Grilled Chicken Thighs

A super simple Grilled Chicken Thighs recipe that you’ll want to make all summer long! Boneless skinless chicken thighs are soaked in a citrusy, garlic herb flecked marinade and cooked over a hot grill until bold grill marks line the exterior and the interior finishes tender juicy.

Grilled chicken is a summertime staple, they are easy to prepare and cooking them outside on the grill keeps the heat out of the kitchen.

My first choice of cut is grilled chicken thighs. They stay tender and juicy and they brown up beautifully. They also have more flavor. Plus when you add a lemon and vinegar marinade they take on such a bright taste that really enhances the chicken.

Here the recipe also includes a blended herb mixture, Herbs de Provence, but it is a super versatile recipe and you can include nearly any herb blend here in it’s place to suit your taste and the cuisine meal type.

It’s a great base recipe you can make exactly as is or build off of, to create the ideal grilled boneless chicken thighs every time.

Grilled Chicken Thighs and Marinade Ingredients and Substitutes

• Chicken thighs: I prefer chicken thighs for the most juicy, tender chicken but chicken breasts will work great too if that’s what you prefer (use an equal weight).
• Olive oil: Regular refined olive oil or extra virgin olive oil both work well here.
• Red wine vinegar: Brightens the flavor of the chicken. You can use other types of vinegar here such as white wine vinegar, sherry vinegar or apple cider vinegar.
• Lemon juice: Use fresh lemon juice for the best flavor. Lime juice works fine too.
• Dijon mustard: A little goes a long way with this ingredient since it has bold flavor.
• Herbs de province: This is a French herb blend, you can also use Italian seasoning in its place or another herb blend.
• Honey: Only a touch is added to help the chicken brown nicely and balance the tartness of the marinade. Maple syrup or even white sugar works too.
• Garlic: For best flavor use fresh garlic.
• Salt and black pepper: Essential for balanced flavor.

How to Make Chicken Marinade for Grilled Chicken Thighs

1. In a large bowl whisk together olive oil, red wine vinegar, lemon juice, dijon mustard, Herbs de Provence, honey, garlic, salt and pepper.
2. Add chicken thighs to bowl with mixture and toss to evenly coat.
3. Transfer to fridge and let marinate 1 to 6 hours.

How Long Grill Boneless Chicken Thighs

1. Preheat a gas grill to 425°F for boneless grilled chicken thighs.
2. Grease grill grates before adding the chicken (use a balled up paper towel with a bit of olive oil held by long metal tongs).
3. Place chicken thighs on the grill and cook 6 minutes on the first side. Turn and let cook through, they should reach 165 °F in center of thighs as read on an instant read food thermometer about 6 minutes more.
4. Note that boneless skinless chicken thighs take about 6 minutes per side on a 425°F to 450°F preheated grill, but time can vary based on size of chicken thighs, grill model and outside temperature.
5. Place completed grilled chicken on a platter and let rest 5 minutes tented with foil before serving, this allows time for juices to evenly redistribute.

Helpful Tips when Grilling Chicken

• Begin with clean grill grates. The easiest way to clean grill grates is just to clean the grates when you remove food from the grill and turn the grill off while it’s still hot. Or you can do this while it’s preheating but you’ll lose some heat, so you’ll want to do partway through preheating.
• Marinating tip: Marinate chicken thighs at least 1 hour allowing them time to absorb some flavor, but also on the other hand don’t let them rest in acidic marinade longer than 12 hours or your chicken may end up a bit mushy.
• Grill with lid closed. Unless a recipe specifically specifies not to cover, always grill food with the lid down to keep the heat trapped inside.
• Grill larger pieces in back. With most grills you’ll find the hot spots are in the back of the grill and it’s runs cooler near the front. With that said grill your larger pieces of meat in the back of the grill so they all finish about the same time as smaller portions near the front.
• Test doneness with a thermometer. To take out the guesswork and for food safety it’s best to use an instant read food thermometer to test for doneness. Insert thermometer from the side into the thickest portion to take the internal temperature. Chicken thighs can over-cook a bit and be just fine if you want them more charred.
• Chicken breasts tip: If you opt to use chicken breasts flatten them out to an even thickness using a meat mallet so they cook evenly, they are more prone to drying out so evening them out beforehand helps. Also cook them just right to 165 °F.

Storing Leftover Grilled Chicken

• Fridge: Simply store cooked grilled chicken in the fridge in an airtight container for up to 4 days.
• Freezer: Grilled chicken can be frozen for up to 3 months. Thaw before reheating.

Ways to Use Leftover Grilled Chicken

Grilled chicken is one food that makes excellent leftovers.

It works great in a green salad, pasta or pasta salads, sandwiches or wraps, soups, pizza or flatbread, or add it to your meal prep along with a grain and vegetable.

Cooking Grilled Chicken Indoors

These marinated grilled chicken thighs can also be cooked on the stovetop in a grill pan or in a cast iron pan.

If cooking on the stovetop omit the honey so the chicken doesn’t burn. Add a little oil to the pan, cook over medium-high heat for about 5 to 7 minutes per side until cooked through in center.

More Ways to Make Grilled Chicken

• Grilled Chicken Breasts
• Grilled Chicken Salad
• Garlic Herb Grilled Chicken
• Grilled Chicken Margherita
• Grilled Dijon Chicken
• Tortilla Soup with Grilled Chicken