This recipe delivers big on flavor while balancing smoke, spice, and acidity so that the chicken still tastes like chicken. Ground ancho chile brings warmth and depth without aggressive heat, and the lime cuts through the richness of chicken skin. Cooked over a controlled two-zone fire, the thighs render their fat properly and pick up just enough char to make the flavors pop. This is straightforward barbecue built on good heat management and balanced seasoning.
Grilled Chicken Thigh FAQs
Marinate chicken thighs for at least 2 hours and up to 8 hours for balanced flavor without overpowering the meat.
What grill setup works best for chicken thighs?
Two-zone cooking at 375 to 425°F allows the chicken thigh meat to cook gently over indirect heat before finishing over direct heat for crisp skin and flavorful browning.
For the best texture, cook chicken thighs to an internal temperature of 170 to 175°F. Dark meat becomes more tender at this higher doneness temperature.
Ancho chile powder is made from dried poblano peppers and has mild heat with notes of dried fruit, earthiness, and subtle sweetness. Guajillo chile powder is a close substitute. In a pinch, use standard chili powder and add a small amount of smoked paprika for depth.
