Level up your summer grilling with this easy bone-in Grilled Greek Chicken Thighs recipe!
A simple, super flavorful greek spice rub makes amazing gluten free chicken thighs. A perfect high protein pick for summertime weeknight dinners!
Quick Look: Grilled Greek Chicken Thighs
⏲️Ready In: 45 Minutes
🍽Servings: 4
🥗Nutrition: 545 Calories / 37g Protein
🥘Main Ingredients: Chicken thighs, Oregano, Thyme, Orange zest, Garlic flakes, Onion flakes
📋Dietary Notes: Gluten free, Grain free, Dairy free, Nut free
⭐Why You'll Love It: With no marinade and a zesty spice blend, these grilled chicken thighs are a quick summertime high protein dinner option!
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It's no secret that I favor spice rubs over marinades. I even tested a marinade versus basting for Grilled Maple Dijon Chicken Thighs and found the marinade, even overnight, didn't do much.
That's not to say I never marinate meat (see Chicken Souvlaki Bowls with Homemade Tzatziki)! But for these Grilled Greek Chicken Thighs, you can skip the marinade (and therefore, a lot of prep) and still eat some flavor-packed chicken with dinner.
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Key Ingredients
Chicken thighs: This recipe uses bone-in, skin-on chicken thighs. You could adapt it for boneless, skinless chicken thighs - the Greek spice rub will still taste great! - but the cook time and method will change.
Oregano/Thyme: These two dried herbs are the backbone for the Greek or Mediterranean flavors in the spice rub! They are the two non-negotiables.
Onion/Garlic flakes: Onion and garlic flakes (not powder) are the go-tos here. I know they aren't as much pantry staples as powder, but I really do think using flakes makes a difference for this rub!
Orange zest: You'll need the zest from 1 orange for this recipe. If you can get your hands on store bought dried orange peel, that will work well too. However, fresh orange zest should work fine if you are using the spice rub right way.
To dry out orange zest if you want to make extra Greek spice rub, spread zest out in a thin layer on a paper towel. Microwave for 1 minute at a time (else it might burn), until dried and crispy. Let cool and then crumble with your fingers.
Olive oil: A little olive oil helps the spice rub cling to the meat while it grills, so you won't want to skip it! A little goes a long way to turn the spice rub into a "paste".
See the recipe card for full information on ingredients and quantities.
How to Make Grilled Greek Chicken Thighs
Step 1: Combine all the spices in a medium bowl. Add the olive oil and stir until all the spices are wet with the oil.
Step 2: Generously rub spice blend on the chicken thighs, including under the skin. Preheat the grill to medium-high (450 degrees) heat, preparing for two zone or indirect cooking.
Step 3: Grill the chicken thighs skin side down over indirect heat (the cooler area of the grill) for 10 minutes. Flip and continue cooking for 10-15 minutes, until the thighs are 125 degrees F.
Step 4: Move the thighs to direct heat (or closer to direct heat if flare-ups start occuring) and continue cooking for 8-10 minutes, flipping every 1-2 minutes, until thighs reach 165 degrees F when tested with an instant-read thermometer. Let rest for 5 minutes before serving.
Variations and Substitutions
Oven instructions:
Preheat the oven to 400 degrees F. Follow steps 1 and 2. Then place the chicken thighs skin side up on a rimmed baking sheet, in a cast iron skillet, or in a casserole dish, and roast for 20 minutes or until internal temperature reaches 165 degrees F.
If using boneless, skinless chicken thighs:
Follow steps 1, 2, and 3, prepping chicken thighs and grill as instructed. When grilling, place chicken thighs over indirect heat and cook for 8-10 minutes on each side.
Boneless, skinless chicken thighs will cook faster than bone-in, skin-on chicken thighs, so check temperatures early. When they've reached 145 degrees F, move to direct heat for 2 minutes or so on each side if you'd like to get those classic grill marks. Or, continue cooking over direct heat until internal temperature reaches 165 degrees F.
Top Tips from Chelsea
Two zone grilling is the way to go - No matter what type of grill you have, you can prep it for two zone grilling! For a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off; for a pellet grill, set temperature to 450 degrees F.
Two zone grilling allows you to use indirect heat, which prevents flare-ups and burnt outsides. It's the method I use for Grilled Maple Dijon Chicken Thighs and Grilled Flank Steak with Olive Herb Relish.
To make your own dried orange peel: Spread orange zest or thin strips of peel out in a thin layer on a paper towel. Microwave for 1 minute at a time (else it might burn), until dried and crispy. Let cool and then crumble with your fingers.
Grilled Greek Chicken Thighs FAQs
I love the two zone method for bone-in, skin on chicken thighs. Start the thighs over indirect heat for a longer period before moving to direct heat for grill marks and crispy skin without the flare-ups.
I wouldn't - I definitely think using dehydrated garlic and onion flakes makes this spice rub a little more flavorful and authentic!
That said, in a pinch, use powders. Just reduce the amount to ¾ teaspoon.
The spice blend will still be great for boneless, skinless chicken thighs, but the cook method and time will change. I'd primarily cook them over indirect heat, flipping at 8 minutes and checking the temperatures sooner. Boneless, skinless thighs will cook much faster.
Serving suggestions
Serve Greek Grilled Chicken Thighs with a fresh summer salad like crunchy Celery Salad with Dates & Walnuts, Tangy Cucumber Salad with Chives, or Mediterranean Watermelon Salad!
For a starch, I'd serve with rice or potatoes, making Easy Oven-Roasted Potato Rounds as a quick and easy option.
Did you try this Grilled Greek Chicken Thighs recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.
Print📖 Recipe
Grilled Greek Chicken Thighs
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: Grilling
- Cuisine: Greek
- Diet: Gluten Free
Description
These Grilled Greek Chicken Thighs deliver a lot of flavor without a time-consuming marinade. You can whip up this spice rub in advance for even faster weeknight meals!
Ingredients
- 2 tablespoons dried oregano
- 1 ½ tablespoons dried thyme
- 1 tablespoon sea salt
- 2 teaspoons dehydrated garlic flakes
- 2 teaspoons dehydrated onion
- 1 teaspoon dried orange peel (see Notes, or use fresh orange zest)
- ½ teaspoon chili pepper flakes
- ½ teaspoon dried parsley
- ½ teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- 2-2.5 lbs bone in, skin on chicken thighs
Instructions
- Preheat grill. Prepare a grill for medium-high (450-500 degrees F) indirect heat: for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off; for a pellet grill, set temperature to 450 degrees F.
- Combine spice rub. In a small jar or bowl, combine oregano, thyme, sea salt, garlic, onion, orange peel, chili pepper flakes, parsley, and black pepper. Add the olive oil to the spices and stir to form a thick paste.
- Season chicken thighs. Generously rub the chicken thighs all over with the spice paste, including under the skin.
- Cook chicken thighs. Place directly on the grates, skin side down, over indirect heat. Cover the grill and cook, turning halfway through, for 20-25 minutes, until skin is lightly browned and an instant-read thermometer reads 120-130 degrees F.
- Finish chicken thighs. Uncover the grill and move the chicken skin side down over direct heat. Continue to cook for 8-10 minutes, checking and flipping every 2 minutes, until skin is crisped and browned and an instant-read thermometer reads at least 165 degrees F. If the chicken is charring too quickly, move the thighs to indirect heat. Let rest for 5-10 minutes before serving.
Notes
- Make your own dried orange peel: Spread orange zest or thin strips of peel out in a thin layer on a paper towel. Microwave for 1 minute at a time (else it might burn), until dried and crispy. Let cool and then crumble with your fingers.
Laurie says
I haven’t tried this yet. But try cooking it on indirect heat. You put your coals on one side and the chicken on the other
Chelsea says
Great suggestion for those grilling with coals, Laurie! At the time I created this recipe, I was using a gas grill that was unfortunately prone to flare-ups. Might be a little different now that I have a pellet grill!