Grilled Boneless Chicken Thighs (With Easy Marinade)

Ingredients Needed

• 8 boneless, skinless chicken thighs (about 2 – 2.5 pounds)
• 1/4 cup extra virgin olive oil (or avocado oil)
• 2 Tablespoons apple cider vinegar or lemon juice or lime juice
• 4 garlic cloves, minced 
• 1 teaspoon fine salt (I use Redmond Real Salt)
• 1/2 teaspoon black pepper

Tools Needed: 1 container or gallon-size bag to marinate the chicken thighs, a gas grill or charcoal grill (or indoor grill), and a pair of tongs (or a spatula for flipping the chicken on the grill).

How to Grill Boneless Chicken Thighs: Step by Step

Below, I break down how to make this easy recipe and you’ll find a printable version of the recipe and instructions in the printable recipe card (at the end of this article).

Step 1: Make The Chicken Marinade

In a large bowl or gallon-size bag (I like to use a deep container, as pictured) add all the marinade ingredients: extra virgin olive oil, apple cider vinegar or lemon juice, garlic cloves, salt, and black pepper. Whisk the ingredients with a fork or seal the bag and swish the ingredients in the bag.

Customize the Marinade: Customize the flavor of the marinade by adding 1-2 teaspoons of dried spices: oregano, rosemary, Italian seasoning, herbs de provence (a French spice blend that includes lavender), or smoked paprika. If you don’t have fresh garlic on hand, use 1/2 teaspoon garlic powder (or more to taste).

Step 2: Marinate The Chicken

Place the boneless, skinless chicken thighs in the marinade. Toss the marinade and chicken together.

• If you’re using a bowl, the easy way to do this is with your hands (then wash your hands with soap and water afterwards). Use your hands to toss the chicken in the marinade.
• If you’re using a bag, the best way to do this is to seal the bag, then rub the outside of the bag with your hands to move the chicken around in the marinade.

Let the chicken rest in the marinade (in the fridge) for at least 30 minutes, or up to 1 day before grilling. The marinade tenderizes the chicken and makes it so flavorful!

Trim the Fat: Before adding the thighs to the marinade, trim any excess fat from the meat. Use a knife or kitchen scissors to cut the extra fat off the thighs. You don’t need to trim all the fat; just the largest pieces.

Step 3: Heat The Grill to 400F

Remove the thighs from the marinade, holding each thigh over the container or Ziploc bag for just a few seconds to let any excess marinade drip off the chicken. This will minimize any large flames from flying up as you add the marinated chicken to the grill.

Place the chicken thighs on the preheated grill so each piece lays flat on the grill.

It doesn’t matter which side you start with since there isn’t any skin on the thighs. If you’re using thighs with skin, place the skin side down first.

I use my hands to do this, but the safest way to add the chicken is with tongs.

Step 4: Cook The Chicken For 12-14 Minutes

Cook the chicken thighs on one side for about 6-8 minutes, with the grill lid closed, then flip and cook for another 6-8 minutes (again with the grill lid closed).

The best way to tell if the chicken thighs are fully cooked is to place a meat thermometer in the thickest part of the meat. The thermometer will read 165F when the chicken is ready. Or, just cut the largest piece of chicken in half to ensure the meat is no longer pink (the less technical way to do this).

Do you need to oil the grill grates before grilling chicken? You don’t need to oil the grill grates before cooking the chicken. The marinade (made with oil) keeps the meat from sticking to the grates as it cooks.

Step 5: Rest For 5 Minutes

Allow the cooked thighs to rest for about 5 minutes before cutting and serving. This locks in the juices and keeps the chicken deliciously moist!

Serving Ideas

• With Potatoes: One of my favorite meals is grilled chicken with a baked sweet potato (the best and quickest sweet potatoes you’ll ever make) or Instant Pot mashed potatoes and a simple side salad.
• With Rice and a Vegetable: Serve the chicken with Instant Pot rice and a roasted vegetable (like broccoli, green beans and carrots, cauliflower, or Brussels sprouts). Such an easy dinner!
• With a Cold Pasta Salad: During the summer, grilled chicken is perfectly paired with Zesty Italian Pasta Salad. Other favorite cold salads to serve with this recipe: cucumber lime salad and marinated chickpea salad.
• In a Warm Pita: One of my favorite meals is chicken gyros. Place pita bread on the grill for a few minutes, then add sliced grilled chicken thighs, feta cheese, chopped cherry tomatoes, hummus, sliced red onions, and olives.
• Over a Big Salad: Place chicken thighs (sliced) over a big salad (like this romaine and kale caesar) and top with homemade ranch dressing or vinaigrette dressing. Add homemade croutons for extra crunch.
• Chicken Salad: Chop cooked, room temperature thighs and combine with mayo to make a delicious chicken salad. Add the salad to a tortilla or bread, or enjoy with crackers. A great way to use extra chicken thighs for lunch!
• Leftover Chicken Noodle Soup: Cut leftover chicken thighs into smaller pieces and use the meat to make an easy Instant Pot Chicken Noodle Soup for dinner another night.
• Leftover Chicken Enchiladas: Shred leftover chicken and use the meat to make simple chicken enchiladas for an easy dinner.
• Buffalo Chicken Stuffed Peppers: Use cooked chicken (or leftovers) to make these easy stuffed peppers with rice and buffalo sauce.

How to Store

Store leftover cooked chicken an airtight container, in the fridge, for up to 4-5 days. Store sliced or in whole form.

Reheat in the microwave for a few seconds or in a skillet on the stove-top with butter or oil. Or, serve the chicken at room temperature.