Easy Grilled Boneless Chicken Thighs
Boneless chicken thighs are one of the easiest cuts to grill because they stay juicy over high heat, but the key is getting real browning without burning the garlic and spices. I use a simple savory marinade with Dijon, garlic, oregano, smoked paprika, and a little lemon juice, then grill the thighs until the edges char and the thickest pieces reach 175°F for a tender texture. The mistake to avoid is moving the chicken constantly before it has had time to develop a good crust.
Ingrédients
- 2 lb boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 3 cloves garlic minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
Instructions
- Whisk the olive oil, Dijon, lemon juice, garlic, paprika, oregano, onion powder, salt, and pepper together.
- Add the chicken thighs and coat them thoroughly with the marinade.
- Marinate for 30 minutes, or refrigerate for several hours.
- Preheat the grill to medium-high heat, approximately 400 to 450°F, and clean the grates.
- Grill the chicken for 5 to 6 minutes on the first side without moving it unnecessarily.
- Flip and grill for another 4 to 6 minutes, until the thickest pieces reach approximately 175°F.
- Rest for 5 minutes before serving or slicing.
Notes
Cooking time varies with the thickness of the thighs and the heat of the grill. Check individual pieces with an instant-read thermometer rather than relying only on cooking time.