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.
Servings 6 servings
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
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
