This Grilled Chicken Thighs recipe guarantees juicy and super flavorful chicken every time! With 5 minutes of prep, it is made using simple pantry spices, spectacular on its own or made into a tacos, sandwiches, burritos or even put on top of a salad!
Combine all ingredients (except chicken) in a large bowl or a freezer bag and mix well.
Add chicken thighs, toss well until evenly coated and allow to marinate at least 1 hour or up to 6 hours (in the fridge).
Preheat a grill to medium heat. Add chicken thighs, cook 5-7 minutes per side, until golden brown and cooked (or until chicken reaches 165°F). Rest 5 minutes before serving. It is delicious served with this yogurt sauce. Tip: Let it rest! If you cut open a hot cooked piece of meat, a deluge of juices start flowing onto the cutting board, resulting in a less juicy and flavorful meat. Remove grilled chicken thighs and set them on a plate to rest for 5-10 minutes. This will get the juices distribute themselves more evenly throughout its interior.
Use bone-in chicken thighs - Sear marinated bone-in chicken thighs over medium-high heat, grill 2-3 minutes per side until skin turns golden brown, taking care not to char. Move chicken pieces to slightly cooler side (medium-low heat) and cook, covered, until internal temperature reaches 165°F.Switch up the spices - Use smoked paprika instead of regular paprika. Leave out the cayenne. Add some cumin to bring home the smokiness. Use lime juice or vinegar instead of lemon juice. Toss in some minced cilantro or parsley along with the marinade. Use fresh minced garlic instead of garlic powder.Grease the hot grill grates or pan by rubbing with an oiled paper towel.