Easy Grilled Chicken Thighs

 Source: ourbestbites.com

Ingredients

• 3 pounds Boneless skinless chicken thighs
• 1½ teaspoons kosher salt
• 3/4 teaspoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1½ teaspoons smoked paprika
• 3 tablespoons oil avocado oil, vegetable oil, or olive oil
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon dijon mustard

Instructions

• Pat chicken thighs dry with paper towels and trim off excess fat using a pair of kitchen shears. Place thighs in a bowl.
• Add all remaining ingredients to bowl.
• Use hands (food safe gloves work great here!) to mix everything together and massage seasonings into meat. At this point you can prepare to cook, or cover and chill in the fridge for up to 24 hours.
• Preheat outdoor grill to medium heat. Oil grates and then add chicken. Cook until char marks appear on one side, about 5 minutes. Flip and continue to cook until internal temperature reaches 175-185°. If desired, you can brush with a sauce of your choice in final minutes of cooking.
• While chicken is cooking, have a platter, dish, or baking sheet ready and enough foil to cover tightly. Remove chicken from grill and cover with foil immediately. Let rest for 15 minutes before opening and serving.

Notes

This recipe is batched for a large batch, using 3lbs boneless skinless thighs.  It yields about 8 servings.  For my family, this is a good amount for dinner, plus extras for a few meal prepped lunches after.  If you’d like to cook a smaller batch, use these measurements per 1 lb of boneless skinless chicken thighs:

For every 1 pound boneless skinless chicken thighs:1/2 teaspoon kosher salt1/4 teaspoon black pepper1 teaspoon onion powder1 teaspoon garlic powder1/2 teaspoon smoked paprika1 tablespoon avocado oil (or oil of choice)1 teaspoon Worcestershire sauce1 teaspoon soy sauce1 teaspoon dijon mustard

Alternate cooking methods:

Oven:  Use convection if you have it.  cook at 425° for 25-30 minutes, until internal temp reaches 175-185°. 

Air Fryer: Cook at 400° for 14-16 minutes, flipping half way through until internal temp reaches 175-185°

Storage: Store cooked chicken in an airtight container for up to 4-5 days.  Freeze individual portions in freezer bags for up to 2-3 months. Eat cold, or reheat gently in microwave or a skillet with a splash of water or broth to keep it moist. 

*My family thought this was fine - nothing great, but fine.  What I like is the idea of cooking chicken ahead of time and then using it throughout the week on salads, wraps, rice bowl etc. I definitely would like it better with chicken breast over thighs.  Going to keep my out for a better recipe, but same usage.