Grilled Chicken Thighs

Our juicy Grilled Chicken Thighs will be your go-to summer grilling recipe. This chicken is crispy on the outside and dripping with juices on the inside. This is one of our favorite grilling recipes as it only requires five basic ingredients and no exact measurements. Just measure with your heart. We call for a quick 10-minute marination, but you can marinate for up to 1 hour to tenderize the chicken even more.

What stands out

This Grilled Chicken Thighs recipe is a must for anyone who loves bold flavors and straightforward, fuss-free cooking. The combination of an herby Greek seasoning blend with the bright white wine creates juicy, flavorful chicken with perfectly crispy skin. Whether you’re hosting a barbecue or just want a quick weeknight meal, this recipe delivers restaurant-quality results with minimal effort. Plus, it’s versatile enough to pair with your favorite side dishes, making it a crowd-pleaser that everyone will love.

How to Prepare

Place the chicken in a dish with high sides and add the olive oil.

Season with salt, pepper, and Greek seasoning, and then pour in the white wine. Give the chicken a good massage to help distribute the seasoning.

Place the chicken skin side up and add more Greek seasoning on top. Let the chicken marinate for at least 10 minutes or up to 1 hour.

Turn on your barbecue safely. Once the barbecue is hot, place the chicken, skin side down, on the grill grates. Reduce the heat to low (turn the knob all the way down). We like to open the lid of the barbecue every few minutes to flip the chicken.

Grill for about 30 minutes. Use a meat thermometer to check that the internal temperature of the chicken reaches 165F (74C).

Once the chicken is done, transfer it to a serving plate and enjoy with your favorite sides.

Kitchen tip

If you don’t have Greek seasoning you can use a combination of oregano, thyme, rosemary, garlic and onion powder, and lemon zest to create a similar flavor.

Swaps

1. If you use boneless chicken breast for this recipe, the cooking time will drastically reduce (by half or more). White meat shouldn’t be overcooked or dry.
2. If you don’t have Greek seasoning, you can use a combination of oregano, thyme, rosemary, garlic powder, onion powder, and lemon zest to create a similar flavor in this Grilled Chicken Thighs recipe.
3. You can substitute the wine with chicken broth, apple juice, or water for a slightly different flavor profile.

Serve it with

• This Grilled Chicken Thighs recipe is accompanied by a dipping sauce, such as ranch, or our fantastic homemade tzatziki.
• Serve these Grilled Chicken Thighs with any vegetable side dish, such as our Cold Cucumber SoupGreek Lemon Potatoes or Roasted Bell Peppers.
• Serve this with any of our salads, like our Green GoddessMango Salad or Panzanella Salad.

Questions

can we bake these chicken thighs in the oven instead of the grill?

If you want to bake the chicken, you can bake it uncovered at 425F (220C) for 35-45 minutes, until crispy and a mark meat thermometer inserted in the center of the thighs measures 170F.

We're nervous about grilling. any tips?

You can do it! Please be sure to read your grill’s instructions and make sure you are always safe. Keep a spray bottle filled with water beside your grill so that you can quickly extinguish smaller flames before they spread. If you store your grill inside during the winter months, it’s important to check it over before using it. A leak in the gas lines can cause propane or natural gas to build up inside the BBQ when the lid is closed. Check the gas lines to make sure that they are free of leaks before using your grill, and always open the lid of your barbecue before lighting.

what can we use instead of white wine?

You can certainly substitute the wine with chicken broth, apple juice, water, or even lemon juice for a slightly different flavor profile in this Grilled Chicken Thighs recipe.

what can we use if we don’t have a greek seasoning blend?

If you don’t have Greek seasoning, you can use a combination of oregano, thyme, rosemary, garlic powder, onion powder, and lemon zest to create a similar flavor.

Ingredients

Makes 5 thighs

• 5 chicken thighs (bone in, skin on)
• 1 tablespoon olive oil
• 1 teaspoon salt, to taste
• 1 teaspoon black pepper
• 1 tablespoon Greek seasoning blend
• ⅓ cup white wine, I used Pinot Grigio

Equipment

• Baking Dish
• Measuring Cups + Spoons
• Liquid Measuring Cup
• Meat Thermometer

Method

1. Place the chicken in a dish with high sides and add the olive oil. Season with salt, pepper, and Greek seasoning. Measure with your heart. Add the white wine.
2. Give the chicken a good massage to help distribute the seasoning. Place the chicken skin side up and add more Greek seasoning on top. Let the chicken marinate for at least 10 minutes or up to 1 hour.
3. Turn on your barbecue safely. Please read the manual/instructions for your barbecue. Keep a spray bottle filled with water beside your grill so that you can quickly extinguish smaller flames before they spread.
4. Once the barbecue is hot, place the chicken, skin side down, on the grill grates. Reduce the heat to low (turn the knob all the way down). We like to open and close the lid of the barbecue every few minutes, making sure to flip the chicken (with grill tongs) and to move it around if there are any flames on the skin.
5. You don't want to burn the skin, so make sure you keep a close eye on the meat and don't leave the barbecue until it's fully cooked. When we see small grease flames, we always move our chicken down towards the knobs or move it around so that it settles.
6. Our chicken thighs took 30 minutes but the timing will really depend on how thick the meat is. To be safe, please use a meat thermometer to check that the internal temperature of the chicken is 165F (74C).
7. Once the chicken is done, transfer it to a serving plate, shut off the propane, then turn the knobs and clean the grill while it's warm.