Perfectly juicy and flavorful, Grilled Boneless Chicken Thighs are a quick and easy mainstay in our house. No marinade needed – our sweet and savory dry rub has taste and tenderness covered. Chicken thighs are one of the fastest grilled chicken recipes you can make – they’re ready in under 20 minutes and pair perfectly with your favorite salads and simple sides.
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Not to get off-color, but anyone else noticed chicken breasts have increased a couple cup sizes since they were younger? I definitely don’t remember them being quite so…robust. It seems I can’t cook ’em without having a plan for leftovers or meal prep.
Sometimes you just want to eat the whole piece of chicken on your plate, not discover half of it wrapped in foil behind a jar of pickles 2 weeks later. Thankfully, this problem has an easy (and delicious) solution: boneless chicken thighs.
Chicken thighs are generally perfectly portioned, so that’s a win right off the bat. They’re also a bit more economical than chicken breasts, more flavorful and forgiving, and require less prep work.
Our simple beginner-friendly dry rub infuses the chicken with flavor, while the grill does all the heavy-lifting in the texture department – high heat creates crispy edges and juicy, tender meat.
Once you’ve mastered the art of the quick cook (seriously, 5 minutes on each side) with this gorgeous caramelized crust, you can move on to other grilled boneless chicken thigh recipes like cilantro lime chicken thighs, balsamic chicken thighs, and grilled chicken tacos.
Why We Love Boneless Chicken Thighs SO MUCH
When it comes to main dishes, boneless chicken thighs are always going to be held up to boneless chicken breast standards. But thighs aren’t scraps – they’re scrappy! They hold their own and frankly, come out on top in quite a few categories.
- They’re cheap(er) – than chicken breasts, for sure.
- They’re more flavorful – thanks to higher fat content.
- They’re more forgiving – that fat prevents them drying out too quickly. If you’re a beginner cook, you’re more likely to find immediate success with chicken thigh recipes since they can handle a bit of overcooking.
- They’re fast – thinner than breasts with a flatter, more even texture, they cook through quickly and evenly.
- They’re versatile – here we use a simple dry rub to create rich flavor. This same technique works with plenty of marinades and dry rubs. (And that means endless variations of boneless chicken thighs on the grill!)
Dry Rub vs. Marinade
Whether you’re short on time, short on ingredients, or just plain forgot, you don’t have to fear flavorless chicken if you skip the marinade. That’s what dry rub is for!
Put the oil and vinegar down and just grab the grainy stuff – ground spices, dried herbs, brown sugar, salt, and crushed peppers – and get to mixing and coating. The goal is to create a crust around the boneless thighs to infuse with flavor and lock in moisture.
Our dry rub includes a variety of dried herbs and spices along with brown sugar for the perfect balance of sweet and savory. Brown sugar isn’t too sweet, but the sugars will caramelize under the heat to create delicious crispy bits. Need another reason to love a rub? This basic combo translates beautifully when used for baked boneless chicken thighs or air fryer chicken thighs once grilling season ends.
How to Grill Boneless Chicken Thighs
Grilled boneless chicken thighs are the perfect combination of easy, fast, and flavorful. Coat boneless thighs with a sweet and savory dry rub, then grill for just a few minutes per side. Remember – close the lid for quick, even cooking and maximal crispy bites!
- Heat a gas grill to high heat (450°F).
- Mix the dry rub ingredients in a small bowl until well combined – brown sugar, Italian seasoning, paprika, onion powder, garlic powder, kosher salt, and ground pepper.
- Unfold the chicken thighs and pat them very dry. Use kitchen shears to trim away any large fat deposits.
- Drizzle the chicken with olive oil and rub in evenly.
- Sprinkle the chicken with the dry rub, and work in well using your (clean and dry) hands.
- Arrange the chicken on the grill grates in a single, even layer and close the lid. Grill for 5 minutes, undisturbed.
- Flip the chicken, close the lid, and grill an additional 4-5 minutes, or until the internal temperature registers 160-165°F using and instant read thermometer.
- Transfer the chicken to a plate or cutting board and rest 5 minutes. Slice against the grain for tender bites. Enjoy!
Recipe Notes and Tips
- Unfold the chicken. Chicken thighs often come compactly packaged. Be sure to first unfold the chicken thighs and lay them flat for easy prep, even dry rub coverage, and quick grilling.
- Trim the fat. Snip away any large, visible fat deposits using kitchen shears. Boneless chicken thighs don’t cook long enough for the fat to render (melt), so the fat will become gummy if it’s not trimmed.
- Grill with the lid closed. This creates a convection effect (think air fryer) that results in very even cooking.
- Use the right tools. Put down the tongs and grab a fish spatula to flip! This thin but sturdy spatula easily loosens any little bits that might stick to the grill grates and prevents the flesh from tearing.
- Cook to temperature. Always check the internal temperature using an instant read thermometer inserted into the thickest part of the chicken. Remove the thighs once they reach an internal temperature of 160°-165°F (the internal temperature will rise about 5°F while the chicken rests).
- Go against the grain. For tender, juicy slices, rest grilled chicken for 5 minutes, then slice AGAINST the grain.
What to Serve with Grilled Chicken Thighs
- Salads: serve with simply but hearty side salads for a healthy no-fuss dinner. Try Mediterranean cucumber salad, Mexican street corn salad, asparagus salad, or zucchini salad.
- Starchy Sides: everyone loves a starchy side, and grilled chicken always pairs beautifully with simple starches like Instant Pot white rice, air fryer potatoes, parmesan orzo, and risotto.
- Vegetable Side Dishes: one of the many great things about a simple but flavorful grilled chicken recipe is that it pairs with practically everything. Choose flavor-packed veggies for a satisfying meal, like parmesan roasted cauliflower, grilled corn on the cob, baked asparagus, garlic green beans, or honey roasted carrots.
Did you make these grilled boneless chicken thighs? I’d love to know how they turned out! Leave a comment and a rating below.
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20-Minute Grilled Boneless Chicken Thighs
Description
Ingredients
- 2 pounds boneless skinless chicken thighs, 5-6 thighs
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 2 teaspoons Italian seasoning
- 1½ teaspoons paprika
- 1½ teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground pepper
- fresh thyme, for serving, optional
- lemon wedges or slices, for serving, optional
Instructions
- Light a charcoal or gas grill to high heat (450°F), or light a grill pan under a high flame.
- Combine the brown sugar, Italian seasoning, paprika, salt, onion powder, garlic powder, and pepper in a small bowl; mix until evenly combined.
- Unfold the chicken thighs (see Note 1) and arrange on a cutting board. Trim any large fat deposits (see Note 2), then pat very dry with paper towels (see Note 3).
- Drizzle the chicken with the olive oil, then rub evenly into the chicken on all sides using your (clean and dry) hands.
- Sprinkle the dry rub over the chicken thighs and again use your (clean and dry) hands to work the seasoning into the chicken until evenly coated on all sides.
- Transfer the chicken thighs to the hot grill and arrange in a single, even layer with a bit of space in-between (see Note 4). Close the lid and grill the chicken for 5 minutes, or until lightly charred.
- Flip the chicken (we prefer to use a fish spatula) and grill 4-5 minutes longer, or until the internal temperature reads 165°F using an instant read thermometer.
- Remove the chicken from the grill using tongs and transfer to a plate or cutting board. Rest the chicken for 5 minutes before slicing against the grain. Serve warm, right away, and enjoy!
Recipe Notes
- Note 1. Unfold the chicken thighs and lay them flat for quicker and more even cooking.
- Note 2. Use kitchen shears to trim away any large, visible fat deposits. The chicken won’t cook long enough for the fat to render (melt) and it will instead become gummy and chewy.
- Note 3. Pat the chicken dry to ensure that the oil and seasonings properly adhere.
- Note 4. Space the chicken for better air circulation and to achieve crispy edges.
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