Juicy Grilled Chicken Thighs with Crispy Skin
These grilled chicken thighs are juicy and flavorful, with perfectly crispy skin. An easy recipe for any BBQ occasion.
Equipment
- 1 Grill preheated to medium-high
- 1 meat thermometer
Ingredients
Marinade
- 1/4 cup olive oil
- 3 cloves garlic minced
- 2 tbsp lemon juice
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
Chicken
- 8 chicken thighs skin-on and bone-in
Instructions
Preparation
- In a bowl, mix olive oil, garlic, lemon juice, rosemary, salt, and pepper. Place the chicken thighs in a resealable plastic bag and pour in the marinade. Seal and refrigerate for at least 2 hours.
Grilling
- Preheat the grill to medium-high heat, approximately 400°F. Clean the grates to ensure the chicken doesn’t stick.
- Remove the chicken from the marinade and place it on the grill, skin-side down. Grill for 7-10 minutes until the skin is crispy and golden brown. Flip and grill the other side for 7-10 minutes.
Checking Doneness
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. Remove from the grill and let rest for a few minutes before serving.
Serving
- Pair the chicken with your choice of sides such as coleslaw or grilled vegetables. Enjoy with a refreshing beverage.
Storage
- Place any leftover chicken in an airtight container and refrigerate for up to 3 days. Reheat thoroughly before serving.
Notes
Pro Tips: To ensure crispy skin, make sure your grill is preheated and the chicken starts skin-side down.
Ingredient Substitutions: You can replace rosemary with thyme or your favorite herbs.
How to Serve: Serve with grilled vegetables and a light salad.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Marinate the chicken the night before to save time on grilling day.
Ingredient Substitutions: You can replace rosemary with thyme or your favorite herbs.
How to Serve: Serve with grilled vegetables and a light salad.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Marinate the chicken the night before to save time on grilling day.