Grilled Boneless Chicken Thighs – easy recipe
Looking for a foolproof recipe that delivers juicy, tender, and smoky chicken every single time? These grilled boneless chicken thighs are just what you need. Whether you’re firing up the backyard grill for a summer cookout or whipping up a quick dinner on a weeknight, this recipe is easy to follow, incredibly flavorful, and endlessly versatile.
In this recipe guide, we’ll cover everything you need—from the exact ingredients and step-by-step grilling instructions to tips, variations, and storage suggestions. By the end, you’ll be grilling like a pro and serving chicken that’ll have everyone asking for seconds.
Table of Contents
Why This Grilled Boneless Chicken Thighs Recipe Is a Must-Try
Boneless chicken thighs are a secret weapon in any cook’s kitchen. They’re more flavorful than chicken breasts, cook faster than bone-in cuts, and are incredibly forgiving on the grill. Even if you’re not a grilling expert, this recipe helps you nail that perfect balance of smoky char on the outside and juicy tenderness inside.
Here’s why you’ll love this recipe:
- Quick and easy: Minimal prep and fast cook time.
- Flavorful marinade: A simple but bold blend of seasonings.
- Versatile: Great for weeknight dinners, BBQs, meal prep, and more.
- Perfectly grilled every time: With the right tips, you’ll avoid dry or burnt chicken.
Ingredients for Grilled Boneless Chicken Thighs
Before we get into grilling, let’s talk about what you’ll need. This recipe uses pantry staples and is flexible enough to accommodate substitutions.
For the Chicken:
- 2 lbs boneless, skinless chicken thighs (about 6–8 pieces)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon lemon juice (or apple cider vinegar)
- 1 tablespoon honey (or brown sugar)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (or regular paprika)
- ½ teaspoon ground black pepper
- 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper flakes (optional, for a kick)
How to Make Grilled Boneless Chicken Thighs (Step-by-Step)
Step 1: Prepare the Marinade
In a large mixing bowl, whisk together the olive oil, soy sauce, lemon juice, honey, garlic powder, onion powder, paprika, pepper, salt, and red pepper flakes.
Step 2: Marinate the Chicken
Add the boneless chicken thighs to the bowl and toss them until fully coated. Cover with plastic wrap or transfer to a zip-top bag, and refrigerate for at least 30 minutes—or up to 12 hours for maximum flavor.
Tip: Marinating for longer than 4 hours intensifies the flavor. If you’re short on time, even 30 minutes makes a difference.
Step 3: Preheat the Grill
Preheat your gas or charcoal grill to medium-high heat (about 400–450°F). Clean and oil the grates to prevent sticking.
Grill Tip: Use tongs and a folded paper towel dipped in oil to grease the grill safely.
Step 4: Grill the Chicken
Remove the chicken from the marinade, letting any excess drip off. Place the chicken thighs on the hot grill.
- Grill for 5–6 minutes per side, turning once, until the internal temperature reaches 165°F using an instant-read thermometer.
Flip only once: Constant flipping prevents those beautiful grill marks and caramelized edges.
Step 5: Rest Before Serving
Transfer the grilled boneless chicken thighs to a plate or cutting board. Tent loosely with foil and let them rest for 5 minutes before slicing or serving. This helps lock in the juices.
Tips and Tricks for the Best Grilled Boneless Chicken Thighs
Grilling chicken can be intimidating, especially when working with boneless cuts that cook quickly. These tips will help you avoid common mistakes:
1. Even Thickness Matters
If your thighs are uneven in thickness, pound them gently with a meat mallet so they cook evenly.
2. Don’t Over-Marinate
Acidic marinades (like lemon or vinegar) can break down the meat too much if left too long. Twelve hours is plenty.
3. Use a Thermometer
Chicken is safe to eat at 165°F. Investing in a good meat thermometer takes the guesswork out.
4. Let It Rest
Resting the chicken for 5–10 minutes after grilling helps the juices redistribute for maximum flavor and moisture.
5. Grill Lid Up or Down?
For thinner boneless chicken thighs, grill with the lid open to avoid overcooking. Close the lid if you’re grilling thicker or multiple batches.
Ingredient Substitutions and Flavor Variations
This grilled boneless chicken thighs recipe is a great base that you can tweak depending on what you have on hand or your flavor preferences.
Flavor Variations:
- Garlic Herb: Add minced fresh garlic and chopped rosemary or thyme to the marinade.
- Citrus Spice: Swap lemon for lime juice and add cumin and chili powder for a zesty kick.
- Asian-Inspired: Use sesame oil instead of olive oil, add grated ginger and a splash of rice vinegar.
Substitutions:
- No soy sauce? Use coconut aminos or tamari.
- Low-sugar option: Omit the honey or replace with monk fruit sweetener.
- Spice swap: Cayenne pepper can replace red pepper flakes.
Serving Suggestions
Grilled boneless chicken thighs are so versatile that you can pair them with just about anything. Here are some ideas:
- With grilled vegetables: Zucchini, bell peppers, and asparagus are perfect partners.
- Over rice or quinoa: Add a squeeze of lemon and some fresh herbs for a full meal.
- In salads or wraps: Slice the grilled thighs and toss them into a hearty green salad or wrap them in a tortilla with slaw.
- As meal prep: Cook a batch and refrigerate for lunches throughout the week.
How to Store and Reheat Leftovers
Grilled boneless chicken thighs store beautifully, making them perfect for meal prep.
Storage Instructions:
- Refrigerate: Place leftovers in an airtight container and refrigerate for up to 4 days.
- Freeze: Wrap individually in foil or plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months.
Reheating Tips:
- Oven: Preheat to 350°F, wrap chicken in foil, and heat for 10–15 minutes.
- Skillet: Heat a non-stick skillet over medium heat and reheat with a splash of broth or water to keep the chicken moist.
- Microwave: Use a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warm.
Avoid drying out: When reheating, don’t overcook. A touch of moisture (broth, water, or sauce) helps maintain juiciness.
Prep Time, Cook Time, and Servings
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes (plus marinating) | 10–12 minutes | ~25 minutes | 4–6 servings |
Final Thoughts
These grilled boneless chicken thighs are a reliable, go-to recipe you’ll turn to again and again. They’re juicy, full of smoky flavor, and endlessly customizable. Whether you’re hosting a backyard BBQ or prepping lunches for the week, they fit right in.
Grilling chicken doesn’t have to be complicated. With the right marinade, a hot grill, and a few simple tips, you can serve up restaurant-quality grilled chicken in your own backyard.
So fire up that grill and enjoy a meal that’s as easy as it is delicious!
