Easy Grilled Chicken Thighs
Juicy, flavorful grilled chicken thighs, perfect for meal prep or an easy dinner. (Small batch recipe in notes!) This flavor base is simple and universal to pair well with a variety of sauces, should you choose to baste at the end of cooking or pair with lots of different flavors after cooking.
Servings people
Ingredients
- 3 pounds Boneless skinless chicken thighs
- 1½ teaspoons kosher salt
- 3/4 teaspoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1½ teaspoons smoked paprika
- 3 tablespoons oil avocado oil, vegetable oil, or olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon dijon mustard
Instructions
- Pat chicken thighs dry with paper towels and trim off excess fat using a pair of kitchen shears. Place thighs in a bowl.
- Add all remaining ingredients to bowl.
- Use hands (food safe gloves work great here!) to mix everything together and massage seasonings into meat. At this point you can prepare to cook, or cover and chill in the fridge for up to 24 hours.
- Preheat outdoor grill to medium heat. Oil grates and then add chicken. Cook until char marks appear on one side, about 5 minutes. Flip and continue to cook until internal temperature reaches 175-185°. If desired, you can brush with a sauce of your choice in final minutes of cooking.
- While chicken is cooking, have a platter, dish, or baking sheet ready and enough foil to cover tightly. Remove chicken from grill and cover with foil immediately. Let rest for 15 minutes before opening and serving.
Notes
This recipe is batched for a large batch, using 3lbs boneless skinless thighs. It yields about 8 servings. For my family, this is a good amount for dinner, plus extras for a few meal prepped lunches after. If you'd like to cook a smaller batch, use these measurements per 1 lb of boneless skinless chicken thighs:
For every 1 pound boneless skinless chicken thighs:
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 tablespoon avocado oil (or oil of choice)
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon dijon mustard Alternate cooking methods: Oven: Use convection if you have it. cook at 425° for 25-30 minutes, until internal temp reaches 175-185°. Air Fryer: Cook at 400° for 14-16 minutes, flipping half way through until internal temp reaches 175-185° Storage: Store cooked chicken in an airtight container for up to 4-5 days. Freeze individual portions in freezer bags for up to 2-3 months. Eat cold, or reheat gently in microwave or a skillet with a splash of water or broth to keep it moist.
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 tablespoon avocado oil (or oil of choice)
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon dijon mustard Alternate cooking methods: Oven: Use convection if you have it. cook at 425° for 25-30 minutes, until internal temp reaches 175-185°. Air Fryer: Cook at 400° for 14-16 minutes, flipping half way through until internal temp reaches 175-185° Storage: Store cooked chicken in an airtight container for up to 4-5 days. Freeze individual portions in freezer bags for up to 2-3 months. Eat cold, or reheat gently in microwave or a skillet with a splash of water or broth to keep it moist.
Nutrition
Serving: 5oz, Calories: 261kcal, Carbohydrates: 2g, Protein: 33g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 162mg, Sodium: 763mg, Potassium: 473mg, Fiber: 0.5g, Sugar: 0.4g, Vitamin A: 230IU, Vitamin C: 1mg, Calcium: 25mg, Iron: 2mg
Calories: 261kcal
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