Grilled Boneless Chicken Thighs
These grilled boneless chicken thighs have a savory lemon marinade and browned marks from the grill. They cook fast and come out juicy and tender.
Servings: 4 servings
Calories: 302kcal
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
Serving: 1serving | Calories: 302kcal | Carbohydrates: 2g | Protein: 33g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 734mg | Potassium: 448mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 90IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg