Grilled Boneless Skinless Chicken Thighs Recipe
I absolutely love this grilled chicken thighs recipe because it perfectly combines the rich, savory flavors of soy sauce and garlic with a burst of freshness from lemon juice, making each bite incredibly satisfying. Plus, it’s so simple and quick to make, which means I can enjoy a mouthwatering, flavorful meal without spending hours in the kitchen.
My kitchen’s favorite for grilled, boneless, skinless chicken thighs is their perfect balance of juiciness and flavor. I love to marinate them in a blend of olive oil, soy sauce, lemon juice, and minced garlic.
A pinch of paprika, onion powder, and dried thyme gives them a delightful aroma. Simple salt and pepper finish off this ultra-tasty, protein-rich meal.
Ingredients
Chicken Thighs, Boneless and Skinless: Juicy, high in protein, and deliciously tasty.
Olive Oil: Fats that are healthy for the heart, which adds richness.
Soy sauce: Provides umami and salty depth.
Lemon Juice: Delivers fresh, zesty acidity.
Garlic: Fragrant, full of antioxidants.
Ingredient Quantities
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
1. In a big basin, whisk together these liquids: olive oil, soy sauce, and lemon juice. Then stir in minced garlic, paprika, and onion powder. Follow with dried thyme, salt, and black pepper.
2. Combine the marinade ingredients and mix together until thoroughly combined.
3. Place the chicken thighs, which have no bones or skin, into the bowl. Be certain that they are coated in the marinade, which comprises soy sauce, lime juice, honey, garlic, and ginger.
4. The bowl should be covered and placed in the refrigerator for a minimum of 30 minutes—up to 4 hours is better—so that the flavors can infuse the chicken.
5. Heat your grill to medium-high heat.
6. Take the chicken out of the marinade and let any extra marinade drip off.
7. Put the chicken thighs on the grill and cook them for 6 to 7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
8. Flip the chicken thighs using tongs once while grilling so they will cook evenly.
9. Take the chicken off the grill and allow it to sit for a few minutes, so the juices stay in the chicken.
10. Warm the grilled chicken thighs and serve garnished with extra lemon slices or fresh herbs, if desired.
Equipment Needed
1. Mixing bowl
2. Whisk
3. Measuring spoons
4. Cutting board
5. Knife
6. Grill or grill pan
7. Tongs
8. Meat thermometer
9. Refrigerator
10. Serving platter
FAQ
- Can I marinate the chicken thighs overnight?Certainly! While the flavors of the chicken can be enhanced by marinating it overnight, try to marinate it for at least 30 minutes if you are going for a good result.
- Can I use chicken breasts instead of thighs?Yes, but adjust cooking time as breasts may need a little longer on the grill to reach the desired doneness.
- What can I use instead of soy sauce?If you want gluten-free alternatives to soy sauce, you can use tamari or coconut aminos.
- Is it necessary to use both olive oil and lemon juice?Indeed, moisture and flavor come from the oil and the juice, which together work to marinate the chicken. Olive oil helps in coating the chicken and adds moisture, while lemon juice adds acidity and bright flavors.
- How can I ensure the chicken doesn’t stick to the grill?Prior to grilling, ensure that the grill is heated thoroughly and, just before grilling, lightly oil the grill grates to prevent sticking. Then place marinated chicken breast halves on the preheated grill.
- What internal temperature should the chicken reach?To ensure that the chicken is completely cooked, it should attain an internal temperature of 165°F (74°C).
- Can I add other spices to the marinade?Certainly, you can modify the recipe with other spices, such as rosemary, for a different flavor profile or cayenne pepper for added heat.
Substitutions and Variations
2 tablespoons olive oil—Substitute with either avocado oil or melted coconut oil.
2 tablespoons soy sauce – For a gluten-free alternative, replace with tamari or coconut aminos.
2 tablespoons lemon juice – Replace with lime juice or apple cider vinegar.
Two cloves of garlic, minced – Replace with 1/2 teaspoon garlic powder
1 teaspoon dried thyme – Substitute with dried oregano or dried basil.
Pro Tips
1. Marination Time: For maximum flavor absorption, aim to marinate the chicken for the full 4 hours. If you have extra time, you can even marinate overnight in the refrigerator.
2. Room Temperature Before Grilling: Take the chicken out of the refrigerator about 20-30 minutes before grilling to allow it to come to room temperature. This ensures even cooking and better flavor.
3. Grill Marks and Flavor: For attractive grill marks and added flavor, preheat your grill well before placing the chicken thighs on it. Do not move the chicken too soon; let it sear before flipping.
4. Basting for Moisture: As you grill, you can occasionally brush the chicken with the reserved marinade (that hasn’t touched raw chicken) to keep it moist and enhance flavor. Alternatively, prepare a fresh batch of the marinade for basting.
5. Resting Time: Allow the chicken to rest for at least 5 minutes after grilling. This helps the juices redistribute throughout the meat, resulting in juicier and more flavorful chicken.
Grilled Boneless Skinless Chicken Thighs Recipe
My favorite Grilled Boneless Skinless Chicken Thighs Recipe
Equipment Needed:
1. Mixing bowl
2. Whisk
3. Measuring spoons
4. Cutting board
5. Knife
6. Grill or grill pan
7. Tongs
8. Meat thermometer
9. Refrigerator
10. Serving platter
Ingredients:
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
1. In a big basin, whisk together these liquids: olive oil, soy sauce, and lemon juice. Then stir in minced garlic, paprika, and onion powder. Follow with dried thyme, salt, and black pepper.
2. Combine the marinade ingredients and mix together until thoroughly combined.
3. Place the chicken thighs, which have no bones or skin, into the bowl. Be certain that they are coated in the marinade, which comprises soy sauce, lime juice, honey, garlic, and ginger.
4. The bowl should be covered and placed in the refrigerator for a minimum of 30 minutes—up to 4 hours is better—so that the flavors can infuse the chicken.
5. Heat your grill to medium-high heat.
6. Take the chicken out of the marinade and let any extra marinade drip off.
7. Put the chicken thighs on the grill and cook them for 6 to 7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
8. Flip the chicken thighs using tongs once while grilling so they will cook evenly.
9. Take the chicken off the grill and allow it to sit for a few minutes, so the juices stay in the chicken.
10. Warm the grilled chicken thighs and serve garnished with extra lemon slices or fresh herbs, if desired.
