Grilled Boneless Chicken Thighs infused with a zesty marinade and cooked to perfection deliver a quick and delicious meal option. And easy prep with speedy cooking creates awesomeness for any occasion, especially cookouts. So fire up the grill for a mouthwatering feast!
You already know how much I love grilling. So much so that my grill is ready and waiting in its cozy spot for super easy everyday dinners and family gatherings. Besides, the thighs are the juiciest part of the chicken for foolproof grilling.
And, as always, a drool-worthy marinade kicks all things grilled up a notch or two. Moreover, if you make a lot, you can have extra grilled chicken ready for fajitas, tacos, and quick chicken sandwiches. Talk about a simple time-saver!
Why Use Boneless Chicken Thighs Instead of Chicken Breast?
The first answer, and most obvious, is that thighs are juicier, more flavorful, and harder to mess up. So if you’re traumatized by dry chicken breast, these deliciously juicy thighs are the way to go. And because they’re boneless, they cook quickly and evenly for a convenient meal. Win-win!
- Boneless Chicken Thighs – Boneless thighs are the flavorfully juicy leading player. They have more fat than the breast, so they’re automatically juicier. Legs and bone-in thighs also work, but they take longer to cook.
- Marinade – Olive oil, Dijon mustard, soy sauce, Worcestershire sauce (optional), and lemon juice permeate the thighs with a citrusy, tangy flavor and contribute to the tenderness.
- Seasonings – Thyme, garlic, parsley, and pepper flakes are an ideal combo to kick up the flavor.
How to Make Grilled Boneless Chicken Thighs
- Marinate – Place the chicken thighs in a large bowl or ziplock bag and season with salt and pepper. Whisk together the olive oil, Dijon mustard, soy sauce, minced thyme, garlic, parsley, lemon juice, and pepper flakes in a small mixing bowl. Pour the marinade over the chicken and thoroughly mix until the marinade completely coats every inch of the chicken. Tightly cover your bowl with plastic wrap (if using Ziplock, seal the bag), and allow the chicken thighs to marinate for 30 minutes or up to 24 hours in the fridge. (Photos 1-4)
- Prep the Grill -Preheat your grill to medium-high heat, 375-400°F (190-204°C). Lift the chicken from the marinade, shake off the excess, and discard the remaining marinade.
- Grill – Place the chicken thighs on the preheated grill and cook them on each side for 5-7 minutes (the internal temperature should be 165°F/75℃). Use a thermometer for best results. (Photos 5&6)
- Rest – Remove the chicken thighs from the grill, cover lightly with foil, and let them rest for 5-10 minutes before serving. Enjoy your delicious grilled boneless chicken thighs!
- You can substitute the marinade with one of your liking, such as mustard BBQ sauce, peri-peri sauce, or teriyaki.
- Put the chicken on skewers before grilling for delectable kebabs.
Tips and Tricks
- Don’t move or flip the chicken during the first 3 minutes of grilling to ensure a good sear.
- Measure the internal temperature using an instant-read thermometer on the thickest part of the thighs to ensure proper doneness.
Make the marinade and refrigerate it in a glass jar for up to a week ahead.
For the thighs: Grill them according to the recipe, and let them cool for about 20 minutes before storing them appropriately in the fridge for up to 3 days. You can reheat them on the grill, oven, microwave, or skillet.
Serving and Storage Instructions
Let the thighs rest a few minutes before serving them so the juices reabsorb into the meat.
Leftover chicken thighs will stay fresh for 4 days in the fridge or up to 3 months frozen.
Thaw frozen thighs overnight in the fridge before reheating in the oven (350℉/177℃), stovetop, or microwave.
They cook quickly! About 5-7 minutes on each side at 400°F/205℃.
There’s something about a cut potato or onion that helps food not to stick to the grill. Oiling the grate before preheating and avoiding extremely high temperatures also helps.
No grill? No problem. Fire up the oven and bake them at 350℉/177℃ for 25-30 minutes. Or fry them in an oiled cast-iron skillet at medium-high heat for about 5 minutes (or longer) on each side. Let them sear well before flipping them.
What to Serve With Grilled Boneless Chicken Thighs
Pair this deliciousness with some creamy garlic mashed potatoes. Don’t want your potatoes mashed? Some smoked baked potatoes, make an equally delicious complement.
If you want to keep things on the lighter side, you can serve it with some grilled asparagus, and if you are feeling risque. 😉 You can take the zest to a whole new level by pairing it with a juicy grilled pineapple for a fresh appetizer side.
More Awesome Grillicious Recipes to Try
So fire up the grill for these deliciously marinated boneless chicken thighs! Would you like more grilling and smoking recipes? Stay up to date with the latest recipes with my newsletter. 🙃
Grilled Boneless Chicken Thighs
- 2½ pounds (1.2k) boneless chicken thighs
- 3 tablespoons (44ml) olive oil
- 2 tablespoons (32ml) Dijon mustard
- 1 tablespoon (15ml) soy sauce
- 2 teaspoons (2g) thyme, minced
- 1 tablespoon (9g) garlic, minced
- Salt and pepper, to taste
- 1 tablespoon (4g) parsley, minced
- ½ lemon, juiced
- ½ teaspoon (7g) pepper flakes (optional)
- Place the chicken thighs in a large bowl or ziplock bag and season with salt and pepper.
- Whisk together the olive oil, Dijon mustard, soy sauce, minced thyme, garlic, parsley, lemon juice, and pepper flakes in a small mixing bowl.
- Pour the marinade over the chicken and thoroughly mix until the marinade completely coats every inch of the chicken. Tightly cover your bowl with plastic wrap (if using Ziploc, seal the bag), and allow the chicken thighs to marinate for 30 minutes or up to 24 hours in the fridge.
- Remove chicken from the marinade, shake off excess, and discard the remaining marinade. Preheat your grill to medium-high heat 375-400°F (190-204°C).
- Place the chicken thighs on the preheated grill and cook for 5-7 minutes per side, or until the internal temperature of the chicken reaches 165°F/74℃. Use a thermometer for best results.
- Remove the chicken thighs from the grill, cover lightly with foil, and let them rest for 5-10 minutes before serving. Enjoy!
- To ensure a good sear don’t move or flip the chicken during the first 3 minutes of grilling.
- Use a food thermometer in the thickest part of the thigh to ensure doneness.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.