Simple Grilled Chicken Thighs

5 from 8 votes

Jul 06, 2023, Updated Apr 05, 2024

With a simple, versatile marinade, these grilled chicken thighs are tender, juicy and perfectly seared every time.

Why You’ll Love These Grilled Chicken Thighs

There’s so many reasons to love simple grilled chicken thighs. Here are my top 5:

Want to bake thighs instead? Here’s How Long to Bake Chicken Thighs.

Boneless skinless chicken thighs – boneless skinless chicken thighs are juicy, tender and so flavorful! You can use this recipe for bone-in thighs but you may need to increase the grilling time by a few minutes.
Balsamic vinegar – balsamic vinegar adds a subtly tangy, slightly sweet flavor to the chicken thighs. It also helps tenderize the chicken and enhances grill marks!
Extra virgin olive oil – olive oil enriches the natural flavor of the chicken thighs.

Full instructions in the recipe card; this is just an outline!

Preheat.
Preheat grill to medium-high heat (about 400 degrees).
Marinate.
Marinate chicken thighs in balsamic, olive oil, and salt.
Grill.
Place chicken thighs in a single layer on the grill. Grill the first side for 5 minutes. Flip chicken with a sturdy metal spatula. Grill chicken on the second side for 4-8 minutes until thighs register at least 165 degrees.
Rest.
Let chicken thighs rest for 5-10 minutes.

Chicken thighs are cooked when a thermometer inserted in the thickest part of the thighs registers at least 165 degrees.
Close your grill when grilling chicken thighs to ensure even heat distribution, retain moisture, and enhance the flavor of the chicken.
While these specific instructions are for boneless skinless chicken thighs, you can use bone-in thighs, increasing the grill time by a few minutes if needed.
Want other marinade and dry rub ideas? Try bottle BBQ sauce, teriyaki sauce, Cajun seasoning, or honey mustard!

Storage: store leftover grilled chicken thighs in an airtight container (once cooled) for up to 4 days in the refrigerator.
Reheating: reheat chicken thighs in a sealed foil package at 350 degrees for 10-20 minutes until hot. You can also microwave chicken if needed in a pinch. Microwave in increments of 45 seconds until hot.
Freezing: freeze grilled chicken for up to 3 months in a freezer safe bag or container. Thaw chicken in the refrigerator before reheating for best results.

Grilled chicken thighs are SO versatile! Here are a few of my favorite side dishes to serve with them:

5 from 8 votes

With a simple, versatile marinade, these grilled chicken thighs are tender, juicy and perfectly seared every time.

Prep: 10

Cook: 10

Total: 20

Servings: servings

Preheat grill to medium-high heat (about 400℉) for 10 minutes.
While grill is preheating, marinate chicken thighs in balsamic, olive oil, and salt.
Use tongs to place chicken thighs in a single layer on the grill. Close the grill. Grill the first side for 5 minutes. Flip chicken with a sturdy metal spatula (a bit of sticking is expected). Grill chicken on the second side for 4-8 minutes until thighs register at least 165℉ in the thickest part.
Let chicken thighs rest for 5-10 minutes before serving.

You can make a half batch or a double batch (or even a triple)!
You can marinate chicken for up to an hour if preferred (but no more than that).
Balsamic and olive oil add subtly tangy, slightly sweet flavor to the chicken thighs. They also help tenderize the chicken and create great grill marks! Want a different flavor? Some other marinating and dry rub ideas are listed under Tips for Grilling Chicken Thighs!
You can use bone-in chicken thighs instead of boneless if preferred. You’ll likely need to add in a few minutes to the grilling time.