These grilled boneless skinless chicken thighs are so juicy, flavorful, and ready in just 20 minutes. They have crispy edges, a tender center, and no marinade; just a quick spice rub for easy, reliable flavor.
Grilled Boneless Chicken Thighs At A Glance
- ✅ Recipe Name: Grilled Boneless Skinless Chicken Thighs (Crispy & Easy)
- 🕒 Ready In: 20 minutes
- 👪 Serves: 4
- 🍽 Calories: ~180-240 per serving (depending on the size of the chicken thigh)
- 💪 Protein: ~29g per serving
- 🥣 Main Ingredients: Boneless skinless chicken thighs, olive oil, paprika, garlic powder, onion powder, salt, pepper
- 📖 Dietary Info: Gluten-free, dairy-free, high-protein, healthy
- ⭐ Why You'll Love It: Juicy, flavorful, and perfectly charred chicken thighs ready in under 20 minutes - ideal for weeknight dinners, BBQs, or meal prep.
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There's always a debate between chicken thighs and chicken breasts, but thighs win every time. They're juicier, more forgiving on the grill, and get those crispy, charred edges you just can't beat. This method gives you perfectly grilled chicken every time!
In the summer, I'm constantly grilling, and these grilled boneless skinless chicken thighs are one of my go-to proteins. They're ready in just 20 minutes, packed with flavor, and don't need a marinade. If you've made my air fryer chicken thighs, this is the grilled version-with that smoky, charred finish.
I love serving these with something fresh like my cucumber carrot salad recipe or Mediterranean dense bean salad, or pairing them with roasted veggies, these crispy oven-roasted potatoes, or my healthy chicken caesar pasta salad for an easy, high-protein dinner.
Jump to:
- Grilled Boneless Chicken Thighs At A Glance
- Why You'll Love This Recipe
- Ingredients You'll Need
- Easy Substitutions & Variations
- How to Grill Boneless Skinless Chicken Thighs (Step-by-Step)
- Video Tutorial (Step-by-Step)
- How Long to Grill Boneless Chicken Thighs
- Pro Tips for Perfect Grilled Chicken Thighs
- Grilling Chicken Troubleshooting
- What to Serve with Grilled Chicken Thighs
- Grilled Boneless Chicken Thighs FAQs
- How to Store & Meal Prep
- More Easy Grilling Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love This Recipe
- No marinade needed - ready in under 20 minutes with simple spices
- Crispy edges, juicy center - thanks to high-heat grilling
- High-protein & healthy - about 29g protein per serving
- Foolproof - chicken thighs stay juicy and won't dry out
- Works on any grill - gas, charcoal, or indoor grill pan
⭐️⭐️⭐️⭐️⭐️
Super delicious and easy to make! The chicken was SOOO juicy with crispy edges, and I often find it hard to grill chicken and not overdo it, so this recipe was a hit!
- Hadley
Ingredients You'll Need
You only need a few simple ingredients to make these grilled boneless skinless chicken thighs.
- Boneless, skinless chicken thighs: Naturally juicy and quick-cooking, and more forgiving than chicken breasts on the grill. You can also use bone-in thighs and remove the bone and skin yourself if needed.
- Olive oil (or avocado oil): Helps the seasoning stick and prevents the chicken from sticking to the grill grates.
- Paprika, garlic powder, onion powder, salt, pepper: A balanced spice blend that adds smoky, savory flavor and helps create a light crust on the outside.
Scroll to the recipe card at the bottom of this page for exact ingredient measurements.
Easy Substitutions & Variations
This recipe is super flexible, and I've tested a few easy ways to switch up the flavor depending on what you're in the mood for:
- Make it spicy: Add a pinch of cayenne or chili powder to the spice rub for a little heat.
- Sweet & spicy: Drizzle with honey or maple syrup and sprinkle with chili flakes for a balanced sweet-heat flavor.
- BBQ style: Brush with your favorite BBQ sauce during the last few minutes of grilling for a sticky, smoky finish.
- Herby: Add fresh rosemary or thyme with garlic for a more savory, herb-forward flavor.
- Global flavors: Top with chimichurri or try a simple healthy teriyaki glaze for a different twist.
How to Grill Boneless Skinless Chicken Thighs (Step-by-Step)
- Step 1: Pat the chicken thighs dry with paper towels and place them on a plate or cutting board. This helps the chicken sear and get crispy edges.
- Step 2: In a small bowl, mix paprika, garlic powder, onion powder, salt, and pepper. Rub the seasoning evenly over both sides of the chicken.
- Step 3: Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates or the chicken to prevent sticking. Place the chicken thighs on the hot grill.
- Step 4: Cook for 5-7 minutes per side, flipping once, until nicely charred and the internal temperature reaches 165°F. Then, remove from the grill and let the chicken rest for 5 minutes before serving.
Video Tutorial (Step-by-Step)
How Long to Grill Boneless Chicken Thighs
Grill boneless chicken thighs over medium-high heat (about 400°F) for 5-7 minutes per side.
- Smaller thighs: closer to 5 minutes per side
- Larger or thicker thighs: closer to 7-8 minutes
👉 Always cook until the internal temp of the chicken reaches 165°F.
Pro Tips for Perfect Grilled Chicken Thighs
- Trim excess fat: Remove any large pieces of fat before grilling to reduce flare-ups and prevent greasy smoke.
- Pat dry for a better sear: Always pat the chicken dry-this helps the seasoning stick and creates those crispy, charred edges instead of steaming.
- Grill over medium-high heat: Preheat to about 400°F. Start the chicken over direct heat to get a good sear, then move to a cooler zone if it's browning too quickly. Keep the lid closed so the chicken cooks evenly.
- Use a thermometer (most reliable): Chicken thighs are done at 165°F. Checking with a digital thermometer is the easiest way to avoid undercooking or drying them out.
- Let it rest before serving: Rest for 5-10 minutes after grilling so the juices redistribute, and the chicken stays tender.
Grilling Chicken Troubleshooting
- Chicken sticking to the grill: Make sure the grill is fully preheated, clean, and lightly oiled before adding the chicken.
- Edges burning too quickly: Move the chicken to indirect heat or slightly lower the flame to finish cooking without burning.
- Chicken drying out: Remove from the grill at 160°F, then let it rest for 5-10 minutes-carryover cooking will bring it to 165°F while keeping it juicy.
- No grill? Use a stovetop grill pan or cast-iron skillet for similar charred, crispy edges indoors.
What to Serve with Grilled Chicken Thighs
Round out your meal with one (or a few!) of these easy, flavorful sides:
- Veggies: This delicious parmesan lemon zucchini, crispy air fryer carrots, or hot honey Brussel sprouts add balance and color.
- Salads: A crisp green salad, this crunchy kale salad, a Summer avocado corn salad, and this Mediterranean dense bean salad pair perfectly with juicy grilled chicken.
- Grains & Legumes: Serve with fluffy rice, quinoa, or farro for a filling and protein-packed meal base.
- Potato Sides: Try crispy air fryer fingerling potatoes, air fryer sweet potato fries, or air fryer smashed potatoes for classic comfort.
- Sauces & Extras: A dollop of healthy tzatziki, chimichurri, green goddess dressing without mayo, or even a squeeze of lemon brings a fresh, bright finish.
Grilled Boneless Chicken Thighs FAQs
Nope! This recipe is designed to be juicy and flavorful without marinating-perfect for busy weeknights. If you have time, you can marinate for extra flavor using olive oil, lemon juice, garlic, and herbs, or try a teriyaki or yogurt-based marinade for 1-4 hours.
Grill over medium-high heat (about 400°F) for 5-7 minutes per side, or until the internal temperature reaches 165°F.
Chicken thighs are fully cooked at 165°F. Using a meat thermometer is the most reliable way to get perfectly juicy results.
Start with a hot, clean, and lightly oiled grill. Don't flip too early-once the chicken is properly seared, it will naturally release from the grates.
Yes! They work great, but will take longer to cook. Keep an eye on flare-ups since the extra fat can drip onto the grill.
Yes! Boneless skinless chicken thighs are high in protein and full of flavor. They contain slightly more fat than chicken breasts, which helps keep them juicy. One serving has about 29g of protein, making them a great option for balanced, high-protein meals.
How to Store & Meal Prep
Store (fridge): Keep leftover grilled chicken thighs in an airtight container for up to 4 days.
Freeze: Let the chicken cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat:
- Oven: Warm at 350°F for 8-10 minutes
- Microwave: Heat in short bursts, covered, to keep them moist
- Stovetop (best method): Reheat in a pan with a splash of broth or water until warmed through (this method keeps the chicken the juiciest and helps prevent it from drying out)
More Easy Grilling Recipes You'll Love
If you're grilling this week, here are a few more of my favorite high-protein recipes to add to your menu:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Grilled Boneless Chicken Thighs
Ingredients
- 5- 6 boneless and skinless chicken thighs, (about 1 pound), excess fat trimmed off
- 2 tablespoon olive oil or olive oil spray
- 1 teaspoon garlic powder, add up to ½ teaspoon more if desired
- 1 teaspoon onion powder
- 1 teaspoon paprika, add up to ½ teaspoon more if desired
- ½ teaspoon chili powder
- ½ - 1 teaspoon salt, based on your salt prefference
- ½ teaspoon black pepper, or to taste
Instructions
- Preheat the grill: Clean your grill and preheat to medium-high heat (about 400°F). Lightly oil the grates using cooking spray or a paper towel dipped in oil. (You can also use an indoor grill pan.)
- Prep the chicken: Place the chicken thighs on a plate or cutting board and pat them dry with paper towels. This helps them sear and develop crispy edges.
- Mix the seasoning: In a small bowl, combine paprika, garlic powder, onion powder, salt, and pepper.
- Oil the chicken: Drizzle olive oil over the chicken thighs and coat both sides evenly to help the seasoning stick.
- Season evenly: Rub or gently pat the seasoning mixture onto both sides of the chicken.
- Grill the chicken: Place the chicken thighs on the hot grill and cook for 5-7 minutes per side, flipping once, until nicely charred and the internal temperature reaches 165°F.
- Rest and serve: Remove from the grill and let the chicken rest for 5-10 minutes before serving to keep it juicy.
Saskia says
Crispy, tasty, best flavor and so easy to make. We batched these this weekend and everyone loved them! new favorite grilling chicken recipe.
Tati Chermayeff says
Saskia, this made my day! Batch grilling is the move — so glad it's become your go-to. Thank you for coming back to rate it!
Hadley says
Super delicious and easy to make! The chicken was SOOO juicy with crispy edges, and I often find it hard to grill chicken and not overdo it, so this recipe was a hit!