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!
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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.