4 Boneless Chicken Thighs Recipe
Flame-grilled with crispy skin and served in your favourite spice.
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Ingredients
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Chicken & Marinade
Spice Mix (Your Favourite Spice)
Finishing & Serving
Method
Chicken & Marinade
Prepare and Score
Pat the 4 boneless skin-on chicken thighs dry with paper towels. Lightly score the skin side with a few shallow diagonal cuts (do not cut through to the meat) to help fat render and skin crisp.
Make Marinade
In a medium bowl whisk together 2 tbs olive oil, 1/4 cup plain yogurt, 3 tsp minced garlic, 1 tbs fresh lemon juice, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until smooth.
Marinate Chicken
Rub the marinade evenly over and under the skin of each thigh, ensuring skin side is well coated. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, 15 minutes at room temperature is acceptable.
Spice Mix (Your Favourite Spice)
Combine Spices
In a small bowl combine 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp cayenne (optional), 1/2 tsp brown sugar and 1/2 tsp onion powder. Mix thoroughly to create an even spice blend.
Apply Spice Rub
Remove the marinated chicken from the refrigerator. Pat the skin very lightly (so it still has marinade beneath) then sprinkle and press the spice mix evenly over the skin side of each thigh so the spices adhere. Allow to sit 10 minutes at room temperature for flavors to meld.
Grilling & Finishing
Crisp Skin First
Place the thighs skin-side down over direct heat. Press gently so skin makes full contact. Grill 6–8 minutes with the lid closed (if using a grill) until skin is deeply golden-brown and crisp and fat has rendered. Watch for flare-ups and move briefly to indirect heat if excessive flames occur.
Finish Cooking
Flip the thighs and move to indirect heat (or lower the pan heat) to finish cooking. Grill another 6–10 minutes with the lid closed until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time will vary based on thigh size and initial grill temperature.
Rest & Garnish
Transfer the grilled thighs to a cutting board and rest 5 minutes to let juices redistribute. Sprinkle with 2 tbs chopped cilantro or parsley and serve with lemon wedges for squeezing over the chicken.