What's the best way to grill chicken thighs?

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.

Can I use onion/garlic powder instead of onion/garlic flakes for this spice rub?

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 3/4 teaspoon.

Can I use boneless, skinless chicken thighs instead?

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.

Easy Grilled Greek Chicken Thighs (No Marinade)

Name: Grilled Greek Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 2 tablespoons dried oregano; 1 1/2 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); 1/2 teaspoon chili pepper flakes; 1/2 teaspoon dried parsley; 1/2 teaspoon ground black pepper; 1 tablespoon extra virgin olive oil; 2-2.5 lbs bone in, skin on chicken thighs

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

Scale

2 tablespoons dried oregano
1 1/2 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)
1/2 teaspoon chili pepper flakes
1/2 teaspoon dried parsley
1/2 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
2-2.5 lbs bone in, skin on chicken thighs

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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.