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grilled boneless chicken thighs garnished with chopped parsley.
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5 from 2 votes

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


  • Barbeque or oven grill


  • 600 g boneless skinless chicken thighs substitute with other chicken parts, bone-in or boneless
  • 1 tablespoon smoked paprika substitute with sweet paprika
  • ½ teaspoon chilli flakes
  • 2 tablespoons olive oil substitute with any other flavourless oil
  • 1 tablespoon Worcestershire sauce substitute with 1tsp brown sugar
  • 1 teaspoon sage
  • ½ teaspoon salt use according to preference
  • 1 teaspoon Garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried parsley


  • 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, olive 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.