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Crispy Grilled Chicken Thighs Recipe Easy Juicy Charred Perfection

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This recipe delivers crispy skin and juicy, tender grilled chicken thighs with a perfect balance of smoky, savory, and sweet flavors. Quick and easy, it’s perfect for weeknight dinners or weekend gatherings.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (medium-sized)
  • 1 tablespoon olive oil (extra virgin works fine)
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon brown sugar
  • Pinch (1/8 teaspoon) cayenne pepper (optional)

Instructions

  1. Pat 4 bone-in, skin-on chicken thighs dry with paper towels.
  2. Sprinkle about 1 teaspoon kosher salt evenly over the skin side and a little on the underside.
  3. Place them on a wire rack set over a baking sheet and refrigerate uncovered for at least 1 hour, preferably 4 hours or overnight.
  4. In a small bowl, mix 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon freshly cracked black pepper, 1/2 teaspoon brown sugar, and a pinch (1/8 teaspoon) cayenne pepper if using.
  5. Clean and oil your grill grates well. Heat the grill to medium-high (about 400°F / 204°C). If using charcoal, let the coals burn down until covered in white ash.
  6. Remove the chicken from the fridge and brush lightly with 1 tablespoon olive oil to help the rub stick.
  7. Evenly coat the chicken thighs with the spice rub on the skin and sides.
  8. Place the thighs skin-side down on the grill. Let them cook without moving for 6-8 minutes until the skin is deeply golden and crisp. Watch for flare-ups and move the chicken if flames get too high.
  9. Flip the thighs and grill the other side for 6-8 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
  10. Transfer the thighs to a plate and cover loosely with foil. Let rest 5 minutes to allow juices to redistribute.

Notes

Dry brining is essential for crispy skin. Use a meat thermometer to avoid overcooking. Move chicken away from flare-ups to prevent burning. If no grill is available, sear in a cast-iron skillet and finish in a 400°F oven for 15-20 minutes. Leftovers can be stored in the fridge for up to 3 days and reheated under a broiler or in a skillet to maintain crispiness.

Nutrition

Keywords: grilled chicken thighs, crispy chicken, easy chicken recipe, summer grilling, juicy chicken, smoky chicken, weeknight dinner

Find it online: https://lucastable.com/crispy-grilled-chicken-thighs-recipe-easy-juicy-charred-perfection/