Bold flavor meets backyard simplicity.
There’s something timeless about juicy grilled chicken thighs kissed with smoke and zested with bright citrus. This recipe layers flavor with a simple marinade and finishes strong with crispy char edges and smoky depth—perfect for a weekend grill session or a weeknight cookout.
Ingredients:
For the Marinade:
- 2 lbs bone-in, skin-on chicken thighs
- 1/4 cup olive oil
- Juice of 2 oranges
- Zest and juice of 1 lemon
- 4 cloves garlic, minced
- 2 tbsp chopped fresh rosemary (or 1 tbsp dried)
- 1 tbsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
For Grilling:
- Wood chunks or chips (apple or cherry recommended)
- Optional: fresh rosemary sprigs for smoke enhancement
Instructions
Marinate:
In a large ziplock or glass dish, combine all marinade ingredients. Add chicken and coat thoroughly. Seal and marinate in the fridge for at least 2 hours, preferably overnight.
Prep the Grill:
Set up your grill for two-zone cooking—hot direct heat on one side and indirect heat on the other. Preheat to around 400°F. Add wood chunks or soaked chips to coals or smoker box.
Grill the Chicken:
- Start thighs skin-side down over direct heat for 3–4 minutes to crisp the skin.
- Move to indirect heat, close lid, and cook for another 25–30 minutes or until internal temp reaches 160°F.
Finish & Rest:
Let rest for 5–10 minutes before serving. Garnish with fresh citrus slices or herbs.
Pro Tips:
- Dark meat loves smoke — thighs absorb flavor better than breasts.
- Want crispier skin? Pat chicken dry before grilling and finish directly over flame for 1–2 minutes.
- Great with: grilled asparagus, smoked sweet potatoes, or a citrus slaw.
