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Grilled Chicken Thighs

I realize that grilling chicken is the most basic grilling task there is. Everyone can do it. However, I think folks are missing out on a couple of things. First, the boneless chicken thigh is my most favorite part of the chicken because they are so tender and flavorful! Many people look over the dark meat, but I beg you to give it another try. You won’t regret it. Second, if you aren’t soaking your chicken in a brine before cooking it, start doing that now. It’s a game changer! If at all possible, I soak all of my chicken in the brine regardless of how I plan to cook it. I especially soak my chicken thighs before grilling. Thighs can be served whole or thinly sliced for a charcuterie board.

Jay's Grilled Chicken Thighs


1 cup of sugar

2 tablespoons of salt

1 package of boneless chicken thighs

Salt and Pepper


Begin by cutting away as much excess fat from the thighs as you can. In a large bowl or zip lock bag, combine the salt and sugar with about 4 cups of water. This is called a brine. Place the boneless thighs in brine and refrigerate until ready to grill. If possible, I like to put them in the brine the day before, but that's not necessary. Just brine them as long as you can. Heat your grill to about 350 degrees. Remove the thighs from the brine and add salt and pepper. Grill according to your grill directions.

Grilled thighs cut in strips across the grain make an excellent addition to your charcuterie board.

FNPP Grilled Chicken Thighs
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