These grilled chicken thighs are incredibly juicy with crispy edges and made with boneless, skinless chicken thighs. Ready in under 20 minutes, they’re perfect for a quick weeknight dinner or meal prep. A family favorite!
The debate over grilled chicken thighs vs. chicken breast is a long-standing one, but I have to admit—I love chicken thighs. They’re SO much juicier, and you get the crispiest edges when you grill them!
These air fryer chicken thighs are a staple in my diet, but now that summer is around the corner… I’ll take ANY excuse to get outside and grill.
I used boneless, skinless chicken thighs and seasoned them with paprika, onion powder, garlic powder, salt, and pepper. Seriously, so easy to make, and they’re ready in just 20 minutes (prep included!).
We love serving them with a squeeze of lemon, roasted veggies, or sweet potato wedges for a wholesome, high-protein meal.
Why you'll love this recipe:
- Crispy and Juicy: These grilled chicken thighs have super-crisp edges and the juiciest chicken.
- Quick and Easy: Ready in 20 minutes.
- Flavorful: Seasoned with paprika, garlic, onion, salt, and pepper for bold taste.
- Easy Protein: Chicken thighs are an easy, healthy protein.
- Perfect for Summer Grilling: A classic that will never get old.
The ingredients
This recipe only needs four main ingredients (plus salt and pepper)—no oil required! You probably have everything on hand:
Chicken Thighs: 5–6 boneless, skinless thighs, trimmed for crispy, lean bites.
Spices: Smoked paprika, garlic powder, onion powder, salt, and black pepper.
Lemon: A squeeze of fresh lemon juice for a bright, tangy finish.
Fresh Parsley (Optional): Adds a fresh pop of color and flavor.
How to make crispy grilled chicken thighs
Grilling chicken thighs is the ultimate way to cook them! They turn out tender, juicy, and perfectly crispy on the edges. Just follow these easy steps:
Prep the Chicken: Pat the thighs dry with paper towels and place them on a plate or cutting board.
Season: Mix the spices in a small bowl. Coat the chicken with olive oil, then rub the seasoning evenly on both sides.
Grill: Heat the grill, place the chicken on it, and cook for 5–7 minutes per side until crispy and the inside reaches 165°F (75°C).
Rest & Serve: Let the chicken rest for 5–10 minutes before serving. Enjoy!
Top tips
- Trim the Fat: Remove extra fat for crispier edges and to prevent grill flare-ups.
- Pat Dry First: Dry chicken absorbs seasoning better and crisps up nicely.
- Season Them Evenly: Rub the spices all over for the best flavor in every bite.
- Use a Meat Thermometer: Cook until the internal temp reaches 165°F (75°C) for perfect doneness.
- Let It Rest: Rest the grilled chicken thighs for 5–10 minutes before slicing to keep it juicy.
Substituitions & Variations
- To Make Dairy-Free: This recipe is already naturally dairy-free.
- Chicken Thighs: Swap chicken thighs for boneless, skinless chicken breasts if you prefer.
- Spices: Use regular paprika instead of smoked, or add a pinch of cayenne for heat.
- Grill Pan: No outdoor grill? A stovetop grill pan works just as well.
- Herbs: Try fresh thyme or rosemary instead of parsley for a different flavor.
- Sweet & Spicy: Add a drizzle of honey or maple syrup and a pinch of chili flakes for a sweet and spicy kick.
- BBQ Style: Coat the chicken with your favorite BBQ sauce for a smoky, tangy twist.
Equipment
- Knife + Cutting Board
- Mixing Bowl
- Tongs
- Grill or Grill Pan
- Measuring Cups
What to serve with grilled chicken thighs:
Pair your grilled chicken thighs with these tasty sides to complete your meal:
- Roasted Veggies: Try roasted sweet potato fries, parmesan zucchini, roasted carrots, or go crazy with these hot honey brussel sprouts.
- Salads: A fresh green salad, crunchy kale salad, or quinoa salad pairs perfectly.
- Grain Sides: Serve with rice, quinoa, or farro for a filling meal.
- Potatoes: Crispy potatoes or mashed potatoes make a great addition.
- Sauces: A side of tzatziki or a squeeze of lemon adds a nice touch.
Storage
Keep leftover grilled chicken thighs in an airtight container in the fridge for up to 4 days. To reheat, warm in the oven at 350°F (175°C) until hot, or microwave in short bursts, covered, to keep them from drying out.
Frequently Asked Questions
Grilling chicken thighs usually takes about 10-14 minutes, flipping halfway through. Make sure the internal temperature reaches 165°F (75°C) to ensure they're fully cooked.
Yes, you can remove the skin from chicken thighs even if you buy them with skin on. Simply separate the skin from the meat using a sharp knife or your fingers before or after cooking.
Absolutely! A grill pan works great if you don’t have an outdoor grill.
Yes, you can! Just keep in mind that skin-on thighs may take a bit longer to cook. Grill them skin-side down for 6-8 minutes, then flip and cook for another 5-7 minutes, ensuring they reach 165°F (75°C) internally. Watch out for flare-ups and move them to a cooler spot on the grill if needed.
Use a meat thermometer! The internal temperature should reach 165°F (75°C) for safe consumption.
More grilling recipes!
Looking for other recipes like this? Try these:
Did you make this recipe?
Please remember to leave a review and let me know how it turned out! Also, tag me @healthfulblondie on Instagram with #healthfulblondie. I love seeing and sharing your creations!
📖 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
- Clean your grill and preheat it to medium-high heat. Lightly grease the grill by spraying cooking oil or using paper towels dipped in oil and spread them across the grill. Alternatively, you can use an indoor grill pan.
- Meanwhile, place the chicken thighs into a shallow bowl (without overlapping), on a cutting board, or on a plate. Pat the chicken thighs dry with a paper towel.
- In a small bowl, combine all the seasonings.
- Drizzle olive oil over the chicken thighs, ensuring both sides are coated by using your fingers or a brush. This helps the seasonings adhere.
- Season both sides of the chicken thighs evenly by gently patting the seasoning mixture onto each piece.
- Place the chicken thighs on the heated grill and cook for 5-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C) and the edges are crispy.
- Remove the chicken from the heat and let it rest for 5-10 minutes before serving. Enjoy!
Notes
Nutrition
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Hadley says
Super delicious!