These grilled boneless chicken thighs come off the grates juicy and caramelized. As a food scientist, I know the right marinade, special grilling technique and internal temperature (different from chicken breasts!) to ensure a gorgeous char while the inside stays silky-tender (never rubbery or dry).
Grilled Boneless Chicken Thighs Ingredients
Here is everything you need for juicy grilled boneless chicken thighs. This easy recipe uses my balsamic chicken marinade as the base.
- Boneless skinless chicken thighs: about 2 lb, trimmed.
- Dijon mustard: the emulsifier that makes the marinade cling.
- Garlic: freshly minced.
- Olive oil: Regular (not extra-virgin olive oil, which will burn at high grilling temps).
- Balsamic vinegar
- Worcestershire sauce
- Honey
- Fresh rosemary: finely minced.
- Fresh thyme leaves
- Kosher salt
- Black pepper
- Red pepper flakes
- Neutral oil: for the grates.
- Fresh chives: minced, for garnish.
Full recipe quantities listed in the recipe card at the bottom of the article.
Variations and Substitutions
This marinade is easy to bend to your taste.
- Chicken breasts: pound them even and marinate 2 to 4 hours. Grill to 165°F.
- Milder heat: skip the red pepper flakes for kids.
- No grill: sear the thighs in a hot cast-iron pan instead.
- Sweeter glaze: add an extra teaspoon of honey.
- Herb swap: oregano or sage stand in for rosemary.
Grab These Tools
You only need a few things to grill thighs well.
- Gas or charcoal grill: set up for two heat zones.
- Tongs: for flipping and oiling the grates.
- Instant-read thermometer: pull the thighs at 175°F.
- Zip-top bag or shallow dish: for marinating.
- Whisk and bowl: to build the emulsion.
How to Make Grilled Boneless Chicken Thighs: An Easy Guide
The marinade comes together in minutes. The grill does the rest.
Prep the Marinade
I typically combine everything right in the container I’ll use for marinating. Saves an extra dirty bowl! For more tips and FAQs on flavor-maxxing the marinade, see my balsamic chicken marinade recipe.
Marinate the Thighs
Put the thighs in a zip-top bag or dish. Pour the marinade over and toss to coat. Refrigerate 4 to 8 hours so the flavor sinks in.
Set Up a Two-Zone Fire
Heat one side of the grill to medium-high. Leave the other side off as a safe zone. Clean the grates, then oil them with a paper towel and tongs.
Grill and Rest
Lay the thighs over the hot zone and leave them alone. After 4 to 5 minutes they release cleanly, so flip. Grill 4 to 5 minutes more and pull at 175°F.
Meanwhile, slide them to the cool side if they darken too fast. Finally, rest 5 minutes, then top with chives.
4 Common Mistakes When Making Grilled Boneless Chicken Thighs
Here are the most frequent mix-ups to avoid when making grilled boneless chicken thighs:
- Under-marinating: thighs need at least 4 hours to taste seasoned.
- Grilling over one hot zone: the sugars scorch before the center cooks.
- Pulling at 165°F: thighs taste best at 175°F, when the fat renders.
- Slicing right away: rest first or the juices run onto the board.
Make Ahead and Storage
Also, these thighs are great for meal prep and leftovers.
Storing Leftovers
- Fridge: keep cooked thighs airtight up to 4 days.
- Slice cold: they are great over salads and grain bowls.
Freezing
- Marinate and freeze: freeze raw thighs right in the marinade up to 3 months.
- Thaw overnight: defrost in the fridge before grilling.
Reheating Grilled Chicken Thighs
- Low and gentle: warm in a 300°F oven until just hot.
- Add moisture: a splash of broth keeps them from drying out.
How to Serve This Grilled Boneless Chicken Thighs Recipe
I build a full cookout plate around these thighs. In fact, they pair with almost any summer side.
Grilled Chicken Thigh Toppings
- Minced chives: for a fresh, oniony bite.
- Lemon wedges: a squeeze brightens the balsamic.
- Flaky salt: a pinch right before serving.
Side Dishes for Grilled Chicken Thighs
- Cookout sides: my summer salads and slaws round out the plate.
- Corn salad: try my Mexican street corn salad.
- Pasta salad: a creamy pasta salad is always a hit.
- Glazed carrots: my glazed carrots add a little sweetness.
How to Make the Best Grilled Boneless Chicken Thighs: Final Notes + Secrets
Still, a few small moves make a big difference here.
- Trust the thermometer: thighs are tender at 175°F, not 165°F. The extra heat melts connective tissue for buttery-soft thighs.
- Let them release: the thighs lift cleanly when they are ready to flip.
- Oil the grates, as well as the meat: even though the marinade has oil, the grates still need to be greased as well. Use a paper towel dipped in high heat oil, and use tongs to brush it on.
FAQs About Grilled Boneless Chicken Thighs
Just skimming through? Here are some quick answers to the commonly-asked questions.
Boneless chicken thighs grill in about 8 to 10 minutes total. Sear them 4 to 5 minutes per side over medium-high heat. Timing shifts with thickness, so lean on a thermometer instead of the clock for the best result.
Grilled chicken thighs are best pulled at 175°F. Thigh meat has more connective tissue than breast, and that extra heat melts it into tender, juicy meat. Breasts, by contrast, should come off at 165°F to stay moist.
Marinating chicken thighs is not required, but it pays off. Four to eight hours in this balsamic marinade seasons the meat and helps it brown. The Dijon and oil also cling to the surface, which builds a deeper, more even char.
Yes, this marinade works on chicken breasts too. Pound them to an even thickness and marinate up to 4 hours. Grill them to 165°F and watch closely, since lean breast dries out faster than thigh meat on a hot grill.
More Grilled Chicken Thigh Questions
Keeping grilled chicken thighs juicy starts with the marinade and a two-zone fire. The cool side lets you finish cooking gently if the outside browns first. Rest the thighs 5 minutes after grilling so the juices settle back into the meat.
A two-zone fire gives you a hot side for searing and a cool side for safety. The balsamic marinade has honey and sugars that scorch fast. If the thighs darken before they are cooked through, you slide them to the cool side to finish.
Grilled boneless chicken thighs are easy to make ahead. Freeze the raw thighs right in the marinade for up to 3 months, then thaw overnight in the fridge. Cooked leftovers keep airtight up to 4 days and are great sliced cold.
Grilled chicken thighs pair with almost any summer side. I love them with a creamy pasta salad, Mexican street corn salad, or simple glazed carrots. For a full cookout spread, add a few slaws and grilled vegetables to the table.
More Grilled Chicken Recipes
- Grilled Honey Mustard Chicken Thighs
- Grilled Sweet & Spicy Lime Chicken
- Yogurt Marinated Indian Spiced Grilled Chicken
- Juicy Chicken Skewers (Buttery Garlic Parmesan Marinade!)
- Grilled Chicken Couscous Salad with Peaches & Mint
Grilled Boneless Chicken Thighs (Marinated + Always Juicy!)
Video
Ingredients
For the Marinade
- 2 tbsp Dijon mustard
- 4 tsp minced garlic about 4 cloves
- 3 tbsp extra-virgin olive oil
- ⅓ cup balsamic vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp honey
- 1 tbsp fresh rosemary finely minced
- 1 tbsp fresh thyme leaves
- 2 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp red pepper flakes
For the Chicken
- 2 lb boneless skinless chicken thighs
- 1 tbsp neutral oil for the grates
- fresh chives minced, for garnish
Instructions
Prep the Marinade
- Whisk the Dijon and minced garlic together until smooth. Slowly stream in the olive oil while whisking to build an emulsion.
- Whisk in the balsamic vinegar, Worcestershire, honey, rosemary, thyme, salt, black pepper, and red pepper flakes.
- Place the chicken thighs in a zip-top bag or shallow dish. Pour the marinade over and toss to coat. Refrigerate 4 to 8 hours.
Prepare the Grill
- Heat one side of the grill to medium-high and leave the other side off. Clean the grates, then oil them with a paper towel and tongs.
Grill the Chicken
- Grill the thighs over the hot zone for 4 to 5 minutes without moving them. Flip when they release cleanly, then grill 4 to 5 minutes more. Pull at 175°F, sliding them to the cool side if they darken too fast.
- Rest 5 minutes, then top with minced chives.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
