Grilled Chicken Thighs

Listen, we here at Delish have nothing against chicken breasts. But sometimes we are looking something with a little bit more flavor and richness. Chicken thighs inherently have just a bit more flavor than chicken breast—especially if you leave the skin-on. To grill skin-on chicken thighs, we recommend salting the thighs at least an hour ahead of cooking. This step is almost like a dry brine. It enhances the flavor of your meat and ensures the crispiest results possible. After liberally seasoning your chicken with salt, leave it uncovered in the fridge. 

When it's time to cook, preheat your grill or grill pan for a good 10 to 15 minutes, until the grates are extremely cook. Then cook for about 10 minutes per side. Time will vary based on the size of the thighs. Your golden number when it comes to poultry: an internal temperature of 165°F.  

Pro tip! Because of the honey and the sugar content in the balsamic vinegar, the glaze can burn if left to caramelize on the grill for too long. To avoid this, we recommend moving your chicken around occasionally so that different parts of the thighs are hitting the grates. 

If you have any leftovers they can be stored in an airtight container for up to 5 days in the fridge. This chicken tastes fantastic reheated on its own but can also be great chopped up and added to things like fried rice or salad.

Have you made this recipe? Let us know how you liked it in the comments below!