Grilled chicken thighs are perfect summer barbecue meal, and they are hands down my favorite. Crispy, bursting with flavors from he marinade chicken thighs are juicy and tender, and oh so tasty. Due to the more fat content in the thighs than the breasts it is almost impossible to dry those out. But in order to get the chicken perfectly cooked, with charred and crispy skin while retaining the juice inside the chicken, you need a couple of helpful tips that are to follow below.
Grill the chicken thighs on direct heat at 300 degrees F, about 2 minutes on each side, with the skin side down first. Turn them around a couple of time, we do not want to burn them and turn into charcoals. Next move the chicken thighs away from direct heat, cover the lid of the gas grill and continue to cook for about 6-8 minutes. The hot air in the grill will barbecue the chicken and retain the juice. The internal temperature should be 165° Fahrenheit (75° Celsius) when they are ready.
The rub that is a part of the marinade is pretty basic but will really amp up the taste of the chicken. It consists of pantry staples like salt and sugar/brown sugar, chili powder, smoked paprika, garlic powder, steak seasoning McCormick brand and cayenne pepper. Liquid smoke is also added for the incredible smoky aroma taking the chicken over the edge.
Chicken thighs are so easy to make and they come out irresistibly moist on the inside with crispy, golden brown grilled to perfection skin on the outside and beautiful grilled marks every single time. Serve the chicken with an array of your favorite summer side dishes.