Grilled Chicken Thighs
A super simple Grilled Chicken Thighs recipe that you'll want to make all season 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.
Servings: 7 chicken thighs
Ingredients
- 2 lbs. boneless skinless chicken thighs, trimmed of excess fat (about 7 thighs)
- 1/4 cup olive oil, plus more for brushing grill
- 2 Tbsp lemon juice
- 2 Tbsp red wine vinegar
- 1 Tbsp dijon mustard
- 1 Tbsp Herbs de Provence (can sub. Italian seasoning or other blend)
- 2 tsp honey
- 2 tsp garlic
- 2 tsp kosher salt or 1 1/2 tsp table salt
- 3/4 tsp black pepper
Instructions
- In a large bowl whisk together olive oil, lemon juice, red wine vinegar, dijon mustard, Herbs de Provence, honey, garlic, salt and pepper.
- Add chicken thighs to bowl with mixture and toss to evenly coat. Cover.
- Transfer to fridge and let marinate 1 to 6 hours.
- Preheat a grill to 425°F. Brush clean grill grates lightly with oil when preheated.
- Grill chicken until cooked through (165 °F in center of thighs on an instant read food thermometer), about 6 minutes per side.
- Place on a platter and let rest 5 minutes tented with foil before serving to allow juices to evenly redistribute.
Notes
Optional: For more bright color you can also include 1 tsp paprika in the marinade, add along with the herbs de province.
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. Some may cook faster and some slower taking anywhere from 5 to 8 minutes per side.