Can I use bone-in thighs?

Yes! Grill over medium heat with a two-zone fire. Start skin side down, then finish indirect until 165°F. It will take longer for bone-in chicken thighs to cook, about 25-30 minutes.

What if I don’t like mayo?

I promise you can't taste it but if you really have problems with it you can try the recipe with full-fat Greek yogurt instead.

How could I make this gluten-free?

Use tamari or coconut aminos instead of soy sauce.

Can I baste with used marinade?

No. Make sure to reserve several tablespoons of marinade before pouring the rest on the raw chicken.

I don't have a grill, can I cook these inside?

Oven : Bake at 450°F for 18-22 minutes, flipping and basting 1-2 times throughout cooking process. Cast-iron indoor grill pan: medium-high 5-6 minutes per side. Air fryer: preheat air fryer to 375°F. Place chicken thighs in a single layer and cook for 14-17 minutes, flipping halfway through and basting with the reserved marinade.

Can I use chicken breasts?

Yes. Pound to an even thickness, marinate as directed, and grill for 5 minutes per side, or until the internal temperature reaches 165°F.

How many thighs is 1½ pounds?

Generally about 6 thighs, depending on size.

What is the best way to store leftovers?

Store leftover chicken in an airtight container in the fridge for 3-4 days. Reheat gently in the microwave or air fryer.

Can I freeze marinated chicken thighs?

Yes, freeze in an airtight container or vacuum-sealed bag for up to 6 months. Thaw in the fridge and grill as directed.

The Best Grilled Boneless Chicken Thighs (easy + versatile!)

Description

My go-to grilled chicken thigh recipe! – easy, crowd-pleasing and perfect for summer cookouts, weeknight dinners, or meal prep.

Ingredients

Units Scale

1 1/2 lb boneless, skinless chicken thighs
3 tablespoons olive oil
1 tablespoon low-sodium soy sauce
3 tablespoons lemon juice
1/4 cup mayo
1/4 cup honey
2 teaspoons garlic paste or 3 garlic cloves, minced
1 teaspoon EACH kosher salt, black pepper and dried oregano *see note
2 teaspoons smoked paprika

Cook Mode Prevent your screen from going dark while cooking this recipe!

Instructions

Prep the chicken: Use a pair of kitchen scissors to trim away large pieces of excess fat from the chicken thighs. Pat thighs dry with a paper towel and place in a shallow dish or Ziploc bag.
Whisk or blend the marinade: In a small blender or jar, combine 3 tablespoons olive oil, 1 tablespoon low-sodium soy sauce, 3 tablespoons lemon juice, ¼ cup mayo, ¼ cup honey, 2 teaspoons garlic paste or minced garlic, 1 teaspoon EACH kosher salt, pepper, and oregano, and 2 teaspoons smoked paprika. Blend, shake or whisk vigorously until creamy and emulsified. Set aside three tablespoons of marinade in a small bowl for basting.
Marinate: Pour the remaining marinade over the chicken thighs, ensuring they are evenly covered with marinade on all sides. Marinate for 30 minutes, up to 24 hours.
Grill the chicken: Preheat grill to high, about 450°F (232°C) and oil the grill grates with a pastry brush or oiled paper towel. Use tongs to place chicken on the grill, making sure to fully unfold each thigh so it is as flat as possible. Close the grill and let cook for 4 minutes. Without flipping them over, rotate the chicken thighs 90 degrees and continue cooking on this same side for 2 more minutes (this creates the desirable cross-hatch grill marks). Flip chicken and use a pastry brush to brush on the reserved marinade, close grill and cook another 5 minutes, until chicken reaches 165°F (74°C) internally. Flip one more time, brush with marinade, then remove chicken thighs to a plate.
Serve hot with your favorite sides! I’m loving a simple peach caprese salad and hunk of garlic bread. Mmmmmm.

Notes

Spices: You can use 2-3 teaspoons all-purpose meat or chicken seasoning like this Kinders blend in lieu of the salt/pepper/oregano/paprika. If you use a blend without salt, be sure to keep ½-1 teaspoon kosher salt in the marinade.

Serving thoughts: this chicken is great in just about anything. Use it sliced on salads, in tacos, rice bowls, sandwiches, pizza, pasta, soups or casserole.

Refer to above blog post for variation ideas, expert tips and answers to frequently asked questions.

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Nutrition

Serving Size: 1 chicken thigh
Calories: 276
Sugar: 9.1 g
Sodium: 428 mg
Fat: 17.9 g
Carbohydrates: 10.3 g
Fiber: 0.3 g
Protein: 19.1 g
Cholesterol: 92.6 mg