Best 2 Grilled Chicken Thigh Recipes

When it comes to grilled chicken thighs, you want a recipe that delivers tender, juicy meat with a crispy skin that's packed with flavor. Grilled chicken thighs are a versatile and economical cut of meat that can be marinated in a variety of flavors before grilling. The key to making the best grilled chicken thigh is to use a marinade that will infuse the meat with moisture and flavor while also helping to tenderize it. Marinate the chicken thighs for at least 30 minutes, but ideally overnight, before grilling them over medium heat until the skin is crispy and the meat is cooked through. Serve the grilled chicken thighs with your favorite sides for a delicious and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED ORANGE CHICKEN THIGH SKEWERS WITH PINEAPPLE AND VEGETABLES

Grilled Orange Chicken Thigh Skewers with Pineapple and Vegetables image

Orange juice lights up the marinade with bright flavor, for boneless, skinless chicken thigh skewers that you grill, outside. Each skewer is filled with colorful, healthy veggies and the added bonus of fresh pineapple. Serve over your favorite rice, and add a green vegetable or salad.

Provided by Bibi

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 4h35m

Yield 3

Number Of Ingredients 14

Ingredients

¼ cup coconut aminos (soy-free seasoning sauce)
½ cup orange juice
2 tablespoons avocado oil
1 tablespoon grated fresh ginger
1 tablespoon chile-garlic paste, or to taste
salt and ground black pepper to taste
3 boneless, skinless chicken thighs, each cut into 5 pieces
¼ cup pineapple juice
3 (24-inch) long metal skewers
¾ cup red bell pepper, cut into 1-inch pieces
½ large onion, cut into 1-inch pieces
1 small zucchini, cut into 1/4-inch slices
1 ½ cups fresh pineapple chunks
1 ½ cups hot cooked rice

Steps:

Combine coconut aminos, orange juice, avocado oil, ginger, and chile-garlic paste in a gallon-sized resealable bag. Season marinade with salt and pepper and add chicken pieces. Gently squeeze the sides of the bag, coating all of the chicken with the marinade. Squeeze out as much air as possible, seal, and spread out chicken pieces in a single layer inside the bag.
Refrigerate for at least 4 hours, or overnight, turning the bag a few times during that time.
Drain marinade into a small saucepan and add pineapple juice. Bring to a boil over medium-high heat and boil until marinade has reduced to 1/2 cup, 5 to 7 minutes. Remove from heat and allow to cool.
Meanwhile, alternately thread each skewer with chicken, bell pepper, onion, zucchini, and pineapple. Repeat until each skewer is filled.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Set skewers on the hot grill grate. Brush with reduced marinade, reduce heat to medium, close the lid, and grill 4 to 5 minutes. Turn and brush with marinade reduction. Monitor for flare-ups, and move skewers as necessary to manage any flames. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Serve skewers over hot cooked rice.

Nutrition Facts : Calories 522.3 calories, Carbohydrate 56.1 g, Cholesterol 71.6 mg, Fat 21.9 g, Fiber 3.2 g, Protein 23.4 g, SaturatedFat 4.5 g, Sodium 798.8 mg, Sugar 18 g

GRILLED TERIYAKI CHICKEN THIGH SKEWERS

Grilled Teriyaki Chicken Thigh Skewers image

You'll want to plan ahead with this recipe to allow the thighs to marinate long enough.

Provided by thedailygourmet

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes

Time 1h25m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup water
2 ½ tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon mirin (Japanese sweet wine)
2 teaspoons agave nectar
1 large garlic clove, finely minced
½ teaspoon freshly grated ginger
1 tablespoon tapioca flour
2 tablespoons cold water
1 ¼ pounds skinless, boneless chicken thighs, cut into strips

Steps:

Combine water, brown sugar, soy sauce, mirin, agave, garlic, and ginger in a saucepan over medium heat. Combine tapioca flour with 2 tablespoons water in a bowl; whisk until dissolved. Add mixture to the teriyaki sauce in the saucepan.
Heat sauce until it thickens to your desired thickness. Add more water if sauce becomes too thick.
Remove sauce from heat and reserve 1/4 cup for basting. Combine remaining sauce and chicken in a bowl and refrigerate for 1 hour.
Thread chicken strips onto skewers.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill chicken skewers on the preheated grill for 3 minutes per side, basting with reserved teriyaki sauce.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 14.9 g, Cholesterol 79.8 mg, Fat 14 g, Fiber 0.3 g, Protein 22.7 g, SaturatedFat 3.9 g, Sodium 522.2 mg, Sugar 12.1 g

Tips:

Use a flavorful marinade: This will help to infuse the chicken with flavor and keep it moist during grilling.
Don't overcrowd the grill: This will prevent the chicken from cooking evenly.
Cook the chicken over medium-high heat: This will help to sear the outside of the chicken and prevent it from drying out.
Use a meat thermometer to ensure that the chicken is cooked through: The internal temperature of the chicken should reach 165 degrees Fahrenheit.
Let the chicken rest before carving: This will help to redistribute the juices and make the chicken more tender.

Conclusion:

Grilled chicken thighs are a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, grilled chicken thighs are a great option. With a little planning and preparation, you can create a delicious and memorable meal that everyone will enjoy.