Juicy Grilled Chicken Thighs
For the longest time, when it came to boneless skinless chicken, I almost always bought chicken breasts. That was just my go-to. But somewhere along the way, chicken thighs worked their way into the rotation, and now we are completely hooked, especially to these grilled chicken thighs.
Don’t get me wrong, we still love other cuts too. I’ll never turn down fried chicken legs or grilled chicken quarters. But in the boneless skinless category, chicken breasts used to be the regular around here, and now thighs have absolutely stolen the show.
They stay juicy, they have so much more flavor, and they are a whole lot more forgiving on the grill. If you’ve ever had boneless skinless chicken breasts go dry before dinner even hit the table, chicken thighs are a nice little change of pace.
This easy marinade gives them so much flavor without needing anything fancy. It uses simple pantry ingredients, comes together fast, and works whether you’re grilling for a quick weeknight dinner or throwing something on the grill for a summer cookout.
If you’ve been sleeping on boneless skinless chicken thighs, welcome to the club. We’ve fully crossed over.
Why You’ll Love This Recipe
- Chicken thighs stay juicy and flavorful
- The marinade uses simple pantry ingredients
- Great for weeknight dinners or cookouts
- Easy to prep ahead
- Works on gas, charcoal, or pellet grills
Ingredients for Grilled Chicken Thighs
- 1 1/2 to 2 pounds boneless skinless chicken thighs
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar or honey
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Ingredient Notes
Chicken thighs: Boneless skinless thighs are perfect here because they cook quickly and stay tender.
Soy sauce: Adds savory flavor and helps season the chicken all the way through.
Lemon juice: Gives the marinade a fresh tang that brightens everything up.
Dijon mustard: Adds a little zip and helps pull the marinade together.
Brown sugar or honey: Just enough for balance and a little color on the grill.
Garlic and spices: Simple, reliable, and full of flavor without overpowering the chicken.
How to Make Grilled Chicken Thighs
Make the marinade
In a bowl or large measuring cup, whisk together the olive oil, soy sauce, lemon juice, Dijon mustard, brown sugar or honey, garlic, paprika, onion powder, pepper, and salt.
Marinate the chicken
Place the chicken thighs in a zip-top bag or shallow dish and pour the marinade over them. Turn to coat well. Cover and refrigerate for at least 1 hour, or up to 8 hours for more flavor.
Preheat the grill
Preheat your grill to medium-high heat, about 375°F to 400°F.
Grill the chicken
Remove the chicken from the marinade and let the excess drip off. Place the thighs on the grill and cook for about 5 to 7 minutes per side, depending on thickness.
Check for doneness
Cook until the thickest part reaches 165°F.
Rest and serve
Let the chicken rest for about 5 minutes before serving so the juices stay where they belong.
Tips for the Best Grilled Chicken Thighs
- Don’t marinate too long if you’re heavy on the acid. A few hours is great.
- Let the extra marinade drip off before grilling so it doesn’t burn.
- Use a meat thermometer for best results.
- Chicken thighs are more forgiving than boneless skinless breasts, which is one more reason I love them.
- Give them a few minutes to rest before slicing.
What to Serve With Grilled Chicken Thighs
These go with just about anything, which makes them really handy for dinner.
A few good sides:
- potato salad
- pasta salad
- coleslaw
- sauteed asparagus
- baked beans
- lemonade or strawberry lemonade on the side
Variations
A little sweeter: Use honey instead of brown sugar.
More smoky flavor: Add a little smoked paprika.
A little heat: Add a pinch of cayenne or red pepper flakes.
Herby twist: Add a teaspoon of Italian seasoning or chopped fresh herbs.
Storage
Store leftover grilled chicken thighs in an airtight container in the fridge for up to 4 days. They reheat well and are also really good sliced cold over a salad or tucked into a wrap.
FAQ
How long should I marinate chicken thighs for grilling?
At least 1 hour is good, but 4 to 8 hours gives you even more flavor.
Can I use this marinade on chicken breasts too?
Yes, but keep an eye on them since chicken breasts dry out faster than thighs.
What temperature should grilled chicken thighs be cooked to?
They should reach at least 165°F. Thighs are often even better around 170°F to 175°F.
Can I make these ahead of time?
Yes. You can marinate the chicken earlier in the day, then grill when you’re ready.
This is one of those simple recipes that earns a regular spot in the dinner rotation. Nothing fancy. Nothing complicated. Just juicy grilled chicken that actually tastes good and doesn’t leave you chewing forever.
And if boneless chicken breasts have always been your usual go-to, this might be the recipe that nudges you right into chicken thigh territory.
Honestly, there’s no going back.
Grilled Chicken Thighs
Ingredients
Method
- In a bowl, whisk together the olive oil, soy sauce, lemon juice, Dijon mustard, brown sugar or honey, garlic, paprika, onion powder, pepper, and salt.
- Place the chicken thighs in a zip-top bag or shallow dish and pour the marinade over top. Coat well, cover, and refrigerate for at least 1 hour.
- Preheat the grill to medium-high heat, about 375°F to 400°F.
- Remove the chicken from the marinade and let the excess drip off.
- Grill for 5 to 7 minutes per side, or until the thickest part reaches 165°F.
- Let rest for 5 minutes before serving.
Notes
- Chicken thighs stay juicy and are more forgiving than boneless skinless chicken breasts on the grill.
- For even more tenderness, cook thighs closer to 170°F to 175°F.
- This works on gas, charcoal, or pellet grills.
