Simple Grilled Chicken Thighs are juicy, tender, and incredibly easy, plus they don’t require an armful of seasonings nor marinade. Fire up the grill for this foolproof grilling recipe that’s simple yet craveable.
My husband is an exceptional griller and meat smoker. Do you want to know the two seasonings he uses to get the best flavor on grilled meats – especially chicken and pork?
Garlic salt and pepper.
That’s it! I love watching people’s faces when they ask what he’s used to season the meat with, and his answer is so simple. They’re always surprised.
Grilling naturally imparts cravable flavor to whatever’s on the grates. With chicken thighs especially, you don’t need a cupboard full of seasonings nor marinade that can potentially burn to make them delicious and flavorful.
Grab a pack of boneless, skinless chicken thighs, plus a couple everyday seasonings, and a smokey, sizzling grilled dinner will be on your table in minutes!
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Simple Grilled Chicken Thighs
Boneless skinless chicken thighs are one of my favorite meats to grill for three reasons:
- Fool proof: boneless skinless chicken thighs are extremely hard to overcook. They’re considered done when they reach an internal temperature of 165 degrees, but can go up to 180-185 and still remain tender and juicy.
- Quick cooking: boneless chicken thighs cook quickly on the grill – just 3-5 minutes per side.
- Flavorful: chicken thighs are considered dark meat and contain more fat than chicken breasts. Meaning, they’re inherently more flavorful and don’t require extra fuss in the form of a ton of seasonings or marinade.
Boneless vs Bone-In Chicken Thighs
This grilling recipe – or method, really – is for boneless skinless chicken thighs, which can be grilled directly over medium-high heat on either a charcoal or gas grill.
To grill bone-in chicken thighs we’d need to create two heat zones on the grill (like for my Grilled Pork Tenderloin). First we’d sear the outsides of the chicken thighs over medium-high heat, then cook them low and slow over the unlit side.
Both are delicious but this grilling method is specifically for boneless, skinless thighs.
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What to Pair with Grilled Chicken Thighs
Grilled chicken thighs make for a quick and easy summer dinner. Serve with your favorite BBQ sauce or fresh pesto then pair with Best Ever Pasta Salad, Cucumber and Tomato Salad, Baked Beans, Potato Salad, and/or Fruit Salad.
Grilled chicken thighs also keep well in the refrigerator for up to 4 days (or frozen for up to 3 months), and can be used in a variety of ways. Toss them into:
- Tacos: chop the grilled thighs then reheat in a skillet with taco seasoning. Serve as grilled chicken tacos with all the fixins.
- Wraps: layer strips of the chilled chicken with vegetables, hummus, and salad dressing (creamy or a vinaigrette) inside a tortilla then wrap and serve.
- Quesadillas: chop then use inside my BBQ Chicken Quesadillas.
- Salads: top any and all salads with chopped chilled grilled chicken thighs.
- Pasta Salads: toss into Chicken Caesar Salad Pasta, or your favorite chilled pasta salad recipe for a boost of protein.
Alrighty, fire up the grill and let’s get cooking!
Try Perfect Grilled Steak
How to Grill Chicken Thighs
Step 1: Preheat and clean the grill.
Start by preheating your gas or charcoal grill over medium-high heat. I like to let the inside of the grill get to at least 400 degrees then stay there for 5-10 minutes before grilling.
This is a Big Green Egg, though any charcoal or gas grill will work. I’ve also made grilled chicken thighs indoors on a grill pan over high heat many times!
Grilling Tip
To prevent your meat from sticking or burning, be sure to clean the grill grates first. You can do this either before or after preheating. I rub a balled up piece of foil over the grates to remove any stuck on food.
Step 2: Trim then season the chicken thighs.
While the grill is preheating, trim boneless skinless chicken thighs of extra skin or fat. I find a pair of sharp kitchen shears is the best and easiest way to do this.
Next brush the tops with vegetable oil, or spray with nonstick spray, then season liberally with garlic salt and pepper. You can of course use your favorite / go-to chicken seasoning for the grill instead. Flip then brush and season the second side.
Recipe Tip
If you want a bit of extra color to your grilled chicken thighs, you can add a very light sprinkle of paprika as well. Just a bit – we want the color, not necessarily the flavor.
Step 3: Grill the chicken thighs.
Add the seasoned chicken thighs smooth-side-down on the hot grates then close the lid and grill for 3-5 minutes or until the thighs are opaque up and around the sides, and the chicken does not stick when you attempt to flip it.
Grilling Tip
Be sure to keep the lid DOWN when grilling, otherwise you’ll lose all your heat!
Flip then grill for another 3-5 minutes with the lid down, or until the thickest part of the chicken thighs read at least 165 degrees as measured by a digital meat thermometer.
I like to let thighs reach at least 175 degrees because they actually become more tender the higher the internal temperature.
Transfer the grilled chicken thighs to a platter then cover with foil and let them rest for at least 5 minutes before serving.
I hope you love these smokey, sizzling, juicy, and tender thighs as much as we do. My mouth might be watering just a bit right now! 😉 Enjoy!
More Sizzling Grilling Recipes
- 2-1/2 lbs boneless skinless chicken thighs, 8-10 medium-sized thighs
- garlic salt
- pepper
- paprika, optional, for color
- canola or vegetable oil
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Heat a gas or charcoal grill over medium-high heat until it reaches at least 400 degrees. Let the grill preheat for 5-10 minutes at this temperature to ensure the grates are very hot.
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While the grill is preheating, trim the chicken thighs of excess skin and fat then place them onto a platter or large plate. Brush the tops with oil, or spray with nonstick spray, then season with garlic salt, pepper, and a small amount of paprika if desired for color. Flip the chicken thighs over then brush with oil and season the second side with garlic salt and pepper.
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Place the chicken thighs smooth-side-down on the grates then close the lid and grill for 3-5 minutes or until the chicken is opaque up and around the sides, grill marks appear on the bottoms, and the chicken does not stick to the grates when you attempt to flip it over.
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Close the lid then grill on the second side for another 3-5 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees – I like them more around 175 degrees. Note: boneless skinless chicken thighs can be cooked up to 180-185 degrees and still remain tender, so there’s some wiggle room here. Remove the chicken to a platter then cover with foil and let rest for at least 5 minutes before serving.
- Feel free to use your favorite grilling seasoning blend instead of simply garlic salt and pepper.
- You can use a grill pan over high heat to grill the chicken thighs instead of a gas or charcoal grill.
- Be sure your grates are clean before grilling to avoid sticking and burning. I like to use a piece of balled up foil to rub the grates until they’re clean (grill brushes can be hard to clean and leave behind bristles).
- Boneless skinless chicken thighs can come in different sizes. If your thighs are smaller or larger than 4-5 per pound, adjust the grilling time accordingly.
Calories: 270kcal, Protein: 44g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.04g, Cholesterol: 215mg, Sodium: 202mg, Potassium: 556mg, Vitamin A: 54IU, Calcium: 20mg, Iron: 2mg
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
