Why You’ll Love This Grilled Boneless Chicken Thighs
- Juicy, forgiving cut that stays tender even if your timing is off.
- Fast weeknight option — ready in about 30–40 minutes with a quick marinade.
- Great for meal prep: slice and store for salads, wraps, or bowls.
- Big flavor from simple pantry ingredients — garlic, lemon, and fresh herbs.
- Family-friendly and easy to double for a crowd.
Ingredients Needed :
Protein
- Boneless chicken thighs
Marinade / Sauce
- Olive oil
- Lemon juice
- Garlic (minced)
- Fresh herbs (such as rosemary, thyme, or parsley)
Seasoning
- Salt
- Pepper
Step-by-Step Instructions :
- In a bowl, mix olive oil, minced garlic, lemon juice, salt, pepper, and chopped fresh herbs to create a marinade.
- Place the boneless chicken thighs in the marinade, ensuring they are well coated.
- Cover and refrigerate for at least 30 minutes to let the flavors infuse.
- Preheat the grill to medium-high heat.
- Remove chicken from the marinade and discard the excess marinade.
- Grill the chicken thighs for about 6-7 minutes on each side or until fully cooked and juices run clear.
- Let rest for a few minutes before serving. Enjoy your juicy grilled chicken!
Serving Suggestions Grilled Boneless Chicken Thighs
- Serve sliced over a mixed-green salad with a lemon vinaigrette for a light meal.
- Pile on toasted buns with slaw for quick sandwiches — it makes a great weeknight option and pairs nicely with other comfort sides like fries or roasted potatoes.
- For a simple family dinner, serve with grilled vegetables and steamed rice.
- If you love warm sandwiches, try serving sliced thighs on toasted buns for a simple twist that echoes this Applebee’s grilled chicken sandwich recipe.
Tips for Success Grilled Boneless Chicken Thighs
- Pat thighs dry before marinading to help the marinade stick and to get a better sear.
- Don’t skip the rest—letting meat rest 3–5 minutes keeps juices inside.
- Use a meat thermometer: thighs are safe at 165°F internal temperature but benefit from being pulled right at that temp.
- If your grill has hot spots, rotate and move pieces to avoid charring.
- For alternate grill methods and timing tips for different cuts, check a trusted grilled chicken breast on a pellet grill guide to adapt technique.
- Make extra and freeze slices for quick lunches all week.
variation (if any)
- Spicy Citrus: add 1 tsp smoked paprika and 1/2 tsp cayenne to the marinade for a smoky heat.
- Honey Dijon Glaze: brush with equal parts honey and Dijon in the last 2 minutes of grilling for a sweet-savory finish.
- Mediterranean: swap lemon for red wine vinegar and add 1/4 cup crumbled feta and chopped olives after grilling.
introduction
This quick, juicy Grilled Boneless Chicken Thighs recipe is perfect for weeknights or backyard cookouts and gives reliably tender results every time. For a party menu, pair the thighs with a creamy pasta like Cheddar’s grilled chicken Alfredo to soak up those delicious juices.
FAQs
Q: How long can I marinate the thighs?
A: Marinate 30 minutes to 8 hours. Beyond that, the acid can start to break down texture.
Q: Can I cook these on a stovetop or in the oven?
A: Yes — sear in a hot skillet 6–7 minutes per side, or bake at 425°F for 18–22 minutes depending on size.
Q: How do I know when they’re done?
A: Use a thermometer — 165°F in the thickest part. Juices should run clear.
Q: Can I use bone-in thighs instead?
A: Absolutely. Add about 5–10 minutes to grill time and cook to 165°F.
Q: What’s the best way to store leftovers?
A: Cool, then refrigerate up to 4 days in an airtight container or freeze for up to 3 months.
Servings: 4 servings
Calories: 320kcal
Ingredients
Protein
- 1 pound Boneless chicken thighs
Marinade / Sauce
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh herbs (such as rosemary, thyme, or parsley) Chopped
Seasoning
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
Preparation
- In a bowl, mix olive oil, minced garlic, lemon juice, salt, pepper, and chopped fresh herbs to create a marinade.
- Place the boneless chicken thighs in the marinade, ensuring they are well coated.
- Cover and refrigerate for at least 30 minutes to let the flavors infuse.
Cooking
- Preheat the grill to medium-high heat.
- Remove chicken from the marinade and discard the excess marinade.
- Grill the chicken thighs for about 6-7 minutes on each side or until fully cooked and juices run clear.
- Let rest for a few minutes before serving. Enjoy your juicy grilled chicken!
Notes
Pat thighs dry before marinading to help the marinade stick and to get a better sear. Don’t skip the rest—letting meat rest 3–5 minutes keeps juices inside. Use a meat thermometer: thighs are safe at 165°F internal temperature but benefit from being pulled right at that temp. Make extra and freeze slices for quick lunches all week.
Nutrition
Serving: 1g | Calories: 320kcal | Carbohydrates: 2g | Protein: 26g | Fat: 22g | Saturated Fat: 6g | Sodium: 600mg
Tried this recipe?Let us know how it was!
