years. The marinade requires only four simple ingredients, and yet it is one of the tastiest chicken marinades I've had!
Course Main Course
Cuisine American
Keyword grilled boneless chicken thighs, grilled chicken thighs
Freezer Friendly Yes
Prep Time 10 minutes
Cook Time 18 minutes
Marinating time 3 hours
Total Time 3 hours 28 minutes
Servings 4
Calories 409kcal
Author A Simple Palate

Ingredients

  • 8 boneless, skinless chicken thighs

Marinade

  • 3 Tablespoons Maple syrup, honey or brown sugar also works
  • 1/4 cup Dijon mustard
  • 2 Tablespoons tamari or soy sauce
  • 1 teaspoon garlic powder, or 2 fresh garlic cloves minced

Instructions

  • The sauce: Mix the sauce ingredients in a large bowl.
  • Marinate: Add the chicken thighs to the bowl, and coat them in the marinade. Refrigerate while letting the chicken marinade for 2-3 hours or overnight.
  • Preheat grill: Preheat the grill to 400-450F.
  • Cook the chicken: Place the thighs skin-side down, brush them with some of the marinade from the bowl, and cook for about 4-6 minutes per side. Flip and brush the remaining sauce over the top. Continue to cook the chicken until it reaches an internal temperature of 170-175F.
    Important note: The leftover marinade is safe to use when added at the beginning of the grilling/cooking process. I recommend using all the leftover marinade on the first two flips of the chicken. This will give it time to cook off. Please do not use the leftover marinade as a finishing glaze, as it is unsafe to use this way.
  • Rest the chicken, then serve: Transfer the grilled chicken to a warm plate, cover with foil, and let it rest for 5-10 minutes. Then serve!

Video

Notes

For tender chicken thighs, cook longer. When cooking chicken, the general rule of thumb for the internal temperature is 165°F. However, with chicken thighs, it's recommended to go a little beyond that and cook them until they reach an internal temperature of 170-175°F in the thickest part of the meat. Because thighs are darker meat, the higher temperature helps break down the tendons of the meat, resulting in a more tender and juicier chicken.

Nutrition

Serving: 2chicken thigh | Calories: 409kcal | Carbohydrates: 14.8g | Protein: 56g | Fat: 12.4g | Saturated Fat: 2.3g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 4.4g | Trans Fat: 0g | Cholesterol: 280mg | Sodium: 845.3mg | Potassium: 0mg | Fiber: 0.1g | Sugar: 13.4g | Vitamin A: 1IU | Vitamin C: 0mg | Calcium: 1mg | Iron: 14mg