Grilled Boneless Chicken Thighs

A plateful of boneless thighs fresh off the grill.

Grilled Boneless Chicken Thighs

A zesty marinade, easy grilling, and a convenience cut make this boneless chicken an easy weeknight splurge. The perfectly charred, tender, and juicy entree delivers a versatile main course that pairs with almost everything.

Course Main

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 15

Marinating 30

Total Time 50

Servings

Calories 379kcal

Author Imma

Ingredients

2½ pounds (1.5kg) boneless chicken thighs (about 8 thighs)
3 tablespoons (45ml) olive oil
1 tablespoon (15ml) Worcestershire sauce
1 tablespoon (15ml) soy sauce
2 tablespoons (35ml) Dijon mustard
2 teaspoons (2g) minced thyme
1 tablespoon (9g) minced garlic
1 tablespoon (12g) brown sugar (optional)
salt and pepper to taste (¾-1 teaspoon each per pound is average)
1 tablespoon (4g) minced parsley
½ lemon, juiced
½ teaspoon (7g) red pepper flakes (optional)

Instructions

Place the chicken thighs in a large non-reactive bowl or zip-lock bag and season with salt and pepper.
Whisk the olive oil, Worcestershire sauce, soy sauce, Dijon mustard, thyme, garlic, optional brown sugar, parsley, lemon juice, and optional red pepper flakes in a small bowl.
Pour the seasoning blend over the thighs and mix well to coat every inch. Cover the bowl with plastic wrap or seal the bag, and marinate the chicken thighs for 30 minutes in the fridge. You could do this up to 24 hours ahead or freeze them for 2-3 months.
Preheat the grill to 375-400°F (190-204°C) or medium-high.
Take the chicken out of the fridge, drain and shake off the excess marinade, and let it warm up for about 15 minutes. Discard the remaining marinade (or simmer it in a saucepan to kill the bacteria and serve it as a sauce on the side.
Place the chicken on the hot grill for 5-7 minutes per side, flipping once or twice. Start checking the internal temperature after 10-12 minutes to make sure it reaches 175°F (80℃). It usually takes around 15 minutes total time, but may take more or less depending on the size of the thighs, the altitude, and grill temperature.
Take the thighs off the grill, tent lightly with foil, and let them rest for about 10 minutes before serving. Enjoy!

Notes

An instant-read meat thermometer inserted into the thickest part of the thigh will let you know when they're done. While the breast is done at 165°F (75℃), the thighs are juicier and more tender at 175°F (80℃).
Please remember that the nutritional facts are a rough estimate and can vary immensely based on the ingredients used in the recipe.

Nutrition