Chicken Recipes

Grilled Boneless Chicken Thighs

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These grilled boneless chicken thighs recipe is the best-grilled chicken you will ever make. Moist, tender and bursting with flavours! These boneless chicken thighs were smothered in the best chicken marinade. I can bet you that you will find yourself making this grilled boneless chicken thigh over and over again.

Grilled boneless chicken thigh on a coal barbecue.

This grilled chicken thigh is a winner all the time and one of my arguments for saying so is because of how easy it is to make. The marinade ingredients are kitchen staples and easily available. What more can a girl ask for? I cooked these chicken thighs on coal barbeque and delicious was an understatement, it was juicy too.

Grilled chicken thighs can be eaten with almost anything. It is great with salad, rice and wraps. This chicken is not only a perfect recipe for summer it can be served as weeknight dinner too.

Grilled boneless chicken thigh garnished with chopped parsley.

Best Chicken Thighs Marinade

Just as I mentioned earlier, the flavour from this simple marinade is insane. You don’t need to do much with the chicken thigh marinade. Mix the ingredients together, add the chicken, leave to marinate for a few minutes then grill. Scout honour, you will love every bite.

Smoked Paprika Substitute with Sweet Paprika

Chilli flakes

Worcestershire sauce substitute with 1tsp brown sugar

Sage

Salt

Garlic powder

Onion powder

Dried parsley

600g boneless chicken thigh fillets: you can use bone-in chicken thighs but note that they wouldn’t cook quicker as the boneless one.

Jump to Recipe

How To Marinate Chicken Thighs

Add all the ingredients into a bowl or ziploc bag and mix to combine, add the boneless chicken thighs and massage with the marinade. Leave the chicken in marinade to rest for at least 30 minutes in the fridge or 3 to 4 hours before use for the flavour to marry with the chicken thighs.

process shot of chicken in the best marinade ever.

How To Make Grilled Boneless Chicken Thighs

Preheat the grill to high heat (It is very important that the grill is hot before adding the chicken) to at least 350⁰C

Prepare the chicken thighs by trimming any visible fat

These chicken thighs were grilled on an outdoor coal grill (barbeque), but it can be done on stove stop or in the oven.

Remove the chicken thigh from the marinade and place on the hot grill (grease the grill grates with oil). If you are using chicken thigh with skin, place the skin side on the hot grill first.

Leave to cook for about a minute on the side before flipping, then cook on the other side for another minute or two. Flip a couple of times then place the chicken thighs on the side of the grill that doesn’t have direct heat. Cover the grill and leave to barbeque for another 5 to 10 minutes.

I haven’t used a meat thermometer to check for the doneness of this chicken, what I did was to slice into one piece of chicken to see if it is done. A well-done chicken is white and with clear juice running through it.

If you will be using a meat thermometer, the general rule is to insert the thermometer to the thickest part of the chicken and the internal temperature of the chicken should read at least 165°F/74°C

Grilled boneless chicken thigh on a coal barbecue.

What to serve this with

You can never go wrong with a side of salad, rice or chips. Below are a few of my favourites;

Good old coleslaw

Nigerian Salad

Jollof rice

Simple Potato salad

Crispy Potato Wedges

Tips to remember when grilling chicken thighs

Marinade: Choose chicken thigh over chicken breast as it is a lot juicier than the breast. It can soak up flavours easily and overall it is just a better-tasting part in chicken. It is important to choose the right spices and herbs and you also need a liquid like oil, vinegar or Worcestershire sauce. That being said, you can make a delicious tasting chicken using dry rub, especially if you are cooking the chicken with the skin on.

Rest the chicken: Marinate the chicken for at least half an hour if it is boneless then for up to 3 hours with bone-in but preferably overnight.

Grill on medium-high heat: Ensure the grill is hot before placing the chicken on it. You can grill the chicken indoors too

Grilled Boneless Chicken Thighs

These grilled boneless chicken thighs recipe is the best-grilled chicken you will ever make. Moist, tender and bursting with flavours! These boneless chicken thighs were smouldered in the best chicken marinade.

Grilled boneless chicken thigh can be eaten with almost anything. It is great with salad, rice and in wraps. This is not only a perfect recipe for summer it can be served as weeknight dinner too.
Prep Time10 mins
Cook Time20 mins
Course: Side Dish
Cuisine: American, British
Keyword: best chicken thigh marinade, grilled boneless chicken thighs, grilled chicken thighs
Servings: 4 People
Author: Ajoke

Equipment

  • Barbeque or oven grill

Ingredients

  • 1 tbsp smoked paprika substitute with sweet paprika
  • 1/2 tsp chilli flakes
  • 1 tbsp Worcestershire sauce substitute with 1tsp brown sugar
  • 1 tsp sage
  • 1/2 tsp salt use according to preference
  • 1 tsp Garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried parsley
  • 600 g chicken thighs

Instructions

  • Preheat the grill to high heat (It is very important that the grill is hot before adding the chicken) to at least 350⁰C
  • Prepare the chicken thighs by trimming any visible fat as much as you can
  • Add smoked paprika, sage, salt, parsley, chilli flakes, garlic powder, vegetable oil, Worcestershire sauce and onion powder into a bowl and mix to combine to make a marinade. (Reserve some marinade for later)
  • Add the chicken thighs to the marinade and rub it into the chicken making sure it is well coated (You can add the chicken to a Ziploc instead of a bowl if you don’t like touching raw chickeLeave the chicken to rest in the fridge for at least 30 minutes or up to 3 hours. If using chicken thigh with bone-in, you might want to marinade for longer than 30 minutes.
  • Remove the chicken thigh from the marinade and place on the hot grill (grease the grill grates with oil). If you are using chicken thigh with skin, place the skin side on the hot grill first.
  • Leave to cook for about a minute on the side before flipping, then cook on the other side for another minute or two. Flip a couple of times (baste with the remaining marinade) then place the chicken thighs on the side of the grill that doesn’t have direct heat and let the heat from the barbeque continue cooking the chicken. Cover the grill and leave to barbeque for another 5 to 10 minutes.
  • The total time for mine was less than 20 minutes, the grilling time should depend on the size of the chicken. A well-done chicken is white and with clear juice running through it.
  • If you will be using a meat thermometer, the general rule is to insert the thermometer to the thickest part of the chicken and the internal temperature of the chicken should read at least 165°F/74°C
  • Rest the chicken for about 10 minutes before serving and if you can't wait to dip in, this succulent grilled chicken thighs can be eaten immediately.

If you made this grilled boneless chicken thigh recipe, don’t forget to leave me feedback. Tag me @myactivekitchen on Instagram and save away to your Pinterest.

ATB

Ajoke x

 

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