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These Grilled Chicken Thighs are juicy, flavorful, and so simple to prepare. Marinated in a blend of pantry staples, they cook up tender and delicious, making them perfect for weeknight dinners or backyard BBQs!
Try my Grilled BBQ Chicken or Greek Yogurt Marinated Chicken Thighs next for more delicious chicken recipes.
Why I Love This Recipe
- Versatile – This chicken marinade works well for grilling, baking, or broiling.
- Quick to Prepare – The marinade comes together in just 5 minutes.
- Juicy and Tender – Marinating the chicken ensures moist, flavorful grilled chicken thighs.
- Budget-Friendly – Chicken thighs are an affordable protein option.
RECIPE WALK-THROUGH
Before You Begin
Make sure to get all of your ingredients together, along with any measuring cups or spoons you might need. This will help the whole process go much easier!
Helpful Tools to Grab Before You Start
- Mixing Bowl: For whisking together your chicken marinade.
- Measuring Cups and Spoons: To measure out your marinade ingredients accurately.
- Resealable Plastic Bag or Shallow Dish: For marinating the chicken evenly.
- Tongs: Handy for turning the chicken on the grill.
- Meat Thermometer: Ensures the chicken reaches the safe internal temperature of 165°F.
How To Make a Grilled Chicken Marinade
See the recipe card below for full, detailed instructions
Place the chicken thighs into a resealable plastic bag.
In a mixing bowl, whisk together brown sugar, soy sauce, balsamic vinegar, Dijon mustard, lemon juice, olive oil, garlic powder, salt, and pepper.
Pour the marinade over the chicken in the bag, seal, and gently massage to coat all pieces.
Marinate in the refrigerator for at least 30 minutes, up to 24 hours.
Preheat the grill to medium heat (350-400°F).
Remove chicken from the marinade and grill for 4-6 minutes per side, until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before serving.
Frequently Asked Questions
Can I use bone-in chicken thighs?
Yes, just increase the grill time and monitor the internal temperature to ensure they reach 165°F.
How long should I marinate the chicken?
For best flavor, marinate at least 2 hours, though even 30 minutes can give good results.
Can I cook these on a grill pan or in the oven?
Absolutely. Use a grill pan on the stove or bake at 400°F for 25-30 minutes, flipping halfway through.
Serving Suggestions
Serve these grilled chicken thighs with sides like macaroni salad, grilled zucchini, grilled baked potatoes, or sweet potato wedges.
For a citrusy twist, add lemon zest to the marinade. If you prefer a spicier kick, include a pinch or two of red pepper flakes.
Storage Tips
How To Store Leftovers
Let chicken cool completely, then transfer to an airtight container or resealable plastic bag. Store in the refrigerator for up to 4-5 days. Add chilled to salads and sandwiches or reheat in the microwave.
To freeze fully cooked chicken, cool and store in a resealable plastic freezer bag. Thaw overnight in the refrigerator and reheat as desired.
Recipe Tips
- For the best flavor, marinate the chicken for at least 2 hours.
- If using bone-in thighs, adjust the grilling time to ensure they cook through.
- Always let the chicken rest after grilling to retain its juices.
More Chicken Thigh Recipes
- Pan Roasted Chicken Thighs
- Fried Chicken Thighs
- Air Fryer Chicken Thighs
- BBQ Baked Chicken Thighs
- Slow Cooker Chicken Thighs
- 19 Recipes for Boneless Chicken Thighs
Grilled Chicken Thighs
Ingredients
- 4 pounds Boneless skinless chicken thighs or breasts
- 1/4 cup Brown sugar
- 1/4 cup Soy sauce
- 1/4 cup Balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon Lemon juice
- 1/4 cup Olive oil
- 2 teaspoons Garlic powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
Marinade
- Prepare the chicken: Place chicken thighs in a resealable plastic bag.
- Prepare the Marinade: Whisk together the marinade ingredients in a large bowl.
- Cover/Seal: Pour the marinade over the chicken in the plastic bag. Seal, pressing out as much air as possible to ensure that all the surface area of the chicken is covered. Gently massage to coat. If cooking right away, set the chicken aside for 20-30 minutes then cook as desired.
- Refrigerate: Refrigerate for 12-24 hours. Any longer and the texture of the meat may change.
- Freeze: Place chicken and marinade in a resealable freezer bag and freeze for up to 3 months. Defrost in the fridge overnight and cook as desired.
Cooking
- Grill: Heat an outdoor grill to medium heat (about 350-400℉). Grill chicken for 4-6 minutes per side. Transfer to a plate, tent with foil and rest for 5-10 minutes before serving.
- Bake: Bake for 25-30 minutes at 425℉. If desired, broil for a few minutes at the end for deeper color. Tent with foil and rest for 5-10 minutes before serving.
- Broil: Preheat the broiler and adjust the oven rack to the middle of the oven. Line a broiling pan with foil or use a cast iron skillet. Broil chicken for about 20 minutes, basting with any reserved and unused marinade or juices from the pan. Tent with foil and rest for 5-10 minutes before serving.
- If desired, garnish with fresh chopped parsley or other fresh herbs just before serving.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Sounds tasty, gonna try it today
This is the marinade to end all marinades. Used it on every kind of cut of chicken as well as pork chops and we even did it in the oven once because there was no grill. It’s just the best. I think this might even be my second time reviewing it lol
Hi Jess, Thank you so much for sharing your positive feedback.
If I make a large jar of this marinade, how long will it last in he fridge? 6 months?
Hi Phil, the marinade alone, if kept in a tightly sealed jar, would last in the fridge at least 2 weeks and up to several months. Because the oil can go rancid though, I’d say use it up within a month.
We looking for something new to do with boneless chicken thighs so tried this recipe. I could just eat the marinate alone it was so good. The chicken was juicy and delicious, thanks for the recipe, I have something new to do with chicken thighs. WooHoo
You are so welcome Laura! Thanks for stopping by.
Moist, flavorful, quick! Had everything in the fridge and pantry, so this made for a great weeknight company-dinner with little fuss. Marinated about 45 minutes and flavor was really wonderful. Longer would have been even better. Served with just white rice from the rice cooker, and bright green beans with butter, salt, garlic…SO GOOD! Thank you for the solid, yummy recipe! I’m always amazed how the humble chicken thigh can be so easily elevated!
You are so welcome J! Thank you so much for stopping by to leave some positive feedback.
We make this regularly – like 2 or 3 times a month. We always double it so we have lots of leftovers. So good.
That’s awesome SJS! Thank you so much for taking the time to leave some positive feedback.
Is it safe if i already put the lemon juice in and i cant make it until tomorrow?
Yes you can. The reason we suggest to wait on the lemon is to keep the acid from “cooking” the chicken.
Nutrition facts?
We are slowly updating the site to include nutrition facts on all of our recipes. In the meantime, my fitness pal is an excellent resource.
Fast and easy for busy nights. We made this again tonight as written. The payoff was a really good busy Monday night meal. Thank you for sharing your recipe with us Midwesterner’s.
You are so welcome Susan and Eric, thank you so much for taking the time to leave some positive feedback.
This looks like a marinade that I could use for Labor Day. In your notes above the recipe it recommends not adding the acid (lemon juice and vinegar) until the last 30 minutes but doesn’t mention that in the recipe itself. What has worked best? (Not sure I’ll remember to do that when everyone is over!! :))
Oh good catch. I fixed that – the reason is that the acid can break down the meat, making it tough. So add it during the last hour or so if you’re marinating for longer than 2 hours.
Was a hit with everyone and I remembered to put in the lemon juice! Will be using this marinade again! Thanks!
Great marinade. I used skinless and boneless hicken thighs and marinated for 3 hours. Chicken was delicious, tender and juicy. Thank you Kristin
Glad you enjoyed it!
Best chicken marinade! My family including my kids love it. Thanks for sharing the recipe.
You’re so welcome Julia! thank you so much for stopping by!
This is an excellent marinade. Well done!!! I marinated skinless, bone in thighs for about 12 hours. Very, very good but next time I’ll aim for overnight.
Thank you Pamala! and thanks for sharing your experience.
Would this work if I put all of these ingredients in the crockpot and cooked it on low?
I haven’t tried that with this recipe so I can’t say for sure how it would turn out. I might leave the lemon juice out if you want to give it a try.
I actually tried it and it worked! I added the balsamic and lemon juice about 30 minutes before it was done and it turned out well!
Just made this recipe & my husband and I really enjoyed it. I let sit overnight and chicken was tender and juicy. Been looking for this recipe for months.
Thanks Kat! So happy that you and your family loved this recipe!
I just tried this delicious recipe for the first time and my family and I loved it! It is so easy to make. I used chicken thighs and it was moist and tasty. Thanks for this great recipe. 🙂
Thanks Alesia! So happy that you and your family loved this recipe!
Hi Kristin. Can this recipe be baked?
Sure, you could bake this in the oven. I’d recommend 425 for about 20 minutes. The chicken should register 165 on a meat thermometer.
Can I marinade these for up to 48hrs?
I wouldn’t recommend it, because the acid in the marinade can cause the meat to breakdown and become tough. If you must make this recipe further in advance, I recommend placing everything in freezer bags then freeze until ready to use.
Incredible! Super flavorful and requires very little marinading time. I substituted orange juice for the lemon because that’s all I had, and it was delicious! My kids and my picky parents even loved it. Haha. Already making it again tomorrow!
So happy that you and your family loved this recipe! Thanks for stopping by Rebecca.
Hi Kristin, I just finished making the marinade to take camping would it be a big no no to add my bell peppers to marinade as well or should I do separate veggie marinade?
I would just add them when you’re ready to cook.