Dry Rubbed Grilled Chicken Thighs
These juicy grilled chicken thighs are quick to make with a simple dry rub added right before grilling—no marinating needed.
Servings 6 people
Equipment
- instant read thermometer
Ingredients
- 6 lbs boneless, skinless chicken thighs
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp dried rosemary
- 1 tsp sweet paprika
- 1 tsp lemongrass powder optional
Instructions
- Add all the ingredients of the dry rub together in a bowl.
- Place all the chicken thighs onto a sheet pan. Pat dry with a paper towel.
- Add the entire dry rub to the both sides of each chicken thigh.
To grill the chicken
- Preheat your grill to 400–450°F.
- Using tongs arrange the chicken thighs onto the grill.
- Grill until you have grill marks on one side and then flip the chicken. This should take around 4 to 6 minutes.
- Continue grilling until the internal temperature reaches at least 175°F when checked with a thermometer inserted into the thickest part of the meat.
- Remove from the grill onto a clean sheet pan.
- Allow the chicken to rest for at least 5 minutes before eating.
Notes
You can apply the dry rub 30-60 minutes before grilling the chicken if you want for deeper flavor but you can just season and grill immediately too.