Go Back
–+ servings

Boneless Grilled Chicken Thighs

CookitwithTim
These Boneless Grilled Chicken Thighs are marinated in a simple seasoning blend then grilled until juicy, and tender. An easy family dinner that is ready in minutes and packed with flavor.
No ratings yet
Share Recipe Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Marinating time 30 minutes
Total Time 55 minutes
Course Dinner, Lunch, Main Course
Cuisine American
Servings 2 people
Calories 341 kcal

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.

Video

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.
 
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.

Nutrition

Calories: 341kcalCarbohydrates: 2gProtein: 44gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 215mgSodium: 1366mgPotassium: 606mgFiber: 1gSugar: 0.2gVitamin A: 552IUVitamin C: 0.1mgCalcium: 30mgIron: 2mg
Tried this recipe?Rate it and let me know how it was!
QR Code linking back to recipe