My grilled boneless chicken thighs are coated in a zesty marinade and grilled until they’re lightly charred, juicy, and a touch smokey. Ready in 20 minutes!
Want more grilled chicken recipes? Try my grilled chicken tenders, grilled huli huli chicken, grilled chicken wings, and grilled chicken drumsticks.
When I’m in a grilling mood, chicken thighs are one of my go-to proteins. They’re more flavorful than chicken breasts, and they don’t need long to marinate. If you ditch the bones, they cook really quickly.
For this recipe, I kept the marinating time to a minimum so dinner doesn’t take too long. Then, the thighs are grilled at a low temperature, keeping the meat juicy and tender while giving the skin plenty of time to develop a subtle char. My family KNOWS when I’m cooking these because the house smells amazing!
Table of Contents
Why I love this recipe
- Foolproof. Dark meat is notoriously easier to cook than white meat, so it shouldn’t make much difference if you leave it on the grill a bit longer than suggested.
- Zesty, smokey marinade. I used a mix of lime juice, olive oil, and savory spices to infuse the meat with plenty of flavor.
- Great for meal prep. I’ve been known to fire up the grill just to meal prep. Is that a bit excessive? I don’t think so.
- Quick. The marinade only needs 10 minutes, though you’re welcome to let it continue marinating up to 4 hours.
Ingredients needed
- Boneless chicken thighs. I prefer skin-on chicken thighs as they get extra crispy on the grill, but boneless skinless thighs work just as well. Look for thighs that are even in size so they cook at the same time.
- Lime juice. Acid is essential for flavor and to break down the meat fibers, guaranteeing maximum tenderness. Lemon juice or orange juice could also be used.
- Olive oil. To tenderize the chicken and prevent it from sticking to the grill grates.
- Dry spices. I used cumin, garlic powder, smoked paprika, salt, and black pepper.
How to grill boneless chicken thighs
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Marinade. Combine the marinade ingredients in a bowl, then add the chicken and toss to coat. Put the chicken and marinade in a resealable plastic bag and marinate in the fridge.
Step 2- Prep. Preheat the grill and clean the grates. Remove the chicken and shake off the excess marinade. Place the chicken, skin side down, on the grill. Grill chicken thighs until they reach 165F/74C.
Step 3- Rest briefly before slicing and serving.
Can I make this without the grill?
Yes, if you don’t feel like firing up the grill, you can bake the chicken in the oven at 375F/190C for 20-25 minutes, flipping midway through. I recommend adding 1 teaspoon of smoke flavor to the marinade to create a smokey flavor.
Arman’s recipe tips
- Let the chicken come to room temperature before grilling. This way, they’ll cook evenly.
- Shake the excess, but do NOT pat the chicken dry. This helps the skin get crispy on the outside while the inside stays juicy.
- Keep a meat thermometer handy. Check the chicken for an internal temperature of 165F (measured at the thickest part of the meat) to know when it’s fully cooked.
- Leave the chicken alone. Once I put the chicken on the grill, I won’t touch it for several minutes. As tempting as it may be, the chicken will only get a crisp exterior if it gets plenty of heat access.
- Cook one side at direct heat and the other at indirect heat. So the meat develops a nice exterior without becoming TOO charred.
Variations
- Swap the marinade. Use my chicken thigh marinade instead. It’s a bit more savory and sweet, thanks to soy sauce and honey.
- Use bone-in chicken thighs. Just keep in mind they’ll need a few extra minutes to cook as the bone absorbs some of the heat.
- Grill with the lid on. For more smokey flavor, cover the grill until you’re ready to flip.
- Add aromatics like onion powder, ginger powder, or thinly sliced shallots.
Storage instructions
To store: Store leftovers in an airtight container in the refrigerator for 4-5 days.
To freeze: Let the chicken thighs cool completely, then keep them in a freezer bag and freeze for 3 months.
Reheating: To prevent them from drying out, wrap the thighs loosely in foil and reheat them in a 325F oven until warmed (about 15 minutes).
Frequently asked questions
The chicken should be left to soak in the marinade for a minimum of 10 minutes or a maximum of 12 hours.
It depends on how hot the grill is, but generally, chicken thighs should only take 10 to 12 minutes (5 to 6 minutes per side) to grill. My chicken thighs were around 5 ounces each and took exactly 10 minutes.
No, according to the USDA, any marinade that’s been in contact with raw chicken should be discarded.
I find medium-high heat (between 375-450F) best for grilling juicy chicken thighs.
Side dishes to serve with this
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In a bowl, combine the lime juice, olive oil, cumin, salt, garlic powder, black pepper, and smoked paprika. Stir well to create a marinade.
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Place the boneless chicken thighs in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken thighs, ensuring they are fully coated. Let the chicken marinate for at least 10 minutes or up to four hours.
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Preheat your grill to medium-high heat. Remove the chicken thighs from the marinade, allowing any excess marinade to drip off.
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Place the chicken thighs on the preheated grill, skin side down if using skin-on thighs. Cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
TO FREEZE: Let the chicken thighs cool completely, then keep them in a freezer bag and freeze for 3 months.
TO REHEAT: To prevent them from drying out, wrap the thighs loosely in foil and reheat them in a 325F oven until warmed (about 15 minutes).
Serving: 1servingCalories: 207kcalCarbohydrates: 3gProtein: 22gFat: 12gSodium: 684mgPotassium: 321mgFiber: 1gSugar: 0.3gVitamin A: 166IUVitamin C: 5mgCalcium: 23mgIron: 2mgNET CARBS: 2g
Originally published July 2023, updated and republished October 2024
