Grilled Boneless Chicken Thighs Recipe

I recently crafted a dish featuring grilled chicken thighs that impressed. I seasoned boneless chicken thighs with olive oil, fresh lemon juice, garlic powder, smoked paprika, and a pinch of dried oregano to create a subtle yet bold flavor. Each bite unravels a story of balanced seasoning and juicy tenderness.

I’ve been experimenting with grilled chicken recipes for a while now and I’m excited to share my latest version of juicy & tender grilled boneless chicken thighs. This dish comes together with 2 lbs of boneless skinless chicken thighs marinated in 3 tbsp olive oil, 2 tbsp fresh lemon juice, and a mix of simple spices like 1 tsp salt, 1/2 tsp black pepper, garlic and onion powders along with smoked paprika, thyme and oregano.

I even toss in a pinch of red pepper flakes if I want a little extra kick. I learned some cool tricks from making the absolute best chicken thigh marinade for the grill and exploring techniques on pellet grills and gas grills for a smokey vibe.

This recipe is my spin on what many consider one of the top boneless chicken thigh recipes, and it always manages to impress even when I tweak it a little. Enjoy the process and savor each bite.

Why I Like this Recipe

I really love this recipe for several reasons:

1. I love how simple the marinade is. The mix of lemon, garlic and spices gives the chicken a ton of flavor without being too over the top and the ingredients are things I already have around the house.

2. I like that the chicken always comes out juicy and tender. Even with a quick marinating time it manages to soak up all that awesome flavor which makes every bite so satisfying.

3. I enjoy how easy it is to prep and cook. I can throw everything together in a bowl and let it marinate for a little while before hitting the grill. It makes weeknight dinners way less stressful.

4. I get a kick out of those cool grill marks and the slight char on the edges. It makes the meal feel a bit more special and reminds me that cooking can actually be fun even if I’m not a professional chef.

Ingredients

• Chicken thighs: Protein-packed meat that is lean and flavorful.

  It makes the dish hearty and filling.

• Olive oil: Healthy fat that adds moisture and subtle fruitiness.

  It supports vitamin absorption.

• Lemon juice: Provides zesty tang and bright acidity.

  It enhances flavors and tenderizes meat effectively.

• Garlic powder: Adds a pungent aroma, giving savory depth.

  It is a quick flavor booster.

• Smoked paprika: Imparts a smoky warmth and vibrant color.

  It adds subtle spice and complexity.

• Salt: Enhances all the natural flavors and helps balance seasoning perfectly.
• Red pepper flakes: Offer a slight kick, adding extra heat for those who enjoy spicy surprises.
• Onion powder: Adds a subtle sweetness and depth, balancing savory and umami aspects.

Ingredient Quantities

• 2 lbs boneless skinless chicken thighs
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• Optional: a pinch of red pepper flakes

How to Make this

1. Preheat your grill to medium-high heat so it’s hot enough to give the chicken a nice sear.

2. In a large bowl, combine 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp salt, 1/2 tsp pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/2 tsp dried oregano and if you want a little heat, add a pinch of red pepper flakes.

3. Add the 2 lbs boneless chicken thighs to the bowl and mix until each piece is well coated in the marinade; try not to rush this part.

4. Let the chicken marinate for at least 15 minutes if you’re in a hurry, but longer is better so the flavors have time to really infuse.

5. Oil your grill grates lightly to prevent any sticking, then carefully place the chicken thighs on the grill.

6. Grill the chicken for about 6-8 minutes on each side, or until you see nice grill marks and the internal temp hits 165°F.

7. Avoid overcooking as it can dry out the chicken, so keep an eye on them and use a meat thermometer if you have one.

8. Once done, take the chicken off the grill and let it rest for around 5 minutes before cutting or serving.

9. Enjoy your juicy and tender grilled boneless chicken thighs with your favorite sides.

Equipment Needed

1. Preheated grill
2. Large mixing bowl
3. Measuring spoons
4. Tongs for turning chicken
5. Meat thermometer
6. Grill brush for oiling the grates
7. Plate for resting the chicken

FAQ

Grilled Boneless Chicken Thighs Recipe Substitutions and Variations

• Instead of olive oil, you can use avocado oil. Its neutral flavor makes it a good backup in a pinch.
• If you don’t have fresh lemon juice, try substituting with white wine vinegar or even lime juice for a citrus kick.
• For garlic powder, you can opt for fresh minced garlic. Just be careful though cause you might need to adjust the amount to avoid overpowering the dish.
• If you don’t have onion powder, dried onion flakes that have been finely ground or even a bit of fresh chopped onion can work just fine.
• Instead of smoked paprika, regular paprika mixed with a little cumin can give you a similar smoky effect, though its not exactly the same.

Pro Tips

• If you can, marinate the chicken in the fridge for a few hours – just not more than 24 hours cuz the acid from the lemon can start breaking the meat down too much.
• Make sure you pat the chicken dry before marinating so that the seasoning actually sticks – otherwise you might end up with watery flavor all over.
• Always oil the grill grates well before cooking, and if you’re using a cast iron pan on the grill, a light oiling helps prevent any sticking and tearing.
• Use a meat thermometer if you can; even if you think you know when it’s done by the grill marks, real temperature reading (165°F) makes sure it’s safe and super juicy.
• Let your chicken rest after grilling for about 5 minutes – this helps lock in those juices and makes the chicken taste even better when you slice it.