These grilled boneless skinless chicken thighs feature juicy, tender dark meat seasoned with a simple homemade spice rub and grilled to perfection. They're full of flavor with no marinade required, and they're ready in just 15 minutes! In this post, I'll share step-by-step instructions and expert tips to help you grill up juicy, flavorful chicken thighs every single time.
We grill a lot of chicken thighs in my house, especially once the weather warms up. They're my go-to for a fast weeknight dinner because, unlike chicken breasts, thighs are almost impossible to dry out. That extra bit of fat in the dark meat keeps them juicy and forgiving, even if you leave them on the grill a minute too long. And because this recipe uses a quick spice rub instead of a marinade, there's no planning ahead. You can go from fridge to dinner table in about fifteen minutes.
Why this Recipe Works
- The chicken stays juicy. Boneless skinless thighs are dark meat, so they're naturally more forgiving and flavorful than chicken breasts, and much harder to dry out on the grill.
- No marinade needed. A simple dry rub of pantry spices gives you tons of flavor without any advance planning. No waiting around for the chicken to marinate!
- It's ready in 15 minutes. With a quick cook time and just a handful of ingredients, this is one of my favorite recipes for a busy weeknight.
- It's endlessly versatile. These thighs are delicious on their own, but they're also perfect sliced into salads, tacos, wraps, and grain bowls, or used for meal prep.
And be sure to check out my air fryer chicken thighs for another easy chicken dinner with boneless chicken thighs.
Recipe Summary
- Coat the chicken thighs with olive oil and a simple paprika and garlic seasoning.
- Grill over medium-high heat for about 5 minutes per side, until they reach an internal temperature of 165°F.
- Let them rest for 5 minutes before serving.
- Because boneless thighs are dark meat, they stay juicy and are hard to overcook.
- They're ready from start to finish in about 15 minutes.
Ingredient Notes
- Boneless skinless chicken thighs: Dark meat is the star here. It's more flavorful than white meat and stays juicy on the grill. Try to pick thighs that are similar in size so they cook evenly, and trim off any large pockets of fat before seasoning.
- Olive oil: Just enough to lightly coat the chicken. This helps the seasoning stick and keeps the thighs from sticking to the grill grates.
- Paprika: This gives the chicken great color and a mild, smoky flavor. Regular paprika works great, but you can use smoked paprika if you want an even bolder, smokier taste.
- Garlic powder, kosher salt, and black pepper: The backbone of the seasoning. Simple pantry staples that add up to a whole lot of flavor.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Preheat your grill. Clean your grill grates, lightly coat them with oil, and heat the grill to medium-high.
- Prep the chicken. Trim any large pockets of fat from the thighs, then rinse and pat them dry with paper towels. Lightly coat the chicken all over with olive oil.
- Season. Combine the paprika, garlic powder, salt, and pepper in a small bowl, then season the chicken thighs on all sides with the spice mixture.
- Grill. Place the thighs on the grill and cook for about 5 minutes per side, until they reach an internal temperature of 165°F. An instant-read thermometer is the best way to know they're done without cutting into them.
- Rest and serve. Remove the chicken from the grill and let it rest for 5 minutes before serving. This lets the juices redistribute so every bite stays moist.
Expert Tips
- Use a meat thermometer. This is the single best way to get juicy chicken. Pull the thighs right when they hit 165°F so they don't dry out. It takes all the guesswork out of it. I recommend the Thermapen from Thermoworks.
- Pat the chicken dry first. Drying the thighs before you oil and season them helps the rub stick and gives you a better sear on the grill.
- Start with clean, oiled grates. Boneless thighs can stick, so a clean, well-oiled grill makes flipping them easy. If the chicken sticks when you go to turn it, give it another minute and it will usually release on its own.
- Don't skip the rest. Letting the chicken rest for 5 minutes after grilling keeps all those juices in the meat instead of running out onto the cutting board.
- Add a touch of brown sugar for char. If you love those caramelized, slightly charred edges, add a teaspoon of brown sugar to the spice rub. The sugar caramelizes on the grill for extra color and flavor.
Storage and Reheating Instructions
- To store: Keep leftover grilled chicken thighs in an airtight container in the refrigerator for up to 4 days.
- To freeze: Let the chicken cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
- To reheat: Warm the chicken gently in a 300°F oven until heated through, or in a skillet over medium heat. Low and slow is the way to go so the chicken doesn't dry out. Leftovers are also delicious served cold, sliced over a salad.
What to Serve with Grilled Chicken Thighs
These flavorful boneless chicken thighs are perfect for a weeknight dinner. Pair them with grilled veggies like my grilled broccolini or my foil-pack squash and zucchini. A simple side salad like my copycat Chick-fil-a kale salad is also a great pairing option.
This recipe is also a good choice for backyard barbecues. These chicken thighs go well with classic cookout side dishes like my creamy broccoli salad, smoked baked beans, and Hawaiian mac salad.
Recipe Variations
This recipe for grilled chicken thighs is quick and easy, but if you have some extra time, you can marinate them to add extra flavor. The marinades in several of my other recipes are perfect for marinated grilled chicken thighs.
- For a Mediterranean twist, marinade the chicken thighs in my Greek Chicken Souvlaki marinade before grilling.
- Another option for Mediterranean flavor is using the marinade from my Greek yogurt lamb kebabs. The Greek yogurt adds a tangy flavor and helps tenderize the meat.
- For a taste of the tropics, use my Hawaiian Huli Huli Chicken marinade on the chicken thighs.
- Another tasty option is the soy ginger marinade I use in my sheet pan soy ginger salmon. This sweet and savory Asian marinade is awesome on chicken thighs too!
- Last but definitely not least, the marinade from my grilled bone-in pork chops is another sweet and savory option that is loaded with flavor.
Frequently Asked Questions
About 5 minutes per side over medium-high heat, or until they reach an internal temperature of 165°F. Because thigh sizes vary, a meat thermometer is the most reliable way to know they're done.
Chicken is safe to eat at an internal temperature of 165°F. I like to pull them right at 165°F and let them rest, so they stay nice and juicy.
You can use a grill pan on your stovetop or cook the chicken thighs under the broiler in your oven for around 10-12 minutes.
Not at all! That's one of the best things about this recipe. The dry rub gives you plenty of flavor with no advance planning. But if you have the time and want to change things up, I've included an easy marinade in the variations above.
I hope this becomes a go-to on your grill the way it is on mine! If you make these grilled chicken thighs, I'd love to hear how they turned out in the comments below.
More Quick and Easy Chicken Recipes
📖 Recipe
Grilled Boneless Chicken Thighs
Ingredients
- 1½ pounds boneless skinless chicken thighs
- 2 Tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Clean your grill grates then lightly coat with oil and heat to medium-high heat.
- Trim any large pockets of fat from the chicken thighs, then rinse and pat dry with paper towels and lightly coat the chicken thighs with olive oil.
- Combine the paprika, garlic powder, salt, and pepper in a small bowl then season the chicken thighs on all sides with the seasoning mixture.
- Place the chicken thighs on the grill and cook for 5 minutes on each side until they reach an internal temperature of 165℉. Remove from heat and let rest for 5 minutes before serving.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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