Description
Juicy, tender grilled chicken thighs bursting with flavor from a delicious marinade. These boneless skinless thighs cook quickly on the grill for a perfect weeknight dinner or weekend barbecue. The marinade infuses the meat with savory goodness while the grilling process adds a delightful char and smoky flavor that’s impossible to resist.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 batch chicken thigh marinade or chicken marinade
- Chopped fresh herbs for serving (optional)
- Lemon or lime juice for serving (optional)
- Oil for grilling
Instructions
- Prepare the Marinade
Combine all marinade ingredients in a large ziplock bag, then add the chicken thighs. Seal the bag and massage it gently to ensure the chicken is evenly coated with the marinade. Place the sealed bag in a pan or bowl to catch any potential leaks. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate for up to 12 hours (5 to 6 hours is ideal for maximum flavor). Even a quick 15-minute marinade will enhance the flavor. - Preheat the Grill
When ready to cook, preheat your grill to medium-high heat (375 to 400°F). If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes before grilling. Clean the grill grates thoroughly and oil them to prevent sticking. - Start Grilling
Place the chicken thighs on the grill with the presentation (smooth) side down, shaking off any excess marinade first. Cover the grill and cook for 4 to 5 minutes on the first side. The chicken should release fairly easily when it’s ready to flip; if it’s sticking, let it cook for another minute or two before trying again. - Finish Cooking
Flip the chicken thighs and continue cooking for another 4 to 6 minutes, or until the internal temperature reaches 165°F. For optimal juiciness, consider removing the chicken around 155-160°F, as carryover cooking will finish the job. Be careful not to overcook, as this will result in dry chicken. - Rest and Serve
Transfer the grilled chicken to a plate, cover loosely with foil, and let rest for at least 5 minutes to allow the juices to redistribute throughout the meat. Before serving, sprinkle with fresh chopped herbs and a squeeze of lemon or lime juice if desired for a bright finish.
Notes
- For optimal flavor, marinate the chicken for at least 5-6 hours.
- Chicken thighs are more forgiving than breasts and won’t dry out as easily if slightly overcooked.
- To make oven “grilled” chicken thighs: Place the chicken in a single layer in an oven-safe grill pan (don’t let pieces touch). Preheat oven to 425°F. Bake for about 13 to 15 minutes, flipping halfway through. Broil for 2 to 3 minutes for a grilled effect. Cover and rest 5 to 10 minutes before serving.
- Storage: Refrigerate leftover thighs in an airtight container for up to 4 days.
- Reheating: Warm chicken in a baking dish in the oven at 350°F or in the microwave.
- Freezing: Freeze leftovers in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 4 oz
- Calories: 280kcal
- Sugar: 0g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 120mg
