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Golden brown grilled chicken thighs topped with melted parmesan cheese and fresh herbs in a cast iron skillet

Grilled Garlic Parmesan Mayo Chicken Thighs

Garlic parmesan chicken thighs grilled in two zones at 350°F, then brushed with a garlic parmesan mayo sauce at 140°F internal so the coating caramelizes into a golden crust as the chicken finishes to a tender 185°F.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 8 bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 2 tbsp BBQ or all-purpose seasoning your favorite
Garlic Parmesan Mayo Sauce
  • 1/2 cup mayonnaise
  • 3/4 cup Parmesan cheese freshly grated
  • 4 cloves garlic minced
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Italian seasoning
  • 2 tbsp parsley chopped

Equipment

  • Charcoal or Gas Grill (two-zone setup)
  • Instant-Read Thermometer
  • Basting brush
  • Mixing Bowl
  • Microplane or Box Grater

Method
 

Prep and Sear
  1. Pat the chicken thighs dry with paper towels and trim any excess skin flaps. Lightly coat with olive oil, then season generously on all sides with your favorite BBQ or all-purpose seasoning.
  2. Preheat the grill to 350°F with a two-zone setup (one side direct, one side indirect). Place the chicken skin-side down over the direct heat and sear 3 to 4 minutes per side until both sides develop deep golden char marks.
  3. Move the chicken to the indirect side of the grill, close the lid, and continue cooking at 350°F.
Make the Sauce
  1. While the chicken cooks, combine the mayonnaise, freshly grated Parmesan, minced garlic, lemon juice, Dijon mustard, Italian seasoning, and chopped parsley in a bowl. Mix until smooth and creamy.
Sauce and Finish
  1. When the chicken reaches an internal temperature of 140°F, brush the garlic parmesan mayo sauce over all sides of each thigh. Close the lid and continue cooking. After 4 to 5 minutes, apply a second light coat of sauce.
  2. Continue cooking until the internal temperature reads 185°F in the thickest part of the thigh, then remove from the grill.
  3. Let the chicken rest for 5 minutes before serving. Finish with extra freshly grated Parmesan, fresh chopped parsley, and a squeeze of fresh lemon juice.

Notes

Don't Skip the Mayo: Sounds wrong, works perfectly. The egg-oil emulsion keeps the chicken juicy and grips the Parmesan into a golden coating. Plain oil or butter won't bind the cheese the same way.
Sauce at 140°F: Timing matters. The chicken needs another 45°F to finish to 185°F, giving the sauce 10 to 15 minutes to caramelize. Saucing earlier scorches the parmesan. Later and the coating stays runny.
Use Freshly Grated Parmesan: Pre-shredded Parmesan contains anti-caking agents that prevent smooth melting. Grate from a wedge for an even golden crust.
Pull Thighs at 185°F: Dark meat needs higher finish temperature than breast (165°F) to break down connective tissue. 185°F is the safe doneness point for thighs and gives you fall-apart tender meat.

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