Aromatic Grilled Chicken Thighs

August  1, 2014
4 Ratings
Photo by Mark Weinberg
  • Serves 4
Author Notes

These grilled chicken thighs are made with my new favorite spice rub, which dresses up chicken thighs for a weeknight meal or summer barbecue! —Primal Palate

What You'll Need
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon tumeric
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 8 bone-in, skin-on chicken thighs
  1. Mix the salt together with all of the spices in a small mixing bowl.
  2. Rinse the chicken thighs and pat dry so that the skin is still just slightly moist (to help the spices adhere).
  3. Liberally dust the skin of the chicken thighs with the spice blend.
  4. Prepare your grill pan or grill to moderate heat with a cool spot (indirect heat). If you have propane as an additional heat source, keep a burner on low flame or off completely.
  5. Cook the chicken bone side down for 25 to 30 minutes, until cooked completely. Do not flip to the skin side for more than a moment or two (and closely monitor if you do), because the spices will burn. The chicken is done when it is 165º F in the thickest part. Serve warm.

See what other Food52ers are saying.

  • milowa
  • karmaya
  • Your Other Mom
    Your Other Mom
  • Yvonne

6 Reviews

Yvonne June 12, 2020
Tried the recipe and did exactly as you said, I made it stove top in a grill pan with a little olive oil. I did not turn it for 30 minutes and when I did, I turned it long enough for the skin to get beautifully crisp. My family and I totally enjoyed this recipe, will be making this again and again. Thank you!
milowa March 25, 2015
This was so delicious! I made them pan seared, I did not have an oven top grill in hand (I was not home). I cooked drumsticks. I pre-washed them with lime. I added Cumin, a little bit of brown sugar and lots of fresh Thyme to the rub recipe. I definitely spent a lot of time over the stove making sure that the spices did not burn, they didn't and it was so worth it! I just put in a little bit of water and scraped the pan. Towards the end the chicken was still little pink inside so I covered it to make sure that it cooked well with the steam (always checking it). Then uncovered it and turned up the heat so all of the flavorings roast well. It was awesome. Now I am deglazing the pan with butter and some water and making more of a stewed chicken...YUM! Thanks for sharing.
Pravina March 23, 2015
I'm with Your Other Mom, what the ?
Thanks, Jenny Nelson, for the tip on baking it!
Jenny N. March 16, 2015
I agree with the other commenter about the cooking method, particularly in relation to the appearance. Try baking it. You can rub the entire thigh, adding more flavor, and the skin side crisps without burning.
karmaya March 12, 2015
if - on grill pan - you don't put it under the broiler.. or turn it onto it's skin side on the grill, HOW is the skin side getting cooked and crisp - as it looks in the photo?
Your O. March 12, 2015
Call me dense... but what, exactly, do you mean by "Prepare your grill pan or grill to moderate heat with a cool spot (indirect heat)"? My grill pan is square, 8"x8"... so what am I doing here? FYI:Just bought some thighs last night, not yet packaged for the freezer. Guess what's for dinner?