You’ll love these grilled boneless skinless chicken thighs all summer long. They’re charred on the outside, tender and juicy in the middle, and full of flavor. Plus, they’re quick and easy to make on a gas or charcoal grill!
Getting too hot in the kitchen when the weather gets hot is the perfect reason to fire up the grill (BBQ) and cook quick, cheap, and really tasty foods like burgers, grilled corn on the cob (in foil), and marinated boneless skinless chicken thighs.
For those who want a leaner protein, boneless chicken thighs are great. I’ve already shared a recipe for grilled chicken thighs with bones. If you like white meat more, don’t miss my grilled chicken breast. It’s juicy, tasty, and just as easy to make. Taking out the skin and bones makes them even faster to cook and less likely to catch fire with fat. They’re still tender and juicy. Plus, they’re great for meal prep to enjoy warm or cold.
Best of all, grilling boneless skinless chicken thighs is quick and simple, with ingredients you probably already have. Just mix, marinade, and grill to perfection in under 12 minutes! Ready to serve with side dishes like grilled veggies, rice, potato salad, or a summery salad. And for a bold, creamy side, pair it with my Mexican street corn (elote). It’s always a crowd-pleaser.
You can experiment with adding Dijon mustard for extra tangy heat and/or some honey/maple syrup for a little sweetness and extra caramelization.
Are you staring at your package of boneless, skinless chicken thighs on the grill and not sure how long to cook them for? You’re not the only one! I’ve been there many times, and after a lot of trial and error (and some overcooked chicken), I’ve found the best time for juicy, flavorful grilled chicken thighs.
Boneless skinless chicken thighs are one of my favorite cuts to grill. Unlike chicken breasts that can dry out faster than you can say “pass the sauce,” thighs are more forgiving thanks to their higher fat content. This makes them perfect for grilling newbies and pros alike!
Let’s dive into everything you need to know about grilling these tasty morsels to perfection,
The Short Answer
For direct heat grilling (medium-high, around 375-400°F):
- Grill boneless skinless chicken thighs for about 6-8 minutes per side
- Total cooking time: 12-16 minutes
For indirect heat grilling:
- Cook for 20-30 minutes total, flipping halfway through
However, timing isn’t everything! The most reliable way to know your chicken is done is by checking the internal temperature, which should reach 165°F in the thickest part.
Preparation: Setting Your Thighs Up for Success
Before we talk more about timing, let’s make sure your chicken thighs are prepped right:
Marinades Make Magic
Marinating chicken thighs adds incredible flavor and helps keep them moist. Some winning combinations include:
- Oil-based marinades: Combine olive oil with vinegar and spices
- Citrus marinades: Lemon or lime juice add tang and help tenderize
- Soy sauce based: Adds umami richness (try mixing with pineapple juice!)
For best results, marinate for at least 30 minutes, but 2-4 hours is even better. If using pineapple juice, don’t exceed 2 hours as the enzymes can make your chicken mushy.
One super simple marinade I love comes from Dad Cooks Dinner:
- 1/2 cup soy sauce
- 3 oz pineapple juice (about 1/3 cup)
- 1/2 teaspoon garlic powder
Seasoning Alternative
If you don’t have time to marinate, a good spice rub works great too! Try:
- Salt and pepper
- Paprika or smoked paprika
- Garlic and onion powder
- Chili powder or cayenne (if you like heat)
Grilling Techniques: Direct vs. Indirect Heat
You’ve got two main options when grilling chicken thighs:
Direct Heat Method (Faster)
This method is perfect when you need dinner on the table ASAP:
- Preheat your grill to medium-high (375-400°F)
- Oil the grates to prevent sticking
- Place thighs smooth side down directly over the heat
- Grill for 6-8 minutes on first side
- Flip and grill another 6-8 minutes until internal temp reaches 165°F
I really like the 3-3-3-3 pattern from Dad Cooks Dinner: grill for 3 minutes, flip, grill for 3 more minutes, flip again (rotating 90 degrees for nice grill marks), 3 more minutes, one final flip, and 3 final minutes. Works like a charm!
Indirect Heat Method (More Even)
This technique gives you more evenly cooked thighs with less chance of burning:
- Heat one side of your grill to medium
- Place chicken on the cooler side
- Close the lid to create an oven-like environment
- Cook for 20-30 minutes, flipping halfway through
- For extra crispiness, finish over direct heat for 1-2 minutes
How to Know When They’re Done
There are three reliable ways to check doneness:
1. Temperature Test (Most Accurate)
Use an instant-read thermometer inserted into the thickest part of the thigh. You’re looking for 165°F for food safety, but chicken thighs can go up to 180-190°F and still be juicy (unlike chicken breast).
2. Clear Juices Test
Pierce the thickest part with a fork or knife. If the juices run clear (not pink), they’re likely done.
3. The Poke Test
As Dad Cooks Dinner says, use your finger to poke the thickest part. If it feels springy and bounces back, it’s done. If it feels flabby inside, keep cooking.
Common Mistakes to Avoid
Even experienced grillers make these errors sometimes:
1. Overcooking (But Undercooked Is Worse!)
While chicken thighs are forgiving, they can still dry out if grilled too long. That said, always prioritize food safety – chicken must reach 165°F internally.
2. Not Oiling the Grill
Chicken thighs can stick badly! Clean your grates and oil them before cooking.
3. Flipping Too Often
Resist the urge to constantly flip the thighs. You only need to flip once for direct heat or the 3-3-3-3 method.
4. Skipping the Rest
Let your chicken thighs rest for 5-10 minutes after grilling. This lets the juices move around, which makes them even more tender and juicy.
Helpful Tips for Grill Masters
- Prevent sticking: After cleaning your grill grates, grab a folded paper towel with tongs, dip it in vegetable oil, and brush it over the grates.
- Even thickness: If some thighs are thicker than others, pound them to even thickness for more consistent cooking.
- Keep the lid closed: If using a gas grill, keep the lid closed while cooking to maintain temperature.
- Go with charcoal for flavor: If you have both gas and charcoal grills, chicken thighs really shine with that smoky charcoal flavor.
Serving Suggestions
Grilled boneless skinless chicken thighs are incredibly versatile:
- Serve whole as a main dish with sides
- Slice into strips for tacos, fajitas, or sandwiches
- Chop for salads or grain bowls
- Use in any recipe calling for cooked chicken
Leftover Magic
Don’t toss those extra thighs! Leftover grilled chicken thighs are fantastic:
- Cut them into strips or bite-sized pieces
- Store in airtight containers in the fridge (3-4 days) or freezer (2-3 months)
- Use in quick meals like salads, wraps, pastas, or quesadillas
My Go-To Side Dishes
Since you’ve already got the grill fired up, why not make a complete meal? These sides pair perfectly with grilled chicken thighs:
- Grilled vegetables (zucchini, peppers, asparagus)
- Grilled corn on the cob
- Simple green salad
- Rice or quinoa
- Potato salad or grilled potatoes
Final Thoughts
Grilling boneless skinless chicken thighs doesn’t need to be complicated. With the right timing (6-8 minutes per side for direct heat or 20-30 minutes for indirect), proper preparation, and a good meat thermometer, you’ll be serving up juicy, flavorful chicken that’ll have everyone asking for seconds.
Remember, these are guidelines – your actual cooking time might vary based on the thickness of your thighs, your grill’s temperature, and even the weather conditions. When in doubt, always use that meat thermometer!
Now fire up that grill and get cooking! I’d love to hear how your chicken thighs turn out or if you have any special marinades or seasonings you swear by. Drop a comment below and let’s talk chicken!
FAQ: Quick Answers to Common Questions
Q: Can I marinate chicken thighs overnight?
A: Yes, but avoid marinades with pineapple juice or other enzymatic ingredients for long marinating times as they can make the chicken mushy. Apple juice is a good substitute for overnight marinating.
Q: Can I use this same timing for bone-in chicken thighs?
A: Bone-in thighs take longer – about 8-10 minutes per side on direct heat or 30-40 minutes on indirect heat.
Q: My chicken keeps sticking to the grill! Help?
A: Make sure your grill is properly preheated, clean the grates thoroughly, and oil them before cooking. Also, giving the chicken a little wiggle when you first place it down helps prevent sticking.
Q: Can I use frozen chicken thighs?
A: Always thaw chicken completely before grilling for even cooking and food safety.
Q: What’s the best way to store leftover grilled chicken thighs?
A: Cool completely, then refrigerate in airtight containers for 3-4 days or freeze for 2-3 months.
What to Do with Leftover Grilled Boneless Chicken Thighs
These meal-preppable grilled boneless chicken thighs are just as enjoyable cold as they are hot from the grill. Slice, dice, or shred them into:
- Salads—light salads for summer, creamy chicken salad, or hearty quinoa and pasta salads
- A bowl of grains, like a burrito, rice bowl, or even fried rice
- When you eat pasta, like pesto or mac and cheese pasta
- In wraps and sandwiches—sliced or shred; BBQ sauce is optional.
- In tacos – or quesadillas/burritos.
- Over pizza – shredded or finely diced.
How to Make Grilled Boneless Skinless Chicken Thighs
Then, combine those with the remaining marinade ingredients in a large baking dish or Ziplock bag and mix well.
Toss the skinless, boneless thighs in the marinade until they are evenly covered. Let them sit for at least 30 minutes (at room temperature) or up to 12 hours (in the fridge).
If you do the latter, bring it back to room temperature for 20-30 minutes while you preheat the grill.