Easy boneless chicken thighs prepared in a sugar marinade before being fired on the grill for the perfect blend of juice and char!
This simple but succulent grilled chicken thigh recipe is one every home cook needs to keep in their back pocket. It’s as delicious in sandwiches as it is on salads or just whipped up for an easy dinner. It’s packed full of flavor, perfectly moist, and works every time.
Using thigh meat rather than breast ensures it stays nice and juicy (thanks to the higher fat content) and marinating the meat before packs it with flavor and helps to keep it tender. It’s a pretty forgiving recipe so if you’re new to grilling meat, this is a great place to start.
If you’re looking to up your grilled chicken game, give this recipe a go.
Why Boneless Skinless Thighs?
Boneless skinless chicken thigh is one of our favorite cuts for grilling, and it has much to recommend it over its bone-in counterpart. When cooking over high heat, it can be hard to get uniformity with bone-in meat. The thicker, uneven shape of a thigh with the bone in makes it harder to gauge when it’s cooked through. Boneless chicken thighs are almost the same thickness throughout so they cook much more evenly.
The way boneless thighs are cut allows them to lay flat on the grill, creating a better surface area for even cooking. They’re also incredibly versatile and quick to cook, making them an ideal weeknight dinner.
Times & Temperatures
Chicken thigh is a forgiving cut of meat thanks to its high fat content but checking the internal temperature will ensure it never ends up over or undercooked. The ideal temperature for cooked chicken is 165°F (75°C).
Cooking the thighs for 4-5 minutes per side on medium-high heat 375-450°F (190-230°C) should give you the perfect chicken but it’s best to go by the internal temperature to be sure.
Serving Suggestions
Grilled chicken thighs make an excellent base for so many meals and are great if you’re looking to prep your food ahead for the week. Here are some of our favorite ways to use grilled chicken thighs:
- Caesar salad: Chop the cooked thighs up and toss with sliced romaine lettuce, Caesar dressing, parmesan, and croutons
- Mediterranean Bowls: Serve the cooked chicken with rice, roasted vegetables, tzatziki and hummus
- Chicken Sandwiches: Load up slices of soft white bread with spicy mayonnaise, crisp lettuce, and chicken thighs for a flavor-packed sandwich.
Quick Tips
- Leave Time to Marinate: While you can marinate the chicken for just a short time before cooking, letting it sit in a marinade in advance will allow the flavor to penetrate the meat and also help to keep the chicken tender
- Oil the Grill: Giving the grill grate a good clean and oil before starting will reduce the risk of the meat sticking
- Wait to Flip: If you try to flip your chicken thighs and they’re sticking, give them 1-2 minutes and try again. Sticking is a sign the thighs haven’t yet cooked enough, once they have they should release naturally
- Move Regularly: Rotate the thighs around your grill to make sure they cook evenly and avoid sitting on hot or cool spots for too long
Storage & Reheating
Store leftover grilled chicken thighs in an airtight container for up to four days.
To reheat the chicken thighs:
- Place a skillet on the stove (or even your grill) over medium heat and add 2-3 tbsp of water.
- Once the water starts to steam, add the chicken and place a tight-fitting lid on the pan
- Cook the chicken for 2 minutes per side until heated through
Grilled Chicken Thighs
Ingredients
- 2 lbs chicken thighs boneless & skinless
Marinade
- ¼ cup soy sauce
- 1 lemon juice of
- 2 tbsp honey
- 1 tsp Worcestershire sauce
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 tsp Dijon mustard
- 1 tsp ground black pepper
Instructions
- In a large bowl, whisk together all marinade ingredients until combined. Add chicken to the marinade and leave for 30 minutes or up to 24 hours
- Preheat a grill to medium-high 375-450°F (190-230°C) and remove the chicken from the fridge for 10 minutes before cooking
- Once the grill’s up to temperature, oil the grate and place the chicken thighs on the grill smooth side down
- Cook the chicken for 4-5 minutes and then flip. If it’s sticking, leave it for 1-2 minutes more and try again. Repeat and cook for a further 4-5 minutes. Check the internal temperature with a meat thermometer. The chicken will be ready when it reads 165°F (75°C).
- Remove from the grill and rest for 5 minutes before serving
