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These grilled boneless chicken thighs are perfectly crispy on the outside while being moist and juicy on the inside. Marinated in a simple citrus blend, they cook in under 20 minutes.
Chicken thighs are one of my go-to proteins when I’m in a grilling mood. They’re more flavorful than chicken breasts and don’t need long to marinate. If you ditch the bones, they cook quickly.
For this recipe, I kept the marinating time to a minimum so dinner is speedy. The boneless chicken thighs are grilled at a low temperature, keeping the meat juicy and tender while giving the skin plenty of time to develop a subtle char. My family KNOWS when I’m cooking these because the house smells fantastic!
Table of Contents
Why I love this recipe
- Foolproof. Dark meat is easier to cook than white, so leaving it on the grill a bit longer is fine.
- Zesty, smoky marinade. I used a mix of lime juice, olive oil, and savory spices to infuse the meat with plenty of flavor.
- Great for meal prep. I’ve been known to fire up the grill just to meal prep. Is that a bit excessive? I don’t think so.
- Quick. No overnight marinating is needed.
If you love grilling chicken, try my grilled chicken tenders, grilled huli huli chicken, grilled chicken wings, and grilled chicken drumsticks next.
★★★★★ REVIEW
“Thank you for this delicious grilled chicken thighs recipe. I love how quick they cook, especially being a boneless piece of meat.” – Suzanne
Ingredients needed
- Boneless chicken thighs. I prefer skin-on chicken thighs as they get extra crispy on the grill, but boneless skinless thighs work just as well. Look for thighs that are even in size so they cook at the same time.
- Lime juice. Acid is essential for flavor and to break down the meat fibers, guaranteeing maximum tenderness. Lemon juice or orange juice could also be used.
- Olive oil. To tenderize the chicken and prevent it from sticking to the grill grates.
- Dry spices. I used cumin, garlic powder, smoked paprika, salt, and black pepper.
How to grill boneless chicken thighs
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Combine the marinade ingredients in a bowl, then add the chicken and toss to coat.
Step 2- Shake off excess marinade and place chicken skin-side down on the grill. Cook until it reaches 165°F/74°C.
Step 3- Rest briefly before slicing and serving.
Arman’s recipe tips
- Let the chicken come to room temperature before grilling. This way, they’ll cook evenly.
- Shake the excess, but do NOT pat the chicken dry. This helps the skin get crispy outside while the inside stays juicy.
- Keep a meat thermometer handy. To determine when the chicken is fully cooked, check its internal temperature at 165F (measured at the thickest part of the meat).
- Leave the chicken alone. Once I put the chicken on the grill, I won’t touch it for several minutes. As tempting as it may be, the chicken will only get a crisp exterior if it gets plenty of heat access.
- Cook one side at direct heat and the other at indirect heat, so the meat develops a nice exterior without becoming too charred.
Storage instructions
To store: Store leftovers in an airtight container in the refrigerator for 4-5 days.
To freeze: Let the chicken thighs cool completely, then keep them in a freezer bag and freeze for 3 months.
Side dishes to serve with this
If you tried this Grilled Boneless Chicken Thighs recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Grilled Boneless Chicken Thighs
Video
Ingredients
- 4 boneless chicken thighs
- 1 lime juiced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Instructions
- In a bowl, combine the lime juice, olive oil, cumin, salt, garlic powder, black pepper, and smoked paprika. Stir well to create a marinade.
- Place the boneless chicken thighs in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken thighs, ensuring they are fully coated. Let the chicken marinate for at least 10 minutes or up to four hours.
- Preheat your grill to medium-high heat. Remove the chicken thighs from the marinade, allowing any excess marinade to drip off.
- Place the chicken thighs on the preheated grill, skin side down if using skin-on thighs. Cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
Notes
- Swap the marinade. Use my chicken thigh marinade instead. It’s a bit more savory and sweet, thanks to soy sauce and honey.
- Use bone-in chicken thighs. Just keep in mind they’ll need a few extra minutes to cook as the bone absorbs some of the heat.
- Grill with the lid on. For more smokey flavor, cover the grill until you’re ready to flip.
- Add aromatics like onion powder, ginger powder, or thinly sliced shallots.
Nutrition
Frequently asked questions
I find that chicken thighs marinated for up to 12 hours taste best. Any longer and the texture of the chicken can change (especially when it comes to grilling).
It depends on how hot the grill is, but generally, chicken thighs should only take 10 to 12 minutes (5 to 6 minutes per side) to grill. My chicken thighs were around 5 ounces each and took exactly 10 minutes.
No, according to the USDA, any marinade that’s been in contact with raw chicken should be discarded.
I find medium-high heat (between 375- 450°F) best for grilling juicy chicken thighs.
Originally published July 2023, updated October 2024, updated May 2025
