Grilled Boneless Chicken Thighs

My grilled boneless chicken thighs cook in under 20 minutes, and are crisp on the outside and so juicy in the middle. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 207kcal

Author Arman Liew

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.

Video

Notes

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.

TO REHEAT: To prevent them from drying out, wrap the thighs loosely in foil and reheat them in a 325F oven until warmed (about 15 minutes).

Bake the chicken in the oven at 375F/190C for 20-25 minutes, flipping midway through. I recommend adding 1 teaspoon of smoke flavor to the marinade to create a smokey flavor.

Recipe variations

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