Grilled Chicken Thighs


  • 8 bone-in, skin-on chicken thighs
  • ½ cup(s) barbeque sauce
  • salt and pepper

Start the grill. Trim the chicken: remove any large areas of fat and trim off excess flaps of skin (a sharp scissors works well for this), but leave the skin on for grilling. It can be removed later, if desired. Salt and pepper both sides. Grill, skin side down, over direct medium heat for about...

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Variations on Grilled Chicken Thighs

  • Grilled Chicken Thighs
    • 1 (24-ounce) bottle mojo criollo Spanish marinating sauce
    • 1 (19-ounce) can mild enchilada sauce
    • +1 other ingredients
  • Grilled Chicken Thighs
    • 0.5 teaspoon(s) cayenne pepper
    • 1 teaspoon(s) ground cumin
    • 0.5 cup(s) plain Greek yogurt
    • 0.25 teaspoon(s) garam masala
    • +6 other ingredients

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