The Best Grilled Chicken - 3 Easy Recipes

Ingredients

• 12 pieces Chicken Thighs (bone‑in, skinless, trimmed of excess fat)
• 1 tsp Black Pepper (crushed)
• 0.25 tsp Cayenne Pepper
• 2 tsp Ground Cumin
• 1 tsp Paprika
• 0.5 tsp Red Pepper Flakes
• 2.5 tsp Kosher Salt
• 0.5 cup Onion (finely chopped)
• 5 cloves Garlic (minced; divided among marinades)
• 2 tbsp Honey
• 3 tbsp Avocado Oil (divided between marinades)
• 6 oz Light Beer (half a 12‑oz bottle, any lager works)
• 1 cup Greek Yogurt (full‑fat, thick)
• 1 tsp Sriracha
• 2 tbsp Cilantro (finely diced)
• 4 tbsp Lemon Juice (juice of 2 lemons, divided)
• 2 tsp Curry Powder
• 0.5 tsp Turmeric
• 1 cup Flat‑Leaf Parsley (packed, stems removed)
• 0.25 cup Oregano Leaves (fresh, packed)
• 0.5 piece Jalapeno (seeded and roughly chopped)
• 2 tbsp Red Wine Vinegar
• 2/3 cup Olive Oil (about 160 ml)
• 0.5 tsp Fresh Ground Black Pepper
• 1 spray Avocado Oil Spray (for greasing grill)

Instructions

1. Trim and Score Chicken

   Remove any remaining fat from the thighs. Using a sharp knife, make shallow diagonal cuts on the surface of each thigh to create craggy edges that will hold more marinade.

   Time: PT5M

2. Portion Chicken into Bags

   Place four thighs into each of three large Ziploc bags, labeling them for the three different marinades.

   Time: PT3M

3. Prepare Sweet‑Spicy Beer Marinade

   In a mixing bowl combine crushed black pepper, cayenne, cumin, paprika, red pepper flakes, kosher salt, chopped onion, minced garlic, honey, avocado oil, and 6 oz of light beer. Stir until honey dissolves.

   Time: PT5M

4. Prepare Yogurt Curry Marinade

   In a second bowl, whisk together Greek yogurt, minced garlic, avocado oil, sriracha, diced cilantro, lemon juice, cumin, curry powder, turmeric, and a pinch of kosher salt until smooth.

   Time: PT5M

5. Prepare Chimichurri

   Pulse garlic in the food processor, then add parsley, oregano, jalapeno, lemon juice, red wine vinegar, olive oil, kosher salt, and fresh ground pepper. Process until a smooth, slightly thick sauce forms.

   Time: PT5M

6. Marinate the Chicken

   Pour the sweet‑spicy beer mixture into the first bag, the yogurt‑curry mixture into the second, and the chimichurri into the third. Seal each bag and massage the thighs so the sauce coats all surfaces. Reserve about 1 tbsp of each sauce for basting later.

   Time: PT10M

7. Refrigerate to Marinate

   Place the bags in the refrigerator for 2–3 hours (up to 24 hours for deeper flavor).

   Time: PT30M

8. Preheat Grill

   Heat the grill to medium‑high, about 400°F (204°C). Lightly spray the grill grates with avocado oil spray to prevent sticking.

   Time: PT10M

   Temperature: 400°F

9. Bring Chicken to Room Temperature

   Remove the bags from the fridge and let the thighs sit at room temperature for 30 minutes while the grill finishes heating.

   Time: PT30M

10. Grill the Chicken – First Side

    Place the thighs presentation side (the side with the cuts) down on the grill. Cook for 6–7 minutes, watching for good grill marks.

    Time: PT7M

    Temperature: 400°F

11. Flip and Baste

    Flip each thigh, brush the reserved sauce from its bag onto the cooked side, and continue grilling for another 6–7 minutes, or until internal temperature reaches 165°F (74°C).

    Time: PT8M

    Temperature: 400°F

12. Rest and Serve

    Transfer the chicken to a plate, cover loosely with foil, and let rest for 5 minutes. Serve each set of four thighs with a drizzle of its reserved sauce.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken Thighs: boneless skinless chicken thighs, bone‑in chicken drumsticks
• Instead of Black Pepper: white pepper
• Instead of Cayenne Pepper: red pepper flakes
• Instead of Ground Cumin: ground coriander
• Instead of Paprika: smoked paprika
• Instead of Red Pepper Flakes: additional cayenne
• Instead of Kosher Salt: sea salt
• Instead of Onion: shallots
• Instead of Garlic: garlic powder (1 tsp per clove)
• Instead of Honey: maple syrup
• Instead of Avocado Oil: olive oil
• Instead of Light Beer: hard cider, apple juice (for non‑alcoholic version)
• Instead of Greek Yogurt: plain strained yogurt
• Instead of Sriracha: hot sauce
• Instead of Cilantro: parsley
• Instead of Lemon Juice: lime juice
• Instead of Curry Powder: garam masala
• Instead of Turmeric: extra curry powder
• Instead of Flat‑Leaf Parsley: Italian parsley
• Instead of Oregano Leaves: dried oregano (1 tsp)
• Instead of Jalapeno: serrano pepper
• Instead of Red Wine Vinegar: apple cider vinegar
• Instead of Olive Oil: avocado oil
• Instead of Fresh Ground Black Pepper: pre‑ground black pepper
• Instead of Avocado Oil Spray: cooking spray

Equipment Needed

• Sharp Chef Knife
• Cutting Board
• Mixing Bowl
• Food Processor
• Measuring Spoons
• Measuring Cups
• Ziploc Bags (large)
• Grill (gas or charcoal)
• Tongs
• Spray Bottle (optional)

Critical Steps — Do Not Skip

• Scoring the chicken thighs to create surface edges for better absorption
• Ensuring each marinade fully coats the thighs before sealing
• Grilling to proper internal temperature (165°F) without overcooking

Chef Tips from the Video

• Scoring the thighs creates more surface area for flavor absorption.
• Use a light lager for the beer marinade; a darker beer can make the sauce bitter.
• For extra herbaceous chimichurri, let it sit for 15 minutes before serving.

Troubleshooting

Storage

Refrigerator: Store leftover grilled chicken in an airtight container for up to 3 days.

Freezer: Freeze in a zip‑top bag for up to 2 months; thaw overnight in the fridge before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• All three marinades can be prepared up to 24 hours in advance and kept refrigerated.
• Marinated chicken can be stored in the fridge for up to 12 hours before grilling for deeper flavor.
• Chimichurri sauce improves after sitting for at least 30 minutes.

Frequently Asked Questions