Grilled Boneless Chicken Thighs
These Grilled Boneless Chicken Thighs marinate in a simple lemon, oregano, and paprika marinade and then cook to perfection on a hot grill. They cook fast and come out golden brown and beautifully juicy.
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Boneless grilled chicken thighs have a savory marinade with a touch of citrus. Chicken thighs are harder to accidentally dry out than chicken breast, which makes them a great candidate for grilling.
If you love grilled chicken, you should also try my Grilled Chicken Tenders, which have a lemon and smoked paprika marinade. Grilled Buffalo Chicken is also delicious, and my Honey Mustard Chicken Thighs are baked with a honey mustard sauce.
Why You’ll Love It
- Short grilling time: The chicken cooks in about 12 minutes after marinating. Boneless thighs don’t need much time over direct heat.
- Straightforward prep: You simply add the chicken and marinade to a bowl or Ziploc bag, add the marinade, wait a bit and then grill! There isn’t much cleanup afterward either.
- Tender cut of chicken: Thigh meat has enough fat to handle the high heat of the grill and is less prone to drying out than chicken breast.
- Simple pantry seasonings: The marinade is made using common ingredients you may already have in the kitchen.
- No bone to work around: You can leave the thighs whole or slice them after resting.
Grilled Boneless Skinless Chicken Thighs Ingredients
See the recipe card below for the full list of ingredients and exact measurements.
- Boneless skinless chicken thighs: I recommend that you trim away any large pieces of excess fat first.
- Olive oil: This coats the chicken and helps the seasonings spread evenly. You can use more to grease the grill grates, although I usually use a cheaper oil to do that, since any oil should work.
- Lemon juice: Adds a little citrus flavor to the marinade. I always squeeze fresh lemon juice, but bottled works too.
- Garlic powder: Adds garlic flavor. I tried using minced fresh garlic but found the powder coats the chicken more evenly than minced fresh garlic does.
- Seasonings: Paprika, dried oregano, onion powder, salt and black pepper season the thighs.
Substitutions and Variations
- Fresh garlic: Swap the garlic powder for 3 minced garlic cloves or 3 teaspoons of minced garlic from a jar. Keep in mind small pieces of fresh garlic can burn quickly on a hot grill, so allow excess marinade to drip away before grilling.
- Lime juice: Swap the lemon juice for the same amount of fresh lime juice.
- Smoked paprika: Use smoked paprika for a mild smoky flavor.
- Extra heat: Add ¼ teaspoon of cayenne pepper.
- Skin-on chicken thighs: For grilled chicken, boneless thighs without skin are the simplest choice, as the marinade coats them evenly and the cooking time is short. Skin-on thighs can be used, but they’ll need closer attention on the grill because the fat can cause flare-ups. Start skin-side down, then flip and cook until the center reaches 165°F.
- Bone-in chicken thighs: Bone-in thighs can be used too, but they’ll need longer on the grill. Cook these over medium heat for 20 to 30 minutes, turning occasionally, until the thickest part reaches 165°F. Make sure your thermometer isn’t touching the bone when checking the temperature, as bone conducts heat differently. The USDA also recommends avoiding gristle and fat when checking.
- Indoor cooking: Cook the thighs on a grill pan over medium-high heat if an outdoor grill isn’t available. Check the center of the thickest piece for a temperature of 165°F.
How to Grill Chicken Thighs Step-by-Step
STEP 1. Pat the chicken thighs dry with paper towels. Put them in a bowl or Ziploc bag.
STEP 2. Whisk the olive oil, lemon juice, garlic, paprika, oregano, salt, black pepper, and onion powder in a small bowl.
STEP 3. Pour the marinade on the chicken. Turn the thighs until they’re coated, then marinate in the refrigerator.
STEP 4. Preheat the grill to medium-high heat and oil the grates.
STEP 5. Remove the chicken from the marinade and allow the excess to drip away. Discard the used marinade. Put a clean plate and clean tongs near the grill for the cooked chicken.
STEP 6. Grill the chicken thighs until they’re golden brown and cooked through.
STEP 7. Transfer the grilled thighs to the clean plate and rest them for a few minutes before slicing.
Kim’s Top Tips
- Check the grill heat: Aim for 375°F to 450°F. A cooler grill extends the cooking time, and very high heat can char the outside too quickly.
- Trust the thermometer: I don’t rely on grill marks with boneless thighs. The thickest piece needs to reach 165°F in the center, so I always check doneness that way with a meat thermometer.
- Let the marinade drip away: Excess oil can cause flare-ups and scorched patches.
- Leave room between the thighs: Space allows the chicken to brown. Crowded pieces release steam around each other.
- Remove pieces individually: Thighs aren’t always the same thickness. Take each one off the grill as soon as it reaches 165°F.
How to Store
- Storage: Refrigerate leftover grilled chicken thighs in an airtight container for up to 3 days. For food safety reasons, refrigerate leftover cooked chicken within 2 hours.
- Freezing: Freeze the cooked thighs in a freezer-safe container for up to 2 months. Thaw them overnight in the refrigerator.
- Reheating: Reheat the chicken in a covered skillet over low to medium heat with a little splash of water or chicken broth. Heat it until the center reaches 165°F.
Serving Suggestions
Serve your grilled chicken thighs with Cucumber Dill Salad for something tangy or Jalapeño Popper Potato Salad if you prefer a hearty salad with potatoes, bacon, and jalapeño. Add Chick-fil-A Sauce for dipping or spoon on Creamy Cilantro Lime Sauce. I sometimes like to make a pitcher of Rose Lemonade Cocktail too if I’m cooking for a crowd!
Boneless Grilled Chicken Thighs FAQs
Check the thickest part of the chicken with a meat thermometer. The center needs to reach 165°F.
Yes. Closing the lid helps maintain the heat. Open it when you need to turn the thighs or check the internal temperature.
The grates may not have been hot enough or lightly oiled. Give the chicken a moment to release from the grates before trying to turn it.
Grilled Boneless Chicken Thighs
Equipment
- Garlic Chopper Optional
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder or 3 cloves minced fresh garlic
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil
- ½ teaspoon onion powder
- Oil for greasing the grill grates
Instructions
- Use paper towels to pat the chicken dry and then add it to a bowl or Ziploc bag.
- Whisk the oil with the garlic, lemon juice, oregano, paprika, onion powder, salt and pepper in a small mixing bowl.
- Pour the marinade over the chicken thighs and toss to coat evenly.
- Marinate for up to 8 hours in the refrigerator or at least 20 minutes.
- Preheat your grill to medium-high (aim for 375°F to 450°F) and oil the grates lightly.
- Remove the chicken thighs from the marinade, letting the excess drip off.
- Put the chicken on the grill and cook for about 6 minutes on each side or until the chicken is 165°F in the center.
- Take the cooked chicken off the grill and let it rest for 5 to 10 minutes to keep it juicy, then serve hot.
Notes
- Dry the chicken first: Pat the chicken with paper towels so the marinade can coat the surface evenly.
- Marinate in the refrigerator: Don’t leave raw chicken on the counter during the marinating time.
- Prevent cross-contamination: Discard marinade that has touched raw chicken. I always use clean tongs and a clean plate for the cooked thighs.
Nutrition Information
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