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Go-To Grilled Chicken

This recipe delivers a flavorful grilled chicken, emphasizing bone-in, skin-on thighs for optimal succulence. A simple yet potent spice and mustard paste creates a delicious crust and juicy interior, making it a perfect quick and satisfying meal for any day of the week.
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Total Time 15 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 8 people
Calories 4480 kcal

Equipment

  • 1 Grill
  • 1 Large Mixing Bowl
  • 1 Measuring Spoons for dry spices
  • 1 Whisk or Spoon for mixing paste
  • 1 Tongs for handling chicken on grill

Ingredients
  

Main

  • 1 tablespoon smoked Spanish paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground fennel
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder I like Penzey's roasted garlic powder
  • 1/2 teaspoon kosher salt plus more, to taste, to add before grilling
  • 1 tablespoon Dijon or whole-grain mustard
  • 3 to 4 tablespoons olive oil or enough to form a thick, spreadable paste
  • about 4 pounds chicken I prefer bone-in, skin-on chicken thighs for grilling

Instructions
 

  • In a large bowl, combine smoked Spanish paprika, ground cumin, ground fennel, ground coriander, garlic powder, Dijon mustard, and olive oil to form a thick, spreadable paste.
  • Pat the chicken pieces thoroughly dry with paper towels; this is critical for achieving crispy skin.
  • Generously coat each piece of chicken with the prepared spice paste, ensuring it is evenly distributed over all surfaces.
  • Just before grilling, season the chicken liberally with kosher salt.
  • Preheat your grill to medium-high heat (around 400-450°F or 200-230°C), ensuring the grates are clean.
  • Place the chicken skin-side down on the hot grill. Close the lid and cook for 6-8 minutes, allowing the skin to become deeply golden and crispy.
  • Flip the chicken pieces and continue grilling with the lid closed for another 7-10 minutes, or until an internal temperature of 165°F (74°C) is reached.
  • If the skin is not crisping sufficiently, move it to a hotter part of the grill briefly. If it's browning too quickly, move to indirect heat to finish cooking.
  • Remove the grilled chicken from the heat and let it rest on a cutting board or platter for 5-10 minutes before serving. This allows the juices to redistribute.
  • Serve hot and enjoy your perfectly grilled, flavorful chicken.

Notes

For maximum flavor penetration, consider marinating the chicken in the spice paste for at least 30 minutes, or even overnight in the refrigerator. Always pat your chicken pieces thoroughly dry before applying the rub; this is crucial for achieving crispy skin. When grilling, manage your heat to prevent the spices from burning while ensuring the chicken cooks through. Bone-in, skin-on thighs benefit from starting skin-side down over medium-high heat to render fat and crisp the skin, then moving to a slightly cooler zone or indirect heat if they're browning too quickly. Always cook chicken to an internal temperature of 165°F (74°C) for safety. Rest the chicken for 5-10 minutes after grilling to allow the juices to redistribute, ensuring a tender and juicy result.