Grilled Chicken Thighs

Servings: servings

Calories: 467cal

Preheat grill to 375F.
In a small mixing bowl, combine olive oil, onion powder, garlic salt, and black pepper.
2 Tablespoons olive oil, 2 teaspoons onion powder, 2 teaspoons garlic salt, 1 teaspoon black pepper
Using gloved hands, rub the oil mixture all over both sides of the chicken thighs.
3 pounds bone in chicken thighs
Place thighs skin side down on hot grill and allow to cook undisturbed for 3-4 minutes, or until a nice crust has formed.
Flip thighs over to sear on the other side for another 3-4 minutes.
Continue cooking, flipping occasionally, until internal temperature reaches 170-175F.
Remove from grill and tent with foil. Allow to rest for 5-7 minutes before serving.

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Be sure to allow the chicken thighs to cook undisturbed when you first place them on the grill. Trying to move them too early can result in the skin sticking to the grates. Allowing the Maillard reaction to do its magic is the key, the skin will form a crust and release from the grates on its own. The olive oil rub will also help with this!
Though 165F is the typical temperature for chicken, with bone in chicken thighs, you actually want to aim between 170-175F. Chicken thighs contain a lot of collagen and connective tissue, so cooking them to a slightly higher internal temperature helps the collagen break down. This helps avoid rubbery, tough chicken.
Fresh or thawed bone in chicken thighs are best for grilling. Frozen thighs release a lot of moisture, which prevents the skin from crisping and the seasonings from sticking. After thawing, give them a gentle pat dry.

Course: Dinner

Cuisine: American

Prep Time10

Cook Time25

Total Time35