Grilled Chicken Thighs with Dry Rub

Name: Grilled Chicken Thighs with Dry Rub
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 1½ tablespoons brown sugar; 1 tablespoon minced garlic (minced); 1 tablespoon fresh thyme (finely chopped); 1 tablespoon fresh rosemary (finely chopped); 1 teaspoon fennel seeds; 1 teaspoon kosher salt; 1 teaspoon black pepper (coarsely ground); ½ teaspoon crushed red pepper flakes; 1½ pounds chicken thighs (bone-in skin-on, you can use breasts, legs and wings too)

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Inside: Basic steps for perfectly grilled chicken thighs, plus, the secret to my sweet, savory chicken dry rub for grilling chicken thighs, wings, drums and breasts.

Grilling chicken thighs is a simple way to get juicy, flavorful results every time, especially when you start with a good dry rub. This recipe will show you how to make perfectly seasoned, tender dry rub grilled chicken for an easy meal.

I consider grills an extension of the kitchen, without the pots and pans to clean up after, and simple grilled chicken is a standard weekly meal in our house. From this Grilled Spatchcock Chicken, to Hatch Chile Grilled Chicken Wings, and Smoked BBQ Chicken, there’s no end to the variety.

Grilled chicken thighs with a special savory-sweet dry rub are our family’s most straightforward and often-requested dinner recipes.

The meat is tender and juicy, with amazing flavor from the herb and spice rub. The secret is a touch of brown sugar, which adds a light sweetness that complements the savory blend.

And for apartment-dwellers, you can make this grilled chicken thighs recipe, even if you don’t have a grill. Really.

Why you’ll love this recipe:

The flesh is meaty, flavorful and delicious.
It’s quick to assemble and can be made ahead of time. The seasoning deepens the longer you let the dry rub marinate on the thighs.
The recipe can be doubled or tripled easily for larger crowds.
No artificial ingredients.

Ingredients:

Chicken Thighs–I use bone-in, skin-on thighs to keep them moist and juicy–plus, we love to gnaw on the bone. You can also use boneless skinless thighs, but the cooking time will be less.
Brown Sugar–You can use light or dark brown sugar in the dry rub.
Fresh Rosemary–with a piney woodsy aroma and deep flavor, rosemary packs a punch in the rub. Avoid dried rosemary as it won’t give you the same effect as fresh.
Fresh Thyme–thyme has a lemony quality that pairs well with the garlic and rosemary. Skip dried herbs.
Garlic–I recommend chopping the garlic fresh, rather than using the jars of pre-chopped allium. There’s a flavor difference.
Whole Fennel Seed–this ingredient is a game changer that ties the dry rub together. Crush the fennel to get more flavor. I use a mortar and pestle, but you can also put the seeds in a small plastic baggie and crush them with the flat side of a meat mallet or rolling pin.
Kosher Salt–or sea salt. I use Diamond Crystal kosher salt. Morton’s is saltier by volume, so you need less if that’s what you have. Use 2 teaspoons of Morton’s or 1 tablespoon of Diamond Crystal.
Black Pepper–Use your pepper mill to grind the pepper for the most potent flavor.
Crushed Red Pepper Flakes–to add a spicy tingle to the rub.

Step-by-step instructions:

preparing the dry rub for grilled chicken.

Combine the brown sugar, garlic, rosemary, thyme, crushed fennel, kosher salt and black pepper in a small bowl. Stir to combine (or use your clean fingers).

2. Use a sharp knife to trim excess fat and skin from the chicken thighs.

3. With the thighs skin-side up, sprinkle half the dry rub over the meat and pat it firmly into the skin.

4. Flip the thighs over and rub in the remaining seasoning so that both sides of the thighs are well coated. Lightly cover with plastic wrap and transfer to the refrigerator to “marinate” for at little as one hour or overnight. The longer it rests, the more flavor.

5. Twenty minutes before grilling, remove the chicken from the fridge and let it come to room temperature. Heat your gas grill to 400°-450°F. When the grill is hot, place the meat skin-side-down on the grill to sear.

If you’re using a charcoal grill, start the fire, and once the coals are ashy and hot, spread them out on the grill. To tell how high the fire is, place your hand about 4 inches above the grate and count… one Mississippi… two Mississippi.

A 400° grill will be about 4-5 Mississippi before you have to pull your hand away.

6. Grill the poultry for 7-9 minutes or until the skin releases easily from the grill grates, then flip them over and continue grilling for another 7-10 minutes.

I am taking the internal temperature of the meat with a thermometer.

7. Use an instant-read meat thermometer to check the internal temperature for doneness. The food-safe temperature for poultry is 165°F. I usually pull it around 162° to allow for carryover cooking as the meat rests.

8. Rest the grilled chicken thighs for 6-7 minutes to allow the juices to redistribute throughout the flesh and for carryover cooking. Serve.

Pro-Tips

Remove the poultry from the refrigerator and let it rest on the counter for about half an hour before cooking. You don’t want ice-cold chicken hitting a scorching hot grill.
Once you’ve placed the thighs on the grill (skin side down), do not nudge, fidget, or flip. Check them after 7-8 minutes. When the skin releases on its own, it’s time to flip. If you force it, you could tear the skin–which isn’t a felony, but according to my grill master, it should be.
Have a spray bottle at hand in case of flare-ups. Because the rub has sugar, it can be prone to coaxing a flame.
If you have an issue with flare-ups, you can rearrange some pieces to cook via indirect heat instead of directly over the flame.

Resting grilled chicken thighs on a sheet pan.

Variations and Swaps:

Use the seasoned dry rub on other poultry pieces, such as legs, wings and breasts.
Swap for boneless chicken thighs. Brush them with olive oil before seasoning with the rub. Grill them for about 6 minutes per side or until a meat thermometer registers 165°F.
Try another dry rub recipe, such as this basic BBQ Rub, Smoky Chipotle Seasoning & Dry Rub or this Famous Kansas City Rub. For a N’awlins–vibe, try this Authentic Creole Seasoning or your favorite Cajun seasoning. These rubs have a smokier flare and include ingredients like paprika, garlic powder, onion powder, oregano and dried parsley or brush with your favorite BBQ sauce a few minutes before pulling them from the fire.
Try grilled chicken thighs with an Asian chicken marinade made with lime juice, soy sauce, ginger and garlic cloves.

Serving a platter of grilled chicken thighs.

FAQs

How long can you leave dry rub on?

At least one hour and up to eight or overnight–the longer the spice rub permeates the meat, the deeper the flavor. Therefore, I usually season the chicken in the morning and let the thighs marinate all day before grilling.

How long can I store chicken dry rub?

Since this seasoning contains fresh garlic and herbs, it needs to be used within a day or two.

Which cuts are the best for grilling?

The best pieces of chicken for grilling are usually bone-in and skin-on because they will maintain their juiciness better through the grilling process. I prefer the dark meat of the thigh and legs because they typically take less time to cook than the breast and are always tender and moist. However, breasts with their skin and bones attached are also great for this recipe.

I prefer a wet brine or marinade for boneless, skinless chicken breasts.

What’s the best meat thermometer to ensure doneness?

I like the Thermoworks Thermapen One because it gives accurate temperature readings in seconds, folds away in the drawer–so you won’t inadvertently stab yourself, takes regular AA batteries and has a backlight feature for night grilling. I’m an affiliate for Thermoworks, so if you buy, I make a small commission and you pay no extra.

How long to grill bone-in chicken thighs?

Bone-in, skin-on thighs should take about 16-20 minutes to grill, depending on their size and the temperature. We grilled these at 425° for about 17 minutes and let them rest for 7-8 minutes. As a failsafe, check the temperature with an instant-read thermometer.

What if I don’t have a meat thermometer?

You can use the touch test, which can work once you’re accustomed to it. Another method to monitor doneness is by pricking the flesh and seeing if the juices run clear (this is not my favorite method because it releases moisture; however, it works.)

Make Ahead:

You can season the thighs a day ahead and keep them covered in an airtight container in the refrigerator until you’re ready to cook.

Storage:

Store leftover grilled chicken thighs wrapped in foil in the refrigerator for up to 5 days.

Reheating:

Preheat the oven to 350° and place the foil-wrapped packet inside. Warm for 15 minutes or until the chicken is hot. Remove the foil during the last 5-6 minutes of reheating so the heat can crisp the skin.

Freezing:

I recommend eating the grilled chicken thighs when you make them; however, they can be frozen. Double wrap them in plastic wrap, followed by freezer paper and freeze them for up to 2-3 months. Defrost before reheating.

What to serve with grilled chicken thighs:

Using a two-tined meat fork to pick up a thigh.

More grilled chicken recipes:

Herb rubbed grilled chicken thighs on a white platter.

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