Go Back
Homemade Juicy Grilled Chicken Thighs photo
Print Recipe Save it for later

Juicy Grilled Chicken Thighs

Tender, smoky grilled chicken thighs with a simple dry rub for juicy results.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 3 people

Ingredients

  • 1.5 lb bone-in chicken thighs about 5 small thighs (approximately 750 g)
  • 2.5 tablespoons homemade dry rub
  • 0.5 tablespoon liquid smoke
  • 1 tablespoon olive oil for grilling/basting

Instructions

  • Pat the chicken thighs dry with paper towels. Score the underside (lengthwise) of each thigh with a few shallow slits to help the rub penetrate.
  • In a small bowl, combine the homemade dry rub and liquid smoke. Rub the mixture all over the chicken thighs, coating them evenly.
  • Preheat the grill to a medium-low direct heat of about 300°F (150°C).
  • Place the thighs skin-side down over direct heat and grill about 2 minutes, then turn and grill about 2 minutes on the other side; repeat as needed, turning a couple of times to avoid burning and brushing with olive oil while grilling.
  • Move the thighs to the cooler side of the grill (indirect heat), cover, and continue cooking for about 6–8 minutes, letting the hot air finish cooking the chicken while retaining juices.
  • Continue grilling until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest briefly before serving.

Equipment

  • Grill
  • Tongs
  • Small Bowl
  • Brush or Spoon
  • Meat Thermometer

Notes

  • Score the underside so flavors penetrate the meat.
  • Baste with olive oil while grilling to prevent sticking and drying.
  • Use a meat thermometer to ensure doneness.
  • Grill times vary by thigh size; adjust as needed.