Easy Grilled Chicken Thighs

By Becky Hardin

Updated Jun 11, 2026

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These easy grilled chicken thighs are juicy, flavorful, and packed with sweet and smoky flavor from a simple homemade seasoning made with brown sugar, paprika, chili powder, and a few pantry staples. Whether you use bone-in or boneless chicken thighs, they cook up tender on the grill in about 20 minutes with beautifully charred edges and plenty of flavor in every bite. They’re perfect for weeknight dinners, summer cookouts, meal prep, or anytime you need a reliable grilled chicken recipe that always turns out great.

My Favorite Chicken Thighs for the Grill

As soon as grilling season rolls around, chicken thighs become one of the first things I throw on the grill. I love hearing the skin sizzle as it hits the grates and smelling the smoky spices as they toast over the heat. While I enjoy grilled chicken breasts, I reach for thighs more often because they’re much more forgiving and stay juicy even if they cook a little longer than planned. I found the perfect balance in the homemade seasoning blend made from easy pantry staples. Brown sugar, paprika, and chili powder create the perfect balance of sweet, smoky, and savory flavors. Bone-in thighs develop extra flavor and beautifully crispy skin, while boneless thighs cook a bit faster and turn out just as delicious. One of the biggest lessons I learned is that maintaining a steady grill temperature makes all the difference. It gives the chicken enough time to cook through while creating those charred, flavorful edges without burning the seasoning.

Tips for Beginners

• Watch for flare-ups. Chicken thighs contain more fat than chicken breasts, which can cause occasional flare-ups as the fat drips onto the flames. If this happens, move the chicken to a cooler part of the grill until the flames subside, then continue cooking.
• Pat the chicken dry. Use paper towels to remove as much moisture as possible before adding the oil and seasoning. Dry chicken develops better browning, crispier skin, and more flavorful char on the grill.
• Oil the grates. Brush or wipe the grill grates with oil just before cooking. This helps prevent sticking, encourages even browning, and makes it easier to flip the chicken without tearing the skin.
• Use a thermometer. Chicken thighs are safe to eat at 165°F, but they become noticeably more tender and juicy when cooked to 175-185°F. Insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone.
• Keep the lid closed. Every time you open the grill, heat escapes and cooking slows down. Keeping the lid closed maintains a consistent temperature and helps the chicken cook evenly.
• Rest before serving. Transfer the chicken to a platter and let it rest for 5-10 minutes before serving. This gives the juices time to redistribute throughout the meat so every bite stays moist and flavorful.

Recipe Card

Grilled Chicken Thighs Recipe

Difficulty: Easy

4.70 from 10 votes

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 6 servings

Author: Becky Hardin

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A simple seasoning rub adds the perfect flavor to chicken thighs, and they'll be ready off the grill in just 20 minutes!

Step-by-step photos can be seen below the recipe card.

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Ingredients 

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For the Chicken Thigh Seasoning

• ▢ 1½ tbsp brown sugar
• ▢ 1 tsp kosher salt
• ▢ 1 tsp chili powder
• ▢ ½ tsp smoked paprika
• ▢ ½ tsp ground cumin
• ▢ ½ tsp onion powder
• ▢ ½ tsp garlic powder
• ▢ ½ tsp dried oregano

For Grilling

• ▢ 2 lbs. bone-in, skin-on chicken thighs boneless thighs work too
• ▢ 1-2 tbsp olive oil
• ▢ lime wedges optional, for serving
• ▢ chopped fresh cilantro optional, for serving

Video

Instructions 

For the Chicken Thigh Seasoning

• Combine the brown sugar, salt, chili powder, smoked paprika, cumin, onion powder, garlic powder, and oregano in a small bowl.

For Grilling

• Heat the grill to medium-high heat (about 400-450°F).
• Rub the seasoning and olive oil over the chicken thighs to evenly coat.
• Place the chicken on the grill and grill for around 8-10 minutes total, flipping the chicken halfway through.
• Sprinkle with chopped cilantro and serve with lime wedges.

Equipment

• Grill or Indoor Grill Pan

Becky’s Tips

• This recipe works with both bone-in, skin-on and boneless, skinless chicken thighs. Bone-in thighs may require a few extra minutes of cooking time. 
• Chicken thighs are safe to eat at 165°F, but they become even more tender and juicy when cooked to 175-185°F.
• Cooking times may vary depending on the size and thickness of the chicken thighs and the temperature of your grill.
• If flare-ups occur, move the chicken to a cooler part of the grill until the flames subside.
• For extra flavor, season the chicken and refrigerate it for up to 24 hours before grilling.
• Let the chicken rest for 5 minutes before serving to help retain its juices.
• Leftover grilled chicken is great for salads, wraps, sandwiches, tacos, and meal prep bowls.

Serving: 1servingCalories: 317kcalCarbohydrates: 4gProtein: 21gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 126mgSodium: 494mgPotassium: 288mgFiber: 0.3gSugar: 3gVitamin A: 286IUVitamin C: 0.1mgCalcium: 20mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Grilled Chicken Thighs Step by Step

Gather all the ingredients together.

Make the seasoning: In a small bowl, whisk together 1½ tbsp brown sugar, 1 tsp kosher salt, 1 tsp chili powder, ½ tsp smoked paprika, ½ tsp ground cumin, ½ tsp onion powder, ½ tsp garlic powder, and ½ tsp dried oregano until evenly combined.

Season the chicken: Preheat the grill to medium-high heat, about 400-450°F. Clean and lightly oil the grates to help prevent sticking. Pat 2 lbs of chicken thighs dry with paper towels. Drizzle with 1-2 tbsp olive oil, then sprinkle the seasoning mixture evenly over all sides of the chicken, rubbing it in so every thigh is well coated.

Grill the chicken: Place the chicken thighs on the hot grill. Cook for 4-5 minutes, until the skin is golden brown with visible grill marks. Flip and continue cooking for another 4-5 minutes, or until the chicken reaches an internal temperature of at least 165°F in the thickest part. For even more tender thighs, cook to 175-185°F.

Serve: Transfer the chicken to a platter and let it rest for 5 minutes before serving. Garnish with chopped fresh cilantro and serve with lime wedges, if desired.

How to Store and Reheat

Let the grilled chicken thighs cool completely, then store them in an airtight container in the refrigerator for up to 4 days. They’re great for quick lunches, salads, wraps, and grain bowls throughout the week.

Reheat

For the best texture, reheat the chicken in a 350°F oven for 10-15 minutes, or until warmed through. You can also microwave individual portions, though the skin won’t stay quite as crisp.

Freezer

Freeze cooled chicken thighs in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the refrigerator before reheating. If possible, freeze the thighs whole rather than sliced to help retain moisture.

Make Ahead

Season the chicken up to 24 hours before grilling and store it covered in the refrigerator. The extra time allows the spices to penetrate the meat, resulting in even more flavor once the chicken hits the grill.

Serving Suggestions

I love serving these grilled chicken thighs for easy weeknight dinners because they’re flavorful enough to be the star of the meal without requiring a lot of extra work. Plan on serving 1-2 chicken thighs per person, depending on their size and what else is on the menu. For a simple family dinner, I like to pair them with grilled corn on the cob, which adds a sweet, smoky flavor that complements the savory seasoning on the chicken. If I’m looking for something a little heartier, a side of potato salad turns the meal into classic summer comfort food. A scoop of coleslaw is another favorite because the cool, crunchy texture balances the juicy grilled chicken perfectly.

When I’m hosting a backyard cookout or summer gathering, I usually plan for 2 thighs per person and make a few extra since they tend to disappear quickly. To build a complete cookout spread, I’ll add a bowl of macaroni salad for a creamy make-ahead side that feeds a crowd, along with baked beans, which pair especially well with the smoky-sweet seasoning. For something lighter, watermelon salad brings a refreshing contrast to the rich grilled chicken, while a colorful corn salad or pasta salad rounds out the menu and makes it easy for guests to build a full plate. Leftover chicken thighs are also great for meal prep lunches and can be sliced over salads, tucked into wraps, or served alongside any of these sides throughout the week.

More Grilled Chicken Recipes

• Grilled Chicken Wings: These grilled chicken wings are crispy on the outside, juicy on the inside, and packed with smoky flavor from the grill. They’re perfect for game days, backyard cookouts, or anytime you’re craving wings without the fryer.
• Marinated Chicken Breast: This easy marinated chicken breast recipe delivers tender, juicy chicken with plenty of flavor in every bite. The simple marinade helps keep chicken breasts moist on the grill, making it a great option for weeknight dinners and meal prep.
• Grilled Chicken Tacos: These grilled chicken tacos are loaded with juicy grilled chicken, fresh toppings, and bold flavor. They’re an easy way to switch up taco night and make the most of grilling season.
• Grilled Chicken Sandwich: This grilled chicken sandwich features juicy chicken, toasted buns, and all your favorite toppings for a satisfying meal that’s easy to make at home. It’s a summer cookout favorite that’s perfect for lunch, dinner, or casual entertaining.