Grilled Boneless Chicken Thighs (Juicy & Easy Recipe)
There are two types of people: those who swear by chicken breasts, and those who actually like flavor. Haha, just kidding. But if you’re in the first camp, you probably know how easy it is for chicken breast to dry right out in seconds flat. But if you make the switch and try grilled boneless chicken thighs you’ll see they are the undisputed royalty of the backyard cookout. They are practically foolproof and impossible to dry out.
The best part about a good grilled boneless chicken thighs recipe is the leftover potential. You can chop them up the next day to build an incredible, smoky chicken caprese sandwich for lunch. This is the low-stress meal you need!!
🌟 Ingredient Notes
Chicken thighs can easily be found in the meat department of any grocery store. However, you might find that skinless, boneless thighs are more expensive than skin-on, with the bone, thighs because someone had to do the extra work to debone them.
If you want to save some money and do it yourself, try this easy tutorial.
✅ Boneless, Skinless Chicken Thighs – Using boneless grilled chicken thighs means they cook fast and evenly.
✅ Olive Oil – The marinade base that transfers spices into the meat
✅ Lemon Juice – Essential acid that tenderizes the dark meat and cuts through its natural richness.
✅ Garlic – Use freshly minced garlic for a punchy flavor!
✅ Paprika, Oregano, Onion Powder – The spice trio that creates a savory, charred crust.
How to Make Boneless Grilled Chicken Thighs
- Whisk the oil, lemon juice, garlic, and spices. Pour it over your grilled boneless skinless chicken thighs and marinate them.
- Crank the grill to medium-high. Shake off excess marinade, lay the thighs down, and sear undisturbed.
- Flip and cook until the internal temperature hits 165°F.
- Pull them off the heat and let them rest for 5 minutes so the juices stay locked inside.
Please refer to the printable recipe card below for exact amounts, detailed instructions, and helpful tips to make this recipe perfect every time.
✨ Serving Tips & Variations
- You can coat them in a unique rhubarb bbq sauce during the last two minutes of grilling, or use them as a dunking vessel for a creamy buffalo ranch sauce.
- Round out your dinner plate by serving these alongside some crispy amazing rosemary bacon roasted potatoes or a batch of roasted spicy sweet potatoes.
- Leftover grilled chicken is perfect for throwing into any of your favorite chicken salads throughout the week, especially a cold, crisp high protein ranch chicken salad.
❓ Frequently Asked Questions
Get your grates hot, scrub them clean, and rub them with an oil-soaked paper towel using tongs. Give each thigh a little wiggle right when you drop it on the grates to help it release easily later.
Sure can! Just pound them down to an even thickness first so they cook evenly, use the same marinade, and grill for about 5 minutes per side until they hit 165°F.
No sweat. Use a heavy grill pan on your stove, or pan-fry them in a skillet over medium heat for 5 to 6 minutes on the first side, then 6 to 7 minutes on the other.
❄️ Storage and Freezing
- In the Fridge: Toss leftovers into a sealed container for up to 3 to 4 days. They shred beautifully for easy weekday lunches.
- In the Freezer: You can freeze the cooked thighs for up to 3 months. Let them thaw in the fridge overnight before reheating.
If your dinner routine has been feeling a little uninspired lately, this simple recipe is the answer. It’s cheap, incredibly fast, and yields the juiciest meat imaginable.
Once you start keeping a stash of these in the fridge, you’ll find a million ways to use them, like tucking the leftovers into comforting chicken asparagus hand pies or a cheesy easy million dollar chicken bake (YOU HAVE TO TRY THESE!).
Thanks for visiting The Salty Pot! Drop a comment below and let me know your favorite way to dress up grilled chicken!
~Joanne
Grilled Boneless Chicken Thighs Recipe
Juicy, tender, and perfectly charred boneless chicken thighs packed with a simple, punchy garlic-herb marinade.
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
Instructions
- Pat the chicken thighs dry. In a small bowl, whisk the olive oil, lemon juice, minced garlic, and all the spices. Pour over the chicken in a bowl or zip-top bag and marinate for at least 20 minutes (or up to 8 hours in the fridge).
- Preheat your grill to medium-high heat and oil the grates well. Pull the chicken from the marinade, letting the excess drip off.
- Place the chicken thighs on the grates. Cook for 5 to 7 minutes on the first side, flip, and cook for another 5 to 7 minutes until the internal temperature hits 165°F.
- Remove from the grill and let the meat rest for 5 minutes before serving or slicing.
Notes
- If you run out of lemons, don't panic. You can easily trade the lemon juice for lime juice, red wine vinegar, or apple cider vinegar without ruining the marinade balance.
- Chicken thighs naturally have folds and flaps. When you lay them on the grill, stretch them out completely flat so they cook at the exact same speed across the whole piece.
- While 165°F is the safe zone, dark meat chicken thighs actually taste texture-wise much better and stay incredibly juicy even if they cook up to 170°F–175°F. They have enough fat to handle it without drying out!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 153Total Fat: 13gSaturated Fat: 2gUnsaturated Fat: 11gCholesterol: 34mgSodium: 598mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 7g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
