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!
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!
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.