29 Magical Grilled Chicken Thighs Recipes Perfect for Summer Cookouts and Backyard BBQs

Fire up the grill—summer is calling. If you're planning cookouts, these 29 grilled chicken thighs recipes cover every flavor mood: sweet-heat glazes, herby Mediterranean marinades, smoky spice rubs, and lighter citrus-forward options. You'll find quick weeknight winners and show-stopping backyard BBQ centerpieces that hold up on a platter and travel well to potlucks.

I’ll walk you through exact times, temperatures, and doneness tips so your thighs stay juicy every time. Along the way I’ll recommend tools I use, like my instant-read thermometer to nail 165°F and a pair of stainless steel tongs for easy flipping. These grilled chicken thighs recipes are written for cooks who want dependable results and big summer flavor.

Save this pin and pick a recipe for your next backyard BBQ—you’ll find no-fuss prep, smart tips for avoiding flare-ups, and serving ideas that pair beautifully with cold drinks and seasonal sides.

1. Classic Charred BBQ Grilled Chicken Thighs

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This is the backyard staple: sweet-salty BBQ with crisp, caramelized edges and tender meat inside. The rub creates a smoky crust while the glaze builds sticky layers near the end of grilling. Great for crowd-pleasing summer cookouts and anyone who loves bold, familiar flavor.

Ingredients

• 8 bone-in, skin-on chicken thighs (about 3–3.5 lb)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup BBQ sauce (your favorite)
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• Lemon wedges to serve

Instructions

1. Pat thighs dry and let sit at room temp 20 minutes.
2. Mix brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper. Rub over thighs.
3. Preheat grill to medium-high (400°F) and oil grates.
4. Place thighs skin-side down. Grill 7–9 minutes until skin is crisp and has good char.
5. Flip and grill 6–8 minutes. Check internal temp with an instant-read thermometer — target 165°F.
6. Mix BBQ sauce and apple cider vinegar. Brush thighs, grill 1–2 minutes per side to set glaze.
7. Rest 5 minutes before serving.

How to Serve It

Serve on a wooden board with lemon wedges and a sprinkling of chopped parsley. Pair with grilled corn and coleslaw. Store leftovers in airtight containers in the fridge for up to 4 days. Reheat in the oven at 350°F for 12–15 minutes.

2. Honey-Garlic Grilled Chicken Thighs

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Sweet honey and savory garlic balance perfectly, creating sticky, fragrant skin and juicy meat. This is great when you want something crowd-friendly but a touch elevated. The sauce reduces quickly on the grill for a lacquered finish.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/3 cup honey
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 4 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 tbsp chopped scallions to garnish

Instructions

1. Whisk honey, soy sauce, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes.
2. Season thighs lightly with salt and pepper; marinate 30 minutes (or up to 2 hours).
3. Preheat grill to medium (375°F). Oil grates.
4. Grill thighs skin-side down 8–10 minutes until crisp and golden.
5. Flip and brush with marinade; grill 6–8 minutes. Use an instant-read thermometer for 165°F.
6. Reduce remaining marinade in a small saucepan 3–4 minutes and brush on thighs to finish.
7. Rest 5 minutes, garnish with scallions.

How to Serve It

Plate with steamed jasmine rice and sautéed bok choy. A squeeze of lime brightens the sauce. Leftovers stay moist in glass meal prep containers for up to 4 days.

3. Lemon-Herb Grilled Chicken Thighs (Mediterranean)

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Bright lemon and fresh herbs make these thighs taste like summer on a plate. The marinade tenderizes while infusing citrusy, herbaceous fragrance. Perfect for lighter cookouts and pairing with salads.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/4 cup olive oil
• Juice and zest of 2 lemons
• 3 cloves garlic, minced
• 2 tbsp chopped fresh oregano
• 2 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp plain Greek yogurt (for extra tenderizing)

Instructions

1. Whisk olive oil, lemon juice/zest, garlic, herbs, yogurt, salt, and pepper.
2. Marinate thighs in a zip-top bag 1–4 hours in the fridge.
3. Preheat grill to medium (375°F). Oil grates or use a grill basket for smaller pieces.
4. Grill skin-side down 8–10 minutes until crisp.
5. Flip and cook 6–7 minutes until internal temp 165°F.
6. Rest 5 minutes before slicing.

How to Serve It

Serve over a bed of mixed greens with cucumber, tomatoes, and a dollop of tzatziki. Store in airtight containers for 3–4 days. Make-ahead: marinate overnight for deeper flavor.

4. Smoky Chipotle-Lime Grilled Chicken Thighs

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Chipotle peppers add smoky heat while lime keeps things bright—this recipe has a nice balance of smoky, spicy, and tangy. Great for tacos, bowls, or a zesty BBQ spread.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 chipotle peppers in adobo, minced
• 3 tbsp adobo sauce
• Zest and juice of 2 limes
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tsp kosher salt
• Fresh cilantro for garnish

Instructions

1. Combine chipotle, adobo, lime, oil, honey, cumin, paprika, garlic, and salt.
2. Marinate thighs 30 minutes to 3 hours.
3. Preheat grill to medium-high (400°F).
4. Grill skin-side down 7–9 minutes until nicely charred.
5. Flip, grill 6–8 minutes until 165°F internal temp.
6. Let rest 5 minutes, garnish with cilantro and lime.

How to Serve It

Chop and serve in warm tortillas with slaw and avocado. Store in airtight containers up to 3 days. Reheat gently under foil to keep moist.

5. Teriyaki-Glazed Grilled Chicken Thighs

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Sweet, salty, and slightly sticky, these teriyaki thighs get a glossy finish from a reduced glaze. The texture is tender and juicy with caramelized edges—ideal for a grill-night with Asian-inspired sides.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp cornstarch + 2 tbsp cold water (slurry)
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• Sesame seeds & scallions to garnish

Instructions

1. Simmer soy sauce, mirin, brown sugar, vinegar, garlic, ginger until sugar dissolves.
2. Stir in cornstarch slurry and simmer 1–2 minutes to thicken. Cool.
3. Marinate thighs 30–60 minutes in half of the sauce. Reserve the rest.
4. Preheat grill to medium-high. Oil the grates.
5. Grill skin-side down 8–10 minutes until charred.
6. Flip, brush with reserved glaze, grill 6–8 minutes to 165°F.
7. Rest 5 minutes, sprinkle sesame seeds and scallions.

How to Serve It

Serve with steamed rice and stir-fried vegetables. Sauce doubles as a dipping sauce. Store in glass meal prep containers for up to 4 days.

6. Korean Gochujang Grilled Chicken Thighs (Spicy & Sweet)

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Gochujang lends fermented umami and heat, giving these thighs a complex, sticky glaze. The result is richly flavored with a silky-sweet finish. Fans of Korean BBQ will love this for summer grilling.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 3 tbsp gochujang
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 tbsp vegetable oil
• Sesame seeds and scallions for garnish

Instructions

1. Mix gochujang, soy, honey, sesame oil, garlic, vinegar, ginger.
2. Marinate thighs 30 minutes to 2 hours.
3. Preheat grill to medium-high (400°F). Oil grates.
4. Grill skin-side down 8–10 minutes until lacquered and charred.
5. Flip, baste with marinade, grill 6–8 minutes until 165°F.
6. Rest 5 minutes; garnish with sesame seeds and scallions.

How to Serve It

Serve with rice, pickled veggies, and kimchi. Use a pair of stainless steel tongs to turn without tearing. Store in airtight containers for 3–4 days.

7. Greek-Style Grilled Chicken Thighs — a Top Grilled Chicken Thighs Recipes Pick

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Inspired by Greek flavors—oregano, lemon, and garlic—this is one of my favorite grilled chicken thighs recipes for summer. The marinade is bright, and the charred skin contrasts with juicy interior. Perfect for pita wraps or a Mediterranean platter.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/3 cup olive oil
• Juice and zest of 1 lemon
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 2 tbsp chopped fresh oregano (or 2 tsp dried)
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup crumbled feta (for serving)

Instructions

1. Combine olive oil, lemon, garlic, vinegar, oregano, salt, and pepper.
2. Marinate thighs 1–4 hours.
3. Preheat grill to medium. Oil grates.
4. Grill skin-side down 8–10 minutes, until crispy.
5. Flip and cook 6–7 minutes until internal temp 165°F.
6. Rest 5 minutes and sprinkle feta.

How to Serve It

Build a platter with warm pita, tzatziki, tomatoes, cucumber, and feta. Store leftovers in airtight containers and reheat in a hot skillet for 6–8 minutes.

8. Maple-Bourbon Glazed Grilled Chicken Thighs

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Sweet maple and a splash of bourbon give these thighs a deep, caramelized glaze with warm notes. The alcohol cooks off, leaving flavor and shine—great for an adult-friendly BBQ menu.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/3 cup pure maple syrup
• 2 tbsp bourbon
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and pepper
• 2 tbsp vegetable oil

Instructions

1. Whisk maple, bourbon, mustard, soy, garlic, paprika, salt, and pepper.
2. Marinate thighs 30 minutes to 2 hours.
3. Preheat grill to medium-high. Oil grates.
4. Grill skin-side down 8–10 minutes until charred.
5. Flip, baste with glaze, grill 6–8 minutes until 165°F.
6. Let rest 5 minutes.

How to Serve It

Serve with roasted sweet potatoes and a green salad. Store glaze separately and keep leftovers in glass meal prep containers.

9. Mustard-Herb Grilled Chicken Thighs

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A tangy mustard rub forms a crisp, herby crust and locks in juiciness. This one’s simple but full of character—great when you want grill flavor without heavy sauces.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/4 cup Dijon mustard
• 2 tbsp whole-grain mustard
• 2 tbsp olive oil
• 2 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 3 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp honey (optional for balance)

Instructions

1. Combine mustards, oil, herbs, garlic, salt, pepper, and honey.
2. Coat thighs and marinate 30 minutes to 2 hours.
3. Preheat grill to medium-high. Oil grates.
4. Grill skin-side down 8–10 minutes until golden and crisp.
5. Flip and cook 6–8 minutes until 165°F.
6. Rest 5 minutes before serving.

How to Serve It

Pair with grilled asparagus and boiled new potatoes. Store in airtight containers for 3 days. For precise temp checks use an instant-read thermometer.

10. Garlic-Parmesan Grilled Chicken Thighs

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Rich garlic and nutty Parmesan turn these thighs into savory perfection. The cheese browns slightly on the hot grill for a flavorful crust and golden color.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/3 cup grated Parmesan
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp chopped fresh parsley
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp melted butter

Instructions

1. Mix Parmesan, garlic, olive oil, lemon juice, parsley, salt, pepper, and butter into a paste.
2. Spread paste under and over skin where possible; chill 30 minutes.
3. Preheat grill to medium-high. Oil grates.
4. Grill skin-side down 8–10 minutes until golden and crisp.
5. Flip and cook 6–8 minutes to 165°F.
6. Rest 5 minutes.

How to Serve It

Serve with lemon wedges and a green salad. Store in airtight containers for up to 4 days.

11. Cilantro-Lime Grilled Chicken Thighs

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Fresh cilantro and zesty lime make these thighs pop. They're bright and citrusy, ideal for summer salads, tacos, or light platters.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/3 cup olive oil
• Zest and juice of 3 limes
• 1/2 cup chopped cilantro
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp honey

Instructions

1. Whisk oil, lime zest/juice, cilantro, garlic, cumin, salt, pepper, and honey.
2. Marinate thighs 30 minutes to 2 hours.
3. Preheat grill to medium. Oil grates.
4. Grill skin-side down 8–10 minutes until golden.
5. Flip and cook 6–8 minutes until 165°F.
6. Rest 5 minutes, garnish with extra cilantro.

How to Serve It

Serve sliced over grain bowls or in tacos with shredded cabbage. Store in glass meal prep containers for 3–4 days.

12. Jamaican Jerk Grilled Chicken Thighs — One of the Best Grilled Chicken Thighs Recipes

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Bold, spicy, and fragrant, jerk seasoning packs heat and aromatic spices. The charred edges and sweet pineapple pairing make this a summer show-stopper at BBQs.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 3 scallions, chopped
• 1 small onion, chopped
• 2 cloves garlic
• 1 Scotch bonnet or habanero pepper (seeded for less heat)
• 1 tbsp fresh thyme
• 1 tsp allspice
• 1 tsp ground cinnamon
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 2 tbsp lime juice
• Salt to taste

Instructions

1. Blend scallions, onion, garlic, pepper, thyme, allspice, cinnamon, soy, brown sugar, lime, and salt into a paste.
2. Marinate thighs 2–6 hours (overnight for strongest flavor).
3. Preheat grill to medium-high. Oil grates.
4. Grill skin-side down 8–10 minutes until charred.
5. Flip and grill 6–8 minutes to 165°F.
6. Rest 5–8 minutes before slicing.

How to Serve It

Serve with grilled pineapple, rice and peas, and a squeeze of lime. Store in airtight containers for up to 3 days.

13. Balsamic-Fig Glazed Grilled Chicken Thighs

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Sweet fig jam and tangy balsamic make a sophisticated glaze that caramelizes beautifully on the grill—great for dinner parties or a special BBQ.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/3 cup fig jam
• 2 tbsp balsamic vinegar
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• 1 tbsp olive oil
• Salt and pepper
• Fresh rosemary to garnish

Instructions

1. Whisk fig jam, balsamic, soy, garlic, mustard, oil, salt, and pepper.
2. Marinate thighs 30 minutes to 2 hours.
3. Preheat grill to medium-high. Oil grates.
4. Grill skin-side down 8–10 minutes until charred.
5. Flip, baste with glaze, grill 6–8 minutes until 165°F.
6. Rest 5 minutes and garnish.

How to Serve It

Pair with roasted root vegetables and a bitter green salad. Store in airtight containers for 3–4 days.

14. Basil-Pesto Grilled Chicken Thighs

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Herbaceous pesto brings an Italian twist to grilled chicken—fresh basil, garlic, and Parmesan flavor every bite. The pesto crisps a little on the grill for aromatic results.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/2 cup basil pesto (store-bought or homemade)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper
• 1/4 cup grated Parmesan (optional)
• Fresh basil for garnish

Instructions

1. Mix pesto, olive oil, lemon juice, salt, and pepper.
2. Coat thighs and marinate 30 minutes.
3. Preheat grill to medium. Oil grates.
4. Grill skin-side down 8–10 minutes, pesto will brown slightly.
5. Flip and grill 6–8 minutes until 165°F. Sprinkle Parmesan while resting.
6. Rest 5 minutes and garnish with basil.

How to Serve It

Serve with grilled polenta or a caprese salad. Store in glass containers for up to 3 days.

15. Moroccan-Spiced Grilled Chicken Thighs

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Warm spices like cumin, coriander, and cinnamon give these thighs a fragrant, slightly exotic profile. The rub forms a flavorful crust and pairs well with couscous.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp turmeric
• 1 tsp smoked paprika
• 3 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Fresh cilantro to garnish

Instructions

1. Mix oil and spices into a paste, rub over thighs.
2. Marinate 30 minutes to 2 hours.
3. Preheat grill to medium-high. Oil grates.
4. Grill skin-side down 8–10 minutes.
5. Flip and grill 6–8 minutes until 165°F.
6. Rest 5 minutes, garnish with cilantro.

How to Serve It

Serve with fluffy couscous and roasted vegetables. Store leftovers in airtight containers for 3–4 days.

16. Thai Peanut Satay Grilled Chicken Thighs

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Creamy peanut sauce and coconut milk give these thighs a silky, savory-sweet flavor. Threaded on skewers they’re perfect for grilling and sharing.

Ingredients

• 8 boneless, skinless chicken thighs, cut into strips
• 1/2 cup coconut milk
• 3 tbsp creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• Juice of 1 lime
• Chopped peanuts and cilantro for garnish
• Bamboo skewers soaked if using

Instructions

1. Whisk coconut milk, peanut butter, soy, fish sauce, sugar, garlic, ginger, and lime.
2. Marinate chicken strips 1–4 hours. Thread onto skewers.
3. Preheat grill to medium-high. Oil grates.
4. Grill skewers 3–4 minutes per side until charred and internal temp 165°F.
5. Rest 3 minutes and garnish with chopped peanuts and cilantro.

How to Serve It

Serve with cucumber salad and jasmine rice. Store skewers in airtight containers up to 3 days.

17. Coconut-Curry Grilled Chicken Thighs (Slightly Sticky)

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Coconut milk and curry paste create a luscious marinade that caramelizes on the grill—sweet, savory, and a touch exotic. This recipe pairs well with rice and grilled pineapple.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/2 cup coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• Zest and juice of 1 lime
• Salt to taste
• Fresh cilantro to garnish

Instructions

1. Whisk coconut milk, curry paste, fish sauce, sugar, garlic, ginger, lime, and salt.
2. Marinate thighs 1–4 hours.
3. Preheat grill to medium-high. Oil grates.
4. Grill skin-side down 8–10 minutes until caramelized.
5. Flip and grill 6–8 minutes until 165°F.
6. Rest 5 minutes; garnish with cilantro.

How to Serve It

Serve with coconut rice and grilled mango. Store in airtight containers for up to 3 days.

18. Beer-Brined and Grilled Chicken Thighs

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Brining in beer keeps the thighs supremely juicy and adds a subtle maltiness. This technique reduces drying and boosts flavor—especially helpful for longer grills.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 4 cups beer (lager or pale ale)
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 3 bay leaves
• 1 tbsp peppercorns
• 2 cloves garlic, smashed
• 2 tbsp olive oil
• Zest of 1 lemon

Instructions

1. Warm beer slightly and dissolve salt and sugar. Add bay leaves, peppercorns, garlic, and lemon zest. Cool completely.
2. Brine thighs 2–4 hours in fridge. Rinse and pat dry.
3. Preheat grill to medium-high. Oil grates.
4. Grill skin-side down 8–10 minutes until crisp.
5. Flip and grill 6–8 minutes until 165°F.
6. Rest 5 minutes.

How to Serve It

Serve with beer-butter corn and potato salad. Use a cast iron skillet to blister sides on the stove if needed. Store in airtight containers for 3–4 days.

19. Coffee-Chili Rubbed Grilled Chicken Thighs

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Coffee adds deep, roasted notes that complement smoky chili and brown sugar. The rub creates a flavorful crust while keeping the inside juicy.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 tbsp finely ground coffee
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Mix coffee, brown sugar, paprika, chili powder, garlic powder, salt, and pepper. Rub over thighs.
2. Let rest 30 minutes at room temp.
3. Preheat grill to medium-high. Oil grates.
4. Grill skin-side down 8–10 minutes until crusted.
5. Flip and cook 6–8 minutes to 165°F.
6. Rest 5 minutes.

How to Serve It

Pair with roasted root veggies and a dark beer. Store in airtight containers for 3 days.

20. Za'atar and Lemon Grilled Chicken Thighs

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Za'atar gives earthy, herby flavor with background tang from sumac. Combined with lemon, this creates fragrant, savory thighs perfect for mezze-style spreads.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 3 tbsp za'atar
• 1/4 cup olive oil
• Zest and juice of 1 lemon
• 3 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Fresh parsley to garnish

Instructions

1. Mix za'atar, oil, lemon, garlic, salt, and pepper. Coat thighs and marinate 30 minutes to 2 hours.
2. Preheat grill to medium. Oil grates.
3. Grill skin-side down 8–10 minutes.
4. Flip and cook 6–8 minutes until 165°F.
5. Rest 5 minutes, garnish with parsley.

How to Serve It

Serve with hummus, tabbouleh, and warm pita. Store leftovers in airtight containers for up to 3 days.

21. Honey-Mustard Glazed Grilled Chicken Thighs

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A sweet-and-tangy glaze that caramelizes on the grill—simple but crowd-pleasing. The honey helps skin crisp while mustard adds depth.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/3 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp whole-grain mustard
• 2 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and pepper
• 2 tbsp olive oil

Instructions

1. Whisk honey, mustards, vinegar, garlic, paprika, salt, and pepper.
2. Marinate thighs 30 minutes.
3. Preheat grill to medium-high. Oil grates.
4. Grill skin-side down 8–10 minutes.
5. Flip, baste, and grill 6–8 minutes until 165°F.
6. Rest 5 minutes.

How to Serve It

Pair with roasted Brussels sprouts and mashed potatoes. Store in airtight containers for 3–4 days.

22. Apple Cider–Brined Grilled Chicken Thighs

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Apple cider brine gives a light fruity note and tender texture. This method helps produce consistent juiciness and a mild sweetness perfect for outdoor meals.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 4 cups apple cider
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 2 bay leaves
• 1 cinnamon stick
• 1 tbsp whole peppercorns
• 2 cloves garlic, smashed
• Zest of 1 orange

Instructions

1. Warm cider and dissolve salt and sugar; add bay, cinnamon, peppercorns, garlic, and orange zest. Cool.
2. Brine thighs 2–4 hours, rinse, and pat dry.
3. Preheat grill to medium-high. Oil grates.
4. Grill skin-side down 8–10 minutes.
5. Flip and grill 6–8 minutes until 165°F.
6. Rest 5 minutes.

How to Serve It

Serve with apple slaw and roasted squash. Store in airtight containers for up to 3 days.

23. Chimichurri Grilled Chicken Thighs

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Fresh, herby chimichurri brings bright, garlicky flavor that pairs beautifully with charred chicken. It's zippy and herb-forward—perfect for grilling season.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 cup packed parsley
• 1/2 cup packed cilantro
• 3 cloves garlic
• 2 tbsp red wine vinegar
• 1/2 cup olive oil
• 1/2 tsp red pepper flakes
• Salt and pepper
• Zest of 1 lemon

Instructions

1. Blend parsley, cilantro, garlic, vinegar, oil, pepper flakes, salt, and lemon zest into a chunky sauce.
2. Marinate thighs 30 minutes in half the chimichurri; reserve rest for serving.
3. Preheat grill to medium-high. Oil grates.
4. Grill skin-side down 8–10 minutes.
5. Flip and grill 6–8 minutes until 165°F.
6. Rest 5 minutes and spoon reserved chimichurri over top.

How to Serve It

Serve with grilled vegetables and crusty bread. Store sauce and chicken separately in glass containers for up to 4 days.

24. Harissa-Spiced Grilled Chicken Thighs

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North African harissa paste adds smoked chili heat and aromatic spices. The result is smoky, savory, and slightly fiery—great for bold-flavored cookouts.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 3 tbsp harissa paste
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp kosher salt
• Fresh mint to garnish

Instructions

1. Mix harissa, oil, garlic, lemon, cumin, and salt. Marinate thighs 30 minutes to 2 hours.
2. Preheat grill to medium-high. Oil grates.
3. Grill skin-side down 8–10 minutes.
4. Flip and cook 6–8 minutes to 165°F.
5. Rest 5 minutes and garnish with mint.

How to Serve It

Serve with couscous and a yogurt cucumber salad. Store in airtight containers for up to 3 days.

25. Tequila-Lime Grilled Chicken Thighs

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Tequila and lime brighten the marinade for a festive, citrusy flavor perfect for summer gatherings. The alcohol cooks off, leaving layered brightness.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/3 cup tequila
• Juice and zest of 3 limes
• 2 tbsp olive oil
• 2 tbsp honey
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp kosher salt
• Fresh cilantro to garnish

Instructions

1. Whisk tequila, lime juice/zest, oil, honey, garlic, cumin, and salt.
2. Marinate thighs 30 minutes to 2 hours.
3. Preheat grill to medium-high. Oil grates.
4. Grill skin-side down 8–10 minutes until crisp.
5. Flip and grill 6–8 minutes until 165°F.
6. Rest 5 minutes and garnish.

How to Serve It

Serve with grilled corn and a mango salsa. Store in airtight containers for 3–4 days.

26. Brown Sugar & Cayenne Grilled Chicken Thighs (Sweet + Heat)

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Sweet brown sugar and a kick of cayenne form a balanced sweet-heat crust that caramelizes beautifully on the grill. Great when you want bold, simple flavors.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/4 cup brown sugar
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• Fresh parsley to garnish

Instructions

1. Mix brown sugar, cayenne, paprika, garlic powder, salt, and pepper. Rub over thighs with olive oil.
2. Let sit 30 minutes at room temp.
3. Preheat grill to medium-high. Oil grates.
4. Grill skin-side down 8–10 minutes until caramelized.
5. Flip and grill 6–8 minutes until 165°F.
6. Rest 5 minutes and garnish.

How to Serve It

Pair with coleslaw and baked beans. Store in airtight containers for 3 days.

27. Smoky Paprika & Orange Grilled Chicken Thighs

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Smoky paprika pairs with bright orange for a sweet-tangy profile that grills up with glossy, citrus-kissed skin. It’s a bright option for summer gatherings.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/2 cup fresh orange juice
• Zest of 1 orange
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 2 cloves garlic, minced
• 1 tbsp honey
• 1 tsp kosher salt
• Fresh thyme to garnish

Instructions

1. Whisk orange juice, zest, oil, paprika, garlic, honey, and salt.
2. Marinate thighs 30 minutes to 2 hours.
3. Preheat grill to medium-high. Oil grates.
4. Grill skin-side down 8–10 minutes until charred.
5. Flip and grill 6–8 minutes to 165°F.
6. Rest 5 minutes, garnish with thyme.

How to Serve It

Serve with a citrusy slaw and grilled zucchini. Store leftovers in airtight containers for 3 days.

28. Maple-Sriracha Glazed Grilled Chicken Thighs

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Sweet maple syrup tempered with spicy sriracha gives an addictive sweet-heat glaze that caramelizes beautifully on the grill. A crowd-pleasing, slightly spicy choice.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/3 cup maple syrup
• 3 tbsp sriracha
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tbsp vegetable oil
• Salt and pepper
• Scallions to garnish

Instructions

1. Whisk maple, sriracha, soy, garlic, rice vinegar, oil, salt, and pepper.
2. Marinate thighs 30 minutes.
3. Preheat grill to medium-high. Oil grates.
4. Grill skin-side down 8–10 minutes, basting occasionally.
5. Flip and grill 6–8 minutes until 165°F.
6. Rest 5 minutes, garnish with scallions.

How to Serve It

Serve with sticky rice and cucumber salad. Store in airtight containers for 3 days.

29. Lemon-Pepper Grilled Chicken Thighs (Simple & Bright)

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A no-fuss lemon-pepper seasoning keeps things light and bright—perfect when you want grill flavor without heavy sauces. Crisp skin, zesty bite.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tbsp cracked black pepper
• 1 tsp kosher salt
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Fresh parsley to garnish
• 1 tbsp butter (optional)

Instructions

1. Combine lemon zest, juice, cracked pepper, salt, garlic, and oil.
2. Marinate thighs 30 minutes.
3. Preheat grill to medium-high. Oil grates.
4. Grill skin-side down 8–10 minutes until crisp.
5. Flip and grill 6–8 minutes to 165°F. Add butter in last minute for extra richness.
6. Rest 5 minutes and garnish.

How to Serve It

Serve with roasted baby potatoes and a green salad. Store in airtight containers for up to 3 days.

These 29 grilled chicken thighs recipes give you endless summer options—citrusy, smoky, spicy, sweet, and herb-forward. Pin your favorites and try one each week to see what your crowd loves. If you’re building a grill toolkit, a reliable instant-read thermometer and a sturdy set of stainless steel tongs will pay off every time you cook.

Which flavor are you grilling first—something bright like lemon-herb or bold like Jamaican jerk? Share with friends and save this list for your next backyard BBQ.