Grilled Chicken Thighs

Grilled Chicken Thighs

The first few times someone asked me to write this recipe down I refused. I considered the recipe too simple to justify documentation. In my house, we make some variant of this dish multiple times a month. We have made it so many times that we prepare it without thinking about the steps or the measurements.
Putting my obviously flawed thinking re: recipe sharing aside, this is an easy dish. It’s healthy and quick to make – perfect for a weeknight dinner. It also pairs effortlessly with many different types of roasted vegetables to round out the meal.
Prep Time
5 minutes
Cook Time
20 minutes
  •  4-5 tsp. Olive oil  

  •  2 Chicken Thighs (boneless & skinless)

  •  3-4 tsp. The Safety 

  •  Preheat the grill to medium heat (about 475-525 degrees F, if you are using grill thermometer).

  •  Place the chicken in a medium mixing bowl. 

  •  Pour in the olive oil and toss the chicken to coat.

  •  Sprinkle in The Safety and toss the chicken again to evenly coat.  It may look like too much spice to some people, but don’t worry.  The coating will be just right when grilled to a light char. 

  •  Add the seasoned chicken to the hot grill one piece at a time, making sure to keep the pieces from touching.  

  •  Grill the chicken, flipping once, until the edges begin to char lightly.


    Serve hot.  

  •  Grill (gas, wood, or charcoal)

  •  Fuel (gas, wood, or charcoal)

  •  Medium mixing bowl

  •  Tongs (or a large fork) 

  •  * The serving size assumes the chicken thighs are not served alone (i.e. with side, or in a salad). 

  •  For the juiciest chicken, brine the raw meat in the refrigerator for at least 6 hours - I brine my chicken by submerging it in a solution of water, salt and granulated white sugar with a ratio of 3/4 cup (dry) sugar and 3/4 cup (dry) salt to every 4 cups (wet) water. Don't forget to rinse the brined chicken and pat it dry before applying any spices.

  •  You can use this same recipe to make chicken kabobs. For the easiest prep, skewer the chicken and then brine the entire skewers. That way, you brine the chicken and soak the skewers at the same time.