Juicy Grilled Mediterranean Chicken Thighs (Easy & Flavor-Packed!)

Grilled chicken thighs topped with parsley.

5 from 3 votes

Juicy Grilled Mediterranean Chicken Thighs (Easy & Flavor-Packed!)

Juicy Grilled Mediterranean Chicken Thighs made with a simple, flavor-packed marinade. Perfect for summer BBQs, weeknight dinners, or easy entertaining during grilling season.

Prep Time10

Cook Time20

Marinating Time30

Total Time1

Course: Dinner

Cuisine: Mediterranean

Servings: Servings

Calories: 407.63kcal

Author: Sarah Hill

Equipment

Grill

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!

Video

Notes

Marinating longer than 4 hours can start to break down the texture slightly. Marinate anywhere between 30 minutes and 4 hours.
Cast iron instead of grill: 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.
Grill should be around 450 degrees F for bone-in chicken thighs.

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.

Nutrition