Grilled Boneless Chicken Thighs
These Grilled Boneless Chicken Thighs are one of those easy dinners I keep coming back to when I need something simple, flavorful, and budget-friendly. The chicken turns out juicy every single time thanks to a quick olive oil and lemon marinade, and the grill gives it that smoky flavor that makes it taste like you spent way more effort than you actually did.
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I love making these on busy weeknights because the prep is so easy, and chicken thighs are usually one of the more affordable cuts of meat at the grocery store. I’ll often toss together the marinade in the morning, let the chicken sit in the fridge all day, and dinner is basically done once the grill heats up.
If you love easy chicken dinners, you might also enjoy grilled buffalo chicken, pineapple chicken bowls, broccoli chicken potato casserole, or air fryer chicken quarters.
Why You’ll Love This Recipe
- Budget-Friendly: Chicken thighs are usually cheaper than chicken breasts but stay incredibly juicy and flavorful.
- Quick Prep: The marinade comes together in just a few minutes with pantry staples.
- Perfect for Meal Prep: These grilled chicken thighs reheat beautifully for lunches and easy dinners later in the week.
- Big Flavor: The lemon, garlic, and oregano combination gives the chicken a fresh and savory flavor that works with almost any side dish.
Ingredients For Grilled Boneless Chicken Thighs
Grilled Boneless Chicken Thighs
Equipment
- mixing bowls
- Measuring spoons
- whisk
- grill
- tongs
- meat thermometer
- Zip-top bag or shallow dish for marinating
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Pat the chicken thighs dry with paper towels and place them in a bowl or zip-top bag. In a separate small bowl, whisk together the olive oil, lemon juice, garlic, paprika, oregano, salt, pepper, garlic powder, and onion powder until combined.
- Pour the marinade over the chicken and toss to coat evenly. Let it marinate for at least 20 minutes, or up to 8 hours in the refrigerator for deeper flavor.
- Preheat the grill to medium-high heat and lightly oil the grates. Remove the chicken from the marinade and let any excess drip off.
- Place the chicken thighs on the grill and cook for 5–7 minutes per side, or until the internal temperature reaches 165°F.
- Remove from the grill and let the chicken rest for 5 minutes before serving to keep it juicy.
Notes
- Pat the chicken dry before marinating so the seasoning sticks better.
- Don’t overcrowd the grill or the chicken may steam instead of sear.
- Flip the chicken only once if possible for better grill marks.
- Trim excess fat from the thighs if desired before grilling.
- Fresh lemon juice gives the marinade the best flavor.
Storage:
StorageStore leftover grilled chicken thighs in an airtight container in the refrigerator for up to 4 days. Reheating
Reheat in the microwave in short intervals or warm in a skillet over medium heat until heated through. Freezing
Freeze cooked chicken thighs in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Let the chicken marinate for at least 20 minutes, but a few hours gives the best flavor.
- Use a meat thermometer to make sure the chicken reaches 165°F without overcooking.
- Oil the grill grates well so the chicken releases easily and gets nice grill marks.
- Allow the chicken to rest for about 5 minutes after grilling to help keep the juices inside.
- For extra smoky flavor, try adding a little smoked paprika instead of regular paprika.
- You can swap the oregano for Italian seasoning if that’s what you have on hand.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, but chicken breasts cook faster and can dry out more easily. Watch the internal temperature carefully and remove them once they hit 165°F.
Absolutely. A grill pan or cast iron skillet works great if you don’t have an outdoor grill.
The safest and easiest way is to use a meat thermometer. The thickest part of the chicken should reach 165°F.
Yes. Bake the chicken thighs at 425°F for about 20–25 minutes or until fully cooked.
At least 20 minutes works well, but up to 8 hours gives the chicken even more flavor.
