Big Batch Grilled Chicken Thighs at Home

This is the dependable grilled chicken.

If you’ve been around here the last 16 years, you know I don’t say that lightly. I’ve been testing/making this dish simply about every to every other week since spring and it’s simply worth the pot, and I’ve yet to get sick of it. Pat will take a few pieces to work, I have it for lunch and/or get creative or we’ll have it for dinner. Besides being ridiculously unfussy, Worth keeping having grilled chicken on hand and the flavor is so universal that it goes great in salads, wraps, tacos, quesadillas or serve simply as is with (or without) your go-to bbq sauce on top. Most recently, I’ve enjoyed it with this dense bean salad and it (you guessed it) was striking.

Grilled chicken so savory you’ll love having it in your recipe arsenal.

To cook this Big Batch Grilled Chicken Thighs Gather:

• olive oil – Lends flavor and helps to keep the chicken from sticking to your grill grates.
• low-sodium soy sauce – Adds deep savory flavor.
• lemon juice – Lends bright flavor and acidity.
• mayonnaise – Acts as a barrier while grilling, locking in flavor and moisture.
• honey – Lends subtle sweetness.
• garlic paste – Lends distinct punchy flavor. Use store-bought or freshly grated.
• smoked paprika – Lends color and subtle smokey flavor.
• onion powder – Lends additional bold oniony flavor.
• kosher salt – Enhances the flavors of the chicken/marinade.
• freshly ground black pepper – Adds some subtle bite and flavor.
• boneless skinless chicken thighs – Lends more flavor than white meat. Thigh meat is tender and moist without being overly fatty or oily.

Make The Marinade:

In a blender, measure and add 1 tablespoon oil, 1 tablespoon low-soy sauce, 3 tablespoons lemon juice, 1/4 cup mayonnaise, 2 tablespoons honey, 1 tablespoon garlic paste (or freshly grated), 1 tablespoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Note: I linked the blend I use in the printable recipe at the end of this post.

Secure the lid and blend until combined and smooth.

Marinate the Chicken:

Place 2 to 3 pounds of boneless, skinless chicken thighs in a bowl or deep sided dish.

Note: When I make this, I simply buy 3 packages and don’t even bother to look at the weight. If you don’t quite need 3 pounds of chicken, you can use 2. Or simply cut the marinade in half for 1 pound of chicken thighs.

Pour the marinade over top of the chicken.

Toss well to coat. Let sit while you preheat your grill.

PREHEAT YOUR GRILL TO 400°F TO 450°F.

Once your grill has preheated, use tongs to place chicken smooth side facing down on to the hot grates. Close the lid and grill for 4 minutes.

After 4 minutes, use tongs to flip the chicken and continue to grill 3 to 4 minutes more or until fully cooked.

Once grilled, remove and transfer to a cutting board or pan and let rest for 5 minutes before serving.

That’s it! Serve immediately or let cool and store in an air-tight container for up to 4 days.

Note: You can also, slice, chop or freeze whole thighs to use later on.

Ways To Enjoy Big Batch Grilled Chicken Thighs:

• Serve a small crowd and serve with salads or sides of your choice.
• Top with your go-to bbq sauce.
• Slice and chop in salads, wraps, quesadillas or whatever your hear desires.

Enjoy! And if you give this Big Batch Grilled Chicken recipe a try, let me know! Snap a photo and tag me on twitter or instagram!