These Grilled Maple Garlic Chicken Thighs are one of those recipes I find myself making on repeat all summer long. The marinade comes together in just a few minutes with simple pantry staples, the chicken stays perfectly juicy on the grill, and it goes with almost anything. Whether you’re hosting friends, meal prepping lunches, or looking for an easy weeknight dinner, this is the kind of recipe you’ll find yourself coming back to all season.
Why You’ll Love This Recipe
- Quick and easy to prep
- Juicy, flavorful chicken every time
- Perfect for grilling season
- Great for meal prep and leftovers
- Naturally gluten-free (with gluten-free Worcestershire sauce)
- Pairs well with almost any side dish
A Recipe You’ll Make All Summer Long
There are some recipes that immediately earn a permanent spot in the dinner rotation, and these Grilled Maple Garlic Chicken Thighs are one of them.
They’re everything I want in a summer dinner: simple enough for a busy weeknight, impressive enough for entertaining, and versatile enough to serve with whatever produce is in season.
The marinade is made with everyday ingredients like coconut aminos, garlic, olive oil, Worcestershire sauce, fresh herbs, lemon, and just a touch of maple syrup. The maple doesn’t make the chicken sweet—instead, it balances the savory flavors and helps create those beautifully caramelized edges that are so good fresh off the grill.
Another reason I love this recipe is that most of the work happens ahead of time. I usually whisk together the marinade the night before, let the chicken soak overnight, and dinner comes together in about 15 minutes the next day. It’s perfect for busy weekdays, backyard cookouts, or those evenings when I’d rather be outside enjoying the weather than standing in the kitchen.
Chicken thighs are one of the easiest proteins to grill because they’re incredibly forgiving. They stay tender, develop beautiful char on the outside, and are much harder to overcook than chicken breasts, making them a great choice whether you’re new to grilling or have been doing it for years.
Lately we’ve been serving these grilled chicken thighs with everything from roasted baby potatoes and grilled vegetables to simple salads and rice bowls, but they’re especially good alongside my Arugula Pear Salad with Hot Honey Parmesan Lemon Vinaigrette. It’s fresh, colorful, and feels like the kind of dinner you’d order on a restaurant patio.
If you’re meal prepping for the week, don’t skip this recipe. Leftovers are delicious sliced over salads, tucked into wraps, layered into grain bowls, or piled onto sandwiches for an easy lunch.
Whether you’re firing up the grill for a casual weeknight dinner or hosting family and friends on the patio, I have a feeling these Grilled Maple Garlic Chicken Thighs will become a regular part of your summer menu.
Grilled Maple Garlic Chicken Thighs (The Ultimate Summer Grilling Recipe)
Ingredients
- 2 lbs boneless, skinless chicken thighs
Marinade
- ¼ cup coconut aminos
- ¼ cup extra virgin olive oil
- 2 Tbsp Worcestershire sauce
- 2 Tbsp maple syrup
- 1 Tbsp minced garlic about 4 cloves
- 1 Tbsp finely minced shallot
- ~2 Tbsp fresh lemon juice (about 1 small lemon)
- 1 tsp Dijon mustard
- 1 tsp freshly cracked black pepper
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes
- 1 tsp chopped fresh rosemary
- 1 tsp fresh thyme leaves
For Finishing
- flaky sea salt
- fresh basil or parsley, chopped
- lemon wedges
Instructions
Make the Marinade
- In a medium bowl or large measuring cup, whisk together all of the marinade ingredients until well combined.
- Before adding the chicken, reserve about ¼ cup of the marinade in a small bowl. You’ll use this later to make a simple glaze.
Marinate the Chicken
- Place the chicken thighs in a zip-top bag or shallow dish.
- Pour the remaining marinade over the chicken and toss until evenly coated.
- Cover and refrigerate for at least 2 hours, though 8–12 hours will give you the best flavor.
Make the Glaze
- When you’re ready to grill, pour the reserved marinade into a small saucepan.
- Bring it to a gentle boil, then reduce the heat and simmer for 4–5 minutes, or until it has thickened slightly.
- Set aside.
Grill the Chicken
- Preheat your grill to 400–425°F and lightly oil the grates.
- Remove the chicken from the marinade, letting any excess drip off. Discard the used marinade.
- Grill the chicken for 5–7 minutes per side, flipping once, until nicely charred and the internal temperature reaches 175–180°F.
- During the last minute of cooking, brush the chicken with the glaze for an extra layer of flavor and beautiful caramelization.
Rest & Serve
- Transfer the chicken to a serving platter and let it rest for 5–10 minutes.
- Finish with a squeeze of fresh lemon, a sprinkle of chopped parsley or basil, and flaky sea salt if desired.
- Serve warm.
Serving Suggestions
One of the best things about this recipe is how easy it is to build an entire meal around it. These grilled chicken thighs pair beautifully with everything from fresh summer salads to grilled vegetables and hearty sides.
Some of my favorite pairings include:
- Garlic Butter Summer Ravioli
- Arugula Pear Salad with Hot Honey Parmesan Lemon Vinaigrette
- Roasted baby potatoes
- Grilled asparagus
- Grilled corn on the cob
- Coconut or jasmine rice
- Grilled peaches for dessert
For an easy summer dinner, serve the chicken with Garlic Butter Summer Ravioli, a peppery arugula salad, and grilled peaches to finish the meal.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave or in a skillet over medium-low heat until warmed through.
Meal Prep Tips
- Whisk together the marinade the night before to make dinner even easier.
- Freeze raw chicken directly in the marinade for up to 3 months.
- Slice leftovers for salads, wraps, sandwiches, grain bowls, or quesadillas.
- Double the recipe if you’re cooking for a crowd or want lunches ready for the week.
Recipe Notes
- Chicken thighs: They’re more forgiving than chicken breasts and stay juicy on the grill.
- Fresh herbs: Fresh herbs provide the brightest flavor, but dried herbs work in a pinch. Use about one-third the amount if substituting.
- Grill flare-ups: If your grill flares up, simply move the chicken to indirect heat for a minute before returning it to finish cooking.
- Rest before slicing: Let the chicken rest for 5–10 minutes before slicing so the juices stay in the meat instead of running onto the cutting board.
I hope these Grilled Maple Garlic Chicken Thighs become a favorite in your kitchen, too. They’re simple enough for busy weeknights, delicious enough for weekend cookouts, and easy to pair with whatever sides are in season.
If you make this recipe, I’d love to hear how it turned out! Leave a comment below and let me know what you served it with, or tag me on Instagram so I can see your creations. Seeing these recipes come to life in your kitchens is one of my favorite parts of sharing them here.
Here’s to gathering around good food and making everyday moments a little more memorable. Happy cooking!
— MJ
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