Grilled Chicken Thighs – Two Ways
Grilled chicken thighs are simple yet scrumptious…and the perfect way to celebrate summer (or tailgating season)! In this recipe, we’ve used two seasonings – Member’s Mark™ Lemon Pepper and Garlic Pepper – to achieve two very different, but equally scrumptious results!
How to Marinate Chicken Thighs
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Pat thighs dry with paper towels (helps marinade stick).
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Add chicken to the marinade and coat well.
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Cover and refrigerate:
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Minimum: 30 minutes
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Best: 4–8 hours
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Max: 24 hours (too long in acidic marinades can make meat mushy).
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Bring chicken to room temp for 15–20 minutes before cooking.
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Grill, roast, or pan-sear until the internal temperature hits 165°F.
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Let rest 5 minutes before serving to lock in juices.
What to Serve with Grilled Chicken Thighs at a BBQ
For a BBQ, you’ll want sides that feel festive, easy to serve, and that balance the smoky richness of grilled chicken thighs. Here are some crowd-pleasing options:
Classic BBQ Sides
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Corn on the Cob – grilled or boiled, with butter and a sprinkle of chili-lime seasoning.
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Potato Salad – creamy, mustard-based, or even a tangy vinegar style.
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Coleslaw – crisp and refreshing; balances out the smokiness.
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Mac & Cheese – gooey, baked, or stovetop style—always a hit.
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Baked Beans – sweet, smoky, and hearty.
Fresh & Lighter Options
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Pasta Salad – with Italian dressing and fresh veggies.
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Caprese Salad – tomatoes, mozzarella, basil, and balsamic drizzle.
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Cucumber Salad – light, cool, and refreshing.
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Fruit Salad or Watermelon Wedges – sweet and hydrating on a hot day.
Grilled Veggies & Bread
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Grilled Peppers, Zucchini, or Asparagus – smoky and healthy.
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Garlic Bread or Cornbread – great for soaking up juices.
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Grilled Pita/Flatbread – especially if you’re going for a Mediterranean twist.
Fun Extras
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Pickles or Pickled Veggies – crunchy and tangy.
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Chips & Dips – salsa, guacamole, or queso for snacking.
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Deviled Eggs – classic finger food that disappears fast.
What to Serve with Grilled Chicken Thighs at a Tailgate
Tailgate-Friendly Salads
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Potato Salad – creamy or mustard-style, keeps well in a cooler.
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Pasta Salad – Italian dressing, olives, and veggies (no mayo = safer outdoors).
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Coleslaw – tangy crunch that pairs perfectly with smoky chicken.
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Corn Salad or Cowboy Caviar – corn, beans, peppers, and avocado with lime.
Grill-Friendly Add-Ons
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Corn on the Cob – wrapped in foil for easy grilling.
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Stuffed Jalapeño Poppers – cheesy, spicy, and great finger food.
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Grilled Veggie Skewers – peppers, onions, and zucchini for easy sharing.
Hearty Tailgate Staples
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Baked Beans – rich, smoky, and easy to keep warm in a slow cooker.
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Chili – serve in cups or bowls, topped with cheese and sour cream.
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Mac & Cheese Cups – baked in muffin tins for easy grab-and-go portions
Grilled Chicken Thighs - Two Ways
Ingredients
- 8 Boneless, skinless, chicken thighs
- 2 tbsp Member's Mark™ Lemon Pepper Seasoning
- 2 tbsp Member's Mark™ Garlic Pepper Seasoning
- 4 tbsp Olive Oil divided
Instructions
- Heat grill to medium-high heat (around 400°F).
- In a small bowl, mix Member's Mark™ Lemon Pepper Seasoning and 2 tbsp olive oil, until it looks like seasoned paste.
- In a separate small bowl, mix Member's Mark™ Garlic Pepper Seasoning and 2 tbsp olive oil, until it looks like seasoned paste.
- Rub the lemon pepper picture onto 4 of the chicken thighs, then rub the garlic pepper mixture onto the remaining 4 chicken thighs.
- Let the chicken marinate for at least 30 minutes in the refrigerator.
- Oil your grill grates well to prevent sticking. Grill the chicken for 6-7 minutes per side, or until your meat thermometer reads 165°F in the thickest part.
- Remove from grill and let it rest for 5 minutes before slicing.