Juicy Grilled Chicken Thighs

Chicken thighs marinated in a handmade dry rub and liquid smokiness are grilled to juicy perfection. Grilled chicken has never tasted so juicy, succulent, and fabulous!


I’m going to show you how to make the most excellent grilled chicken thighs using only three ingredients: chicken thighs (bone-in), a homemade dry rub, and liquid smoke.

It is that simple, and the result is the most succulent grilled chicken you’ve ever had. You can count on it, just like my well-cooked and delicious steak.


Using a gas grill, what’s the best way to cook chicken thighs? Many of you have probably experienced dry, overcooked, and burnt thighs that taste like a chunk of charcoal have had this experience.

Knowing how long to cook, grill, and at what temperature to cook the chicken is essential for achieving the desired results.


Here are the top grilling and barbecuing tips and strategies you can use every time!

  • Grill the chicken thighs with the skin side down for 2 minutes over direct heat at 300 degrees Fahrenheit. Rotate the chicken thighs a couple of times during cooking to prevent burning.
  • The chicken thighs should be moved away from the fire to be cooked in the indirect air.
  • After 6-8 minutes of grilling, remove the lid and let the chicken thighs rest before slicing them. The grill’s hot air will cook and preserve the chicken’s juices during BBQ.
  • The internal temperature of the chicken thigh should be at least 165 degrees Fahrenheit (75 degrees Celsius) when fully cooked thighs. Grilling duration is dependent on the size of the thighs.
  • If you don’t have a thermometer, cut a slit into the chicken to determine if it’s cooked through or not.


To marinate the chicken thighs, I used my dry rub recipe. Among the dry rub’s constituents are as follows:

  • Cayenne pepper
  • Garlic powder
  • Chili powder
  • Smoked paprika
  • Steak seasoning (McCormick brand)
  • Salt and sugar/brown sugar

I also used liquid smoke to enhance the grilled chicken’s smokiness and smell. The final product is nothing short of amazing.



  •  Barbecue is done when you close the grill’s lid and cook with the grill’s circulating hot air inside.
  • In a grilling situation, the cover is open and direct heat is used to sear the meat. To make my chicken moist and juicy, I employed both BBQ and grilling techniques in my dish.

The average number of calories in one serving?

  • Each serving (about two pieces) contains only 418 calories.

With this recipe, what are its complementary dishes?

Serve the chicken with a variety of summertime vegetables. Summertime meals that are nutritious and convenient can be made with the following recipes.


  • One tablespoon of olive oil for grilling
  • 1/2 tablespoon liquid smoke
  • one and a half lbs bone-in chicken thighs 
  • One tablespoon of olive oil for grilling
  • 2 1/2 tablespoons homemade dry rub


  1. Make a few incisions around the underside of the chicken thighs. Chicken meat will be well-marinated if this method is followed.
  2. Make your dry rub and liquid smokiness for the chicken thighs. Pour the mixture into a blender or food processor and blitz until smooth.
  3. On a grill set to 300°F (150°C), sear the chicken thighs for 2 minutes on each side, skin side down, before serving. Be sure to rotate the chicken thighs during the cooking process to keep them from burning. While cooking the chicken, baste it with olive oil to keep it from sticking to the pan.
  4. It’s easier to cook chicken thighs when placed away from direct heat on one grill side. After around 6-8 minutes of grilling, cover the gas grill and remove the chicken thighs. You will preserve the juices thanks to the grill’s heated air. The internal temperature of the chicken thighs must be at least 165 degrees Fahrenheit (75 degrees Celsius) when the thighs are fully cooked; grilling time will vary according to size. Serve immediately with your favorite hot sauce.

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