A zesty marinade, easy grilling, and a convenience cut make these grilled boneless chicken thighs an effortless weeknight splurge. This perfectly charred, tender, and juicy entree delivers a versatile main course that pairs with almost everything.
Cooking is, always has been, and always will be my happy place. Breaking out the grill means I can enjoy my favorite activity while appreciating nature and sunshine, which is exactly what I did when chicken thighs were on a really good sale.
If you’re in a hurry, go for the already deboned thighs, but I prefer doing that myself so I have the bones for a great homemade broth.
The Advantage of Boneless
Have you noticed how time seems to be flying faster every year? While I still enjoy my time cooking, I know most people don’t have the luxury of working at home in the kitchen developing recipes. So, I’ve started creating recipes that take less time without losing any flavor.
Boneless chicken thighs cook faster (they also smoke faster) and chop easier, making them an excellent meal prep element. They’re juicier and more flavorful than the breasts, meaning they’re much more forgiving. There you have it, a foolproof shortcut to healthy and tasty meals.
How to Grill Boneless Chicken Thighs
Make the marinade, marinate the chicken thighs, then grill them.
Recipe Notes
- Trade the marinade out for other flavors, like mustard BBQ sauce, peri-peri sauce, or teriyaki.
- Cut the thighs into large chunks and thread them on skewers before grilling for easy kabobs.
- You should only have to flip the chicken once or twice during the grilling time for a good sear.
Make-Ahead and Leftover Makeovers
The marinade is perfect for making ahead and storing in the refrigerator in a glass jar. It should last at least a week.
Grill the thighs, let them cool for about 20 minutes, then store them appropriately for 3-4 days in the fridge or 4-5 months in the freezer.
Leftover boneless chicken is great for tacos, quesadillas, casseroles, sandwiches, and salads. So double or triple the batch for meal prep ease.
What Pairs With Grilled Chicken Thighs
When grilling in the summer, grilled corn on the cob is a must. Honey-glazed carrots and mac and cheese are also good options. And finishing it off with strawberry shortcake is priceless.
More Fabulous Grilling Recipes to Try
By Imma
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Prep: 5 minutes
Cook: 15 minutes
Marinating: 30 minutes
Total: 50 minutes
American
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Place the chicken thighs in a large non-reactive bowl or zip-lock bag and season with salt and pepper.
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Whisk the olive oil, Worcestershire sauce, soy sauce, Dijon mustard, thyme, garlic, optional brown sugar, parsley, lemon juice, and optional red pepper flakes in a small bowl.
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Pour the seasoning blend over the thighs and mix well to coat every inch. Cover the bowl with plastic wrap or seal the bag, and marinate the chicken thighs for 30 minutes in the fridge. You could do this up to 24 hours ahead or freeze them for 2-3 months.
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Preheat the grill to 375-400°F (190-204°C) or medium-high.
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Take the chicken out of the fridge, drain and shake off the excess marinade, and let it warm up for about 15 minutes. Discard the remaining marinade (or simmer it in a saucepan to kill the bacteria and serve it as a sauce on the side.
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Place the chicken on the hot grill for 5-7 minutes per side, flipping once or twice. Start checking the internal temperature after 10-12 minutes to make sure it reaches 175°F (80℃). It usually takes around 15 minutes total time, but may take more or less depending on the size of the thighs, the altitude, and grill temperature.
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Take the thighs off the grill, tent lightly with foil, and let them rest for about 10 minutes before serving. Enjoy!
- An instant-read meat thermometer inserted into the thickest part of the thigh will let you know when they’re done. While the breast is done at 165°F (75℃), the thighs are juicier and more tender at 175°F (80℃).
- Please remember that the nutritional facts are a rough estimate and can vary immensely based on the ingredients used in the recipe.
Serving: 1thigh| Calories: 379kcal (19%)| Carbohydrates: 5g (2%)| Protein: 24g (48%)| Fat: 29g (45%)| Saturated Fat: 7g (44%)| Polyunsaturated Fat: 6g| Monounsaturated Fat: 14g| Trans Fat: 0.1g| Cholesterol: 139mg (46%)| Sodium: 575mg (25%)| Potassium: 358mg (10%)| Fiber: 1g (4%)| Sugar: 2g (2%)| Vitamin A: 422IU (8%)| Vitamin C: 9mg (11%)| Calcium: 31mg (3%)| Iron: 2mg (11%)
Course: Main
Cuisine: American
Diet: Gluten Free
