Description
This Grilled Chicken Thighs recipe delivers juicy, flavorful chicken with a perfect balance of smoky, sweet, and savory spices. Marinated in a blend of brown sugar, chili powder, cumin, and herbs, these bone-in, skin-on thighs are grilled to crispy, golden perfection. Served with fresh lime wedges and cilantro, it’s an easy and satisfying meal perfect for weeknight dinners or weekend barbecues.
Ingredients
Scale
Dry Rub
- 1½ tablespoons brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
Chicken
- 2 pounds bone-in, skin-on chicken thighs
- 1-2 tablespoons olive oil
Optional Garnishes
- Lime wedges, for serving
- Chopped fresh cilantro, for serving
Instructions
- Prepare the Dry Rub: In a small bowl, combine the brown sugar, kosher salt, chili powder, smoked paprika, ground cumin, onion powder, garlic powder, and dried oregano. Mix thoroughly to ensure all spices are evenly blended.
- Season the Chicken: Pat the chicken thighs dry with paper towels. Rub each piece evenly with olive oil, then coat generously with the prepared dry rub. Ensure the spice mixture covers all surfaces of the chicken for maximum flavor.
- Preheat the Grill: Heat your grill to medium-high heat, about 400°F (204°C). Ensure the grill grates are clean and oiled to prevent sticking.
- Grill the Chicken: Place the chicken thighs skin-side down on the grill. Cook for about 5-6 minutes per side, flipping once, until the skin is crispy and chicken reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Remove the chicken from the grill and let it rest for 5 minutes to retain juices. Serve with lime wedges and sprinkle chopped fresh cilantro on top for a bright, fresh finish.
Notes
- For even cooking, allow chicken to come to room temperature before grilling.
- You can substitute boneless thighs, but adjust cooking time accordingly.
- Use a meat thermometer to ensure chicken is fully cooked and safe to eat.
- Leftover grilled chicken makes excellent salad or sandwich fillings.
- If you don’t have a grill, you can also cook the chicken under a broiler or in a hot skillet.
