Grilled Bone In Chicken Thighs are perfectly grilled, moist, and tender! This flavorful chicken Montreal chicken seasoning is sure to be a hit.
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With the hot summer months finally here, the last thing you want to do is turn on the oven and heat up your home. This recipe is made on the grill and is perfect for summer!
In just a few minutes and a simple marinade, you have an easy chicken recipe that will be perfect for whenever you’re ready to fire up the grill!
For seasoning, I use my Homemade Montreal Seasoning Mix, which is a mixture of garlic powder, onion powder, black pepper, and other seasonings. It's packed with flavor!
This mixture can also be used as a dry rub.
Ingredients
- olive oil
- lemon juice
- Montreal steak seasoning
- bone-in chicken thighs
This is meant to be a brief overview of the recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
Instructions
- Whisk together the olive oil, lemon juice, and seasoning in a medium bowl for the chicken thigh marinade.
- Add the chicken thighs to a large zip-top bag and pour in the marinade.
- Seal the bag and massage the marinade into the meat for a few seconds to make sure the meat is coated.
- Refrigerate the chicken in the marinade for at least 30 min.
- After marinating, allow the chicken to sit, covered in the marinade bag, for 15-20 minutes at room temperature while the grill preheats.
- Preheat the grill to settings for medium-high heat on one side, or if using charcoal, arrange pieces into a two-zone fire with briquettes underneath half of the grill grate.
- Sear chicken thighs skin side down first over the lit side of the grill grates for 2-3 minutes per side until the skin turns golden brown and crispy.
- Move chicken pieces over to indirect heat and cook, covered, until internal temperature reaches 165°F.
- Let chicken rest for 5-10 minutes before serving.
Cooking time may vary depending on the thickness of the thighs.
Equipment
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- instant read thermometer - be sure to stick it into the thickest part of the meat.
- liquid measuring cup
- measuring spoons
These instructions are for a gas grill, however, a charcoal grill can also be used.
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Tips
- For the best flavor, allow the meat to marinate for 2-12 hours before grilling.
- Check the internal temperature in the thickest part of the thigh using your meat thermometer.
- The USDA recommends the internal temperature should be at least 165F.
Storage
Leftover chicken thighs kept in an airtight container will last 3-4 days in the fridge.
Chicken can be reheated in the microwave in 30-second intervals.
Serving Suggestions
This delicious chicken is great for meal prep. You can make a large batch and use it for salads, rice bowls, and sandwiches, all week long.
I love serving this chicken with grilled veggies like Mediterranean grilled veggies or rainbow grilled vegetable kabobs.
It's also fantastic with loaded potato salad, grilled corn on the cob, or BLT pasta salad.
Recipe Variations
This chicken thighs marinade can be made with boneless chicken thighs, chicken breasts, or chicken wings also. It's got so much amazing flavor!
If you're not a fan of Montreal seasoning, try Italian seasoning, Mediterranean seasoning, or even ranch seasoning instead.
Similar Recipes
Next time you're looking for grilled chicken recipes with great flavor, try one of these delicious recipes:
Not ready to make our juicy grilled chicken thighs yet?
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Grilled Bone In Chicken Thighs
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Ingredients
- ¼ cup olive oil
- juice of 1 lemon
- 2 tablespoons Montreal steak seasoning
- 2 lbs bone in chicken thighs
Instructions
- Whisk together the olive oil, lemon juice, and seasoning in a medium bowl.¼ cup olive oil, juice of 1 lemon, 2 tablespoons Montreal steak seasoning
- Trim fat from the chicken as necessary.2 lbs bone in chicken thighs
- Pat the chicken dry with a paper towel.
- Add the chicken thighs to a large zip-top bag and pour in the marinade.
- Seal the bag and massage the marinade into the meat for a few seconds to make sure the meat is coated.
- Refrigerate the chicken in the marinade for at least 30 min.
- For the best flavor, allow the meat to marinate for 2-12 hours before grilling.
- After marinating, allow the chicken to sit, covered in the marinade bag, for 15-20 minutes while the grill preheats.
- Preheat the grill to settings for medium-high heat on one side, or if using charcoal, arrange pieces into a two-zone fire with briquettes underneath half of the grill grate.
- Sear chicken thighs over the lit side of the grill for 2-3 minutes per side until the skin turns golden brown and crispy.
- Move chicken pieces to the unlit side of the grill and cook, covered, until internal temperature reaches 165°F.
- Let chicken rest for 5-10 minutes before serving.
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