These Grilled Boneless Chicken Thighs are tender, juicy and delicious. They're equally perfect for entertaining or busy weeknights!
We like to use boneless, skinless chicken thighs for grilling rather than boneless, skinless chicken breasts. Chicken thighs are fattier so they don't tend to dry out.
What's Great About This Recipe
- Boneless, skinless chicken thighs are lean, but the dark meat is still tender and juicy.
- Boneless skinless thighs cook up quickly on the grill, just 10 minutes.
- The simple lemon herb marinade is easy to make but imparts a ton of flavor.
- Grilling the chicken thighs gives them a delicious smoky flavor and beautifully browned exterior.
- These are so versatile! You can serve them as appetizers for your summer barbecues, or grill some veggies alongside the chicken for a delicious family dinner.
- Chicken thighs are an economical cut of chicken, making this recipe a budget friendly choice.
Here's What You Need
Boneless, Skinless, Chicken Thighs Two pounds is around 8 pieces. (Looks like we got a bonus one!)
This simple marinade has just a few ingredients but packs a flavor punch!
- Rosemary & Thyme
- Onion and Garlic Powders.
- Lemon: You want the juice and zest
- Olive Oil
How To Make It
- Whisk all the marinade ingredients together in a small bowl.
- Put the chicken thighs in a resealable freezer bag or non reactive bowl and pour the marinade over, coating all the chicken pieces. Refrigerate for 30 minutes.
- Grill chicken thighs for 10 minutes, turning once, or until the internal temperature reads 165° when taken with a meat thermometer inserted into the thickest part of the thigh.
- Trim any excess fat from the boneless thighs before marinating. You can use a sharp knife, but an easy way to do it is with kitchen scissors.
- Don't marinate overnight, or any longer than 2 hours. If they marinate too long, the acid in the lemon juice will turn the meat mushy. I only marinate this recipe for ½ hour, and the chicken is super flavorful.
- Use a barbecue brush to clean the grill grates and spray them lightly with cooking spray.
- While the grill is heating, bring the chicken out of the fridge and using tongs, transfer them to a plate, allowing any excess marinade to drip off.
- After removing the chicken, discard the chicken thigh marinade. It is not safe to use.
- Place the boneless thighs on the hot grill, leaving space between them. Close the lid on the grill to maintain the heat.
- Don't flip until half the cooking time is finished. (Flip only once to avoid sticking).
- Let the chicken rest for a couple of minutes after removing from the grill. Resting allows the juices to redistribute, so you'll have tender, juicy chicken thighs.
- Store leftovers in an airtight container in the fridge for up to three days.
Boneless skinless thighs can be treaded onto skewers and served as an appetizer for your next summer bbq. Try them with a dipping sauce like Honey Teriyaki Sauce.
If you don't have a gas grill (or can't grill because of weather) you can use a grill pan to cook the chicken thighs. You can also cook them in the oven or air fryer. (20 minutes in the oven at 400°, or 10 minutes in the air fryer at 400°)
When grilling chicken thighs, especially skinless chicken thighs, It's important not to overcook them. They won't dry out if they are grilled quickly on high heat.
For this recipe, the grill should be 400°.
Grilled Boneless Chicken Thighs
- 8 chicken thighs boneless, skinless (2 pounds)
- ¼ cup extra virgin olive oil
- 1 lemon juice and zest
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- Whisk together olive oil, lemon juice, garlic and onion powders, rosemary, thyme, salt, pepper, and red pepper flakes.
- Put the chicken thighs in a ziplock bag or a non reactive bowl. Pour the marinade over the chicken, coating each piece. Refrigerate for 30 minutes.
- Lightly oil the grill grates. Pre heat the gas grill to medium high, or 400°
- Place the chicken pieces on the grill, leaving space between them.
- Grill over direct heat, 5 minutes each side, (flipping only once), or until a meat thermometer reads 165° when inserted in the thickest part.
- Serve hot