These juicy Grilled Mediterranean Chicken Thighs are perfect for grilling season. A simple, delicious marinade is all you need for the most flavorful grilled chicken every time. This recipe is great for an easy weeknight dinner and summer parties.
This Mediterranean grilled chicken recipe is my go-to whenever it's grilling night because the marinade is made with pantry staples, and it always comes out juicy and tender. Add Greek feta & lemon roasted potatoes and you have the perfect Mediterranean meal!
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Bone-in or boneless?
I'm not one to shy away from bone-in chicken thighs and for good reason! The dark meat delivers more flavor and stays juicy on the grill. Plus, you're less likely to overcook them, which means no worrying about dry chicken!
For a simple grilled chicken thigh recipe, I recommend bone-in thighs. They're perfect for serving with your favorite summer sides. But for dishes like cajun chicken sandwiches, pastas or soups, I'm more likely to go for boneless as picking out the bones from these would be... unpleasant and annoying.
Skin-on or skinless?
Same idea here—I go with whatever works best for the recipe.
For battered or sauce-drenched chicken like spicy chicken sandwiches or 20-minute sticky chicken, I'm opting for skinless since my batter and sauce are the main event. For a more basic marinade, like a lemon pepper chicken, I'm choosing skin-on chicken thighs so I can savor the crispy flavor of the skin.
Key Ingredients
- Chicken thighs. This recipe uses bone-in, skin-on chicken thighs for more flavor and juiciness. However, boneless, skinless thighs can also be used if preferred or try my juicy grilled chicken breast recipe instead.
- Red wine vinegar. Red wine vinegar adds a tanginess and brightness to the chicken marinade. Lemon juice would be a great substitute.
- Dried and fresh herbs. Oregano, fresh thyme, and fresh parsley are all classic Mediterranean flavors and contribute to flavorful chicken. Use either fresh or dried herbs, whichever you prefer or are more convenient.
See the recipe card below for the remaining ingredients and quantities.
Instructions
- Step 1: Place the chicken thighs in a bowl, add the remaining ingredients, and toss to coat. Allow to marinate in the refrigerator for at least 30 minutes.
- Step 2: Preheat the grill to medium-high heat and sear the chicken for 5-10 minutes per side until the internal temperature reaches 165°F.
I recommend marinating the chicken for at least 30 minutes but preferably 2-4 hours. This will help to infuse the flavors into the chicken and tenderize it.
Recipe FAQs
Your grill should be around 450 degrees F for bone-in chicken thighs.
Yes. Heat 1 tablespoon of oil in a cast-iron skillet on medium heat. Place chicken thighs skin side down and cook for 10 minutes, flip and cook for another 8-10 minutes. Let rest for 5 minutes before serving.
Chicken thighs take between 12-20 minutes to cook on the grill, depending on the size of the thighs and how hot your grill is. This is why I prefer to use a thermometer to ensure the thighs are cooked through.
Sarah's Top Tips
- Bring the chicken to room temperature. Take it out of the fridge 20–30 minutes before grilling for more even cooking.
- Use a meat thermometer. Check that the internal temp hits 165 degrees F in the thickest part of the thigh before taking it off the grill.
- Preheat your grill. You want it hot (around 450 degrees F) for the best sear and even cook.
- After cooking, rest the chicken for 5 minutes so the juices can redistribute.
Serving Mediterranean Grilled Chicken
To keep up with the Mediterranean theme, herb and lemon couscous is a perfect side along with my zesty Italian tomato salad. This chicken pairs beautifully with a cold side like my Antipasto Tortellini Salad. It’s packed with antipasto ingredients and makes an easy, flavorful complement to the smoky chicken.
During the summer months, creamy zucchini risotto or a lemony orzo salad make for a flavorful, seasonal spread.
Storage & Reheating
To store leftover chicken, place it in an airtight container in the refrigerator for 3-4 days.
Cooked chicken thighs can be frozen in a freezer-safe plastic bag for 3-4 months. Thaw in the refrigerator overnight for next-day use.
Reheat the chicken thighs on the grill, oven or pan on medium-high heat. Be sure to reach an internal temperature of 165 degrees F.
More Chicken Recipes
- Easy Air Fryer Caprese Chicken with Pesto & Mozzarella45 Minutes
- Grilled Teriyaki Chicken Kabobs with Veggies1 Hours 30 Minutes
- Sheet Pan Chicken Pita Pockets1 Hours
- Quick Air Fryer Orange Chicken25 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Juicy Grilled Mediterranean Chicken Thighs (Easy & Flavor-Packed!)
See the full post for extra tips and photos
Ingredients
- 1.5-2 pounds bone-in, skin-on chicken thighs
- 1 tablespoon extra virgin olive oil
- 2 teaspoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 sprig fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place the chicken thighs in a large bowl then add the remaining ingredients to the bowl with the chicken.1.5-2 pounds bone-in, 1 tablespoon extra virgin olive oil, 2 teaspoons red wine vinegar, 1 teaspoon dried oregano, 1 teaspoon paprika, 1 sprig fresh thyme leaves, 1 tablespoon fresh parsley, 2 garlic cloves, 1 teaspoon salt, ½ teaspoon black pepper
- Toss the chicken thighs with tongs or your hands to coat with the marinade.
- Refrigerate and let the chicken thighs marinate for at least 30 minutes before cooking.
- Preheat the grill to medium-high heat (450 degrees F). Sear the chicken thighs for 5-10 minutes per side (longer amount of time will be needed if using an indoor grill) until the internal temperature reaches 165°F.
- Let the chicken rest for 5 minutes before serving and enjoy!
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Sarah's Tips
- Let chicken sit at room temp for 20–30 minutes before grilling.
- Preheat grill to 450°F for even cooking and crispy skin.
- Use a meat thermometer to ensure chicken reaches 165°F.
- Rest for 5 minutes before serving.
- Discard used marinade or set some aside before adding chicken.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months; thaw overnight in the fridge.
- Reheat on the grill, in a skillet, or in the oven until warmed through (165°F).
Sue P says
Making this tonight. Marinating at this moment : )
Sarah Hill says
How did they turn out?