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Grilled Boneless Skinless Chicken Thighs

Grilled Boneless Skinless Chicken Thighs

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.
4.86 from 7 votes
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Main Course
Servings 8 chicken thighs

Equipment

  • Propane grill

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!
Keyword Boneless Skinless Chicken Thighs, Grilled Boneless Skinless Chicken Thighs
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