How to Grill Chicken Thighs for Juicy, Crispy Results

If you’re hunting for an easy, budget-friendly summer weeknight dinner to make on the grill, this Honey Bourbon Grilled Chicken Thighs recipe is a winner. It uses simple pantry ingredients to create a sweet-and-salty marinade that clings to bone-in chicken thighs, delivering juicy, flavorful results every time.

These grilled chicken thighs are ideal for barbecues, backyard gatherings, picnics, potlucks or a camping grill. They’re a family favorite—kids love the sweet glaze—and you can omit the bourbon or substitute a non-alcoholic option to keep the dish kid-friendly.

Why Make This Grilled Chicken

• Juicy chicken thighs with a balanced sweet and savory flavor.
• Affordable and simple enough for weeknight cooking.
• Versatile for meal prep—pairs well with salads, grains and vegetables.
• Great for summertime grilling and outdoor meals.

What Are Grilled Chicken Thighs?

Chicken thighs come from the upper portion of the chicken leg and are dark meat. Because they contain more fat than breasts, thighs stay tender and juicy on the grill and tolerate higher heat, which shortens cooking time while keeping the meat moist.

Ingredient Notes

• Barbecue sauce – use your preferred store-bought or homemade sauce.
• Honey – maple syrup can be substituted for a different flavor.
• Bourbon – everyday bourbon works well; omit or swap with apple or orange juice for an alcohol-free version.
• Lemon juice – fresh lemon juice gives the best brightness.
• Hot sauce – Frank’s RedHot is used here, but any wing sauce or sriracha works.
• Salt – adjust to taste.
• Chicken thighs – recipe uses skin-on, bone-in thighs. You can use boneless or skinless thighs but expect different cook times and texture.

Gather the ingredients and follow the steps below for perfectly grilled thighs.

How To Grill Chicken Thighs

The recipe below lists all ingredients and step-by-step instructions.

1. In a mixing bowl, combine barbecue sauce, honey, bourbon (or substitute), lemon juice, hot sauce and salt. Whisk until smooth.
2. Trim any excess fat from the thighs. Add the chicken to the bowl and coat thoroughly in the marinade.
3. Let the chicken marinate for at least 30 minutes, or up to 24 hours in the refrigerator for deeper flavor.
4. Preheat a grill or griddle pan to medium-high. If using charcoal, prepare for both direct and indirect heat.
5. Sear the thighs skin-side down over direct heat for 3–4 minutes per side, until the skin is lightly browned and has grill marks.
6. Move the chicken to medium-low heat or to the cooler side of the grill and cook, covered, until the internal temperature reaches 165°F (75°C) on an instant-read thermometer. If you prefer very tender, fall-off-the-bone meat, cook to 180–190°F (82–88°C).
7. Transfer the chicken to a plate, let it rest for about 5 minutes, then serve.

Grilling Tips

• Remove the skin before marinating to reduce calories and fat while still keeping a lot of flavor.
• For best results, marinate up to 24 hours and bring the thighs to room temperature for 20–25 minutes before grilling.
• Use an instant-read thermometer to check doneness and avoid overcooking.
• Choose thighs of similar size so they cook evenly.
• Oil the grill grates to prevent sticking, and consider grilling vegetables while the grill is hot for a complete meal.

General Recipe Tips

• If the sauce tastes too sweet, add 1/2 to 1 tablespoon of lemon juice to balance it.
• If the sauce could be sweeter, add a little more honey to taste.
• Leftover marinated chicken can be refrigerated for a couple of days before cooking.
• To make the recipe alcohol-free, omit the bourbon and use juice or a non-alcoholic substitute.

Recipe Variations

This recipe adapts easily. Try these swaps to change the flavor profile:

• Bourbon alternatives: whiskey, apple juice or orange juice.
• Different sweeteners: maple syrup, agave or date syrup.
• Swap the acid: lime juice or apple cider vinegar instead of lemon.
• Change the heat: sriracha, red pepper flakes or cayenne instead of hot sauce.
• Add layers of flavor: onion powder, garlic powder, Dijon mustard or a splash of soy sauce.

FAQ

Storage

Prep ahead: Marinate for longer to deepen the flavor. You can marinate in the fridge up to 24 hours.

Refrigerate: Store cooked chicken in an airtight container in the refrigerator for up to 3 days.

Freeze: Allow cooked pieces to cool, then place in freezer bags with excess air removed. Lay flat to freeze and use within three months.

Tools You Need

• A grill or a grill pan.
• Grilling tongs.
• Mixing bowls and measuring cups/spoons.
• An instant-read thermometer for checking internal temperature.
• Glass containers or freezer bags for storage.

Honey Bourbon Grilled Chicken Thighs — Recipe

Ingredients (serves 6)

• 3/4 cup barbecue sauce (175 ml)
• 2 tablespoons honey
• 1 1/2 tablespoons bourbon (or substitute)
• 1 tablespoon fresh lemon juice
• 1 teaspoon hot sauce
• Salt to taste
• 6 bone-in chicken thighs

Instructions

1. Combine barbecue sauce, honey, bourbon, lemon juice, hot sauce and salt in a bowl.
2. Trim excess fat from the thighs, add them to the marinade and coat evenly.
3. Marinate for 30 minutes up to 24 hours in the refrigerator.
4. Preheat grill to medium-high. Sear thighs skin-side down for 3–4 minutes per side until lightly browned.
5. Move to medium-low heat or indirect heat and cook until internal temperature reaches 165°F (75°C).
6. Rest the chicken 5 minutes before serving.

Serving Suggestions

• Serve with roasted or grilled vegetables.
• Pair with mashed or baked potatoes.
• Make a grilled chicken salad or serve with steamed green beans.

Enjoy this simple, flavorful grilled chicken recipe for an easy weeknight meal or a crowd-pleasing barbecue main.