Grilled Boneless Chicken Thighs
These grilled boneless skinless chicken thighs are 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.
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.
Notes
Thawing Frozen Chicken Thighs: The best way to thaw chicken thighs is to pop them in the fridge for about 24 hours. If you’re short on time, the microwave’s defrost setting works too! For a quicker option, seal the thighs in a leak-proof bag and submerge them in cold water, changing the water every 30 minutes until they’re thawed. This method keeps things safe and helps avoid any cross-contamination.
Storing: Store any leftover grilled chicken thighs in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months—just thaw in the fridge before reheating.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, covered, to prevent drying out.
Can I use skin-on chicken thighs? Yes, you can! Just note that skin-on thighs may take a bit longer to cook and can produce more grease. Start by grilling them skin-side down for 6-8 minutes, then flip and cook for another 5-7 minutes, ensuring they reach an internal temperature of 165°F (75°C). Keep an eye out for flare-ups and move them to a cooler part of the grill if needed.
Can I peel off the skin if I buy chicken thighs with skin? Yes, you can remove the skin from chicken thighs even if you purchase them with the skin on. Gently separate the skin from the meat using a sharp knife or your fingers. You can do this either before or after cooking, depending on whether you prefer cooking with or without the skin.
Nutrition
Calories: 229kcal | Carbohydrates: 2g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 529mg | Potassium: 403mg | Fiber: 0.4g | Vitamin A: 188IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
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