The oven is the perfect tool to cook this delicious chicken thighs recipe. This recipe will take around 25 minutes to grill in the oven and you can use it as a main course or even with some side dishes. In this article, we will go through all the steps that show you How to Grill Chicken Thighs in Oven, from cleaning and seasoning them up to turning them into mouth-watering pieces of meat!
Chicken thighs are one of the most versatile cuts of meat. They can be used in many different dishes, from casseroles to sandwiches, and are also commonly grilled, pan-seared, or baked. However, sometimes all you want is a simple grilled chicken thigh with butter and salt that tastes amazing. This recipe for oven-roasted chicken thighs will have you doing just that in no time!
Table of Content
How to Grill Chicken Thighs in Oven
Pat the Chicken Dry:
The first step in preparing to grill chicken thighs is to pat them dry. Patting the chicken dry helps ensure that the skin will crisp up and brown properly, which gives you a crispy crust and juicy interior. You can also pat your chicken dry if you’re using an oven or grill pan.
Season the Chicken Thighs With Salt and Pepper:
Using salt and pepper will add flavor to the chicken thighs. Salt helps to draw moisture out of the meat, which allows it to cook more quickly and evenly. It also breaks down proteins in the meat, making it more tender.
There are a few different ways to salt chicken thighs, depending on what you’re looking for. The most basic is sprinkling some kosher salt over the top of each piece and rubbing it into the meat. It will dissolve as it cooks.
Seasoning chicken thighs with salt and pepper is an important step in grilling them. When you season your chicken thighs before cooking, it helps the flavors blend together better, which means that they taste even more delicious! And remember: don’t forget those crispy skins!
Heat Oven and Pan:
- Heat a medium oven-proof skillet over medium-high heat. Add the olive oil to the pan.
- Place one chicken thigh in the center of each side of the skillet and cook for about 3 minutes per side, or until well browned on both sides (if you’re cooking more than two thighs, use separate skillets).
Sear the chicken skin side down until golden, about 4 minutes.
Searing is essential for a couple of reasons. For one thing, searing meat helps create a caramelized, flavorful crust that can’t be achieved by cooking at a lower temperature or by marinating. Secondly, searing will render some of the fat from the skin and cook it into crispy-tenderness; this also draws out some moisture that would otherwise make your chicken dry.
Turn Over then Transfer the Pan to the Oven:
Once the chicken has been in the oven for 10 minutes, flip it over and place it back into the oven on the other side. Return to your preheated oven and roast for an additional 10 to 15 minutes or until a thermometer inserted in the thickest part registers 165 degrees and juices run clear.
Remove chicken thighs from the pan, transfer them to a plate covered with foil, and keep warm while you prepare whatever else you are serving alongside them (such as potatoes, vegetables, or sides). Use the same pan if you are using it as a serving platter as well!
Move the chicken to a plate and cover it with foil to keep it warm:
- Remove the chicken from the pan and place it on a plate. Cover with foil to keep warm in case you are serving them right away, or transfer to an oven-safe dish if not.
- If you want to serve this dish later as leftovers, cover it with foil and place it in the fridge for up to 2 days before reheating. If you don’t plan on serving any of the chicken at a later time, simply transfer it directly into an oven-safe serving dish or plate and cover it with foil until ready to eat.
Making a Sauce for Chicken Thigh
To make sauce, add BBQ sauce, brown sugar, and a pinch of salt to a small bowl. Mix well and set aside until ready to use.
Don’t forget to set aside a small bowl for the sauce and don’t forget to mix well!
Brush chicken thighs with BBQ sauce:
Brush chicken thighs with the BBQ sauce mixture then return them to a pan or oven-safe serving dish/plate and place on the top rack of the oven until the glaze has caramelized about 5 minutes. Turn the oven up high. Watch closely until chicken is golden brown, about 1 minute more, then remove from oven and let rest for 5 minutes before serving with a side of vegetables such as my Grilled Green Beans or Grilled Corn Salad.
Frequently Asked Questions on How to Grill Chicken Thighs in Oven
How long does it take to grill chicken in the oven?
Grilling chicken thighs in the oven may take just 30 minutes to 1 hour, depending on the size of your chicken and the temperature of your oven. It also depends on how thick or thin you cut your thighs.
For example, if you have a whole chicken that weighs around 3 pounds and it’s about 3 inches thick when raw, it will take about 30 minutes for this type of meat to cook through (the temperature in the center should reach 165 degrees F).
Can I grill my chicken in the oven?
No, you can only grill in an outdoor grill. However, you can sear your chicken skin side down on an indoor oven’s broiler pan or a cast iron skillet to get a nice crispy skin. You can also bake it for about 20 minutes at 350 degrees Fahrenheit. This is not the same as grilling though because there is no smoke flavoring added and it tastes different due to the lack of fat dripping into the meat like when you are cooking over an open flame.
At what temperature should I grill chicken in the oven?
- High oven temperature: 350°F/175°C
- Low oven temperature: 200°F/95°C
The optimum grilling temperature for chicken thighs is 350°F (177.6 degrees Celsius) and the low for chicken breasts is 200 degrees Fahrenheit (93.33 degrees Celsius).
We hope you got value from this guide on How to Grill Chicken Thighs in Oven . Grilling is an easy way to prepare tasty food while enjoying the outdoors, but sometimes it’s just too hot out there! If you’re looking for a way to grill indoors this summer then we’ve got just what you need: an oven-baked version of our favorite dish.