Grilled Dijon Rosemary Chicken Thighs With a Foolproof No-Burn Method
Add Preferred SourceThese Grilled Dijon-Rosemary Chicken Thighs are quick, flavorful, and exactly the kind of dinner that makes a simple night feel a little more put together. And with my tips for perfectly grilled chicken, you will have crispy skin and oodles of flavor without the char. <hero image>
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This is the kind of grilled chicken recipe that earns a permanent spot in barbecue season. It’s simple enough for a fast weeknight dinner but feels just polished enough for casual summer entertaining. The thighs stay tender and juicy, and the flavor is bold without being fussy or overdone.
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Buy Now!They come off the grill juicy, deeply savory, and finished with a glossy coating that brings just the right balance of tangy, herby, and lightly sweet flavor. It’s an easy recipe that tastes like more effort than it takes.
Serve them with a crisp salad, grilled vegetables, or roasted potatoes, and dinner is done. Whether you’re cooking for family or just want something dependable and delicious off the grill, this is one of those recipes that always works.
Ingredients
- Grainy mustard – Adds texture and a milder mustard flavor. If you don’t have it, you can use all Dijon, but you’ll lose a bit of that texture.
- Dijon mustard – This is the base of the sauce. Don’t substitute with yellow mustard—it’s too sharp and vinegary.
- Lemon juice – Fresh lemon juice tastes cleaner here and balances the honey better.
- Liquid honey – Balances the mustard. Maple syrup works as a substitute if needed.
- Fresh rosemary, chopped – Fresh rosemary only. Dried rosemary is too tough and won’t blend well into the sauce.
- Boneless, skinless chicken thighs – The marinade is enough for about 6 thighs. Thighs stay juicy on the grill and are more forgiving than chicken breasts. Trim excess fat so they don’t flare up on the grill.
- Salt – I use Kosher salt.
- Pepper – Freshly cracked black pepper has the best flavor.
How To Make Grilled Dijon-Rosemary Chicken Thighs
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat a grill to medium-high heat and lightly grease the grates. An oil mister is handy here because it gives you a light, even coating without drips or flare-ups.
In a small bowl, whisk together the grainy mustard, Dijon mustard, lemon juice, honey, and chopped rosemary until smooth and well combined. Set the glaze aside.
Pat the chicken thighs dry with paper towels, then season both sides with salt and pepper. Dry chicken will grill more cleanly and pick up better color, and the sauce will stick.
Place the chicken skin side down on the hot grill and close the lid. Cook for about 4 minutes on the first side, then flip and cook for about 6 minutes on the second side. Transfer the chicken to a section of the grill with no direct flame and close the lid and continue cooking, skin side up until the chicken reaches 165-F on a digital meat thermometer.
Brush the mustard mixture over the chicken, then turn and brush the other side. A silicone grill brush works well here because it spreads the glaze evenly without dragging it off the meat.
Continue grilling for about 2 more minutes, turning once, until the chicken is nicely glazed and the juices run clear. An instant-read thermometer is the easiest way to check doneness. You are looking for 165°F in the thickest part.
Transfer the chicken to a plate and let it rest for 5 minutes before serving so the juices can settle back into the meat.
Chef Jenn’s Recipe Notes
- Temper your chicken thighs on the counter first, to allow them to come closer to room temperature. This will help them grill more evenly. An hour on the counter should do the trick, but no more than that as you are dealing with raw meat.
- Do not brush the glaze on too early. Because it has honey in it, it can burn if it sits over the fire for too long.
- Fresh rosemary works much better than dried here. Dried rosemary can stay too stiff and noticeable in the glaze.
- For the best, not charred chicken thighs: start with the thighs skin side down for 3-4 minutes to crisp up the skin, then finish cooking the thighs over indirect heat until fully cooked. If you try to grill them the whole time over even a low flame, you’ll be dodging flareups and fire as the fat melts and hits the flame.
Make It A Meal
Serve these grilled chicken thighs with grilled cauliflower, corn on the cob, or a green salad for an easy summer dinner. It is also really good with Grilled Asparagus and Potato Salad, or a simple rice pilaf if you want something a little heartier. Leftovers slice nicely for wraps, grain bowls, or salads the next day.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet over low heat just until warmed through, so the chicken stays tender.
Frequently Asked Questions
Yes, but watch the cooking time closely since chicken breasts can dry out faster than thighs. They will also take substantially longer to cook, especially if they’re bone-in thighs.
Yes. Bake them at 425°F until they reach 165°F, then brush on the glaze during the last few minutes of cooking so it doesn’t burn.
Because it contains honey, it can burn quickly over high heat. Adding it at the end lets it caramelize lightly without turning bitter or sticking to the grill.
Use an instant-read thermometer and check the thickest part of the thigh. You’re looking for 165°F to ensure they’re safe and properly cooked.
Grilled Dijon Rosemary Chicken Thighs
Ingredients
- 2 teaspoons grainy mustard
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons lemon juice
- 1 teaspoon liquid honey
- 1 teaspoon chopped fresh rosemary
- 1 pound boneless skinless chicken thighs
- salt to taste
- pepper to taste
Instructions
- Preheat the grill to medium-high heat and lightly grease the grates with an oil mister or brush.
- Whisk together the grainy mustard, Dijon mustard, lemon juice, honey, and chopped rosemary in a small bowl until smooth, then set aside.
- Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
- Grill the chicken skin side down over direct heat with the lid closed for about 4 minutes, then flip and cook for 6 minutes.
- Move the chicken to indirect heat, close the lid, and cook skin side up until it reaches 165°F on a digital thermometer.
- Brush the glaze over the chicken, flip, and brush the other side evenly using a silicone brush.
- Finish grilling for about 2 more minutes, turning once, until glazed and the internal temperature is 165°F in the thickest part.
- Rest the chicken for 5 minutes before serving to keep it juicy.
Video
Notes
Chef Jenn’s Recipe Notes
- Temper your chicken thighs on the counter first, to allow them to come closer to room temperature. This will help them grill more evenly. An hour on the counter should do the trick, but no more than that as you are dealing with raw meat.
- Do not brush the glaze on too early. Because it has honey in it, it can burn if it sits over the fire for too long.
- Fresh rosemary works much better than dried here. Dried rosemary can stay too stiff and noticeable in the glaze.
- For the best, not charred chicken thighs: start with the thighs skin side down for 3-4 minutes to crisp up the skin, then finish cooking the thighs over indirect heat until fully cooked. If you try to grill them the whole time over even a low flame, you’ll be dodging flare-ups and fire as the fat melts and hits the flame.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
