Boneless, skinless chicken thighs are a secret weapon in the kitchen—they’re juicy, flavorful, and incredibly forgiving on the grill. This recipe is designed not just for a great weeknight dinner, but with meal prep in mind: make a big batch, stash it in the fridge, and enjoy protein-packed meals all week long. Compared to other cuts of chicken, I think thighs tend to pack more flavor and have a better texture when eaten as leftovers. Whether you tuck it into wraps, toss it on salads, add it to grain bowls, or just enjoy it with a side of veggies, this chicken is endlessly versatile and totally crave-worthy.
Ingredients Needed
This ingredient list might seem kind of random, but it’s very intentional! While this recipe can be prepped one day and cooked the next, it’s also designed to not need a long soaking marinade- rather I use tons of flavor-packed ingredients in order to deliver quick flavor so they can go straight from the bowl to the grill.
- Boneless Skinless Chicken Thighs
- Kosher salt
- Black pepper
- Onion powder
- Garlic powder
- Smoked paprika
- Oil – avocado, vegetable, or olive oil
- Worcestershire sauce
- Soy sauce
- Dijon mustard
How to Make Grilled Chicken Thighs
Note: This is just a walkthrough of the recipe process. Keep scrolling for the full printable recipe!
- I’ve found the easiest way to prep chicken thighs is with kitchen shears (or a washed and clean pair of sharp scissors!) Pat chicken thighs dry and then use the shears to simply trim off any fat that is dangling off. People often inadvertently trim off good amounts of meat when trying to trim thighs with a knife, which is why I recommend shears.
- Place your chicken thighs in a bowl and add all the seasonings.
- I like to use food-safe gloves and mix it up with my hands, really massaging the seasonings on.
- These can be cooked immediately, or refrigerated for 24 hours before grilling.
- When ready to cook, preheat grill and rub grates with oil. Grill chicken on each side until internal temperature reaches 175°-185°. Note that this is a higher internal temperature than chicken breasts are cooked. Thighs need a higher internal temperature to break down the connective tissue and create a tender juicy bite. If you take them off too soon, your chicken will be chewy and rubbery.
- Remove chicken from heat and wrap in foil for at least 15 minutes for the juiciest chicken!
Ways to Serve Grilled Chicken Thighs
These can be served immediately, but they’re also great cooled and chilled for later. Here’s a few favorites at our house:
- Serve it over rice or grain bowls with roasted veggies and a drizzle of sauce.
- Tuck it into a wrap or pita
- Chop it up in a salad
- Use it in quesadillas, tacos, or burrito bowls
- Add it to pasta or stir fry
- Snack on it plain
Frequently Asked Questions
You can. While thighs are juicier and more forgiving on the grill, boneless skinless breasts or tenderloins will work just fine as well. You could also use chicken drumbsticks or bone-in chicken pieces. Just be sure to use an instant read digital thermometer to cook each cut of chicken to it’s optimal temperature as those will vary from cut to cut.
Stored in an airtight container, these chicken thighs will stay fresh for several days. Optimally the flavor is best at 2-3 days, but they’ll be good for more like 4-5 when stored well!
You bet. Freezing pre-seasoned chicken can be an awesome time saver. Simply mix chicken with seasonings and then freeze. I like to flatten chicken out into a single layer in a freezer bag for easy storage and efficient defrosting. For best results, defrost by placing in fridge until thawed and then cook as directed.
Yes. Some people might not like the flavor of cooked chicken that’s been frozen and then defrosted, but it works particularly well in things like casseroles, soups, etc.
Easy Grilled Chicken Thighs
Ingredients
- 3 pounds Boneless skinless chicken thighs
- 1½ teaspoons kosher salt
- 3/4 teaspoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1½ teaspoons smoked paprika
- 3 tablespoons oil avocado oil, vegetable oil, or olive oil
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon dijon mustard
Instructions
- Pat chicken thighs dry with paper towels and trim off excess fat using a pair of kitchen shears. Place thighs in a bowl.
- Add all remaining ingredients to bowl.
- Use hands (food safe gloves work great here!) to mix everything together and massage seasonings into meat. At this point you can prepare to cook, or cover and chill in the fridge for up to 24 hours.
- Preheat outdoor grill to medium heat. Oil grates and then add chicken. Cook until char marks appear on one side, about 5 minutes. Flip and continue to cook until internal temperature reaches 175-185°. If desired, you can brush with a sauce of your choice in final minutes of cooking.
- While chicken is cooking, have a platter, dish, or baking sheet ready and enough foil to cover tightly. Remove chicken from grill and cover with foil immediately. Let rest for 15 minutes before opening and serving.
Notes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 tablespoon avocado oil (or oil of choice)
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon dijon mustard Alternate cooking methods: Oven: Use convection if you have it. cook at 425° for 25-30 minutes, until internal temp reaches 175-185°. Air Fryer: Cook at 400° for 14-16 minutes, flipping half way through until internal temp reaches 175-185° Storage: Store cooked chicken in an airtight container for up to 4-5 days. Freeze individual portions in freezer bags for up to 2-3 months. Eat cold, or reheat gently in microwave or a skillet with a splash of water or broth to keep it moist.
Questions & Reviews
I only have a Blackstone flat top. Can I use that to cook the thighs and for the same time?
Yep, you can definitely cook them on a flat top- you’ll just miss the fire-grilled char, but they’ll still be delicious! Just cook until the instructed internal temperature.