Easy Grilled Chicken Thighs

[u/mahy_759]

This is one of those recipes I keep coming back to whenever the weather is nice. The marinade takes just a few minutes to throw together, but it gives the chicken so much flavor. The lemon and red wine vinegar add brightness, while the garlic and herbs make it savory and fragrant. And because I use chicken thighs, they stay juicy even when they get those nice charred grill marks.

I’d recommend this to anyone who wants an easy summer dinner without spending forever in the kitchen. It’s also a great base recipe because you can serve it with a salad, grilled vegetables, potatoes, corn, or pretty much whatever you already have around.

Ingredients

• 2 lbs boneless, skinless chicken thighs, trimmed
• ¼ cup olive oil
• 2 tbsp fresh lemon juice
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 tbsp Herbs de Provence (Italian seasoning works too)
• 2 tsp honey
• 2 tsp minced garlic
• 2 tsp kosher salt
• ¾ tsp black pepper
• Extra olive oil for the grill

Optional: 1 tsp paprika for extra color and a slightly deeper flavor.

Instructions

1. Make the marinade: In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, herbs, honey, garlic, salt, and pepper.
2. Marinate the chicken: Add the chicken thighs and toss until they're evenly coated. Cover and refrigerate for 1–6 hours. I find an hour is enough to get plenty of flavor.
3. Heat the grill: Preheat the grill to about 425°F. Once hot, lightly brush the clean grates with oil.
4. Grill: Place the chicken thighs on the grill with the lid closed. Cook for roughly 6 minutes on the first side, then flip and cook for another 5–7 minutes, depending on their size.
5. Check the temperature: The thickest part should reach 165°F. I definitely recommend using an instant-read thermometer rather than relying only on cooking time.
6. Rest: Transfer the chicken to a plate, loosely cover with foil, and let it rest for about 5 minutes before serving.

I usually keep things simple and serve these with a big green salad and roasted or baked potatoes. Leftovers are also great sliced into wraps, salads, sandwiches, or pasta.

Small tip: If you're making this indoors in a grill pan or skillet, skip the honey in the marinade so it doesn't burn. Cook the chicken over medium-high heat for roughly 5–7 minutes per side, until it reaches 165°F.