Recipes » Main Dish Recipes » Poultry » Grilled Boneless Chicken Thighs

Grilled Boneless Chicken Thighs

Grilled Boneless Chicken Thighs take 10 minutes to prep and 15 minutes to cook. The marinade makes tender, flavorful chicken from your grill.
5 from 2 votes
Prep Time 10 minutes
Cook Time 15 minutes
Finished grilled chicken thighs on a wooden board.

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!

Finished grilled chicken thighs on a wooden board.

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


All ingredients you'll need to make the recipe.

This post contains affiliate links.

  • Boneless Skinless Chicken ThighsAvailable 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 OilUse plain olive oil here. No need for more expensive extra virgin for this marinade.
  • Brown SugarAdds flavor and helps in browning the chicken.
  • Rice Wine VinegarIf 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 SauceGives that delicious depth of flavor we’re always looking for in grilled meats.
  • Onion Powder, Garlic Powder, Salt, Black PepperYou 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


  1. Measure the marinade ingredients (everything except the chicken thighs) into a medium bowl. Whisk well to combine.
  2. Place the chicken thighs in a large zip-top bag and pour in the marinade.
  3. Seal the bag and shake to coat the thighs well. Refrigerate for at least 8 hours and up to 24 hours.
  1. 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).
  2. Remove the chicken from the marinade allowing the excess to drip back into the bag. 

Must Have Gas Grill

Stainless steel finish for durability. Stainless steel burners emit with reliable electric ignition. Porcelain-coated grease pan and cast-iron grates are rust-resistant.

Check it out >

Char-Broil 4 Burner Cabinet Style

  1. 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.
  2. 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.
  3. Remove from the grill, cover with foil, and let rest for 10 minutes before serving.
Sliced grilled chicken thighs on a white plate.

🍚 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.

Serve It Up On a Personalized Grilling Plate from Etsy!

BBQ Personalized Grilling Platter and Serving Tray
BBQ Personalized Grilling Platter and Serving Tray

from: Etsy

💡 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.
Finished grilled chicken thighs on a wooden board.

🔀 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


How do you grill chicken thighs without drying them out?

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.

Do you close the grill when cooking chicken thighs?

Yes. Keep the grill closed except for when you’re checking or turning the chicken. This helps prevent fluctuations in grill temperature.

At what temperature is chicken done?

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


Have you tried this recipe? I’d really appreciate you giving it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card or in the comments section.
AND REMEMBER TO SIGN UP FOR MY FACEBOOK GROUP.
If you’d like to hang out with me and lots of other online Southern Comfort Food lovers, make sure to join my FREE PRIVATE Facebook group.

📖 Recipe

Finished grilled chicken thighs on a wooden board.

Grilled Boneless Chicken Thighs

Grilled Boneless Chicken Thighs take 10 minutes to prep and 15 minutes to cook. The marinade makes tender, flavorful chicken from your grill.
5 from 2 votes
Print It Rate It Save
Course: Main Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinating Time:: 8 hours
Total Time: 8 hours 25 minutes
Servings: 6 servings
Calories: 535kcal
Author: Lana Stuart

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

Serving: 1thigh | Calories: 535kcal | Carbohydrates: 11g | Protein: 25g | Fat: 43g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 572mg | Potassium: 369mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

Share on Facebook Pin Recipe
Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!

Leave a Reply

Your email address will not be published.

Recipe Rating




2 Comments