From Our Butcher Shop to Your Grill: Family-Favorite Ways to Cook Chicken Thighs Right

At our family-owned butcher shop, grilling season is more than just a busy time of year—it’s a tradition. We’ve been cutting, seasoning, and sharing tips on chicken thighs for generations. Whether you’re cooking for a backyard get-together or just a Tuesday night family dinner, chicken thighs are a flavorful, affordable cut that delivers every time.

Choosing the Right Thighs: What We Tell Our Regulars

There’s no one-size-fits-all answer when it comes to chicken thighs. Different dishes call for different cuts, and that’s where we come in.

• Bone-in, skin-on thighs are our go-to for that crispy-on-the-outside, juicy-on-the-inside finish. Great for slow grilling and smoky flavors.

• Boneless, skinless thighs are perfect for quick meals, marinades, and skewers. Easy to prep, easy to eat.

Family Tip: When you stop by our shop, we’ll happily trim off excess fat or even butterfly the thighs for more even cooking—just ask!

How-To: Grill Chicken Thighs at Home

Grilling chicken thighs right comes down to two things: heat control and patience. We always tell our customers:

• Start with a medium-high heat to sear, then move to indirect heat to finish bone-in thighs without drying them out.

• For boneless thighs, cook hot and fast over direct heat, but don’t rush—let those sugars in the marinade get a little char.

Don’t forget the thermometer: You want an internal temperature of 175–185°F for thighs. Unlike chicken breast, the higher temp makes thighs more tender, not less.

Family Recipe #1: Backyard BBQ Bone-In Thighs

This is the one we make for Sunday cookouts and neighborhood parties.

What you need:

• 4 bone-in, skin-on chicken thighs

• Salt, pepper, and your favorite BBQ rub (we love Bone Suckin' Sauce)

• Your favorite BBQ sauce

Directions:

1. Season thighs with salt, pepper, and rub. Let them rest at room temp while you heat the grill.

2. Grill skin-side down over indirect heat for about 25–30 minutes with the lid closed.

3. Flip, baste with BBQ sauce, and move over direct heat to caramelize.

4. Let rest 5 minutes before serving.

Butcher’s advice: Want extra flavor? Dry brine the thighs with just salt overnight in the fridge. The skin will crisp beautifully.

Family Recipe #2: Boneless Thighs with Garden-Fresh Chimichurri

This one’s a favorite for weeknight meals—especially when the herb garden’s in full swing.

What you need:

• 6 boneless, skinless thighs

• Olive oil, red wine vinegar, garlic, parsley, chili flakes

• Salt & pepper

How we do it:

1. Whisk together olive oil, vinegar, chopped parsley, garlic, chili flakes, salt, and pepper.

2. Marinate the thighs for at least 2 hours.

3. Grill over medium-high direct heat, 5–6 minutes per side.

4. Slice and drizzle with more chimichurri.

   
   

From our table to yours: We like to pound the thighs just a little for quicker, even cooking—makes a big difference when feeding a hungry family.