These grilled boneless chicken thighs are juicy, tender and full of flavor. Their easy prep makes them perfect for outdoor entertaining. Serve them with anything you like!
If you are looking for an easy marinade for grilled chicken thighs, then you are at the right place. This simple blend of every-day ingredients adds a ton of flavor to the meat and when grilled to perfection, it turns these grilled boneless chicken thighs into a finger-licking dinner.
My recommendations for side dishes would definitely be Greek salad or cucumber tomato salad, Parmesan roasted potatoes or garlic smashed potatoes. But the best side dish is the one you like so if you have a favorite one, go ahead and make it!
How to make grilled boneless chicken thighs
First, get a bowl that is large enough to hold all the thighs. You can also use a Ziploc bag, if you like.
Then, add the ingredients for the marinade and mix well.
For these grilled boneless chicken thighs, I made a simple marinade with paprika, garlic, salt, pepper, olive oil and finely chopped parsley.
Then, add the thighs in and coat them in the mixture. Make sure all the thighs are well coated before covering the bowl with cling film or closing the Ziploc bag.
Let the meat rest in the fridge for at least 30 minutes before grilling. The longer you leave it in the fridge the better.
You can also make the prep for these chicken thighs ahead of time and marinate the meat overnight, if you like.
How long to grill boneless chicken thighs?
It takes about 10-12 minutes for these boneless chicken thighs to be ready. Now bear in mind that the time may vary slightly. This will depend on how thick the pieces are and also, on your grill.
If in doubt, please use a food thermometer to check if the thighs are ready. The internal temperature has to reach 165°F (75°C). Always make sure you check the thickest part of the meat.
Tips for making grilled boneless chicken thighs
Marinade – at first, it may seem to you that there is not enough marinade. However, this amount is plenty for 1.5 up to 1.8 pounds (800 grams) of thighs. This recipe can be easily doubled or tripled, if needed!
Make sure to use all the ingredients for the marinade – there are only a few of them so it’s important to follow the recipe for the best flavors.
Marinating – even though the prep takes literally minutes, you can still make it ahead and keep the meat in the fridge overnight. Also, the longer you marinate, the more intense the flavor.
To keep the thighs warm until ready for serving wrap them in a tin foil (aluminum foil).
If the grilling season is over but you still would like to enjoy these grilled thighs, throw them onto an electric indoor grill (also a panini press might do the trick)!
More recipes for grilling
- Grilled Turkey Kabobs
- Yogurt Marinated Grilled Chicken
- Honey Lemon Grilled Chicken
- Grilled Whole Fish
- Mediterranean Grilled Vegetables
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Grilled Boneless Chicken Thighs
These grilled boneless chicken thighs are juicy, tender and full of flavor. Their easy prep makes them perfect for outdoor entertaining. Serve them with anything you like!
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Servings: 4 – 5
Calories: 438
Ingredients
For the marinade:
- 2 tablespoons paprika (see note 1)
- 4 garlic cloves , crushed
- 4 tablespoons flat-leaf parsley , fresh, finely chopped (see note 2)
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- ⅓ cup olive oil
- 1.5-1.7 pounds boneless chicken thighs (800 grams)
Instructions
In a mixing bowl (or a Ziploc bag), combine paprika, crushed garlic cloves, finely chopped parsley, salt, pepper and olive oil. Give everything a good mix.
Add the chicken thighs and coat each one of them with the mixture. Make sure they are all well coated before covering the bowl with cling film (or locking the Ziploc bag). Refrigerate them for at least 30 minutes before grilling.
Grill on both sides until they are nice brown and cooked through (see note 4).
Best served right away!
Notes
- Paprika – either smoked or sweet can be used.
- I used 4 garlic cloves which was about 1 tablespoon of crushed/pressed garlic. It was the perfect amount but every garlic is different so you might like to adjust this the next time you make the marinade.
- Parsley – I use about 4 tablespoons of finely chopped parsley, but you can use slightly less or more, if you like.
- The time does not include marinating – count with at least 30 minutes.
- Please note that the cooking time may vary depending on the size of the thighs you use and on the heat in your grill. If not sure, always check with the food thermometer first. Mine were ready in about 10-12 minutes.
- I used skinless chicken thighs. You can also use thighs with skin. If you do, I recommend grilling them the skin-side down first.
Course: Dinner, Lunch
Cuisine: American
Keyword: Barbecue Recipes for Chicken, Chicken Grilling Recipes, Grilled Chicken Thighs
Nutrition Facts
Grilled Boneless Chicken Thighs
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
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FAQs
Preheat the grill to medium-high heat (between 400-450 degrees F). Grill hot and fast. Place chicken thighs on grill grates, and grill them for approximately 6-7 minutes per side, or until the internal temperature in the thickest part of the thigh reads 165 degrees F.
How to make chicken thighs taste better? ›
12 Ways To Add More Flavor To Chicken Thighs
- Buy thighs with the skin on. ...
- Salt or brine thighs before cooking. ...
- Use a splash of spirits in your marinade. ...
- Use leftover pickle juice for an easy marinade. ...
- Give the thighs a poke before marinating. ...
- Cook them low and slow. ...
- Use dairy as a marinade. ...
- Don't shy away from sweetness.
Chicken thigh: 208 calories
One skinless, boneless, cooked chicken thigh (116 g) contains : Calories: 208. Protein: 28.8 g.
How do you grill chicken thighs without burning them? ›
Sear the chicken thighs over direct heat, and then switch to indirect heat, says Matijevich. Continue to cook thighs over indirect medium heat, between 350 and 400 degrees Fahrenheit to an internal temperature of 165 degrees.
What temperature is best for grilling chicken thighs? ›
Season your Chicken Thighs: Once chicken thighs are prepped add on your seasoning. This can be salt & pepper, one of the dry rubs or marinades I referenced above or you could use the dry rub in the recipe card below. Grill Chicken Thighs: Heat grill to medium-high heat, approximately 350°F-375°F.
Should you pre cook chicken thighs before grilling? ›
You can precook chicken then mark it on a grill before serving. Sous vide is a good way to go about doing that. I prefer to mark the chicken on the grill from raw and then finish it the oven.
How do you get seasoning to stick to chicken thighs? ›
Pat the chicken dry.
If using a dry rub, pat the chicken dry with paper towels before seasoning to ensure the dry rub properly sticks to the meat. Rubbing olive oil or butter onto the dry chicken first can also help seasonings stick.
What tenderizes chicken thighs? ›
Restaurants use marinades made from a combination of acidic ingredients (such as vinegar, citrus juice, or yogurt) and flavorful herbs and spices. The acid in the marinade helps to break down the proteins in the chicken, making it more tender.
What's healthier chicken breast or thigh? ›
This Story's Health Experts
Which is healthier, chicken breasts or chicken thighs? Nutritionally speaking, boneless, skinless chicken breasts do have fewer calories and fat overall, says Jamie Allers, RD, a registered dietitian with Hartford HealthCare's Digestive Health Institute.
Is boneless skinless chicken thighs healthy? ›
Boneless, skinless chicken thighs and breasts are both good sources of lean protein, which is important for maintaining muscle mass and supporting overall health. Chicken thighs are slightly higher in fat than breasts, but they also contain slightly more vitamins and minerals, including iron, zinc, and B vitamins.
Unfortunately for weight loss efforts, chicken thighs have more calories and more fat. In a 3 ounce serving, skinless chicken breast has 140 calories and 3 grams of fat. A three ounce portion of chicken thigh has 170 calories and 3 grams of fat.
Do you close the lid when grilling chicken thighs? ›
Many people think that not covering the grill is an easy way to keep an eye on how far the chicken is cooked. However, what they don't realize is that the open grill often results in either dry or overcooked chicken. Even removing the lid too often from the grill results in heat escaping and the temperature dropping.
Should I salt chicken thighs before grilling? ›
We season our chicken well before cooking it, and yes, it makes chicken that much better. If there's a way to make chicken taste better than it already does, we'll do it. Which is why, whenever we've got time, we dry brine chicken with plenty of kosher salt before cooking it—and so should you.
Should I grill chicken thighs on high or low heat? ›
Grill the Chicken.
Chicken thighs need about 8 to 10 minutes at medium-high heat.
How long to grill chicken thighs on gas grill at 400? ›
How Long to Grill Chicken Thighs
- Preheat the grill to medium-high heat (400-450°F).
- Place chicken thighs on the grill grates, and grill them for approximately 6-7 minutes per side, or until the internal temperature in the thickest part of the thigh reads 160°F.
While all grills are different, most of the time you'll be golden if you grill your chicken breasts for about 9-10 minutes, flipping the chicken breasts over at the halfway point so you get beautiful, even sear marks on each side of the chicken.
Do you grill chicken thighs on direct or indirect heat? ›
For bone-in chicken thighs on the grill, cook over direct heat for 4 to 5 minutes per side, then move to indirect heat and continue cooking until the meat registers 165 degrees F. How Do I Grill Chicken Thighs in the Oven? You can make oven grilled chicken thighs using an oven safe grill pan.
What temperature do you grill chicken on a gas grill? ›
“A 7-9 ounce boneless breast should cook for around 12-16 minutes, depending on the temperature of the grill,” says McLendon. “For gas or electric grills, the sweet spot is usually between high and medium-high [heat] or between 475-525 degrees.
