The sizzle of chicken grilling over an open flame fills the air with mouthwatering aromas, signaling the start of a delightful meal. Grilled chicken thighs and legs are easy to prepare and packed with flavor, making them a favorite for summer gatherings or weeknight dinners. This recipe shines thanks to a flavorful marinade that infuses the chicken with savory goodness, ensuring a delicious finish every time.
Perfect for family meals, backyard barbecues, or meal prep, this dish is versatile enough to suit any occasion. You can make it ahead of time by marinating the chicken a day in advance for extra flavor.
Why You’ll Love This Recipe
- The marinade tenderizes the chicken, resulting in juicy, flavorful meat.
- A perfect grill gives the skin a crispy texture and smoky flavor.
- The sauce adds a sweet and tangy kick that complements the grilled chicken beautifully.
- Quick to prepare, this recipe can be on your table in under 40 minutes.
What You’ll Need
Gather the following ingredients to create this delicious grilled chicken dish.
For the Marinade
- 4 chicken thighs
- 4 chicken legs
- ¼ cup soy sauce
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon salt
For the Sauce
- ½ cup barbecue sauce
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Store leftover sauce in the fridge for up to one week.
Substitutions & Swaps
- Chicken thighs can be replaced with chicken drumsticks or breasts.
- Use tamari for a gluten-free option.
- Replace Dijon mustard with yellow mustard if needed.
- Honey can be swapped with maple syrup for a vegan option.
How to Make It
Create irresistibly grilled chicken thighs and legs by following these simple steps.
Combine marinade
In a bowl, combine all the marinade ingredients—soy sauce, olive oil, lemon juice, minced garlic, paprika, dried oregano, black pepper, and salt. Mix well.
Marinate chicken
Place the chicken thighs and legs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for the best results.
Preheat grill
Preheat your grill to medium-high heat to prepare for grilling the chicken.
Grill chicken
Remove the chicken from the marinade, allowing any excess marinade to drip off. Place the chicken on the grill, skin side down. Grill for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Prepare sauce
While the chicken is grilling, prepare the sauce. In a small saucepan, combine the barbecue sauce, honey, Dijon mustard, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper. Stir well and heat over medium heat until the sauce is heated through. Taste for seasoning and add more salt as needed.
Rest chicken
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes to retain its juices.
Serve
Serve the grilled chicken thighs and legs with the sauce on the side or drizzled over the top. You can also brush some of the sauce onto the chicken during the last few minutes of grilling for extra flavor.
How to Store It
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Yes, for up to 3 months.
- Reheat: Microwave for 2-3 minutes or until warmed through.
Tips for Best Results
- For extra flavor, marinate overnight for more tender chicken.
- Ensure the grill is well-preheated to achieve the perfect sear.
- Brush the sauce on in the last minutes to prevent burning.
- Use a meat thermometer for accurate doneness.
Serving Suggestions
- Pair with grilled vegetables for a healthy side.
- Serve alongside coleslaw for a classic barbecue feel.
- Complement with roasted potatoes for a hearty meal.
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