Divine Oven-Grilled Chicken Thighs
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Divine Oven-Grilled Chicken Thighs

Try my oven-grilled chicken thighs and you will fall in love! These are just as good as barbecued grilled chicken thighs, but done without a barbecue.

No barbecue, no worries! These divine oven-grilled chicken thighs are just as delicious baked and you will not miss a barbecue. During the winter months when we can’t barbecue these thighs, I bake them in the oven and get the same texture and taste. Using a cookie rack on the baking tray which helps create the barbecued grating on the thighs and allows them to get crispy and delicious.

Oven-Grilled Chicken with Potato Wedges and Red Kale
Oven-Grilled Chicken with Potato Wedges and Red Kale

My divine oven-grilled chicken thighs are one of the easiest things to make. They can be enjoyed with a warm potato salad, with a green salad as a protein, or in a grilled chicken wrap. There are so many uses for the same chicken thighs.

Marinating the chicken

Marinate the chicken thighs for up to an hour. The chicken thighs can also be marinated the night before and left in the fridge. During busy work weeks, I tend to marinate the chicken and freeze it. The defrosting process helps to further marinate the chicken and allow the spices to marry.

For this grilled chicken to be soft, tender and juicy, marinating it is a must.

To marinate the chicken thighs, combine 2 tablespoons soy sauce, 1 teaspoon dehydrated parsley, 1/2 teaspoon black pepper, 1 teaspoon paprika and 2 tablespoons Thai Style sweet chili sauce in a large mixing bowl. You can use a different type of chili sauce if you prefer and add a tablespoon of sugar to the ingredients. The sugar helps the chicken to crisp and gives it the look and feel of barbecued chicken.

Add all 8 chicken thighs to the sauce mix and mix well. Ensure that all of the chicken thighs have been properly coated with the sauce. This will mean that each of the thighs will taste the same. Cover the bowl and place it in the fridge for up to an hour.

Marination ingredients
Ingredients used to marinate the chicken thighs
Marinated Chicken Thighs
Marinated chicken tights ready to be grilled / baked

Baking the oven-grilled chicken thighs

Preheat the oven to 450 degrees F.

Line a 9×13 inch baking sheet with parchment paper and place a 9×13 inch cookie rack on it. Place the marinated chicken thighs on the cookie rack. Placing the thighs on a cookie rack allows the juices from the chicken to drip on the parchment paper and collect there. The juices collecting on the parchment paper and staying away from the bottom of the chicken means the bottom of chicken thighs will not get soggy.

Chicken Thighs on baking tray
Marinated chicken on baking tray ready to be baked

Bake the chicken for 20-25 mins. Each oven is different, so timing will vary. After about 15 mins, turn the chicken over once to allow it to cook and crisps evenly on both sides. Turning it over also means that both sides of the chicken thighs will get the markings from the cookie tray and enhance the look as well.

Baked thighs
Baked chicken thighs ready to be plated

Let the baked chicken thighs rest for a couple of mins before serving. Sprinkle with fresh parsley or coriander and enjoy with a side of your choice. Try having them with my side of delicious warm potato salad.

Oven-Grilled Chicken Thighs

Recipe by DeeptiCourse: EntreeCuisine: CanadianDifficulty: Easy


Prep time


Baking time


Marinating time


Total time



These divine oven-grilled thighs are so easy to make and are delicious! You can have them as a meal with a warm potato salad. Or, you can turn them into grilled chicken wraps. Chicken thighs bake / barbecue better than breast does because they don’t totally dry out. They come out moist and delicious!


  • 8 boneless chicken thighs

  • 2 tablespoons dark soy sauce (or Mirin)

  • 2 tablespoons Thai style sweet chili sauce

  • 1 teaspoon paprika

  • 1 teaspoon dehydrated parsley

  • 1/2 teaspoon black pepper (or to taste)


  • In a large bowl, mix all ingredients and set aside. Marinate the chicken thighs for up to 1 hr.
  • Preheat the oven to 450 degrees F.
  • Line a baking tray with parchment paper and place a cookie rack on the tray. this part is critical so that the chicken thighs do not get soggy. The cookie rack keeps the chicken thighs slightly raised and when the juices ooze out of the chicken the thighs stay dry. This also allows the chicken to get the crispiness that it would if grilled on the barbecue.
  • Place all 8 chicken thighs on the cookie rack.
  • Bake for 25 mins. Turn the thighs once after about 15 mins or so. This allows both sides to cook evenly.
  • Sprinkle with fresh finely chopped parsley and serve with a warm potato salad or fries or both.


  • – The same chicken can be grilled on a barbecue and will taste divine.
    – You can marinate the chicken and freeze it in an air tight container for up to 1 month.
  • – Have left over grilled chicken? Try my grilled chicken wraps.

– Check out other Entree recipes here.

– Check out my page on All Recipes here

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  1. I made these and they were perfect. Just the right amount of spice and tasted just like they were barbecued.
    Thanks for the recipe.

  2. I made this grilled chicken. It was simple to prepare and amazingly delicious!! My kids (8 years old and 12 years old) loved it. My oven is small and the chicken burned easily so I turned the temperature down for 395 F. The outside was crispy and the inside was very juicy. It was still good cold so I packed it for my son’s lunch the next day. Highly recommend this!

    1. Hello Mari,
      Thank you! I am glad you and your family liked this. Great idea turning the temperature down.

  3. This looks delicious!!!

    1. Thank you Gaya! Let me know how it turns out if you try it.