Grilled chicken thigh Calories

Start grilled chicken thighs skin-side down over moderate heat so the skin renders and browns without scorching. If the flames flare, move the pieces to a cooler part of the grill and finish cooking with the lid closed.

A simple marinade for grilled chicken thighs combines oil, lemon juice or vinegar, garlic, and herbs or spices. Marinate them in the refrigerator, then wipe off excess before grilling so the coating does not burn.

Grilled chicken thighs are done when the thickest part reaches 74 °C (165 °F) on a meat thermometer. Check without touching the bone, which can give an inaccurate reading; the meat should also no longer look raw inside.

To keep grilled chicken thighs from sticking, preheat and clean the grill grates, then lightly oil the grates or the chicken. Let the meat form a browned crust before turning it instead of forcing it loose.

Grilled chicken thighs are darker and generally richer and juicier than grilled chicken breast, which is leaner and milder. Thighs are often more forgiving on the grill because they are less prone to drying out.

Yes, grilled chicken thighs can be eaten cold if they were refrigerated promptly and kept chilled. Store them in a covered container and use them within three to four days; discard chicken left at room temperature for too long.

Yes, freeze leftover grilled chicken thighs in an airtight container or freezer bag once they have cooled. Thaw them in the refrigerator and reheat until hot throughout; freezing may soften the skin, so it will not stay crisp.

Reheat grilled chicken thighs covered in a low oven with a small splash of water or broth to limit moisture loss. Heat until the center is thoroughly hot, or use a microwave and turn the pieces partway through.

Grilled chicken thighs pair well with grilled vegetables, a crisp salad, corn, or rice. For a cookout, serve them with a tangy slaw or a lemony herb sauce to balance the smoky, savory meat.