Grilled Boneless Chicken Thighs take 10 minutes to prep and 15 minutes to cook. The marinade makes tender, flavorful chicken from your grill.
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Marinating Time: 8 hourshours
Total Time 8 hourshours25 minutesminutes
Servings 6servings
Ingredients
1/2cupolive oil
1/4cupbrown sugarpacked
2tablespoonsrice wine vinegar
1tablespoonWorcestershire sauce
1tablespoonDijon mustard
2teaspoonsonion powder
2teaspoonsgarlic powder
1teaspoonsalt
1/2teaspoonblack pepper
8chicken thighsboneless, 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.