Description
Grilled Boneless Chicken Thighs marinated in garlic and herbs, juicy, flavorful, and perfect for a quick and delicious meal.
Ingredients
Scale
- 2 pounds (900g) boneless, skinless chicken thighs (about 8 thighs)
- 3 tablespoons (45ml) olive oil
- 2 tablespoons (30ml) soy sauce
- 1 tablespoon (15ml) honey
- 2 tablespoons (30ml) fresh lemon juice
- 4 garlic cloves, minced (about 2 tablespoons)
- 1 tablespoon (15g) paprika
- 1 teaspoon (5g) dried oregano
- 1 teaspoon (5g) salt
- ½ teaspoon (2.5g) black pepper
- ¼ teaspoon (1g) cayenne pepper (optional)
Instructions
- ‘Step 1: Prepare the Chicken Begin by patting your boneless chicken thighs dry with paper towels—this helps the marinade stick better and promotes better browning on the grill. Examine each piece and use kitchen shears to trim any excess fat pockets while leaving some for flavor and juiciness. Next, score the surface of each thigh with shallow diagonal cuts about ½ inch apart, creating a crosshatch pattern that will help the marinade penetrate deeper into the meat.
- Step 2: Make the Marinade In a large bowl, whisk together the olive oil, soy sauce, honey, lemon juice, minced garlic, paprika, dried oregano, salt, black pepper, and cayenne pepper (if using) until well combined. The marinade should look uniform with the honey fully dissolved into the mixture. Take a quick taste and adjust seasonings if needed—remember that grilled boneless chicken thighs absorb flavors well, so the marinade should be slightly more intense than you’d want the final dish.
- Step 3: Marinate the Chicken Add the trimmed chicken thighs to the bowl with the marinade, tossing thoroughly to coat each piece evenly. Make sure the marinade gets into all the scores you created earlier. For best results, transfer everything to a zip-top bag, squeeze out excess air, and refrigerate. Allow the chicken to marinate for at least 30 minutes, though overnight marination will yield the most flavorful grilled boneless chicken thighs. If you’re short on time, even 15 minutes at room temperature will make a difference.
- Step 4: Preheat and Prepare the Grill Set up your grill for two-zone cooking by heating one side to medium-high heat (approximately 400-425°F/200-220°C) and leaving the other side unlit or on low heat. Clean the grates thoroughly and oil them using a folded paper towel dipped in vegetable oil and held with tongs. This prevents your grilled boneless chicken thighs from sticking and helps create those beautiful grill marks.
- Step 5: Grill the Chicken Remove the chicken from the marinade, letting excess drip off. Place the thighs on the hot side of the grill and cook for 3-4 minutes with the lid closed until you see distinct grill marks and caramelization beginning to form. Flip the thighs and cook for another 3-4 minutes on the second side. Then move them to the cooler side of the grill to finish cooking through, about 2-3 minutes more. The grilled boneless chicken thighs are done when they reach an internal temperature of 175°F (80°C) and the juices run clear.
- Step 6: Rest and Serve Transfer your perfectly grilled chicken thighs to a clean plate and tent loosely with aluminum foil. Let them rest for 5 minutes before serving to allow the juices to redistribute throughout the meat, ensuring every bite of your grilled boneless chicken thighs is succulent and flavorful. Garnish with fresh herbs and lemon wedges before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 275
- Sugar: 4g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 120mg