These Grilled Boneless Skinless Chicken Thighs will be a staple for your summer barbecues! The marinade is full of flavor and it only takes a few steps to learn how to grill boneless skinless chicken thighs.
Grilled Boneless Skinless Chicken Thighs
This Grilled Boneless Skinless Chicken Thighs recipe is a new family favorite. The marinade is full of flavor and the whole dish comes together quickly.
We love making it for weeknight dinners and either pairing it with some veggies or to throw on a salad!
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What marinade should I use for boneless skinless chicken thighs?
The marinade ingredients are super versatile and can be used to pair with tons of flavors. It’s made up of olive oil, lemon juice, honey, paprika, garlic powder, salt, and pepper.
To make the marinade, you’ll want to add everything to a sealable gallon bag or marinade Tupperware that has a lid, then mix together until it’s combined.
Once that’s combined, add in the chicken thighs and seal then put in your refrigerator for at least 30 minutes, or up to 12 hours. Leaving it overnight can work as well, but the lemon juice may start to break down the chicken.
Be sure to flip the bag or Tupperware at least once to make sure both sides get a chance to be covered in the marinade.
How can I debone chicken thighs?
If you can’t find boneless skinless chicken thighs at the grocery store, you can always remove the bone yourself!
Here’s a great guide on how to debone chicken thighs if those are all you can find in the store.
Grilling them with the bone in is also another option, but since the bone will absorb some of the heat, you’ll want to grill them a bit longer. Aim to cook your chicken about 10 minutes per side, but the total cooking time will depend on how thick your chicken thighs are.
Use a digital meat thermometer in the same way to make sure that it’s reached 165°F at the thickest part avoiding the bone.
How long should you grill boneless skinless chicken thighs on a gas grill?
This depends on the temperature of the grill and the thickness of your chicken thighs! If you’re cooking it between 325°F and 350°F, you’ll want to cook them for about 5-6 minutes on both sides.
You’ll want to be sure to use a digital thermometer to ensure that the internal temperature of your chicken thighs has reached 165°F at the thickest part.
Be sure to account for some time to let your grilled boneless chicken thighs rest after cooking and before cutting, too! It helps redistribute the juices in the chicken so that it’s nice and moist. Around 3-4 minutes is all you’ll need here!
What temperature should my gas grill be for chicken thighs?
You’ll want to have your grill over between 325°F and 350°F. Since there aren’t bones or skin to worry about on the chicken thighs, you don’t want the grill too hot.
Cooking them at a hotter temperature would more likely dry them out since they are so thin.
How do I grill chicken thighs without burning them?
Here’s a few tricks that may help you grill the chicken thighs without burning them:
- You’ll want to keep an eye on the chicken thighs too since the marinade has honey in it. The sugars from the honey can burn, so moving it around away from the hottest point of the grill may help with that.
- Don’t force the chicken to flip until it’s ready. If you try pulling the chicken off the grill, the outside can stick and burn.
- Use indirect heat rather than placing the thighs right over the flame source to ensure it cooks at a more even speed.
How to Grill Boneless Skinless Chicken Thighs on a Gas Grill
It only takes a few steps to make boneless skinless chicken thighs on a grill.
First up, prepare your marinade of olive oil, lemon juice, honey, paprika, garlic powder, salt, and pepper and combine it.
Add the marinade and chicken thighs to a sealable gallon bag or Tupperware made for marinading then place in the refrigerator for at least 30 minute or up to 12 hours.
When you’re ready to grill, preheat grill to 350°F. Once it’s ready, remove the chicken from the marinade and shake off any excess then place on the grille grates.
It’s going to cook fast, so you’ll only need to let it cook for 5-6 minutes on both sides. Try keeping the grill cover closed to maintain the heat.
Once it’s reached an internal temperature of 165°F, remove the chicken thighs from the grill and let rest for 3-4 minutes before slicing. Slice then serve warm!
Looking for other recipes to grill this summer? Try one of these: