These grilled boneless skinless chicken thighs will become a delicious, versatile summer staple – they’re charred outside, tender and juicy in the middle, packed with flavor, and quick and simple to prepare on a gas or charcoal grill!
When the weather heats up, and it becomes too warm in the kitchen, it’s the perfect excuse to fire up the grill (BBQ) and get cooking quick, inexpensive, and truly delicious options like grilled corn on the cob (in foil), burgers, and marinated grilled boneless skinless chicken thighs.
I’ve already shared a recipe for grilled bone-in chicken thighs, but using boneless is great for those who want a leaner protein. By ditching the skin and bones, there’s no chance of fat flare-ups, they take even less time to cook, and they’re still tender and juicy. Plus, they’re great for meal prep to enjoy warm or cold.
Best of all, grilling boneless skinless chicken thighs is quick and simple, with ingredients you probably already have. Just mix, marinade, and grill to perfection in under 12 minutes! Ready to serve with side dishes like grilled veggies, rice, potato salad, or a summery salad.
The Ingredients
- Chicken thighs: For this method, I used boneless skinless chicken thighs (of a similar size is best for more even cooking). Check out my recipe for grilling bone-in, skin-on chicken thighs here, if preferred.
- Chicken marinade: You only need simple ingredients to pull together this flavor-packed chicken marinade.
- Olive oil,
- Lemon juice – fresh or bottled – or vinegar,
- Garlic – fresh or garlic powder,
- Sea salt – or soy sauce/tamari for an umami-rich saltiness.
- Paprika – regular, hot, or smoked paprika,
- Black pepper – or mixed cracked peppercorns,
- Fresh parsley – to add a hint of freshness.
You can experiment with adding Dijon mustard for extra tangy heat and/or some honey/maple syrup for a little sweetness and extra caramelization.
How to Make Grilled Boneless Skinless Chicken Thighs
Quick Marinade for Boneless Chicken Thighs
First, mince the garlic, juice the lemon, and finely chop the parsley.
Then, combine those with the remaining marinade ingredients in a large baking dish or Ziplock bag and mix well.
Toss the boneless skinless thighs in the marinade until evenly coated, then leave it to marinate for a minimum of 30 minutes (at room temperature), up to 12 hours (in the fridge).
If you do the latter, bring it back to room temperature for 20-30 minutes while you preheat the grill.
How Long to Grill Boneless Skinless Chicken Thighs Without Burning Them
Preheat your gas grill to medium-high heat (around 375-400F/190-200C), or prepare your charcoal BBQ. Oil the grill grates well to reduce sticking.
Once preheated, remove the chicken thighs from the marinade, shake off any excess (or blot it with paper towels) and place the chicken flat-side down in a single layer.
Cooking usually takes 8-12 minutes to grill boneless skinless chicken thighs over direct heat, flipping once halfway.
If the chicken sticks when you try to flip it, leave it for 1-2 minutes and try again. If they seem like they’re browning too quickly, move them to an area of indirect heat.
The best way to check for doneness is to use a meat thermometer. Insert it in the thickest part of the meat. The internal temperature should read 155-160ºF/68-71ºC.
While the grilled chicken rests, the residual heat will bring it up to 165ºF/74ºC (the temperature where chicken is considered safe to eat) without risking burning the thighs.
If you don’t have a thermometer, use a fork/knife tip to pierce the thickest part of the grilled boneless chicken thighs. Ensure there is no pink flesh and the juices are clear.
Finally, remove the grilled chicken from the grill and allow them to rest for at least 5 minutes, loosely tented with foil. Then serve and enjoy!
What to Do with Leftover Grilled Boneless Chicken Thighs
These meal-preppable grilled boneless chicken thighs are just as enjoyable cold as they are hot from the grill. Slice, dice, or shred them into:
- Salads – summery salads, creamy chicken salad, or hearty quinoa/pasta salads.
- A grain bowl – like a burrito or rice bowl, or even with fried rice.
- With pasta – like mac and cheese or pesto pasta (or zoodles).
- In sandwiches and wraps – sliced or shredded, optionally with BBQ sauce.
- In tacos – or quesadillas/burritos.
- Over pizza – shredded or finely diced.
More Easy Chicken Recipes
- Crispy Air Fryer Chicken Thighs 2 Ways
- Juicy Air Fryer Chicken Breast
- One Pan Creamy Mushroom Chicken
- Chicken Thigh Marinade
If you try this easy grilled boneless skinless chicken thighs recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Grilled Boneless Skinless Chicken Thighs
Ingredients
- 1.8 lb chicken thighs boneless, skinless
For the Marinade
- 1/2 cup olive oil or avocado oil
- 1/4 cup lemon juice from 1 lemon
- 2 cloves garlic large (1 teaspoon minced) or garlic powder
- 1/2 tablespoon sea salt or soy sauce/tamari
- 1/2 tablespoon paprika sweet, hot, or smoked
- 1/4 teaspoon black pepper
- 0.1 oz fresh parsley small handful (1 tablespoon chopped)
Instructions
- Mince the garlic, juice the lemon, and finely chop the parsley.
- Combine those with the remaining marinade ingredients in a large baking dish or Ziplock bag and mix well.
- Add the chicken and toss it in the marinade until evenly coated, then leave it to marinate for a minimum of 30 minutes (which can be done at room temperature), up to 12 hours (in the fridge).If you do the latter, bring it back to room temperature for 20-30 minutes while you preheat the grill in the next step.
To grill the chicken
- Preheat your gas grill to medium-high heat (around 375-400ºF/190-200ºC), or prepare your charcoal BBQ. Oil the grill grates well to reduce sticking.
- Once preheated, remove the chicken thighs from the marinade, shake off any excess (or blot it with paper towels) and place the chicken flat-side down in a single layer.
- Grill for about 8-12 minutes over direct heat, flipping once halfway.If the chicken sticks when you try to flip it, leave it for 1-2 minutes and try again. If they seem like they’re browning too quickly, move them to an area of indirect heat.
- Check for doneness. The best way to do so is to use a meat thermometer. Insert it in the thickest part of the meat. The internal temperature should read 155-160ºF/68-71ºC.While the meat rests, the residual heat will bring it up to 165ºF/74ºC (the temperature where chicken is considered safe to eat) without risking burning the thighs.If you don’t have a thermometer, use a fork/knife tip to pierce the thickest part of the grilled boneless chicken thighs. Ensure there is no pink flesh and the juices are clear.
- Remove the grilled chicken from the grill and allow them to rest for at least 5 minutes, loosely tented with foil. Then serve and enjoy!
Video
Notes
- Use room temperature chicken thighs: This will ensure the most even cooking.
- To avoid flare-ups: Pat away excess marinade with a paper towel before grilling boneless chicken thighs.
- Experiment with marinades: The one I’ve provided is just one of my favorites, but feel free to experiment with others.
- Properly prepare the grill: Use a paper towel to grease the grates with high-heat cooking oil and ensure it’s preheated before adding the meat.
- For extra flavor: Keep a small amount of unused chicken marinade on one side to baste the meat in the last couple of minutes.
- Allow the meat to rest: This is crucial for super juicy meat. Leave it untouched under foil for at least 5 minutes before serving.
- To use an indoor grill pan: Grease it well, heat over medium-high heat, then cook for about 4-5 minutes per side.
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