Smoky Citrus Grilled Chicken Thighs

Last Updated on July 14, 2023


Smoky Citrus Grilled Chicken Thighs

3.57 from 44 votes
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Protein: Poultry
Cut: Chicken Thighs
Diet: Dairy Free, Gluten Free, Keto, Paleo, Whole30
Course: Main Course
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 people


  • 3 lbs ButcherBox Boneless Skinless Chicken Thighs


  • ½ orange rind and fruit
  • ½ lemon rind and fruit
  • ½ lime rind and fruit
  • ¼ c rosemary chopped
  • ¼ c thyme chopped
  • 1 onion chopped
  • ¼ c garlic minced
  • ½ c olive oil extra-virgin
  • kosher salt to taste
  • freshly ground black pepper to taste

For the Grill

  • 1 c hickory wood chips


  • Preheat charcoal grill with coals placed on one side of grill.
  • Place all ingredients for marinade in food processor, excluding olive oil, salt and pepper.  Puree on high.
  • Keeping the food processor on low, add olive oil in a slow steady steam.  Puree until thick paste forms.
  • Place chicken thighs in a large bowl.  Coat with marinade and season with salt and pepper. 


  • Place hickory wood chips directly on coals and place chicken on preheated grill surface over coal area.
  • Cover grill and grill for 2 minutes.  Turn chicken 90°, cover grill and grill for 1 more minute.
  • Flip chicken, cover grill and grill 2 minutes.   Move chicken to cool part of grill, return the cover and continue cooking until internal temperature on instant-read thermometer registers 165℉.
  • Let rest at room temperature for at least 5 minutes before cutting or serving.


To substitute bone-in, skin-on chicken thighs, grill the chicken thighs for an additional 5 to 10 minutes over indirect heat until the internal temperature reaches 165℉. Finish the chicken skin-side down over direct heat to ensure crispy skin.
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