These grilled boneless chicken thighs are marinated in a tasty teriyaki chicken marinade and then grilled to perfection! Let them marinate overnight for maximum flavor, and then they'll be ready to enjoy after only 15 minutes on the grill! Pair them with your favorite sides for a complete dinner!
Best Grilled Boneless Chicken Thighs Recipe
The secret to these delicious grilled boneless chicken thighs is letting them marinate properly! Don't skip the marinating step!
You can even prepare these chicken thighs the night before. That way, you'll only have to spend about 15 minutes cooking them and you're ready to go!
Jump to:
- Best Grilled Boneless Chicken Thighs Recipe
- 🥘 Grilled Boneless Chicken Thighs Ingredients
- 🔪 How To Grill Boneless Chicken Thighs
- 💭 Angela's Pro Tips & Recipe Notes
- ❓ How Do You Grill Chicken Thighs Without Them Becoming Dry?
- ❓ How Do You Know When Chicken Thighs Are Done Cooking On The Grill?
- ❓ Should I Close The Grill When Cooking Chicken?
- 🐔 Best Chicken Entree Recipes!
- 📖 Recipe Card
- 💬 Comments & Reviews
If you love chicken recipes, be sure to check out some of my recipe collections like leftover chicken recipes, rotisserie chicken recipes, slow cooker chicken recipes, and quick chicken recipes!
🥘 Grilled Boneless Chicken Thighs Ingredients
Make sure to leave enough time to marinate your chicken. I strongly recommend using my homemade teriyaki chicken marinade, but you can use your favorite brand as well!
- Chicken Thighs - 1½ pounds of boneless, skinless chicken thighs.
- Teriyaki Chicken Marinade - ⅔ cup of teriyaki chicken marinade (see recipe, or use your favorite brand).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Grill Boneless Chicken Thighs
I recommend marinating your chicken thighs overnight to get the best flavor! For this recipe, you're going to need your grill and grilling utensils.
This recipe will yield 4 servings, so it is perfect for an easy family dinner!
- Marinate. In a seal-able gallon plastic bag or storage container, combine marinade ingredients with chicken thighs and keep them in the fridge for at least 30 minutes or overnight (up to 24 hours).
- Prepare grill. To get started, clean, oil, and preheat the grill to medium-high heat (375°F-450°F / 191°C-232°C).
- Grill. Meanwhile, remove the chicken from the marinade and let any extra marinade fall off. Then, place the marinated chicken on the grill and let it cook for 5-6 minutes. Make sure to cook with the grill cover closed in order to keep the proper temperature.
- Flip. Using tongs, flip your chicken. The chicken should easily come off of the grates (this is when you know it's done). Cook the boneless chicken thighs for another 5-6 minutes on the second side. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Rest. Once cooked, remove the chicken from the grill and let rest for 3-4 minutes. Slice immediately after resting and serve the chicken warm.
I love to serve my grilled boneless chicken thighs with a refreshing veggie side! In the mood for more tasty teriyaki? Try my teriyaki sauce or teriyaki noodles.
Want something hearty? Try this grilled chicken recipe out with some succotash and oven-roasted potatoes! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- While you will get some flavor from marinating the chicken for 30 minutes, I strongly recommend letting it marinate overnight to maximize the flavor.
- Cooking time may vary slightly depending on the exact temperature of your grill and the size of the thighs.
- To prevent your chicken from sticking to the grill, make sure you oil the grates.
- To store: Place the cooked chicken thighs into an airtight container in the fridge for up to 5 days.
- To reheat: Place chicken in a dish with a small amount of chicken broth and cover loosely with foil. Bake in the oven at 350°F (177°C) until heated thoroughly.
❓ How Do You Grill Chicken Thighs Without Them Becoming Dry?
To keep your chicken thighs moist and juicy, it's important to keep your grill at the proper temperature. If you have your chicken on a grill that is too hot, it will likely dry them out!
❓ How Do You Know When Chicken Thighs Are Done Cooking On The Grill?
The chicken will naturally release from the grates when it is done cooking. However, the best and most accurate way to determine when your chicken is finished cooking is to use a meat thermometer! Make sure it is placed in the thickest part of the meat and should read 165°F (74°C) for fully cooked chicken.
❓ Should I Close The Grill When Cooking Chicken?
Yes! Closing the lid of your grill will cause the grill to have more of an oven effect, and will help to cook your chicken more evenly. Plus, it will help to retain the heat of the grill as well as reduce flare-ups.
🐔 Best Chicken Entree Recipes!
- Grilled Chicken Quarters
- Smoked Spatchcock Chicken
- Baked BBQ Chicken Thighs
- Bacon Wrapped Baked Chicken Drumsticks
- Instant Pot Crack Chicken
- Baked BBQ Chicken Drumsticks
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📖 Recipe Card
Grilled Boneless Chicken Thighs
Ingredients
- 1½ lbs chicken thighs (boneless, skinless)
- ⅔ cup teriyaki chicken marinade (see recipe or use your favorite brand)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a seal-able gallon plastic bag or storage container, combine marinade ingredients with chicken thighs and let sit in the refrigerator for at least 30 minutes or overnight (up to 24 hours).
- To get started, clean, oil, and preheat grill to medium-high heat (375°F-450°F / 191°C-232°C).
- Meanwhile, remove the chicken from the marinade and gently shake off any extra marinade. Then, place the marinated chicken on the grill grates and let it cook for 5-6 minutes with the grill cover closed to maintain the heat.
- Use tongs to flip the chicken thighs. The chicken should easily be able to come off of the grill (this is when you know it's done). Cook the boneless chicken thighs for an additional 5-6 minutes on the second side. Use a digital thermometer to make sure the internal temperature reaches 165°F (74°C).
- Once cooked, remove the chicken from the grill and let rest for 3-4 minutes. Slice and serve warm.
Notes
- While you will get some flavor from marinating the chicken for 30 minutes, I strongly recommend letting it marinate overnight to maximize the flavor.
- Cooking time may vary slightly depending on the exact temperature of your grill and the size of the thighs.
- To prevent your chicken from sticking to the grill, make sure you oil the grates.
- To store: Place the cooked chicken thighs into an airtight container in the fridge for up to 5 days.
- To reheat: Place chicken in a dish with a small amount of chicken broth and cover loosely with foil. Bake in the oven at 350°F (177°C) until heated thoroughly.
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