Marinated Grilled Boneless Chicken Thighs take just 10 minutes to prep and 15 minutes to cook. They’re infused with a delicious marinade that results in tender, flavorful chicken right off your outdoor grill. Great for entertaining or for family dinners!
Looking for the perfect recipe for a backyard summer barbecue? I have the answer right here in these juicy, tender Grilled Boneless Chicken Thighs!
I know that the majority of people think the chicken breast is the best part of the bird. But, for me, it’s always been the dark meat. I do enjoy it all, but the breast just can’t compare in terms of being juicy and flavorful to the darker pieces. Plus, it takes marinade so much better.
The recipe is just as great for a casual weekend cookout as it is for a weeknight dinner. Serve it up with some Southern Potato Salad, a Squash and Cornbread Casserole, lots of Southern Iced Sweet Tea, and a Banana Pudding for dessert!
Recipe Snapshot
Cuisine: American
Cooking Method: Grill or Griddle
Total Time: 15 Minutes (plus 8 hours marinating time)
Servings: 6
Primary Ingredient(s): Chicken thighs, brown sugar, rice wine vinegar, Worcestershire, Dijon mustard
Skill Level: Easy
What You’ll Like About This Recipe
- It’s so flavorful! The marinade infuses fantastic flavors into the chicken thighs.
- Prep time is very minimal. Mix the marinade, add the chicken, and let it sit until you’re ready to cook.
- Perfect for hot weather when you want a good meal but don’t want to heat the kitchen.
Ingredient Notes
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- Boneless Skinless Chicken Thighs – Available in your grocer’s meat section. They may cost a bit more because the grocery store has done the prep work of removing the bones and skin for you. Purchase whole thighs and remove the skin and bones yourself to save money.
- Olive Oil – Use plain olive oil here. No need for more expensive extra virgin for this marinade.
- Brown Sugar – Adds flavor and helps in browning the chicken.
- Rice Wine Vinegar – If you don’t have it on hand or don’t want to purchase a whole bottle just for one recipe, you can substitute apple cider vinegar, lemon juice, or lime juice.
- Worcestershire Sauce – Gives that delicious depth of flavor we’re always looking for in grilled meats.
- Onion Powder, Garlic Powder, Salt, Black Pepper – You likely have all of these in your pantry. If not, they’re easily sourced from your nearest grocery store or online.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How To Make Grilled Boneless Skinless Chicken Thighs
- Measure the marinade ingredients (everything except the chicken thighs) into a medium bowl. Whisk well to combine.
- Place the chicken thighs in a large zip-top bag and pour in the marinade.
- Seal the bag and shake to coat the thighs well. Refrigerate for at least 8 hours and up to 24 hours.
- When ready to cook, remove the chicken from the refrigerator to come to room temperature while you preheat your grill to medium-high heat (425° F).
- Remove the chicken from the marinade allowing the excess to drip back into the bag.
- Place the thighs with the original skin side down over direct heat on the grill and cook for 2-3 minutes until you get a good sear with nice grill marks. Flip and sear the other side for an additional 2-3 minutes.
- Move the chicken to indirect heat (part of the gill without a direct flame underneath) and cook for another 4 to 5 minutes, flipping occasionally, or to an internal temperature of 165° F.
- Remove from the grill, cover with foil, and let rest for 10 minutes before serving.
How to Store and Use Leftovers
Any leftovers should be stored tightly covered in the refrigerator and used within three days. To rewarm, use either the microwave or place in a 300° F oven for about 10 minutes. Freeze in a freezer-safe, airtight container for up to three months.
Use the leftovers to make a great meal the next day. Slice them and add to a big, fresh crispy salad topped with homemade blue cheese dressing. Or serve them on a hamburger bun with a drizzle of barbecue sauce and Lemon Dill Potato Salad on the side.
Recipe Success Tips
- You can easily use bone-in chicken thighs with the skin on for this recipe if you prefer. They’re much cheaper and taste great, too! Prepare the marinade in exactly the same way. When you’re ready to grill, start the thighs with the skin side down first. Let it get a really good sear and grill marks and then flip and continue cooking. You’ll need to allow a few minutes of extra cooking time for bone-in thighs.
- No grill? No problem! Cook your marinated chicken thighs in the oven! Preheat the oven to 425°F and line a baking sheet with regular or no-stick aluminum foil. Place the thighs on the baking sheet, original skin side down, and bake for 14-15 minutes turning halfway through. Check with a meat thermometer to make sure the internal temperature reaches 165 degrees. When finished baking, place the thighs with the skin side up under the broiler for 2-3 minutes to get a pretty color. Let rest for 10 minutes before serving.
- It’s sweltering outside and you just can’t be bothered to mix up a marinade? Skip it and use bottled Italian dressing instead! Works like a charm every time.
Recipe Variations
- For a spicy marinade, add 1/2 teaspoon red pepper flakes.
- Add 1 tablespoon of smoked paprika for a smoky flavor.
- Substitute an equal amount of honey for the brown sugar.
- Apple cider vinegar, lemon juice, or lime juice are great substitutes for rice wine vinegar.
Questions About Grilled Chicken Thighs
Properly marinating chicken will help tremendously in keeping it from drying out on the grill. The marinade penetrates the chicken flesh and results in a tender, flavorful finished piece of chicken.
Yes. Keep the grill closed except for when you’re checking or turning the chicken. This helps prevent fluctuations in grill temperature.
Chicken is done at 165 F. Check with a meat thermometer to be sure. You might consider removing the chicken from the grill when the internal temperature has reached about 160 degrees. The temperature will continue to rise as it rests.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Grilled Boneless Chicken Thighs
Ingredients
- ½ cup olive oil
- ¼ cup brown sugar packed
- 2 tablespoons rice wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 chicken thighs boneless, skinless
Instructions
- Measure all ingredients except the chicken thighs into a medium bowl. Whisk well to combine.½ cup olive oil, ¼ cup brown sugar, 2 tablespoons rice wine vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon salt, ½ teaspoon black pepper
- Place the chicken thighs in a large zip-top bag and pour in the marinade.8 chicken thighs
- Seal the bag and shake to coat the thighs well. Refrigerate for at least 8 hours and up to 24 hours.
- When ready to cook, remove the chicken from the refrigerator to come to room temperature while you preheat your grill to 425° F.
- Remove the chicken from the marinade allowing the excess to drip back into the bag.
- Place the thighs with the original skin side down on the hot grill and cook for 2-3 minutes until you get a good sear with nice grill marks. Flip and sear the other side for an additional 2-3 minutes.
- Move the chicken to indirect heat (part of the gill without a direct flame underneath) and cook until for another 4 to 5 minutes, flipping occasionally, or to an internal temperature of 165° F.
- Remove from the grill, cover with foil, and let rest for 10 minutes before serving.
Notes
- You can use bone-in, skin-on chicken thighs. Marinate the same way. Grill skin-side down first to get a nice sear, then flip and finish cooking. Add a few extra minutes for doneness.
- Oven Method: Preheat to 425°F and line a baking sheet with foil. Place thighs skin-side down and bake for 14–15 minutes, flipping halfway. Check for 165°F internal temp. For color, broil skin-side up for 2–3 minutes. Let rest 10 minutes before serving.
- Store leftovers in a covered container in the fridge and use within 3 days. Reheat in the microwave or a 300°F oven for about 10 minutes. Freeze in an airtight container for up to 3 months.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Could you please send me the link to purchase your cookbooks. Thank you.
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