These grilled boneless chicken thighs are juicy, tender and full of flavor. Their easy prep makes them perfect for outdoor entertaining. Serve them with anything you like!.
If you are looking for an easy marinade for grilled chicken thighs, then you are at the right place. A simple mix of everyday items gives the meat a lot of flavor, and when grilled to perfection, it makes these boneless chicken thighs a very tasty dinner.
My recommendations for side dishes would definitely be Greek salad or cucumber tomato salad, Parmesan roasted potatoes or garlic smashed potatoes. But the best side dish is the one you like so if you have a favorite one, go ahead and make it!.
Boneless, skinless chicken thighs are a favorite for grilling. They stay moist and pack more flavor than breast meat. But nailing the right cook time is key to avoiding dry, overcooked chicken. So how long should you grill boneless thighs to perfection?
Usually, boneless thighs need 6 to 8 minutes on each side over direct medium-high heat, whether they’re cooked on a gas or charcoal grill. The best way to avoid overcooking is to use an instant-read thermometer to check the temperature and see if the food is done.
Here’s a complete guide to grilling times, temperatures, and tips for flawlessly juicy, tender boneless chicken thighs every time.
Getting the Basics Right – Preparation and Temperature
The best chance of grilling great boneless thighs is to prepare them and set up your grill correctly.
To prepare:
- Trim off excess fat and pound to an even thickness. Thinner pieces will cook faster.
- Marinate for added moisture and flavor. A simple blend of oil, acid like lemon juice or vinegar, and herbs works well.
- Let thighs sit at room temperature for 10-15 minutes before grilling.
For the grill:
- Preheat to medium-high, around 375-400°F.
- Clean grates well and oil them to prevent sticking.
- Go for direct heat to quickly cook and add sear marks.
These simple steps ready the thighs for the grill and your grill for the thighs
Grilling Time Options – Direct and Indirect Heat
The grill setup will determine exactly how long the thighs need. Direct and indirect heat require slightly different techniques.
Direct Grilling
- Grill 6-8 minutes per side, flipping once halfway through.
- Shoot for 12-16 minutes total time.
- Chicken should reach 165°F internal temperature.
Direct heat lends itself well to faster cooking and those lovely grill marks. Watch closely to avoid charring.
Indirect Grilling
- Grill 8-10 minutes per side, flipping once halfway through.
- Aim for total time of 20-25 minutes.
- Again, target an internal temp of 165°F.
Indirect heat allows for more even, gentle cooking if your thighs are on the thicker side.
To carefully flip the thighs in both ways, use tongs and spatulas. Poking with a fork can lead to lost juices.
Doneness Indicators – Temperature and Touch Tests
With chicken, nothing beats using an instant-read thermometer to eliminate guesswork on doneness.
Insert the probe into the thickest part of the thigh, making sure to avoid touching bone. Chicken is safe to eat once it hits 165°F.
If a thermometer isn’t handy, the poke test works too. Press the meat gently; if it still feels soft, keep grilling. When it bounces back and feels firm, it’s done.
And remember, you can’t really overcook thighs. They stay moist at higher temperatures.
Handy Tips for Foolproof Grilled Chicken Thighs
With the right techniques, it’s easy to nail perfectly cooked boneless chicken thighs every time. Follow these tips for success:
- Resist poking and prodding too much which releases juices. Cook most of the time undisturbed.
- Watch for flare-ups from thigh fat and move pieces accordingly. Keep a spray bottle on hand.
- Brush on sauces carefully during the last few minutes to avoid charring.
- Don’t cut into thighs right off the grill. Let them rest 5 minutes so juices redistribute.
- Take thighs off the grill promptly once they reach 165°F for ideal moisture.
Flavoring Ideas for Grilled Boneless Thighs
The flavor possibilities are endless with boneless thighs. Consider:
- Dry rubs – Smoky, spicy, herby – customize to preference.
- Marinades – Greek, Mexican, Asian – complement with spices and acids.
- BBQ sauces – Sweet, tangy, spicy – apply the last few minutes.
- Compound butters – Garlic, herbs, citrus – spread over grilled thighs.
Get creative with marinades, rubs and sauces to take your grilled thighs to the next level.
Grilling Boneless Chicken Thighs with Confidence
Now you’re ready to grill juicy, delicious boneless chicken thighs like a pro. With the right prep, cook times, doneness checks, and flavor additions, you’ll have tender, mouthwatering thighs coming off your grill in no time.
Stick to the approximate 6-8 minutes per side for direct heat, and 8-10 minutes per side for indirect. And always use a thermometer if unsure, pulling thighs at 165°F.
Finally, let those thighs rest before slicing and serving. Now grab your favorite rub or marinade recipe and get grilling!
How to make grilled boneless chicken thighs
First, get a bowl that is large enough to hold all the thighs. You can also use a Ziploc bag, if you like.
Then, add the ingredients for the marinade and mix well.
The chicken thighs I grilled had no bones in them. To make the marinade, I mixed paprika, garlic, salt, pepper, olive oil, and finely chopped parsley.
Then, add the thighs in and coat them in the mixture. Make sure all the thighs are well coated before covering the bowl with cling film or closing the Ziploc bag.
Let the meat rest in the fridge for at least 30 minutes before grilling. The longer you leave it in the fridge the better.
You can also make the prep for these chicken thighs ahead of time and marinate the meat overnight, if you like.
How long to grill boneless chicken thighs?
It takes about 10-12 minutes for these boneless chicken thighs to be ready. Now bear in mind that the time may vary slightly. This will depend on how thick the pieces are and also, on your grill.
If in doubt, please use a food thermometer to check if the thighs are ready. The internal temperature has to reach 165°F (75°C). Always make sure you check the thickest part of the meat.
Tips for making grilled boneless chicken thighs
Marinade – at first, it may seem to you that there is not enough marinade. However, this amount is plenty for 1. 5 up to 1. 8 pounds (800 grams) of thighs. This recipe can be easily doubled or tripled, if needed!.
Make sure to use all the ingredients for the marinade – there are only a few of them so it’s important to follow the recipe for the best flavors.
Even though the prep work only takes minutes, you can do it ahead of time and put the meat in the fridge overnight. Also, the longer you marinate, the more intense the flavor.
To keep the thighs warm until ready for serving wrap them in a tin foil (aluminum foil).
If you still want to eat these grilled chicken thighs even though it’s not grilling season, you can put them on an electric indoor grill or a panini press.
More recipes for grilling
How To Grill Boneless Skinless Chicken Thighs
FAQ
How long do you grill boneless skinless chicken thighs?
Set grill or grill pan to medium-high. Toss chicken with oil, Italian seasoning, salt, and pepper. Add chicken to grill and cook 6–8 min. Flip and cook on the other side for an additional 6–8 min. , until a meat thermometer reads 165°F.
How long to grill boneless skinless chicken on grill?
Boneless, Skinless Chicken Breasts: Grill for about 6-8 minutes per side over medium-high heat (about 375°F to 450°F). They should reach an internal temperature of 165°F.
Is it better to grill chicken at 350 or 400?
This means that the temperature should be between 375°F and 400°F (190°C to 204°C). This is the best range of temperatures for grilling chicken. For a good sear on the outside, this range makes sure the chicken cooks all the way through to 165°F (74°C), which is a safe temperature.
How long does it take to grill bone-in chicken thighs on a gas grill?
Boneless chicken thighs typically take 6-7 minutes per side. As a general rule, bone-in chicken thighs should be grilled for 8-10 minutes per side over high heat (400-450°F) until they reach an internal temperature of 165°F measured with a meat thermometer. Apr 28, 2025.