Grilled Boneless Skinless Chicken Thighs

5 from 4 votes
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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!

Grilled boneless skinless chicken thighs

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.

A forkful of grilled boneless skinless chicken thighs

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.
Ingredients for grilled boneless chicken thighs

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).

Steps for marinating chicken thighs

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 chicken thighs on a grill

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.

Grilled chicken thighs on a serving plate

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 wrapssliced or shredded, optionally with BBQ sauce.
  • In tacosor quesadillas/burritos.
  • Over pizza – shredded or finely diced.
A forkful of grilled chicken thighs

More easy chicken recipes

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

5 from 4 votes
By: Samira
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!
Prep Time: 7 minutes
Cook Time: 8 minutes
Total Time: 45 minutes
Servings: 8

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 tsp minced) or garlic powder
  • 1/2 Tbsp sea salt or soy sauce/tamari
  • 1/2 Tbsp paprika sweet, hot, or smoked
  • 1/4 tsp black pepper
  • 0.1 oz fresh parsley small handful (1 Tbsp 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.
Storage Instructions: Allow the chicken to cool, then store any leftovers in an airtight container or Ziplock bag in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Allow the meat to thaw overnight in the fridge before using it cold or reheating it in a foil-covered baking dish in the oven at 350ºF/175ºC, adding some chicken broth to ensure it remains moist.
Check the blog post for serving recommendations!
Course: Main
Cuisine: American, Global
Freezer friendly: 3 Months
Shelf life: 4 Days

Nutrition

Calories: 315kcal, Carbohydrates: 1g, Protein: 14g, Fat: 28g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 0.1g, Cholesterol: 85mg, Sodium: 510mg, Potassium: 202mg, Fiber: 0.2g, Sugar: 0.3g, Vitamin A: 317IU, Vitamin C: 4mg, Calcium: 11mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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