Add these delicious Grilled Boneless Chicken Thighs to your grilling menu for an easy, flavorful, and healthy dish the whole family loves.
Grilled boneless chicken thighs are a delicious and simple dish that is perfect for any occasion. These savory chicken thighs are perfect for bbq season, as they can be grilled to perfection on the grill or in the oven.
Whether you’re looking for a quick weeknight dinner or a flavorful main course for your next backyard barbecue, this grilled chicken is sure to satisfy. Simple to prepare and cook quickly, making this recipe an ideal choice for even the busiest of schedules.
Now – when it comes to making chicken on the grill – we almost always start with a chicken marinade. It really helps to make the chicken flavorful and oh so juicy too.
These boneless, skinless chicken thighs are no different. We love them for a quick and easy meal because they come together so quickly.
Just pop all the ingredients in the zip-top bag in the morning and then once the afternoon rolls around – it’s time to fire up the grill. These can be made on any type of grill – gas, charcoal, or pellet-style like a Traeger.
Here are some commonly asked questions
Can I use chicken breasts instead of chicken thighs?
Absolutely – you can use boneless, skinless chicken breasts instead of chicken thighs! The chicken breast tastes great when cooked on the grill. Increase the cooking time to about 20 minutes or until the juices run clear – make sure the internal temp of the chicken reaches 165 degrees before serving.
Why marinate chicken?
Marinating chicken is a quick and easy way to infuse all the flavors that make it juicy and flavorful. It helps to lock in the juices and make that chicken the best thing you have ever eaten before.
How long will it take to make the meal?
It won’t take very long to make the grilled chicken thighs. It’ll take about 10 minutes or less to prepare the marinade. You’ll need to let the chicken sit in the marinade for at least an hour – but we call for 8 hours. I like to prep in the morning and then it is ready by the time we want to make dinner.
Once your chicken sits in the marinade long enough, it’s only going to take a maximum of 10 minutes to cook it on the grill before it is cooked through.
How much marinade do I need per pound of chicken?
The general rule is about 1/2 of a cup of marinade for every 1-1.5 pounds of chicken. You can increase this recipe as needed depending on how much you are serving.
Remember though – you can’t reuse marinade for sanitary reasons. So be sure to make only what you will need and discard it once you have removed the chicken.
Do I need to poke holes in the chicken before marinating it?
I see a lot of people doing this because they believe that it will help the marinade soak into the pieces of chicken. But just as I discourage people from using a fork to flip meat and chicken on the grill (because it breaks the seer and allows the juices to leak out – causing a dry result) I am also going to discourage you from poking holes before marinating.
Doing so will dry the pieces out faster when they are cooking. All the juices you just infused by marinating will then leak out of all those holes while it cooks.
Ingredients for Grilled Boneless Chicken Thighs
- boneless skinless chicken thighs
Marinade
- olive oil
- brown sugar packed
- rice wine vinegar
- Worcestershire sauce
- dijon mustard
- onion powder
- garlic powder
- salt
- black pepper
How to store leftover Grilled Boneless Chicken Thighs
Leftover Grilled Boneless Chicken Thighs can be stored in the fridge for up to four days in an airtight container. To reheat, simply heat them up in the oven or on the stove until warmed through.
How to Make Grilled Boneless Chicken Thighs
- Combine the marinade ingredients (olive oil, brown sugar, rice wine vinegar, Worcestershire sauce, mustard, onion powder, garlic powder, salt, and pepper) into a medium bowl and whisk together.
- Add the thighs to a large zip-top bag and pour in the marinade.
- Seal the bag and shake to coat all around. Refrigerate for 8 hours, up to 24 hours.
- After marinating, remove the chicken thighs from the refrigerator while you preheat your grill to 425° F.
- Place the chicken thighs skin-side down on a hot grill and grill for 2-3 minutes until you get a good sear. Flip and sear the other side for another 2-3 minutes
- Move the chicken to an unlit area of the grill (indirect heat) and cook until they reach an internal temperature of 165° F, flipping occasionally.
- Remove from the grill and let rest for about 10 minutes before serving.
- Store the leftovers in the refrigerator.
Can these chicken thighs be baked?
If you prefer to cook Grilled Boneless Chicken Thighs in the oven, simply preheat your oven to 400 degrees F and line a baking sheet with foil.
Coat the chicken thighs in oil or butter and lay them on the prepared baking sheet. Bake for 15-20 minutes, until cooked through and golden brown.
What to serve with grilled chicken thighs
The possibilities are endless when it comes to side dishes to pair with this chicken dinner. But here are a few of our favorites…
- One-Hour Dinner Rolls
- Instant Pot Baked Potatoes
- Air Fryer Potato Chips
- Sea Salt Garlic Corn
- Bacon and Garlic Green Beans
- Macaroni Salad
- Bourbon Baked Beans
- Cherry Fluff
Products I love when making grilled chicken…
This chicken thigh recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made grilled chicken before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe.
- gas grill
- Traeger
- tongs
- hickory pellets
- apple pellets
- alder pellets
- pecan pellets
- zip-top bags
- instant-read thermometer
If you love this easy grilling recipe, you’re going to love these other grilled recipes too. Please click each link below to find the easy, printable recipe!
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Grilled Boneless Chicken Thighs
Ingredients
- 8-10 boneless skinless chicken thighs
Marinade
- ½ cup olive oil
- ¼ cup brown sugar packed
- 2 tablespoons rice wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dijon mustard
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Combine the marinade ingredients (olive oil, brown sugar, rice wine vinegar, Worcestershire sauce, mustard, onion powder, garlic powder, salt and pepper) into a medium bowl and whisk together.
- Add the thighs to a large zip-top bag and pour in the marinade.
- Seal the bag and shake to coat all around. Refrigerate for 8 hours, up to 24 hours.
- After marinating, remove the chicken thighs from the refrigerator while you preheat your grill to 425° F.
- Place the chicken thighs skin side down on a hot grill and grill for 2-3 minutes until you get a good sear. Flip and sear the other side for another 2-3 minutes
- Move the chicken to an unlit area of the grill (indirect heat) and cook until they reach an internal temperature of 165° F, flipping occasionally.
- Remove from the grill and let rest for about 10 minutes before serving.
- Store the leftovers in the refrigerator.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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