Boneless skinless chicken thighs are my shortcut for putting flavorful, juicy grilled chicken on the dinner table - and quickly! Season them any way you wish; even a simple salt and pepper seasoning will result in smoky, moist chicken thighs when cooked as instructed.
If you're hesitant to grill chicken or have otherwise experienced overcooked, dry chicken, this set of recipe instructions is here to allay those fears and rectify those negative meals. If you want a near-foolproof way to grill chicken, you gotta go with chicken thighs! I've found that boneless skinless chicken thighs are the grill-friendliest of chicken parts.
Chicken thighs are THE BEST grilled. Here's why.
Why are boneless skinless chicken thighs the best option for grilling?
It's that dark meat! Chicken thighs consist of "dark meat" which is richer in flavor and naturally stays moister than "light meat" (like chicken breasts) when subjected to the aggressively dry heat of a grill. Plus thighs are more forgiving; you can get away with slightly overcooking them and still get juicy results.
Having the skin and bones removed prior to cooking eliminates a few tricky variables like worrying about cooking the skin to crisp perfection (without it sticking to the grill) and getting the ideal internal temperature with bones to contend with.
Pick up some boneless skinless chicken thighs next time you're at the grocery store and get ready to grill up some perfect @$$ chicken.
To season or to season very little?
This post is less a recipe on how to season boneless skinless chicken thighs as it is guidelines for achieving the perfect cook on the grill - we're talking moist, juicy, smoky chicken thighs!
When cooking chicken thighs on the grill you DON'T need to marinate first! Kudos to you if you have time/prefer to marinate your chicken thighs before cooking, but ya don't have to if you don't wanna. And it's all thanks to that magically delicious dark meat.
Season your chicken however you like, with everything from an elaborate marinade or spice rub to plain old salt and pepper. Either way, your grilled chicken thighs will be Delicious with a capital D.
But I won't leave you hanging in the seasoning department. I opted for a homemade Adobo Seasoning for the pictured chicken. Click the link to get the recipe, or check it out below :). I drizzled canola oil over 8 chicken thighs, then showered them with Spicy Adobo Seasoning. I put them in a Ziploc gallon bag for 20-30 minutes before grilling.
You might also consider this easy Grilled Ranch Chicken.
Or if you prefer it sauce-y, try this super easy and bold Honey Chipotle Sauce or this bright and vibrant Chimichurri Sauce with jalapeno.
Adobo Seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 ½ teaspoons cumin
- 1 ½ teaspoons chili powder
- 1 teaspoon Mexican oregano (or regular oregano)
- 1 teaspoon turmeric
- ¼ teaspoon cayenne pepper
- Pinch of granulated sugar
Add all ingredients to a spice grinder and grind for 10-15 seconds.
*Makes enough to coat 8-9 boneless skinless chicken thighs, aggressively seasoned.
A Note on my grill
I have a 3-burner Weber propane grill that I love, very similar to this beauty.
The instructions that follow cover how to grill boneless skinless chicken thighs on a gas grill.
How to Make Grilled Boneless Skinless Chicken Thighs
As I mentioned in the section above, these grilling guidelines are specifically for propane grills, which put out a consistent heat with fewer temperature fluctuations than charcoal grills.
Here's how to get juicy, smoky chicken thighs on that propane grill of yours. Remember, these are guidelines to perfectly grilled boneless skinless chicken thighs. Part of the success equation depends upon intuition on your part - things like knowing the hot spots on your grill, removing smaller, faster-cooking chicken thighs sooner than larger thighs, etc. But you totally got this!
Take your chicken thighs out of the fridge and season them 20-30 minutes before they hit the grill.
Preheat your grill to 400 degrees Fahrenheit. I achieve this temperature by turning on all three burners and setting each to medium heat (see pictures above).
Make sure your grill grates are clean and grease them up! Then add your chicken thighs to the preheated grill. I usually cook 6-8 at one time. Position them so they are slightly over the flame.
Cover and cook for 5-7 minutes. Try not to peek! Each time you open the lid the heat escapes and it takes time to return to optimal cooking temperature. But, a caveat! Chicken thighs are not always the same size so you may need to flip smaller ones sooner - just be quick about it!
At around 5-7 minutes, open the grill and check out the smallest chicken thighs first. You should start seeing some nice grill marks (see picture below). Flip those thighs! I also recommend rearranging as you may have "hot spots" where chicken cooks faster - I know I do! My hot spots are toward the back of the grill so I tend to rotate chicken thighs from the back up to the front as I flip.
Cover the grill and continue cooking for another 5-7 minutes. Again, try not to peek! Each time you open the lid the heat escapes and it takes time to return to optimal cooking temperature. But, a caveat! Chicken thighs are not always the same size so you may need to remove the smaller ones closer to 5 minutes. Do so quickly! Then recover and let the larger thighs finish cooking.
Note: You may want to consider taking the internal temperature of your chicken before removing it from the grill (by inserting a thermometer into the thickest part of the chicken thigh). The USDA recommends cooking to an internal temperature of 165 F. To be honest, I remove chicken from the grill when it's in the 155-160 F range and let carryover cooking finish them as they rest.
Let the chicken thighs rest for five minutes before digging in. This lets carryover cooking finish the job and ensures the juices stay in the chicken. Dig in too soon and all your juices will be on the cutting board, not in your chicken.
Enjoy moist, juicy, smoky chicken!
Grilled Boneless Skinless Chicken Thigh Serving Suggestions
Use in tacos, quesadillas, sandwich melts, pasta dishes, or as a standalone main served with everything from a fresh garden salad to grilled vegetables.
The beauty of using an all-purpose seasoning like Spicy Adobo Seasoning is that its flavor is flexible enough to be used in a variety of applications.
Recipe FAQs
Avoid burning those lovely grilled chicken thighs with these helpful tips. If the chicken sticks to the grill when you try to flip it, leave it alone! If you try flipping or removing the chicken from the grill, the exterior can stick and burn and that's no bueno.
Pay close attention to the time! Boneless skinless chicken thighs cook pretty quickly on the grill. And watch out for hot spots on your grill.
If you're using a seasoning or marinade that has sugar in it, be aware that the sugars can burn. You may want to adjust the heat down slightly and otherwise keep a watchful on eye as it cooks.
I cook my boneless skinless chicken thighs at 400 degrees Fahrenheit when using seasonings and marinades that don't contain sugar. If using a seasoning or marinade that uses sugar, you'll want to aim for 350 degrees Fahrenheit and cook for 1-2 minutes longer per side than instructed.
At 400 degrees Fahrenheit, you only need to cook boneless skinless chicken thighs for 5-7 minutes per side (actual time will vary depending on the thickness of the thighs). You should always use a digital thermometer to ensure your chicken has cooked to a safe temperature.
The USDA recommends cooking to an internal temperature of 165 Fahrenheit. To be honest, I remove chicken from the grill when it's in the 155-160 Fahrenheit range and let carryover cooking finish them as they rest.
Of course! If you use bone-in skinless chicken thighs for this recipe please note that they will take longer to cook, approximately 9-14 minutes per side. When measuring the internal temperature, stick the thermometer into the thickest part of the chicken thigh, making sure it isn't touching any bones.
What should I serve with Grilled Boneless Skinless Chicken Thighs?
You should definitely pair grilled chicken thighs with these slammin' sides:
- Simple Sauteed Brussels Sprouts
- Mashed with Sweet Potatoes (with Chipotle Honey Butter)
- Dill Pickle Pasta Salad
- Jalapeno Popper Creamed Kale
- Easy Seasoned Refried Beans
- Spicy Watermelon Feta Salad
- Zesty Baked Potato Soup
- Tex-Mex Pasta Salad
- Instant Pot Basmati Rice
How should I store grilled boneless skinless chicken thighs?
Store any leftovers in a lidded container in the refrigerator. For best results, use within 3-4 days.
The More You Know!
Chicken thighs are considerably less expensive than chicken breasts. This is because chicken breasts are considered healthier and are in higher demand than chicken thighs. If you're looking to cut down on your food costs, reach for thighs instead. For more money-saving ideas, check out Practical Ways to Stretch Your Food Budget.
Recent Recipes on Midwexican
Grilled Boneless Skinless Chicken Thighs
Equipment
Ingredients
- 8 boneless skinless chicken thighs
- seasoning of your choosing
- canola oil (or other oil, to lightly coat the chicken and help the seasoning stick)
Instructions
- Take your chicken thighs out of the fridge and season them 20-30 minutes before they hit the grill.
- Preheat your grill to 400 degrees Fahrenheit. I achieve this temperature by turning on all three burners and setting each to medium heat.
- Make sure your grill grates are clean and grease them up! Then add your chicken thighs to the preheated grill. I usually cook 6-8 at one time. Position them so they are slightly over the flame.
- Cover and cook for 5-7 minutes. Try not to peek! Each time you open the lid the heat escapes and it takes time to return to optimal cooking temperature. But, a caveat! Chicken thighs are not always the same size so you may need to flip smaller ones sooner - just be quick about it!
- At around 5-7 minutes, open the grill and check out the smallest chicken thighs first. You should start seeing some nice grill marks. Flip those thighs! I also recommend rearranging as you may have "hot spots" where chicken cooks faster - I know I do! Mine are toward the back of the grill so I tend to rotate chicken thighs from the back up to the front as I flip.
- Cover the grill and continue cooking for another 5-7 minutes. Again, try not to peek! Each time you open the lid the heat escapes and it takes time to return to optimal cooking temperature. But, a caveat! Chicken thighs are not always the same size so you may need to remove the smaller ones closer to 5 minutes. Do so quickly! Then re-cover and let the larger thighs finish cooking.
- Note: You may want to consider taking the internal temperature of your chicken before removing it from the grill (by inserting a thermometer into the thickest part of the chicken thigh). The USDA recommends cooking to an internal temperature of 165 F. To be honest, I remove chicken from the grill when it's in the 155-160 F range and let carryover cooking finish them as they rest.
- Let the chicken thighs rest for five minutes before digging in. This lets carryover cooking finish the job and ensures the juices stay in the chicken. Dig in too soon and all your juices will be on the cutting board, not in your chicken.
- Enjoy moist, juicy, smoky chicken!
Amy Moor
Christina, great looking chicken thighs. Nice and juicy! It was also useful for me to read this article https://grills-review.com/how-to-grill-boneless-skinless-chicken-thighs/ Gonna try this tomorrow can't wait looks delicious 😍
Carolyn
We tried this recipe and it turned out great. Easy and tasty, who could ask for more?