Boneless, skinless chicken thighs are tossed in a simple yet delicious marinade making them extra juicy and yummy. Best of all, most of the ingredients are probably already on hand. Simply mix, marinate, and grill!
Perfectly Grilled Chicken Thighs
Chicken thighs are extra juicy cooked on the grill.Adding a chicken marinade makes them extra tender and adds tons of flavor.It takes just minutes to prep the marinade and then only about 10-15 minutes to grill (of course time for marinating in between too). Easy peasy!Grill chicken thighs on a gas or charcoal grill.
Ingredients
Chicken – This recipe uses boneless skinless thighs, but bone-in/skin-on thighs will work great too! (If using bone-in chicken, the cook time and method will change, I would suggest following the method in my bbq chicken recipe). Marinade – Simple ingredients like vinegar, mustard, and soy sauce make up the base for the marinade. As long as you have oil, sweetness, acid, and a bit of bold flavor, ingredients can easily be substituted. Switch it up by using ketchup, lemon or lime juice, paprika, garlic cloves, or even Italian dressing! Make a signature marinade and sauce!
How to Grill Chicken Thighs
This marinade comes together in a snap: Serve with grilled veggies, grilled corn, and potato salad. Even garlic bread can be cooked on the grill!
How to Store Leftovers
This chicken thighs recipe makes great leftovers. Tuck them into a wrap or even on a bun or over a salad.Keep grilled chicken thighs in a zippered bag or airtight container in the fridge for 4-5 days.To reheat, just microwave for a minute or two or reheat in the air fryer with a bit of bbq sauce.
More Grilled Chicken Recipes
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Boneless thighs are thin and cook a bit quicker than grilled chicken breasts.Grease the grill grates by rubbing with an oiled paper towel.It’s best to cook thighs at medium-high heat over direct heat, making sure to rotate the thighs in and around the “hot spots” on the grill. If the chicken sticks when you try to flip it, leave it a minute or two more.Look for a caramelized, golden brown color all around (and a temperature of 165°F in the thickest part with a meat thermometer).
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