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!
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!