Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work, though they cook a little faster and can dry out if left for too long. Watch them carefully and pull at 165°F for best results.

What if I don’t have a grill or grill pan?

No problem. You can cook these in a heavy skillet or under the oven broiler, though you may not get the same smoky flavor. Just preheat your pan and cook as directed—delicious every time.

Can I marinate the chicken in advance?

You sure can! While this recipe is designed for fast flavor, letting the chicken sit for even 30 minutes with the oil and spices deepens the taste.

Is there a way to make this less spicy or more kid-friendly?

Of course. Use sweet paprika instead of smoked or omit if your kids are sensitive. The blend is balanced, but it can easily be tweaked for milder tastes.

My Family’s Favorite Grilled Chicken Thighs Recipe

Description

These grilled chicken thighs are juicy, flavorful, and incredibly simple to make, making them a staple for any family meal. A blend of warming spices like turmeric, paprika, and garlic infuses the chicken with rich flavor, while grilling ensures a beautifully charred exterior and tender, succulent interior. Ready in just under 20 minutes, this recipe is perfect for weeknight dinners or backyard barbecues.

Ingredients

Scale

For the Chicken:

1.5 pounds boneless skinless chicken thighs (or bone-in)

For the Marinade:

2 tablespoons avocado oil (or olive oil)

For the Spice Mix:

1.5 teaspoons fine sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon ground turmeric
1/2 teaspoon paprika

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Instructions

Preheat the Grill: Preheat your outdoor grill or grill pan to medium-high heat. Make sure to grease the grill grates to prevent sticking.
Prepare the Chicken: Pat the chicken thighs dry with paper towels, then drizzle avocado or olive oil over them to coat.
Mix the Spices: In a small bowl, whisk together the sea salt, black pepper, garlic powder, ground turmeric, and paprika until well combined.
Season the Chicken: Sprinkle the spice mix evenly over the chicken thighs and toss to coat thoroughly so every piece is covered in spices.
Grill the Chicken: Once the grill is hot, add the chicken thighs. Cook for 5-7 minutes on each side, or until the chicken is charred and cooked through. The internal temperature should reach 165°F at the thickest part.
Rest and Serve: Let the grilled chicken thighs rest for 5 minutes after cooking to lock in juices. Serve warm with your favorite sides.

Notes

Storing: Store cooked chicken in an airtight container in the fridge for 3-4 days, or freeze for up to 2-3 months. Thaw overnight in the fridge before reheating on the stovetop.
Check Internal Temperature: Use a meat thermometer to ensure chicken reaches 165°F at the thickest part for safe consumption.
Baking is Different: Baking this recipe will not yield the same results, and adjustments (such as fewer eggs and broiling for crispiness) are necessary if you use the oven.

Nutrition

Serving Size: 1/4 of recipe
Calories: 260
Sugar: 0g
Sodium: 950mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0.5g
Protein: 24g
Cholesterol: 110mg