Chef Charlotte prepares three easy grilled chicken thigh recipes perfect for any night of the week. Why chicken thighs? Because of the higher fat content, grilled chicken thighs are delicious, juicier and more flavorful than chicken breasts. They retain moisture really well and taste great when marinated. Select bone-in or boneless chicken thighs, but remember that bone-in meats take a longer to cook. 

Reserve extra marinade (that has not come into contact with raw meat) to use as a sauce over grilled chicken. Pour into a separate container, place in the refrigerator and let it rest for thirty minutes to an hour.

Safety Tip: Thighs have lots of fat, which can cause flare ups (which can cause charring and bitter flavors). Keep a spray bottle of water by the grill to put out any unwanted flames. Start by grilling chicken thighs skin side down and use tongs instead of a fork to turn chicken.

Set up a Split Fire: Start chicken over high heat to get a nice crispy skin, and move to indirect medium heat to finish cooking. This will help to make sure your chicken is cooked all the way through without burning. Use a meat thermometer to check that the chicken reaches 165°F before removing from the grill.