Chicken thighs are so versatile and richer in flavor than white meat chicken. You can fry, braise, roast, sauté, or grill them. I am pretty sure I cook chicken thighs at least 2 nights a week. With the leftovers I will make soups and sandwiches for weekday lunches. The meat stays moist and will keep in the refrigerator for a couple of days. If I have made more than I can use in a few days, I will dice the meat, place it in pint size freezer containers, and cover with bone broth. I freeze these and have an instant soup base for a quick weeknight meal.
Many home cooks don’t recommend cooking bone-in meats on a George Foreman Grill, especially poultry. I have successfully grilled chicken wings many times on my Foreman Basic Grill. It takes some time and a little attention. The most important thing is to make sure you check the internal temperature near the bone. It needs to read approximately 170°F. I also recommend that you brine bone-in chicken portions for at least 12 hours and up to 24. This helps to keep the chicken moist while it cooks and cures the meat a bit prior to grilling.
Here’s the thing, the skin will blacken. Still, I recommend leaving the skin on for grilling. It adds necessary moisture to the meat. Remove it half way through grilling or just before serving if you aren’t a fan. If you like the crunchy skin, serve the thighs with the skin on. I actually enjoy the crispy, charred skin. Another method is to top each thigh, skin side up, with 1/4 inch thick onion rounds to keep the skin from burning.
I make skinless, boneless chicken thighs all the time on a Foreman Grill. That is very easy, fast, and super tasty. For this article, I have 2 recipes for grilling chicken thighs. The first is for brined and grilled bone-in thighs. The second is for skinless, boneless thighs seasoned with lemon and garlic. This makes for great sandwiches or served simply over rice with grilled vegetables, such as green beans, zucchini rounds, and carrots.
Brined and Grilled Whole Chicken Thighs
- 4 whole chicken thighs with bones and skin
- 1-1/2 cups filtered water
- 1-1/2 TBS sea salt
- 1-1/2 TBS sugar in the raw or brown sugar
- 2 tsps cracked black pepper
Seasoned Rub for Grilling
- 2 TBS extra virgin olive oil (EVOO)
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp dried basil
- 1/2 tsp paprika
Total time:19 min – Prep time:5 min + brining overnight and resting = total 16 hours – Cook time:14 min – Serves:4 people
1. In a large glass baking dish or plastic storage container, place the water, salt, sugar, and pepper. Stir well. Submerge the chicken thighs into this bath. Cover tightly and refrigerate for at least 12 hours. If the chicken is not completely submerged, add enough water to cover.
2. Remove the thighs from the brine. Rinse under cool water and pat dry with paper towels. Place the chicken on a plate or roasting pan and allow it to air dry and come to room temperature for 60 minutes.
3. Preheat your GF contact grill to high. While it is heating up, place all of the wet rub ingredients on a large plate and combine well. Place the thighs in the rub and coat evenly on all sides using your hands.
4. Place the thighs, skin side up, on the grill and close the top. At 13 minutes check the internal temperature with a reliable meat thermometer. You are looking for 170°F. Continue grilling until that temperature is achieved. This could take up to 15 to 17 minutes, depending on the thickness of the thighs.
5. Remove the chicken to a clean cutting board to rest for 5 minutes. Serve with your favorite sides. I suggest creamy polenta and grilled green beans (recipe follows).
Lemon and Garlic Grilled Chicken Thighs
- 4 skinless, boneless chicken thighs
- 1TBS EVOO
- Juice of 1/4 lemon
- 1 small garlic clove, minced
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
Total time: 11 min – Prep time: 5 min – Cook time: 6 min – Serves: 4 people
1. Open or unroll the chicken thighs so that they sit flat. Place them in a baking dish. Add the EVOO, lemon, garlic, salt, and pepper and coat both sides of the thighs evenly. Set this aside to marinate for 1 hour at room temperature. If serving rice with your chicken, make that while the meat marinates.
2. Preheat your GF contact grill to high. Place the thighs on the hot grill and close the top. Grill for 6 to 8 minutes until marks appear and the internal temperature reads 170°F.
3. Place thighs on a clean cutting board and allow to rest while you grill your vegetables.
Grilled Green Beans
- 1 pound fresh green beans, rinsed and trimmed
- 2 TBS EVOO
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 1/4 tsp garlic powder
- 2 TBS finely shredded parmesan cheese (optional)
Total time: 10 min – Prep time: 5 min – Cook time: 5 min – Serves: 4 people
1. Preheat your GF grill to high with the top closed.
2. In a large bowl, place the EVOO, salt, pepper, and garlic powder. Mix to combine. Toss the green beans in the oil mixture to coat evenly.
3. Place as many beans as will fit in one layer on the grill and close the top. Grill for approximately 5 minutes or until there are char marks and the beans have started to soften. You may have to do this in batches.
4. Remove the beans to a serving platter and dust with the cheese. Serve with your grilled chicken.