Grill up the best grilled chicken thighs with a simple marinade made from ingredients you likely have on hand! Plus, learn all of my tried-and-true outdoor grilling tips that practically guarantee success!
In my family, I'm the grill-master! I know in many homes that role is assigned to the man of the house, but after years of practice, it became obvious I'm the most qualified person for the job.
And now that summer weather has finally arrived in northern NY, I don't want to stand over a hot stove blackening chicken thighs or run the oven for hours while chicken thighs, carrots, and potatoes bake. This means that if I want to continue feeding my family every night, then it's time to fire up the grill!
Jump to:
- Fast Facts: What You Need to Know
- Why Chicken Thighs are Best for Grilling
- Ingredients Needed
- How to Grill Boneless Chicken Thighs
- Tip! How to Maintain Grill Temp
- Indoor Grilling Options
- Expert Tips for Grilling Chicken Thighs
- Frequently Asked Questions
- More Chicken Thigh Recipes
- Grilled Chicken Thighs (Foolproof Every Time!)
- Hungry for more?
- 💬 Comments
Fast Facts: What You Need to Know
- Cut: Boneless, skinless chicken thighs
- Marinade time: At least 30 minutes, ideally 3-4 hours, and no more than 12 hours
- Equipment: Outdoor propane gas grill
- Grill temp: Medium-high (400°F-425°F)
- Cook time: 8-10 min per side (for boneless), depending on size and thickness
- Internal temp: 175°F for juicy, tender thighs
- Pairs well with: Summery, no-cook sides like creamy American-style coleslaw, marinated vegetable salad, or Mediterranean white bean salad
Once you master grilled chicken thighs, you can use them to make easy meals like my grilled chicken pitas with tzatziki slaw!
Why Chicken Thighs are Best for Grilling
Even though chicken breasts, drumsticks (like these BBQ grilled chicken drumsticks), and wings are a solid option, grilled chicken thighs are always my first choice! Here's why:
- Flavor - Chicken thighs are naturally more flavorful than breasts due to their high fat content.
- Texture - Again, thanks to that extra fat, thighs stay juicy and tender, even if you slightly overcook them, making them ideal for high-heat grilling.
- Affordability - Feeding a crowd? Boneless thighs are the way to go because they're always cheaper than boneless breasts.
Ingredients Needed
- Boneless chicken thighs - If possible, choose medium-sized thighs that are all relatively the same thickness.
- Olive oil - A touch of olive oil forms the base of the marinade, but we don't overdo it. If you go too heavy on the oil, it can cause your grill to flame up.
- Balsamic vinegar & Dijon mustard - For tang and tartness.
- Soy sauce - Salts the thighs from the inside out as they slowly absorb the marinade. You'll want to choose low-sodium soy sauce because we can always add more salt to the cooked thighs if needed.
- Lemon juice - Lightens the overall flavor of the marinade so that it doesn't taste too heavy due to the olive oil and soy sauce.
- Brown sugar - The key to a slight caramelization on the exterior of the thighs! It works like a charm, which is why I turn to it often, including in these sheet pan chicken thighs and balsamic chicken thighs.
*See the recipe card below for a detailed list of ingredients and measurements.
How to Grill Boneless Chicken Thighs
Step 1: Combine all of your marinade ingredients in a large bowl.
Step 2: Toss the chicken thighs into the marinade, turning them over and mixing them around until they're all evenly coated. Cover your bowl and let the thighs marinate in the refrigerator for at least 30 minutes, ideally 3-4 hours.
Step 3: When you're ready to grill, fire it up to medium heat and allow it to come up to 400°F. Once preheated, place your chicken thighs on the grill and cook for about 5 minutes.
Step 4: Flip the thighs over and continue cooking for another 5 minutes or so, and then check the internal temperature of the thickest part of the thighs. Continue cooking the thighs, flipping them over as needed, until they reach at least 170°F (internal temp).
Step 5: Once fully cooked, transfer your grilled chicken thighs to a clean plate and let them rest for about 10 minutes before serving. Enjoy!
Tip! How to Maintain Grill Temp
Aim to keep your grill around 400°F, but expect to adjust the heat as you go. If the grill gets too hot, turn the burners down slightly; if it cools off, turn them back up. These small adjustments help prevent the outside of the thighs from over-charring.
Indoor Grilling Options
No grill? No problem! These alternative indoor cooking options will get the job done.
- Grill pan - Lightly oil your pan and cook the thighs over medium-high heat.
- Air Fryer - For step-by-step instructions, take a look at this recipe for air fryer boneless chicken thighs.
- Cast iron skillet - The method outlined in this recipe for blackened chicken thighs is the way to go. Basically, you'll heavily season the thighs, give them a good sear in the skillet, and then transfer them to the oven to finish cooking through.
Expert Tips for Grilling Chicken Thighs
- Always use boneless chicken thighs! This might be controversial, but I strongly believe you need to save bone-in thighs for this oven-baked chicken thigh recipe. They're super fatty, which causes the grill to flame up, resulting in severely burnt chicken and a possible grill fire. Trust me on this one... I'm speaking from experience.
- Babysit your grill! Grilling boneless chicken thighs is relatively quick, but it's not a set-it-and-forget-it method (like these slow cooker BBQ chicken thighs). You need to keep a close eye on them to make sure your grill isn't getting too hot.
- Always use a meat thermometer to check for doneness. Grilled meats can be deceiving; they may look cooked on the outside but still be raw on the inside.
- No meat thermometer? Look for visual cues. Do the juices run clear? Have the thighs shrunk and tightened up? Are they firm to the touch? These are all good signs!
Frequently Asked Questions
Absolutely! This is a multi-purpose chicken marinade with flavors that will enhance pretty much any cut of chicken.
Leftovers will stay fresh if stored correctly in the refrigerator for up to 4 days. Since chicken thighs store and reheat well (don't worry about drying chicken thighs out!), they're an excellent option for meal prep. Meal prep grilled chicken thighs, crispy oven-baked potatoes, and a simple Caesar salad for a restaurant-worthy lunch you can enjoy throughout the week!
It's not recommended. The outside of the chicken thighs will fully cook long before the inside is done. You'll have more success if you thaw your frozen chicken thighs first or save the frozen thighs for a low-and-slow oven recipe.
More Chicken Thigh Recipes
If you tried this Grilled Chicken Thighs Recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!
Grilled Chicken Thighs (Foolproof Every Time!)
Ingredients
- 2 pounds boneless skinless chicken thighs
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- ¼ cup low-sodium soy sauce
- 1 tablespoon smooth Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 tablespoons brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 teaspoon paprika
Instructions
- In a large bowl, whisk together all of the marinade ingredients (olive oil, balsamic vinegar, soy sauce, Dijon, lemon juice, brown sugar, salt, garlic powder, pepper, and paprika) until well combined.
- Add the chicken thighs to the bowl and use tongs or clean hands to coat them thoroughly in the marinade. Make sure all sides of the chicken are well covered. Cover the bowl and refrigerate for at least 30 minutes, ideally 3 to 4 hours.
- Preheat your grill to medium-high heat, aiming for around 400°F. Let the grill fully heat up before adding the chicken.
- Place the marinated chicken thighs on the preheated grill. Cook for about 5 minutes on the first side with the lid closed. It's okay to take a peek at them to make sure they aren't burning, but for the most part, try to keep the lid closed.
- Flip the thighs and cook for another 5 minutes. Then begin checking the internal temperature of the thickest part of each thigh. You're looking for a final internal temperature of at least 170°F - 175°F.
- Continue flipping and cooking the thighs as needed until they reach the proper temperature. Try to maintain a grill temp around 400°F throughout. If the grill gets too hot, lower the burner heat slightly. If it starts to cool down, turn the burners up. These adjustments help keep the thighs from over-charring on the outside before they're fully cooked.
- Once cooked through, transfer the chicken thighs to a clean plate. Let them rest for about 10 minutes before serving to allow the juices to redistribute. Then, serve and enjoy!
Nutrition
Notes
- This recipe uses an outdoor propane gas grill. See the recipe blog post for alternative cooking methods.
- Always use a meat thermometer to check for doneness. Grilled meats can be deceiving; they may look cooked on the outside but still be raw on the inside.
- The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Genny says
This is a quick and easy marinade that would pair well with any combination of sides. Very versatile!
Katie says
I've made these chicken thighs more times than I can count! They're seriously the best.