The best and easiest grilled boneless, skinless chicken thighs. Made with the simplest pantry ingredients, the meat is juicy and incredibly flavorful! Perfect for a quick dinner, lunch, or make-ahead meal prep.
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 close the bag and swish the ingredients in the bag.
Place the boneless, skinless chicken thighs in the marinade. Toss the marinade and chicken together.
Let the chicken rest in the marinade (in the fridge) for at least 30 minutes, or up to 1 day before grilling.
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, and place the thighs on the preheated grill.
Quickly and safely place the chicken on the grill grates, so each piece lays flat on the grill. If you're using boneless thighs with skin, place the skin side down first. (I prefer to start with this side even when using skinless).
Cook the chicken thighs on one side for about 6-8 minutes, with the grill lid closed. Then flip (it should lift easily from the grill grates) and cook for another 6-8 minutes (again with the grill lid closed). I find that 12 minutes of total cook time is usually perfect!
Remove the chicken from the grill and allow the cooked thighs to rest for about 5 minutes before cutting and serving.
Notes
Trim the Fat: Before adding the boneless, skinless thighs to the marinade, trim any excess fat (large pieces) from the meat. Use a knife or kitchen scissors.How to Tell if The Chicken is Done: The best way to tell if the thighs are fully cooked is to place a meat thermometer in the thickest part of the meat. It will read 165F when the chicken is ready. Or cut the largest piece of chicken in half to ensure the meat is no longer pink (the less technical way to do this).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).See article above for different variations: using chicken breasts, using an indoor grill, or using your favorite vinaigrette dressing for the marinade.