Grilled boneless, skinless chicken thighs are my go-to for an easy and satisfying weeknight dinner. There’s something undeniably delicious about the rich flavor a grill imparts on chicken, especially when it’s nicely marinated. I love how versatile chicken thighs are—like a blank canvas that soaks up whatever marinade or sauce you throw at them, turning into a mouthwatering meal with a little heat from the grill.
I’ve got to admit, one of the best parts about these grilled chicken thighs is how uncomplicated they are to prepare. Whether you’re a seasoned grill master or new to the game, boneless, skinless thighs cook up quickly and evenly, saving you from the guesswork that often comes with grilling chicken. Plus, without skin, you’re left with nothing but lean, flavorful meat that’s perfect for a health-conscious meal.
When I’m coming home after a long day, the last thing I want to do is fuss over dinner. That’s why I reach for this easy grilled chicken thigh recipe time and time again. With just a little forethought to toss the thighs in a marinade—and we’re talking pantry staples here—dinner is halfway done. You get to relax while the chicken takes a flavor bath, and then it’s just a matter of minutes on the grill before you’re serving up a dish that’ll have everyone asking for seconds.
What you’ll need for this grilled chicken thigh recipe
I will run you through the essentials for making succulent, flavor-packed grilled chicken thighs. A killer marinade and proper pre-grill prep are the secrets to success here.
Marinade ingredients
Here’s what I blend for a rich, tangy marinade that’s sure to infuse the boneless, skinless chicken thighs with tons of flavor:
- Olive oil: The base of the marinade for moisture and to help the other flavors cling to the chicken.
- Lemon juice: For that citrusy zing.
- Soy sauce: It adds a deep umami flavor.
- Honey: Brings in a touch of sweetness.
- Dijon mustard: For a bit of tang and spice.
- Garlic powder: This gives a nice kick without the fuss of fresh garlic.
- Brown sugar: It helps to caramelize the surface when grilling.
- Salt and black pepper: are essentials to enhance all the flavors.
I sometimes throw in extras like Worcestershire sauce, cayenne pepper, or a spice blend; it’s all about what’s handy and your taste preference.
Other Recipes To Try: Chicken Muffins Recipe: Savory Snacks for Easy Weeknight Dinners
How To Make Grilled Chicken Thighs
Making juicy, flavorful grilled chicken thighs is all about the right technique, cooking to the perfect internal temperature, pairing with complementary sides, and storing leftovers correctly. Here’s how I do it:
Pre-Grill Prep
My prep before grilling couldn’t be simpler:
- Dry the chicken: Pat the chicken thighs dry with paper towels for better sear marks.
- Marinating: Toss the thighs in a large bowl with the marinade, making sure each piece is well coated.
- Refrigerate: I usually slide them into a Ziploc bag and let them hang out in the refrigerator. If I’m short on time, 30 minutes will do, but letting them marinate overnight maximizes the flavor.
That’s pretty much it! With these simple ingredients and easy prep steps, your chicken thighs will be ready to hit the grill and impress.
Step-by-step process
Grilling Techniques
For outdoor grills, whether using a gas grill or a charcoal grill, I always start by preheating to medium-high heat. I’m talking about 400–450°F. I place the chicken thighs directly over the burner or coals for direct heat grilling. If I’m using a smaller indoor grill pan, I make sure it’s super hot. I keep the lid closed on outdoor grills for a consistent temperature throughout the cooking time. It’s a balance, ensuring they’re perfectly charred but not burnt.
Achieving Perfect Doneness
The key to knowing when the chicken thighs are done is internal temperature. I aim for a temperature of 165°F to 170°F, checking with a digital meat thermometer. The total cooking time typically falls between 12 and 16 minutes, flipping them halfway through. Once off the grill, I let the chicken rest for about 5 minutes to redistribute the juices. That’s how I get them juicy and cooked just right.
What to Serve with Grilled Chicken Thighs
I’m a big fan of side dishes that complement the sweet and spicy flavors of the chicken. Think casseroles, potato salad, cauliflower mash, green salad, garlic parmesan pasta, or even a Greek salad with red onions. They bring freshness and balance to the plate. Honestly, pairing it with just about any of my favorite sides works great.
Storage Tips
When saving leftovers, I place the chicken in an airtight container and pop it in the fridge. They’ll keep well for 3–4 days. The dark meat of the thigh maintains its flavor and juiciness, which is perfect when I want a quick bite later on.
Grilled Boneless Skinless Chicken Thighs
Equipment
- Grill (gas or charcoal)
- Tongs
- Instant read thermometer
Ingredients
- 8 boneless - skinless chicken thighs
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 2 teaspoons brown sugar
- 1 teaspoon All purpose spicy or Chicken-Spice
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Cayenne pepper - (optional)
- ½ teaspoon white pepper - (optional)
- ½ teaspoon black pepper
- Salt to taste
Instructions
- In a mixing bowl, combine the olive oil, lemon juice, soy sauce, honey, Dijon mustard, garlic powder, brown sugar, salt, all-purpose spicy, white pepper, black pepper, Worcestershire sauce (if using), and cayenne pepper (if using). Whisk until well combined.
- Place the chicken thighs in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, making sure it's evenly coated. Marinate in the refrigerator for at least 30 minutes to 1 hour, or ideally overnight for maximum flavor.
- Preheat your grill to medium-high heat.
- Remove the chicken thighs from the marinade and shake off the excess marinade.
- Grill the chicken thighs for about 6–8 minutes per side or until cooked through, with an internal temperature of 165°F (74°C).
- Remove the chicken from the grill and let it rest for a few minutes before serving.
Notes
- STORAGE OF LETFOVERS: Refrigerate in an airtight storage container for up to 3–4 days.
- Leftover Ideas: You can enjoy your leftovers in many different ways. Here are a few ideas: sandwiches, wraps, quesadillas, and salads.
- REHEATING: Use an oven at 350°F or in the microwave and an oven-proof baking dish.
- Freeze leftovers in an airtight freezer-safe storage container for up to 3 months.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients used. Please use your preferred nutritional calculator for more detailed and personalised calculations.
