These Grilled Boneless Chicken Thighs are unbelievably juicy, deeply flavorful, and ridiculously easy—my go-to when I crave something smoky and satisfying in under 30 minutes. Each bite has all the charred goodness you want from grilling, with a paprika-garlic marinade that makes the chicken sing!
Why You’ll Love This Recipe
- Mouthwatering Marinade: The paprika, garlic, and parsley soak deep into the chicken, giving every bite bold, herby flavor with minimal prep.
- Quick & Easy: You only need about 10 minutes on the grill and a handful of basic ingredients—no fancy techniques, just big results.
- Ultra Juicy Every Time: Boneless thighs stay tender and moist on the grill, making this perfect for weeknights or backyard gatherings.
- Super Versatile: These Grilled Boneless Chicken Thighs pair well with just about any side, from salads to grains to grilled veggies.
Ingredients You’ll Need
I love how this recipe uses just a handful of powerhouse ingredients—each one brings something fresh, colorful, or craveworthy to the table. Here’s what goes into making the most flavorful Grilled Boneless Chicken Thighs imaginable!
- Paprika (smoked or sweet): This is what gives your chicken that unmistakable warmth and gorgeous color—try smoked paprika for a campfire vibe or sweet for a classic touch.
- Fresh garlic, crushed: There’s nothing like the aroma of garlic mingling with the grill, and fresh is key for maximum flavor punch.
- Flat-leaf parsley, finely chopped: Parsley adds a pop of herbal freshness, balancing out the richness of the chicken thighs.
- Salt and ground black pepper: These two tuck plenty of flavor into every inch, so don’t be shy.
- Olive oil: It carries all those spices and herbs to every nook and cranny—plus, it helps achieve that irresistible crust.
- Boneless chicken thighs (skinless or with skin): The star! Thighs are famously juicy and forgiving on the grill, staying super tender and tasty.
Variations
One of the joys of making Grilled Boneless Chicken Thighs is how effortlessly you can tweak them for your taste, spice level, or what herbs you have in the fridge. Here are a few irresistible spin-offs you might want to try!
- Spicy Kick: Add a teaspoon of red chili flakes or cayenne pepper to the marinade for some tongue-tingling heat.
- Citrusy Fresh: Mix in a squeeze of lemon or lime juice and a little zest for a refreshing, tangy twist.
- Asian-Inspired: Swap the parsley and paprika for a splash of soy sauce, grated ginger, and a sprinkle of sesame seeds before grilling.
- Herb Swap: No parsley? Try fresh cilantro, basil, or oregano for a different herbal note that’s equally delicious.
How to Make Grilled Boneless Chicken Thighs
Step 1: Whip Up the Marinade
In a bowl (or a trusty Ziploc bag), combine paprika, crushed garlic, chopped parsley, salt, pepper, and olive oil. Stir or shake everything together until you have a totally luscious, fragrant marinade.
Step 2: Marinate the Chicken Thighs
Add your boneless chicken thighs to the marinade, tossing to coat every piece thoroughly. Cover the bowl or seal the bag, then refrigerate for at least 30 minutes (or up to 4 hours if planning ahead) to let those flavors soak right in.
Step 3: Get the Grill Hot
Preheat your charcoal grill (or gas grill, if that’s what you have) to medium-high heat. You want it hot enough to sear, but not so hot the chicken burns before cooking through. Clean and oil the grates for stick-free grilling.
Step 4: Grill to Perfection
Place the chicken thighs on the grill. Cook for 5–7 minutes on one side, then flip and grill another 5–7 minutes—or until the chicken is evenly charred outside and cooked through (juices run clear or internal temp hits 165°F/74°C). Serve hot and enjoy!
Pro Tips for Making Grilled Boneless Chicken Thighs
- Marinade Magic: Marinating for at least 30 minutes is crucial for deep, robust flavor—a little patience here leads to next-level chicken.
- Thermometer Confidence: Always check for doneness with an instant-read thermometer (165°F/74°C for chicken) so your thighs are perfectly juicy, never dry.
- Charcoal for Flavor: If possible, use a charcoal grill to give these Grilled Boneless Chicken Thighs a beautiful, smoky finish you just can’t get any other way.
- Grill Prep: Don’t forget to oil your grill grates before cooking—this makes those stunning grill marks and prevents sticking disasters!
How to Serve Grilled Boneless Chicken Thighs
Garnishes
I love finishing these chicken thighs with a dusting of fresh chopped parsley, a crack of black pepper, and sometimes a squeeze of lemon for brightness. If you’re feeling fancy, an extra drizzle of olive oil before serving makes them shimmer and taste even more luxurious.
Side Dishes
Pair your Grilled Boneless Chicken Thighs with a simple green salad, fluffy rice, grilled corn, or warm pita bread. I often toss extra veggies like zucchini or peppers on the grill for a complete, colorful plate that everyone wants seconds of.
Creative Ways to Present
Slice the chicken into strips and serve over a salad for a fresh dinner, or stuff it inside wraps, gyros, or pitas with lettuce and a dollop of tzatziki. These grilled beauties are also brilliant chopped into grain bowls or served as a platter with plenty of dips for sharing.
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Boneless Chicken Thighs keep beautifully in an airtight container in the fridge for up to 3 days. They’re wonderful cold for meal prep lunches or tossed on salads the next day.
Freezing
Once fully cooled, wrap the chicken tightly or store in freezer-safe containers. Freeze for up to 2 months, and be sure to thaw in the refrigerator overnight before reheating for best texture.
Reheating
For best results, reheat gently on a skillet over medium heat or on a low grill for a few minutes per side. Microwaving works for convenience, but a quick blast on the grill or stovetop helps restore that crisp char.
FAQs
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Can I use chicken thighs with the skin on?
Absolutely! Chicken thighs with skin will get extra crispy on the grill—just start skin-side down and watch for flare-ups. You may need an extra minute or two of cook time to render the fat and get that glorious crunch.
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How long should I marinate the chicken for best flavor?
At least 30 minutes lets the flavors sink in, but you’ll get even more punch if you marinate for 2–4 hours. If you’re in a rush, even a brief soak brings big results—just don’t skip it completely!
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Can I make these Grilled Boneless Chicken Thighs indoors?
You sure can! Use a grill pan or a regular cast-iron skillet on the stovetop. You’ll still get fabulous caramelization and all that marinade flavor—just open a window for ventilation!
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How do I know when the chicken thighs are cooked through?
The best way is to use an instant-read thermometer inserted into the thickest part—the internal temperature should reach 165°F (74°C). If you don’t have a thermometer, make sure the juices run clear and there’s no pink in the center.
Final Thoughts
If you’re craving a meal that’s smoky, juicy, and bursting with flavor, these Grilled Boneless Chicken Thighs are calling your name. I can’t wait for you to fire up the grill and share this crowd-pleaser with friends or family—don’t be surprised if it becomes your new staple too!
PrintGrilled Boneless Chicken Thighs Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4-5 servings
- Category: Grilling
- Method: Grilling
- Cuisine: American
Description
Juicy and flavorful, these Grilled Boneless Chicken Thighs are marinated in a blend of paprika, garlic, parsley, and olive oil, then grilled to perfection. A simple and delicious chicken dish that is perfect for any occasion.
Ingredients
For the marinade:
- 2 tablespoons paprika
- 4 garlic cloves, crushed
- 4 tablespoons flat-leaf parsley, fresh, finely chopped
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/3 cup olive oil
Additional:
- 1.5–1.7 pounds boneless chicken thighs
Instructions
- Mix Marinade: In a mixing bowl, combine paprika, crushed garlic, parsley, salt, pepper, and olive oil. Mix well.
- Marinate Chicken: Add chicken thighs to the mixture, ensuring they are coated. Refrigerate for at least 30 minutes.
- Grill: Grill chicken on both sides until browned and cooked through.
- Serve: Best served immediately.
Notes
- Paprika – smoked or sweet can be used.
- Adjust garlic to taste.
- Adjust parsley amount to preference.
- Marinating time not included.
- Cooking time may vary.
- Skinless or skin-on thighs can be used.
Nutrition
- Serving Size: 1 serving
- Calories: 438 kcal
- Sugar: 1 g
- Sodium: Not specified
- Fat: 37 g
- Saturated Fat: 8 g
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 133 mg