Grilled Chicken Thighs Recipe

The secret to crispy skin is salting the thighs at least an hour before grilling and leaving them uncovered in the refrigerator. This process, known as dry-brining, draws out moisture from the surface so the skin can dehydrate, ensuring it crisps up immediately upon hitting the hot grates. Always start your chicken skin-side down on a preheated medium-high grill to render the fat and achieve that perfect golden-brown crunch.

Because honey and balsamic vinegar have high sugar content, they can carbonize and turn bitter if exposed to direct heat for too long. To avoid this, apply the glaze only after flipping the chicken and move the thighs occasionally to different spots on the grates. This ensures the sugars caramelize into a sticky, flavorful coating without burning, while the indirect heat finishes cooking the meat to its safe internal temperature.

For safe and juicy results, chicken thighs should be grilled until they reach an internal temperature of 165°F as measured by an instant-read thermometer. Unlike chicken breasts, thighs are more forgiving and remain succulent even if they slightly exceed this number due to their higher fat content. Always insert your thermometer into the thickest part of the thigh, ensuring you do not touch the bone, which can give an inaccurate reading.

Yes, you can use boneless thighs, but you must reduce the grilling time to approximately 5–7 minutes per side as they cook much faster than bone-in cuts. Bone-in thighs are generally preferred for the grill because the bone acts as an insulator, helping the meat cook more evenly and stay moist under high heat. If using boneless, keep a close eye on the internal temperature to ensure the meat doesn’t dry out before the glaze has time to set.

Store leftovers in an airtight container in the refrigerator for up to 5 days, making them an excellent option for meal prep. To maintain the crispy skin when reheating, use an oven or air fryer at 350°F until warmed through, rather than a microwave which can make the skin rubbery. These thighs are also delicious served cold, sliced over a fresh garden salad or chopped into a savory fried rice.