Grilled Boneless Chicken Thighs
Pull Up a Chair—Let’s Chat About These Chicken Thighs
Hey, friend—okay, if I’m being honest, grilled boneless Chicken Thighs are my weeknight ace. There was this one summer evening when I totally forgot that I’d promised a friend I’d feed her and her two boys. (Heads up: hungry kids are no joke!) These thighs honestly saved my skin. They’re quick, they’re forgiving, and—best of all—nobody glares at you if you start eating with your hands. Sometimes things just work out, and I think this recipe has bailed me out more times than I can count. Plus, the first time I tried grilling Chicken Thighs, I left them on too long and they basically turned to, well, jerky. But hey, that’s how you learn.
Why You’ll Love This (Or at Least Why I Do…)
I make this when I want something easy, flavorful, and impossible to mess up—even if I’ve had a hectic day. My family goes nuts for this (especially when I serve it with that sticky rice that’s almost impossible to scoop up neatly). Honestly, I used to fuss with fancy marinades but discovered you pretty much can’t go wrong if you just have a zippy dressing or a bit of garlic handy. And if you’re the sort who, on a Tuesday, can’t find the courage for fussy prep—this is for you.
Stuff You’ll Need (But Substitutions Totally Welcome)
- 6 boneless, skinless chicken thighs (I’ve grabbed the ones with skin in a pinch. Just peel it off after grilling or live a little and leave it!)
- 2 tablespoons olive oil (or just use canola. I won’t tell. My grandmother refused to use any oil except her fancy EVOO, but really—any works)
- 3 garlic cloves, minced (sometimes I use that jarred stuff if I’m short on time. It’s fine)
- 1/4 cup soy sauce (low-sodium is my friend, but regular gives a deeper color)
- 1 lemon, juiced (or that lemon-shaped squeeze bottle—hey, life happens)
- 1 tablespoon honey or brown sugar (once I straight-up forgot this and honestly, it was still tasty)
- Salt & pepper to taste (I’m heavy-handed with the pepper, myself)
- Optional: sprinkle of paprika or chili flakes (if you like a bit of zip)
How I Actually Make It (Step-by-Step, Sorta)
- Marinate the Chicken: Mix the oil, garlic, soy, lemon juice, honey, salt, and pepper in a big bowl. Toss the thighs in. Give ’em a good massage—like, really squish it all in. Sometimes I forget and just stir. It still works! Let them sit for at least 15 minutes, but if you’ve got time, leave them for up to 2 hours. Overnight? Sure, if you’re organized (I almost never am).
- Preheat Your Grill: Heat up your charcoal or gas grill to medium-high—maybe a bit hotter than you think, because the chicken cools things down fast. If it smokes a little, that’s good.
Actually, I find it works better if I oil my grill a bit first so nothing sticks. Paper towel and tongs, nothing fancy. - Grill the Thighs: Lay the chicken pieces flat on the hot grill. Hear that sizzle? That’s the good stuff. Grill 5–6 minutes on one side (don’t fuss or flip yet—they’ll release themselves when ready). Then flip for another 4–5 minutes. They might look a bit weird and pale; don’t stress, the char comes later. This is where I usually sneak a taste of the marinade, even though you’re not really supposed to.
- Check Doneness: Look for lovely brown grill marks and juices running clear. If you have a thermometer, 75°C (165°F) is your friend, but I usually just poke and see if they spring back. If they’re stubborn, a couple extra minutes never hurt.
- Rest Before Cutting: Move ’em to a plate, cover loosely with foil, and ignore them for 5–10 minutes. This is crucial. I’ve cut them early in my impatience and, yes, things got a bit dry.
Little Notes (From a Real Kitchen)
- I tried marinating for just 10 minutes once—still okay. Don’t overthink.
- Too much honey can make things stick to the grill. A drizzle is plenty.
- If your thighs are uneven (aren’t we all?), bash them a bit with a rolling pin. Kind of fun, honestly.
- I’ve never brined these, because who’s got the time?
If You Fancy a Change (Experiments Galore)
- Swap lemon for lime; it’s awesome in summer.
- Add a sprig of fresh rosemary. My neighbor does this and her house always smells amazing (should probably ask for her secret).
- I tried marinating in yogurt once. Not bad—bit tangy for me though; might suit your taste!
- Tried grilling on a stovetop grill pan once, but it *reeks*—open a window, trust me.
Handy Gear (But Don’t Panic If You Don’t Have It)
- Grill (gas or charcoal—but if you don’t have one, a heavy skillet mostly works. It just doesn’t get that smokey char.)
- Tongs. But I’ve used a fork (not ideal, watch your fingers!)
- Bowl, whisk, and brush (but honestly, just using your hands for marinade is fine. More fun too!)
How to Store It (Though Cold Chicken Is a Midnight Snack Here)
Pop any leftovers (I mean, if you have them at all?!) in an airtight box in the fridge. They’ll hang on for up to 3 days, though honestly, in my house it never lasts more than a day! I think this tastes better the next day—but maybe that’s just because it’s cold and I can nibble it straight from the fridge. Freezing works but the texture gets just a bit wobbly; still edible though.
Here’s How We Serve It Up (Family Habits & All)
I usually serve these with whatever’s in the fridge—sometimes rice, sometimes stuffed flatbread, even salad if we’re feeling “virtuous”. Or chopped up in a wrap for lunch the next day. My cousin insists you need a squeeze of hot sauce, but I’m not that brave most days. Oh! And every once in a while, I pop leftover chicken into a soup the next day when it’s a bit chilly. Works a treat.
Mistakes I’ve Learned the Hard Way (Pro-ish Tips)
- I once tried rushing the marinating step and regretted it because the flavor didn’t stick (not terrible, but blandish).
- Don’t wander off with the grill open (had a “charcoal surprise” once—learned my lesson).
- If you’re tempted to slice right after grilling, resist! Juicy chicken is worth the wait (trust me).
- If it looks a little pink near the bone, just give it another minute on the grill. Better safe than sorry.
FAQ (AKA Stuff Friends Have Actually Asked Me)
- Can I use bone-in chicken thighs?
- Sure thing, just add a few minutes to the cooking time (and patience). They’re surprisingly forgiving. But boneless is easier (less faff).
- Does the marinade work with other meats?
- Yep! I’ve tried this on pork and it’s not half bad. Even tofu, though that’s a bit of a stretch if you ask me.
- Can I make this ahead?
- Absolutely—sometimes I marinate them in the morning before work, and they’re raring to go by dinner.
- Is this spicy?
- Not by default, but throw in some chili flakes if you’re feeling bold. My kids won’t touch it if I do, just so you know.
- Do I need to let it rest?
- Resting makes it juicy—don’t skip it. I learned the hard way (once served a Sahara-dry batch…awkward meal!).
Somehow writing all this reminded me of that time I tried barbecuing with an umbrella in the rain—do not recommend! But hey, whatever the weather, these chicken thighs always bring me a bit of joy. Give ’em a go, and don’t sweat the small stuff. Your tastebuds, and probably your neighbors, will thank you later.
Ingredients
- 8 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
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1In a large bowl, whisk together olive oil, soy sauce, lemon juice, minced garlic, smoked paprika, oregano, black pepper, and salt.
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2Add the boneless chicken thighs to the bowl and toss to coat. Cover and let marinate for at least 10 minutes.
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3Preheat your grill to medium-high heat. Lightly oil the grill grates.
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4Place the chicken thighs on the grill. Cook for about 6-7 minutes on each side or until fully cooked and nicely charred.
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5Remove chicken from the grill, let rest for 2-3 minutes, then serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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