If you crave juicy, flavor-packed chicken that’s easy enough for a weeknight but impressive enough for a backyard get-together, these Grilled Boneless Chicken Thighs are about to become your new go-to. With their irresistible smoky char, garlicky marinade, and perfect tenderness, you’ll want to make them again and again!
Why You’ll Love This Recipe
- Incredible Flavor: The paprika, garlic, and parsley marinade transforms humble chicken thighs into a mouthwatering main with every single bite.
- Quick & Foolproof: These Grilled Boneless Chicken Thighs need minimal prep and just a short marinade, making dinner feel effortless and special—even on busy nights!
- Irresistibly Juicy: Boneless thighs are your secret for tender, never-dry chicken that stays moist and flavorful right off the grill.
- Crowd-Pleasing Versatility: Delicious on their own or starring in wraps, salads, and more, these thighs always impress—no matter how you serve them.
Ingredients You’ll Need
Each ingredient in these Grilled Boneless Chicken Thighs plays a distinct role: together, they create those craveable layers of smoky, savory, and herbaceous flavor. You don’t need a long list—just a few pantry staples and fresh herbs make all the difference.
- Paprika (smoked or sweet): This adds gorgeous color and depth, with smoked paprika lending a subtle barbecue aroma or sweet paprika keeping things gently peppery without heat.
- Fresh garlic cloves, crushed: There’s nothing like real garlic for a sharp, zesty kick that infuses the chicken as it marinates.
- Flat-leaf parsley, finely chopped: This classic herb brings fresh, grassy brightness to balance the richness of the thighs and oil.
- Salt & ground black pepper: These must-haves enhance all the other flavors and let the chicken really sing.
- Olive oil: Adds gorgeous moisture and helps the marinade cling to every nook and cranny of the chicken.
- Boneless chicken thighs: The star of the show! Thighs are famously juicy, forgiving on the grill, and ideal for soaking up all your spice and herb flavors.
Variations
This Grilled Boneless Chicken Thighs recipe is endlessly forgiving! Whether you need to tweak for dietary preferences, leftover herbs, or pure culinary curiosity, there’s room to make it your own.
- Add Citrus: Mix a squeeze of lemon or lime juice into the marinade for a fresh, tangy edge that brightens everything up.
- Try Different Herbs: Swap parsley for cilantro, basil, or oregano if you want a new herbal twist—or combine a few favorites!
- Spice It Up: Add a pinch of chili flakes or cayenne for extra heat, or a touch of cumin for warm, earthy complexity.
- Dairy-Free & Gluten-Free: The recipe is naturally gluten- and dairy-free, but if you want creamier notes, try a dollop of Greek yogurt in the marinade (just not if freezing).
How to Make Grilled Boneless Chicken Thighs
Step 1: Prepare the Marinade
In a medium bowl (or directly in a sturdy Ziploc bag for easy cleanup), stir together your paprika, crushed garlic, finely chopped parsley, salt, pepper, and olive oil. Mix well until the marinade is a beautiful, vibrant red and everything looks evenly combined—this is what will infuse your chicken with unbeatable flavor.
Step 2: Marinate the Chicken
Add the boneless chicken thighs right into the marinade. Use clean hands or tongs to really work the marinade onto every surface, making sure each thigh is completely coated. Cover your bowl with cling film (or seal the bag) and pop it in the fridge for at least 30 minutes. For extra magic, you can even let it marinate overnight!
Step 3: Fire Up the Grill
Preheat your grill to medium-high heat—the sweet spot for a lovely char without drying out the chicken. Brush the grates with a little oil to prevent sticking. If you’re using a charcoal grill, those fiery coals will give irresistible smoky notes. If you want easy cleanup, a gas grill or grill pan inside works beautifully too.
Step 4: Grill to Perfection
Lay the marinated chicken thighs on the hot grill. Let them cook undisturbed for about 5-6 minutes per side (depending on thickness) or until beautifully golden, slightly charred, and cooked through. The internal temperature should hit 165°F for the juiciest, safest result. Once done, let them rest for a couple of minutes before serving to lock in all that gorgeous juice!
Pro Tips for Making Grilled Boneless Chicken Thighs
- Go for Even Thickness: Before marinating, gently pound any extra-thick thighs so they cook evenly and stay juicy all the way through.
- Charcoal for Maximum Smoke: If you have the choice, a charcoal grill will give your Grilled Boneless Chicken Thighs an unbeatable, authentic wood-fired flavor.
- Don’t Skip Resting: After grilling, let the thighs sit for a few minutes before slicing—this keeps them deliciously moist and tender.
- Gauge Doneness Like a Pro: Use a digital thermometer to check for 165°F internal temp so your chicken is perfectly cooked and safe, every time.
How to Serve Grilled Boneless Chicken Thighs
Garnishes
Nothing wakes up a finished plate of Grilled Boneless Chicken Thighs like a flourish of freshly chopped parsley or cilantro, a zesty squeeze of lemon, and maybe a sprinkle of flaky sea salt. For extra color, try thin slices of red onion or a swirl of Greek yogurt sauce on the side.
Side Dishes
Pair your beautifully grilled chicken with grilled veggies, crisp slaw, a fresh garden salad, or buttery corn on the cob. For a heartier meal, serve alongside fluffy rice pilaf or roasted potatoes. These thighs play nicely with nearly anything you’ve got in the kitchen!
Creative Ways to Present
For a show-stopping platter, slice the Grilled Boneless Chicken Thighs and arrange them over a big bed of greens, tucked into warm pita with crunchy veggies, or draped over grain bowls. Leftovers are delicious chopped into salads, tacos, or even tossed with pasta for a quick weeknight dinner.
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Boneless Chicken Thighs stay tender and flavorful when stored in an airtight container in the fridge for up to 4 days. Let them cool to room temperature before storing for best results and vibrant flavor.
Freezing
You can freeze these chicken thighs, cooked or raw in their marinade. Freeze cooked thighs in single layers (with parchment between, if stacking) in airtight bags for up to 2 months. Thaw overnight in the fridge for the best texture and flavor.
Reheating
Gently reheat Grilled Boneless Chicken Thighs in the oven, covered with foil at 325°F, until warmed through, or briefly in a skillet with a splash of broth. This keeps them moist and prevents overcooking, so every bite is as succulent as freshly grilled.
FAQs
-
Can I use this marinade for bone-in or skin-on chicken thighs?
Absolutely! The marinade is just as delicious with bone-in or skin-on thighs. Keep in mind they’ll take a bit longer to cook through, and starting skin-side down helps render the fat and crisp the skin beautifully.
-
How do I prevent chicken from sticking to the grill?
To keep your Grilled Boneless Chicken Thighs from sticking, make sure your grill grates are clean and generously oiled before cooking. Also, let the chicken sear and naturally release before flipping—if it’s sticking, give it another minute!
-
What can I substitute for parsley in the marinade?
If you’re out of parsley, try cilantro, basil, oregano, or even a pinch of dried mixed Italian herbs. The flavor will change a bit, but your chicken will still be absolutely delicious.
-
Can I make Grilled Boneless Chicken Thighs indoors?
Yes! A grill pan or heavy cast iron skillet on your stovetop mimics the grilled effect beautifully, or you can broil the chicken on a wire rack set over a baking sheet for a similar charred finish—even on rainy days!
Final Thoughts
You’ll be amazed at just how much flavor—and joy!—these Grilled Boneless Chicken Thighs bring to your table. Whether you’re grilling for friends or craving a super-satisfying meal any night of the week, this recipe’s a keeper. Give it a try and let your grill (and taste buds) do a happy dance!
Print
Grilled Boneless Chicken Thighs Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4–5 servings 1x
- Category: Grilling
- Method: Grilling
Description
These Grilled Boneless Chicken Thighs are marinated in a flavorful mix of paprika, garlic, parsley, salt, pepper, and olive oil, then grilled to juicy perfection. A simple and delicious dish perfect for a quick weeknight dinner or a weekend barbecue!
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
For the chicken:
- 1.5–1.7 pounds boneless chicken thighs
Instructions
- In a mixing bowl (or a Ziploc bag), combine paprika, crushed garlic cloves, finely chopped parsley, salt, pepper, and olive oil. Mix well. Add the chicken thighs and coat each one thoroughly. Refrigerate for at least 30 minutes.
- Preheat the grill. Grill the chicken on both sides until browned and cooked through.
- Best served immediately!
Notes
- Paprika – smoked or sweet can be used.
- Adjust garlic amount based on personal preference.
- Adjust parsley quantity to taste.
- Cooking time does not include marinating time.
- Cooking time may vary, so check with a food thermometer.
- Skinless chicken thighs recommended, but skin-on can be used.
Nutrition
- Serving Size: 1 serving
- Calories: 438 kcal
- Sugar: 1 g
- Fat: 37 g
- Saturated Fat: 8 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 133 mg
