Grilled Garlic Parmesan Chicken Thighs
These Grilled Garlic Parmesan Chicken Thighs get a short sear on both sides before finishing over indirect heat with applewood smoke. A coating of garlic Parmesan butter goes on near the end, followed by a final brushing before serving.
I air-dry the bone-in, skin on thighs for 30 minutes before adding avocado oil and seasoning. Once they’re on the grill, I cook them to 185-195°F for the dark-meat texture I prefer. If you enjoy this garlic-and-cheese combination, try my spicy garlic Parmesan chicken wings too.
Quick Look: Grilled Garlic Parmesan Chicken Thighs
- What They Are: Bone-in, skin-on thighs with applewood smoke and a garlic Parmesan butter coating.
- Cooking Method: Air-day uncovered in the refrigerator for 30 minutes, then oil and season. Sear each side for 1 1/2-2 minutes, starting skin-side down, then finished over indirect heat at 325-350°F. For another two-zone cook, try my chili lime grilled chicken thighs.
- Key Ingredients: Chicken thighs, avocado oil, dry seasonings, butter, fresh garlic, Parmesan, parsley, and lemon juice.
- Total Time: 1 hour 20 minutes, including a 30 minute air-chill.
- Finish Temperature: 185-195°F in the thickest part, away from the bone, for my preferred thigh texture.
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Why This Recipe
Drier Skin Browns Better: Leaving the thighs uncovered in the refrigerator removes surface moisture before oiling and seasoning. I use an air-drying step for my chili lime chicken wings too.
A Sear on Both Sides: Starting skin-side down over hot coals develops color on the skin. Flip to char the underside, then move the thighs away from the flames to cook through. This sear-first approach also gives my best grilled chicken thighs their browned exterior.
Garlic Parmesan Sauce Goes on Late: The butter, fresh garlic, and cheese coat the thighs during the final stretch of cooking, after the direct sear. A reserved portion gives them another coating before serving without exposing the sauce to the hottest part of the grill.
Key Ingredients
For the Chicken
- Chicken Thighs: I used bone-in, skin-on thighs of similar size so they finish cooking at roughly the same time. Keep the skin covering the meat intact when trimming. This cut of chicken also works great for my Chili Lime Chicken Thighs.
- Avocado Oil: A thin coating helps the seasoning stick. Apply it after the 30-minute refrigerator air-dry.
- Seasonings: Kosher salt, black pepper, onion powder, garlic powder and smoked paprika. Season both sides of the chicken thighs before grilling.
For the Garlic Parmesan Finish
- Unsalted Butter: Forms the base of the sauce, leaving room for the salt in the Parmesan.
- Fresh Garlic: Mince finely so it spreads throughout the butter.
- Parmesan Cheese: Finely grate from a block and stir into the warm sauce off the heat. Garlic and Parmesan also feature in my garlic Parmesan basil compound butter.
- Fresh Parsley: Chop finely to distribute through the sauce without large pieces of leaf or stem.
- Red Pepper Flakes: Optional for heat; omit for a milder coating.
- Lemon Juice + Zest: A small amount cuts through the butter and cheese. For a more lemon-forward chicken recipe, try my hot honey lemon pepper wings.
Substitutions or Additions
- Use Boneless Chicken Thighs: Grill primarily over direct heat, turning as needed for evening browning. Keep an indirect zone available for flare-ups, and check the temperature earlier since. boneless pieces cook faster. My Chicken Bacon Ranch Pasta Salad are a great example of grilling boneless chicken thighs using this method.
- Add More Heat: Increase the red pepper flakes in the garlic butter or add a pinch of cayenne to the chicken seasoning. I did this with my hot honey smoked chicken wings as well.
- Try Different Herbs: Replace the parsley with chopped chives, or use a smaller amount of fresh thyme for a more pronounced herbal flavor.
How to Make Grilled Garlic Parmesan Chicken Thighs (Step by Step)
Step 1: Trim and Air-Dry: Use a paring knife to trim excess hanging fat, loose skin, and exposed tendons. Gently scrape away yellow fatty deposits, leaving the skin covering the meat intact. Pat thoroughly dry, then arrange skin-side up on a wire rack over a sheet pan. Refrigerate uncovered for 30 minutes.
Step 2: Oil, Season, and Prepare the Grill: Lightly coat the thighs with avocado oil. Combine kosher salt, black pepper, garlic powder, onion powder, and smoked paprika, then season all sides. Bank hot coals on one side of the grill, leaving the other side clear for indirect cooking.
Step 3: Sear Both Sides: Place the thighs skin-side down over direct heat for 1 1/2-2 minutes, until the skin begins bubbling and browning. Flip and sear the underside for another 1 1/2-2 minutes to develop char. Move any pieces away from flare-ups before they scorch.
Step 4: Add Smoke and Cook Indirectly: Add applewood chips to the hot coals, then move the thighs to the side without coals underneath, skin-side up. For a gas grill, use a smoker box according to the manufacture’s directions. Close the lid and maintain 325-350°F while you prepare the sauce.
Step 5: Make the Garlic Parmesan Sauce: Melt the butter in a small saucepan over medium-low heat. Add minced garlic and cook until fragrant without browning. Remove from heat and stir in the finely grated Parmesan, parsley, lemon juice, and optional red pepper flakes. Divide into separate basting and serving portions before brushing the chicken. For a different sauce option, try my honey BBQ chicken wings.
Step 6: Brush, Finish Cooking and Serve: When the thighs reach 160-165°F internally, lightly brush with the basting sauce. Close the lid and continue cooking over indirect heat until each piece reaches 185-195°F in the thickest part, without touching the bone. Transfer the chicken to a clean platter, brush with the reserved sauce, or toss for a heavier coating. Tossing softens the skin more than brushing. Rest uncovered for 5 minutes before serving.
James’ Grill Master Pro Tips
Sear Before Moving: Give both sides their short sear before transferring the thighs to indirect heat. Leave the skin facing up for the remainder of the cook.
Move Away from Flare-Ups: Dripping fat from the skin can ignite over the coals. Slide affected pieces to the indirect side until the flames settle.
Keep the Sauce off Direct Heat: Stir Parmesan into the warm butter off the heat, then brush onto the chicken during indirect cooking. For another garlic-and-cheese pairing, check out my garlic Parmesan grilled steaks.
Trim for a Cleaner Bite: Remove hanging fat, loose skin, and exposed tendons before seasoning. This tidies the edges for better presentation and removes chewy bits, while keeping the skin covering the meat intact. I trim my Bacon Wrapped Chicken Lollipops for a clean presentation for get-togethers.
Chicken Thighs Temperature Guide
Chicken thighs should reach a minimum internal temperature of 165°F in the thickest part of the meat, according to USDA guidance. Check several thighs if you're cooking a batch, as small ones can cook faster than larger ones.
- 165°F: Safe minimum: Chicken thighs are safe to eat at 165°F, according to the USDA.
- 175°F+: More tender: As thighs cook beyond the minimum safe temperature, connective tissue continues to break down, giving the meat a more tender texture.
- 185-195°F: I prefer taking my chicken thighs to 185-195°F. At this temperature, the connective tissue has more time to break down, giving the meat a tender, juicy texture.
Grilled Garlic Parmesan Chicken Thighs FAQs
Sear over the hot direct zone, then finish with the lid closed at 325-350°F over indirect heat. Cooking time varies with thigh size and grill conditions; check for 185-195°F in the thickest meat, away from the bone.
Start skin-side down for 1 1/2-2 minutes, then flip and sear the underside for another 1 1/2-2 minutes. Move to indirect heat with the skin facing up to finish cooking.
Boneless thighs work and cook faster. Grill primarily over direct heat, turning as needed, and keep an indirect zone available for flare-ups. Move away from direct heat before brushing on the sauce.
Apply a light brushing at 160-165°F internally, then continue cooking to 185-195°F. After removing the thighs, brush or toss with the reserved sauce. Tossing gives a heavier coating and softens the skin more.
More Garlic Chicken Recipes
If you tried this grilled garlic Parmesan chicken thighs recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Remember, a bad day grilling is better than a GREAT day at work!
Grilled Garlic Parmesan Chicken Thighs
Equipment
- Two-Zone Grill (charcoal, gas, or pellet with direct flame)
- Instant-Read Probe Thermometer
- Wire Rack and Sheet Pan
- Small Saucepan
- Basting Brush
Ingredients
Chicken
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon avocado oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Garlic Parmesan Finish
- 6 tablespoons unsalted butter
- 5 cloves garlic minced
- 3/4 cup freshly grated parmesan cheese grated from a block, not pre-shredded
- 1 tablespoon fresh parsley chopped
- 1 teaspoon red pepper flakes optional
- 1 teaspoon lemon juice
Instructions
Trim and Air-Dry
- Trim hanging fat, loose skin, and exposed tendons with a paring knife. Scrape away yellow fatty deposits while preserving the skin over the meat. Pat dry and place skin-side up on a wire rack over a sheet pan. Refrigerate uncovered for 30 minutes.
Oil and Season
- Coat lightly with avocado oil. Mix the salt, pepper, garlic powder, onion powder, and smoked paprika, then season both sides. Set up a hot direct zone and an indirect zone without coals.
Sear Both Sides
- Grill skin-side down over direct heat for 1 1/2-2 minutes, until bubbling and browned. Turn and sear the underside for another 1 1/2-2 minutes. Move the thighs away from any flare-ups.
Add Smoke and Cook Indirectly
- Add applewood chips to the hot coals. Transfer the thighs to the indirect zone with the skin facing up. Close the lid and hold the grill at 325-350°F.
Make the Garlic Parmesan Sauce
- Melt butter in a small saucepan over medium-low heat. Cook the minced garlic until fragrant without browning. Remove from heat, then stir in Parmesan, parsley, lemon juice, and optional red pepper flakes. Divide the sauce into separate basting and serving portions.
Brush, Finish and Rest
- At 160-165°F internally, brush the thighs lightly with the basting sauce. Close the lid and cook over indirect heat until each reaches 185-195°F in the thickest meat, away from the bone. Transfer to a clean platter and brush with the reserved sauce, or toss for a heavier coating that softens the skin. Rest uncovered for 5 minutes before serving.
Video
Notes
- Finish Temperature: I take these bone-in thighs to 185-195°F, this allows my skin to get crispy and my dark meat stays juicy and tender. Check the thickest part without touching bone.
- Sauce Handling: Separate the basting and serving portions before brushing the chicken. Keep the reserved sauce and its utensils away from partially cooked meat.
- Final Coating: Brush lightly to preserve more skin texture, or toss for a heavier coating. The sauce softens the skin, especially when tossing.
Perfect. Every time.