Grilled Boneless Chicken Thighs
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!
❤️ Why We Love This Recipe
- So flavorful! The marinade infuses fantastic flavors into the chicken thighs.
- Easy! Prep time is very minimal. Mix the marinade, add the chicken, and let it sit until you’re ready to cook.
- No oven heat! Perfect for hot weather when you want a good meal but don’t want to heat the kitchen.
🛒 About the Ingredients
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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 regular and remove the skin and bones yourself to save money.
<< Stock Your Freezer With Chicken Directly from Perdue Farms!! >> - 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.
You’ll find detailed measurements for all ingredients in the printable version of the recipe 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 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.
🧾 More Recipes You’ll Like
- Orange-Rosemary Grilled Chicken
- Simple Seasoned Grilled Fish
- Grilled Buffalo Chicken Wrap
- Marry Me Chicken
- Grilled Chicken, Apple, and Gouda Sandwich
- Juicy Grilled Turkey Burgers with Gruyere Cheese and Dijon Mustard
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
📖 Recipe
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Grilled Boneless Chicken Thighs
Ingredients
- 1/2 cup olive oil
- 1/4 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
- 1/2 teaspoon black pepper
- 8 chicken thighs boneless, skinless
Instructions
- Measure all ingredients 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 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
- Bone-in chicken thighs with the skin on may be used for this recipe if you prefer. 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.
- To cook 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.
- 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.
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.
Could you please send me the link to purchase your cookbooks. Thank you.
Hi. You should see a link in the menu or at the top of the page that says “SHOP”. You’ll find all the cookbooks right there.