These tender, juicy Grilled Chicken Thighs are an ideal spring and summer dinner. The thighs are marinated in a vibrant, fresh marinade, seasoned with za’atar for an herby, savory finish, and grilled until the skin is golden and crisp. This easy recipe can be customized with your favorite seasonings and comes together quickly—about 20–30 minutes on the grill plus marinating time.
Grilled chicken is a backyard staple, and these Grilled Chicken Thighs elevate the classic with a simple marinade of olive oil, lemon, garlic, and za’atar seasoning. Using bone-in, skin-on thighs yields the juiciest results, but boneless skinless thighs work if you prefer. The marinade brightens and tenderizes the meat while the grill gives a delicious char and crispy skin.
Why you’ll love this recipe
- Bone-in, skin-on thighs stay tender and juicy with golden, crispy skin.
- Simple ingredients and an easy marinade make this a fuss-free summer favorite.
- Customizable seasonings—swap za’atar for your preferred rub or spice blend.
- Prep can be done ahead of time and cooking finishes in about 20–30 minutes on the grill.
Recipe ingredients
Only a handful of ingredients are needed. Quantities are below in the recipe card; swap seasonings to match what you have on hand.
- Chicken thighs: For consistent cooking, choose thighs of similar size. Skin-on, bone-in thighs give the best flavor; boneless skinless works but cooks faster.
- Olive oil: Adds moisture and helps the seasoning adhere. Any neutral oil can be substituted.
- Garlic cloves: Smashed fresh garlic provides great flavor. Use garlic powder as a substitute if needed.
- Lemon: Fresh lemon juice brightens the marinade and helps tenderize the meat.
- Za’atar seasoning: A fragrant, herby blend that pairs beautifully with grilled chicken. Substitute your favorite spice blend if preferred.
See the recipe card below for exact quantities and complete instructions.
How to grill chicken thighs
Grilling chicken thighs is straightforward. I recommend starting over direct heat to crisp the skin, then moving to indirect heat to finish cooking through without burning.
Pro tip: Marinate for at least 1 hour for flavor; longer (several hours or overnight) is even better.
- Pat thighs dry and trim any excess skin. Season both sides with salt and pepper and place in a baking dish or bag.
- Whisk olive oil, lemon juice, smashed garlic, and za’atar until combined. Pour over the chicken and rub the marinade into the thighs. Marinate at least 1 hour or up to overnight.
- If chilled, bring the thighs to room temperature for about 1 hour before grilling. Preheat the grill to medium-high (about 400°F).
- Grill over direct heat, skin-side down first, for 2–3 minutes per side until golden and the meat releases from the grates.
- Move the thighs to indirect heat (turn off one burner or move to the cooler side) and continue cooking, flipping every 5 minutes, until a thermometer in the thickest part away from bone reads 170°F. This usually takes an additional 15–20 minutes depending on thigh size.
- Remove from the grill, tent loosely with foil and let rest about 10 minutes before serving.
Recipe FAQs
Plan for 20–30 minutes on a gas grill preheated to medium-high (around 400°F). Time varies by thigh size.
How do I know when grilled chicken thighs are done?
Use a meat thermometer—insert into the thickest part without touching bone. The internal temperature should reach 170°F.
Should I cook thighs over indirect heat?
Yes. Start over direct heat to brown the skin, then transfer to indirect heat to finish cooking evenly and avoid flare-ups.
Serving suggestions
These flavorful thighs pair well with many sides:
- Serve low-carb with a spring mix salad or roasted broccoli.
- Offer alongside slaws, coleslaw, or grilled corn at a barbecue.
- Make a weeknight meal with potatoes or rice pilaf.
- Accompany with creamy sauces like tzatziki or a yogurt-based ranch for dipping.
Recipe notes
- Marinating: Longer marinating intensifies flavor—aim for at least 1 hour.
- Bring refrigerated chicken to room temperature for more even cooking (about 1 hour).
- Choose thighs of similar size so they finish at the same time.
- Boneless skinless thighs cook faster—check for doneness around 15 minutes.
- Store leftovers in the refrigerator for up to 3 days.
Recipe card
Grilled Chicken Thighs
Servings: 8 | Prep: 10 mins | Marinate: 1 hr | Cook: 30 mins | Total: ~1 hr 40 mins
Ingredients
- 8 chicken thighs (3–4 lbs, skin-on bone-in preferred)
- Salt and pepper, to taste
- 1/3 cup olive oil
- Juice of 1 lemon (about 2–3 tbsp)
- 6 garlic cloves, smashed and peeled
- 1 tbsp za’atar seasoning (or substitute your favorite seasoning)
Instructions
- Pat thighs dry and trim excess skin. Season with salt and pepper and place in a large dish.
- Whisk olive oil, lemon juice, garlic, and za’atar. Pour over the chicken and massage to coat. Cover and marinate at least 1 hour or overnight.
- If chilled, let the chicken sit at room temperature for about 1 hour before grilling. Preheat grill to medium-high (400°F).
- Grill skin-side down over direct heat 2–3 minutes per side until golden and releasing from grates. Move to indirect heat and cook 15–20 more minutes, flipping occasionally, until internal temperature reaches 170°F.
- Remove from grill, tent with foil and rest 10 minutes. Serve warm.
Nutrition (per thigh)
Calories: 336 kcal | Carbohydrates: 3 g | Protein: 19 g | Fat: 28 g | Sodium: 88 mg
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