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Grilled Boneless Chicken Thighs

Grilled Boneless Chicken Thighs

These thighs offer tender, juicy meat with a smoky, charred flavor that absorbs marinades beautifully. They have the right amount of fat to stay moist and are a great choice for summer cookouts or easy dinners.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 0.5 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper

Equipment

  • Grill
  • Tongs
  • Mixing Bowl
  • Meat thermometer
  • Brush or spray bottle

Method
 

  1. Whisk together the olive oil, soy sauce, garlic, lemon juice, smoked paprika, oregano, salt, and pepper in a mixing bowl.
  2. Add the chicken thighs to the bowl and toss them until they are evenly coated in the marinade.
  3. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes or up to 4 hours.
  4. Preheat your grill to medium-high heat and oil the grates to ensure the meat does not stick.
  5. Remove the chicken from the marinade and place the thighs on the grill.
  6. Cook the chicken for 5 to 7 minutes per side, turning once, until the internal temperature reaches 165°F.
  7. Remove the chicken from the grill and let it rest for 5 minutes before serving to keep it juicy.

Notes

For the best results let the chicken thighs come to room temperature before you start grilling.
Pat the chicken dry before adding it to the marinade to help the seasonings stick to the meat better.
Avoid flipping the thighs too often to ensure a nice crust develops on the exterior.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.