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Savory Grilled Chicken Thighs

k engels

Grilled chicken thigh on the flaming grill

Perfect for Outdoor Gatherings with Friends and Family

As late summer days linger and evenings grow longer, there’s no better time to fire up the grill and gather with friends and family. The aroma of savory chicken thighs sizzling over the flames sets the stage for a perfect outdoor meal. With a simple yet flavorful marinade, these chicken thighs become the star of any backyard barbecue, offering a mouthwatering taste that captures the essence of summer grilling.

Pair them with fresh grilled vegetables and a cool, crisp salad for a balanced and delicious feast. Add corn on the cob and a creamy potato salad to complete the meal. To enhance the experience, serve with a selection of cold beers, such as a light lager, a crisp pilsner, or a refreshing wheat beer. Enjoy the warmth of the season and the joy of sharing good food and great company under the open sky.

SAVORY GRILLED CHICKEN THIGHS

Ingredients

Chicken Thighs Prep Instructions

  1. Marinate the Chicken:
    • In a large bowl, whisk together olive oil, soy sauce, lemon juice, Dijon mustard, garlic, oregano, thyme, paprika, salt, and black pepper.
    • Add the chicken thighs to the bowl, ensuring they are evenly coated with the marinade.
    • Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours for best results.

Grill Prep Instructions

  1. Preheat the Grill
    • Preheat your grill to medium-high heat (around 375°F to 400°F).
    • If using a charcoal grill, light the charcoal and let it burn until covered with white ash. Spread the charcoal evenly under half of the grill for indirect grilling.
    • If using a gas grill, turn on half of the burners to medium-high heat, leaving the other half off for indirect grilling.
  2. Clean and Oil the Grill Grates
    • Once the grill is preheated, clean the grates with a grill brush to remove any residue.
    • Lightly oil the grates using a paper towel dipped in vegetable oil. Use tongs to hold the paper towel and rub it over the grates.

Grilling the Chicken

  1. Grill the Chicken Thighs
    • Place the chicken thighs skin-side down on the hot side of the grill. Sear for 3 to 4 minutes until the skin is crispy and has nice grill marks.
    • Flip the chicken thighs and move them to the cooler side of the grill.
    • Close the lid and cook for an additional 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
    • Use a meat thermometer to check the temperature by inserting it into the thickest part of the thigh, avoiding the bone.
  2. Rest the Chicken
    • Remove the chicken thighs from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist and flavorful.

Recommended Sides

  1. Grilled Vegetables
    • Slice zucchini, bell peppers, and red onions. Toss with olive oil, salt, and pepper. Grill alongside the chicken for a delicious and healthy side.
  2. Corn on the Cob
    • Brush ears of corn with butter and sprinkle with salt. Grill for about 10 minutes, turning occasionally until lightly charred and tender.
  3. Potato Salad
    • Boil baby potatoes until tender. Mix with mayonnaise, Dijon mustard, chopped celery, red onion, hard-boiled eggs, salt, and pepper. Chill before serving.
  4. Mixed Green Salad
    • Combine fresh mixed greens, cherry tomatoes, cucumber slices, and red onion. Toss with a simple vinaigrette of olive oil, balsamic vinegar, salt, and pepper.
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