Go Back
Juicy grilled chicken thighs coated in brown sugar smoked paprika spice rub cooking on a hot grill with caramelized grill marks forming on the surface

Grilled Chicken Thighs

Juicy grilled chicken thighs coated in a simple brown sugar and smoked paprika spice rub. Ready in under 30 minutes and perfect for weeknight dinners or summer cookouts.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp brown sugar light brown sugar preferred
  • 2 tsp paprika smoked paprika preferred for deeper flavor
  • 2 tsp dried oregano
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 lbs boneless skinless chicken thighs or bone-in thighs, see notes for adjusted cook time
  • 1 tbsp olive oil

Equipment

  • Outdoor grill or grill pan
  • Small mixing bowl
  • Paper towels
  • Instant-read thermometer
  • Tongs

Method
 

  1. In a small bowl, combine brown sugar, paprika, dried oregano, garlic powder, salt, and black pepper. Stir until fully blended into a uniform spice rub.
  2. Pat chicken thighs dry with paper towels. Rub olive oil all over each thigh, then press the seasoning mixture firmly onto both sides until fully coated.
  3. For best flavor, let the seasoned chicken rest in the refrigerator for at least 30 minutes and up to 12 hours before grilling. You can cook immediately if short on time.
  4. Preheat the grill to medium-high heat. Once hot, add chicken and reduce the heat to medium. Close the lid and cook boneless thighs for 7 to 10 minutes per side until the internal temperature reaches 165 degrees F at the thickest part.
  5. Transfer chicken to a clean plate and let rest for 5 minutes before slicing and serving.

Notes

For bone-in chicken thighs, grill for about 9 to 15 minutes per side until the internal temperature reaches 165 degrees F at the thickest part away from the bone. The seasoning mixture is sufficient for 2 to 3 pounds of bone-in thighs. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.