These Boneless Grilled Chicken Thighs are juicy, flavorful, and easy to cook with a simple marinade, making them perfect for outdoor entertaining.
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These Grilled Boneless Chicken Thighs are a weeknight dinner staple at my house. They are flavorful, versatile, and so easy to grill! I grill year-round, and I have made these chicken thighs more times than I can remember!
Summer is peak grilling season, and if you are looking for more ideas, check out my Margarita Chicken and Grilled Cabbage.
Reader Review: "This grilled chicken is one of my go to family recipes. Turns out perfect every time." - Kelly
Why You'll Love This Recipe
- Tender and juicy - Chicken thighs are flavorful and very forgiving to grill. Almost impossible to mess up.
- Easy Pantry Ingredients - Most of us have the items needed in our pantry, so no special purchases are needed.
- Perfect for meal Prep - I love using this chicken to shred on salads or making bowls.
- Ready in under 30 minutes of cooking time - From grill to plate, quick and satisfying.
Equipment
- Flint and Flame Knives -My favorite kitchen knives!
- Webber Grill-This premium charcoal grill is perfect for backyard grilling.
- Glass Mixing Bowls - Perfect for prepping, baking, and mixing!
- Meat Thermometer - I love this ThermoWorks Thermometer when I am grilling anything.
Ingredients
- Chicken Thighs: I used boneless skinless thighs.
- Avocado Oil: To help the seasoning stick and add browning.
- Salt and Pepper: Perfect to enhance all flavors.
- Garlic Powder: Adds a savory flavor!
- Paprika: Provides a beautiful color and subtle smoky flavor.
- Onion Powder: Provides a balance to the seasoning blend!
Tim's Tip: Invest in an instant-read thermometer. It is the easiest way to ensure perfectly cooked chicken every time without guessing.
How to grill boneless grilled chicken thighs
1. Make Marinade: In a small bowl, mix avocado oil, salt, pepper, garlic powder, paprika, and onion powder.
2. Marinate the Chicken: Coat the chicken thighs evenly in the marinade mixture. Cover and refrigerate for 30 minutes to allow flavors to develop.
3. Preheat Grill: Preheat your grill to 350°F and lightly oil the grates to help prevent sticking.
4. Grill the Chicken: Place the chicken thighs over indirect heat for 8 minutes, flipping halfway through. Move the chicken to direct heat and continue grilling for an additional 4 minutes, flipping as needed, until the internal temperature reaches 170°F and the outside develops a nice char.
5. Rest and Serve: Remove the chicken from the grill and let it rest for 5 minutes before serving.
Substitutions and Variations
- Marinade Ingredients: You can adjust spices to what you enjoy. Don't be afraid to make it your own.
- Want some heat?: Add a pinch of cayenne pepper or red pepper flakes.
- Bone-in, skin-on chicken thighs: You will need to keep in mind that they will take a little longer to cook on the grill.
- Sweet Variation: Add in some brown sugar or honey for a sweet touch.
Expert Tips
- Use a Grill Weight for Better Grill Marks: If you love those classic-style grill marks, place a grill weight on top of the chicken while it cooks.
- Open Up the Chicken Thighs: Chicken thighs can vary in thickness. Unfolding and flattening them slightly helps them cook more evenly.
- Don't Skip the Marinade: Even just 30 minutes will make all the flavor difference by allowing the seasonings to penetrate the meat.
- Avoid cooking Over Direct Flame: Flare-ups can quickly burn the outside of the chicken before the inside is fully cooked. Start with indirect heat and finish over the direct heat.
- Let the Chicken Release Naturally: If the chicken sticks to the grill when you try to flip it, leave it for another minute. Once a crust forms, it will release on its own.
What to Serve with Grilled Boneless Thighs
- Loaded Baked Potato Salad
- Mexican Street Corn Pasta Salad
- Baked Beans with Sausage
- Roasted Corn Salad
- Fresh garden salad with homemade Buttermilk Ranch Dressing.
Storage
Refrigerator: Leftovers can be refrigerated in an airtight container for up to 4 days.
Freezer: Place cooled chicken in a freezer-safe container or freezer bag. You can freeze up to 3 months.
Reheating: You can reheat in the microwave, air fryer, or oven until warmed through.
FAQs
Chicken is safe to eat at 165°F, but I prefer thighs cooked to 170°F - 175°F for the most tender bites.
Yes! Boneless grilled chicken thighs reheat well. You can also marinate the chicken for up to 24 hours in advance and keep it refrigerated until ready to grill.
Yes! Chicken thighs absorb marinades very well. Even a simple 30 minute mariande works wonders.
More Delicious Chicken Dishes
- Margarita Chicken
- Grilled Chicken for Wraps
- Low Carb Chicken Salad
- Baked BBQ Chicken Legs
- Crockpot Buffalo Chicken
What are the "must-haves" on your family menus? Let me know your family's favorite recipes in the comments! I love gathering ideas from fellow cooks!
Made this recipe? Let me know!
Recipe
Boneless Grilled Chicken Thighs
Ingredients
- 1 lb Boneless Skinless Chicken Thighs
- 1 tablespoon Avocado Oil
- 1 teaspoon salt
- 1 teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- 1 teaspoon Paprika
- ½ teaspoon Onion Powder
Instructions
- Make Marinade: In a small bowl, mix avocado oil, salt, pepper, garlic powder, paprika, and onion powder.
- Marinate the Chicken: Coat the chicken thighs evenly in the marinade mixture. Cover and refrigerate for 30 minutes to allow flavors to develop.
- Preheat Grill: Preheat your grill to 350°F and lightly oil the grates to help prevent sticking.
- Grill the Chicken: Place the chicken thighs over indirect heat for 8 minutes, flipping halfway through. Move the chicken to direct heat and continue grilling for an additional 4 minutes, flipping as needed, until the internal temperature reaches 170°F and the outside develops a nice char.
- Rest and Serve: Remove the chicken from the grill and let it rest for 5 minutes before serving.
Notes
- Use a Grill Weight for Better Grill Marks: If you love those classic-style grill marks, place a grill weight on top of the chicken while it cooks.
- Open Up the Chicken Thighs: Chicken thighs can vary in thickness. Unfolding and flattening them slightly helps them cook more evenly.
- Don't Skip the Marinade: Even just 30 minutes will make all the flavor difference by allowing the seasonings to penetrate the meat.
- Avoid cooking Over Direct Flame: Flare-ups can quickly burn the outside of the chicken before the inside is fully cooked. Start with indirect heat and finish over the direct heat.
- Let the Chicken Release Naturally: If the chicken sticks to the grill when you try to flip it, leave it for another minute. Once a crust forms, it will release on its own.
Nutrition
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