Get ready to transform your ordinary grilling game with these incredibly juicy and flavor-packed chicken thighs that will have your family and friends begging for seconds! This Rachael Ray-inspired recipe combines smoky spices, crispy skin, and a zesty lemon finish that elevates simple grilled chicken to a gourmet experience. Whether you're a weekend BBQ warrior or a home cooking enthusiast, these grilled chicken thighs are about to become your new go-to recipe that promises restaurant-quality results right in your own backyard.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 lemon, juiced
Instructions
- Remove chicken thighs from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat chicken thighs dry thoroughly with paper towels to remove excess moisture, which helps achieve crispy skin.
- In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, and pepper to create a marinade.
- Coat each chicken thigh completely with the spice mixture, ensuring even coverage on both sides of the meat.
- Preheat grill to medium-high heat, approximately 375-400°F, creating two cooking zones: direct and indirect heat.
- Clean and oil grill grates to prevent chicken from sticking and to create beautiful grill marks.
- Place chicken thighs skin-side down on the direct heat zone and grill for 5-7 minutes until skin becomes golden and crispy.
- Flip chicken thighs and move to indirect heat zone, continuing to cook for an additional 15-18 minutes.
- Use a meat thermometer to confirm internal temperature reaches 165°F at the thickest part of the thigh.
- Remove chicken from grill and let rest for 5-7 minutes to allow juices to redistribute.
- Squeeze fresh lemon juice over the grilled chicken thighs just before serving for added brightness.
- Serve hot, garnished with optional fresh herbs like parsley or chives if desired.
Tips
- Temperature is Key: Always let chicken come to room temperature before grilling to ensure even cooking and prevent dry meat.
- Moisture Management: Pat chicken thighs completely dry before seasoning to achieve that coveted crispy skin and beautiful grill marks.
- Two-Zone Grilling Technique: Use direct and indirect heat zones to create perfectly crisp exterior and juicy interior without burning.
- Don't Overcrowd: Leave space between chicken thighs on the grill to allow proper heat circulation and even cooking.
- Invest in a Meat Thermometer: Always check internal temperature (165°F) to guarantee safe and perfectly cooked chicken.
- Rest Period Matters: Let grilled chicken rest 5-7 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness.
- Fresh Citrus Finish: A squeeze of fresh lemon just before serving adds brightness and enhances the overall flavor profile.
Nutrition Facts
Calories: 261kcal
Carbohydrates: g
Protein: 22g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 80mg
