As soon as you taste these marinated grilled chicken thighs it will be the only thing you want to grill, thanks to the marinade that’s packed with flavor.
We published a recipe for the Best Ever Meat Marinade recently and I kid you not that this is the absolute. best. marinade. ever. We use it to marinade all kinds of meat, but our favorite meat to marinade and grill is chicken thighs.
We’ve got you covered for barbecue season with these marinated and grilled chicken thighs. They have a ton of flavor and they never get dried out like chicken breast tend to when grilling.
Since you’ll be marinating these chicken thighs in a salty, flavorful marinade ahead of time, they will be full of flavor and plump, so they don’t dry out on the grill.
It’s best to marinade the chicken for at least 3-4 hours before grilling for maximum flavor. I sometimes leave them 24 hours in the marinade, which just gives it more flavor.
How to Make Marinated Chicken Thighs
At the point, I always remove about 2 tbsp of the marinade and reserve it in a separate container. I use that bit of marinade to baste the chicken as it grills. Be sure to remove it before you add the chicken, so the marinade doesn’t become contaminated.
Submerge the meat in the marinade, cover, and store it in the refrigerator until you’re ready to grill it.
▶ If you like this marinade, you’ll also love this Chicken Adobo recipe.
If you’re just marinating for a few hours, you can do this in a bowl, like in the image above. If you’re marinading for longer – like 24 hours – I prefer to use a ziplock bag. It allows the chicken to be moved around easier, so every piece gets submerged.
When you’re ready to cook it, just discard the remaining marinade and put the meat on the grill, as usual.
The marinade adds so much delicious flavor and really throws the wow factor over the edge with chicken thighs.
When I cook the thighs in the oven, rather than on the grill, I always crisp up the skin side on a skillet before adding it, skin side up, along with the remaining marinade, to a casserole dish and bake it for 25 minutes at 375 degrees. Perfection.
What to Serve This With
Serve this alongside a summer salad like this Bacon, Jalapeno, and Corn Salad or our favorite Broccoli Salad. I also can’t eat enough of this Mexican street corn in the summer. It’s so delicious. And just one more favorite side for a picnic or barbecue – Mac and Cheese, obviously.
Ready for dessert? Why not try one of these awesome Homemade Ice Cream recipes.
Other BBQ Recipes to Try
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Marinated Grilled Chicken Thighs
- 2 lbs bone-in skin-on chicken thighs 8 pieces
- 3 tbsp soy sauce
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice
- 2 tbsp Worcestershire sauce
- 1/2 clove garlic minced
- 1/2 tbsp dried Italian seasoning
- 1/4 tsp ground black pepper
- Mix the marinade ingredients together in a Ziplock bag or large bowl. Add the chicken thighs to the marinade. Refrigerate for 3 hours or up to 24 hours.
- When ready to grill, discard the remaining marinade.
- Preheat the grill to 400 degrees F. Place chicken thighs on grill grates and grill for approximately 6-7 minutes per side, or until the internal temperature in the thickest part of the thigh reads 165 degrees F.
- Reserve a little bit of marinade before adding the chicken. You can use that to baste the chicken as it cooks on the grill.
- Marinade cannot be reused.