Many people suggest removing the skins from your chicken thighs if you plan to grill them without scorching. The fat will tend to burn on the grill. One solution if you like to keep the skin on, is to cook them skin-side up for the majority of the time so that the skin doesn’t burn and stick to the grill.

Cooking chicken all the way through is important if you’d like to avoid pathogen-borne illness. It’s very helpful to use a meat thermometer! You can also pierce the meat to be sure that it’s no longer bloody, and cut into the center of each thigh to ensure that the color has changed from pink to white all the way through.


1 package chicken thighs, about 2 lbs.
1 cup olive oil
1/3 cup lemon juice
1/2 cup red wine vinegar
3 cloves garlic, crushed
2 tbsp. spicy mustard
1/2 cup chopped fresh herbs such as rosemary, sage, parsley, and thyme
Salt and pepper to taste


Place chicken thighs in a Pyrex pan or Ziploc bag. Combine liquid ingredients, garlic and herbs in a large bowl, then pour over chicken to cover. If chicken is in a bag, tightly close and shake the bag to coat evenly with marinade. Place in refrigerator for a minimum of 30 minutes, but longer if you have time. The more hours the chicken sits, the more tender and flavorful it will become as it soaks up the marinade.

Heat grill to medium high, about 450 degrees. Once hot, place chicken thighs on grill and cook for about 25 minutes (about 15 minutes with the skin up, and 10 more minutes skin-side down), or until internal temperature reaches about 180 using a meat thermometer. You can continue to baste the meat with marinade as it cooks, and move the chicken around the grill to ensure even cooking. Discard remaining marinade.

Serves: 4