Grilled Boneless Chicken Thighs

Grilled Boneless Chicken Thighs recipe. Tender, juicy, and full of flavor, dark meat chicken thighs are fantastic. These grilled boneless and skinless thighs are cooked in about 12 minutes, and much better than bland chicken breast.

Jump to:

• Ingredients
• How to Grill Boneless Chicken Thighs
• Marinating with pineapple
• How do I use grilled chicken thighs?
• What can I do with leftover grilled chicken thighs?
• Substitutions and variations
• Tips and Tricks
• What side dishes go well with Grilled Chicken Thighs
• Grilled Boneless Chicken Thighs
• Related Posts
• 💬 Comments

Come over to the dark side of the chicken. We have flavor!

I know boneless, skinless chicken breasts are popular. But they tend to cook up dry, especially if they are overcooked even a little bit. Chicken thighs don't have that problem. Dark meat stays juicy when it is overcooked, and has more flavor to boot. I (almost) always buy chicken thighs when it's time to grill.

Ingredients

• 8 boneless skinless chicken thighs (about 2 to 3 pounds)
• ½ teaspoon garlic powder
• ½ cup soy sauce
• 3 ounces pineapple juice (Half of a small can of juice, or a little over ⅓ of a cup)

How to Grill Boneless Chicken Thighs

Marinate the chicken

Sprinkle the chicken with the garlic powder. Put the chicken in a gallon zip-top bag and pour in the soy sauce and pineapple juice. Seal the zip-top most of the way closed, squeeze out as much air as you can (be careful not to squeeze out the marinade), and seal the bag closed. Put the bag in a baking pan in case of leaks, and put the baking pan in the refrigerator. Marinate in the refrigerator for 30 minutes to 2 hours, flipping the bag every 30 minutes to redistribute the marinade. (Don't go over 2 hours or the pineapple will start to make the chicken mushy.)

Set up the grill for direct medium heat (350°F)

Set the grill up for cooking at direct medium heat, about 350°F. On my Weber Summit gas grill, I preheat with all the burners on high for 10 to 15 minutes, brush the grill grates clean, then turn the burners down to medium. For my Weber kettle charcoal grill, I light a chimney ¾ full of charcoal, wait for it to be covered with ash, then spread it in a loose single layer over half the grill grate.

Grill the chicken

Take the chicken out of the marinade and let any excess marinade drip off. Put the chicken, smooth side down, on the grill over direct heat. Grill the chicken in a 3-3-3-3 pattern: grill for 3 minutes (lid closed if using a gas grill), then flip everything. Grill it for another 3 minutes, then flip everything, turning it 90 degrees while flipping so it gets a crosshatch of grill marks. Grill for another 3 minutes, then flip everything one last time. Grill for the final 3 minutes, or until the chicken is at least 160°F internal temperature in its thickest part, measured with an instant-read thermometer. (Chicken thighs can be higher - they are tough to overcook - they are good up to 190°F.)

Serve and enjoy

Serve the chicken whole, or slice crosswise into ½-inch thick strips. Enjoy!

Marinating with pineapple

Pineapple contains a natural meat tenderizer, the enzyme Bromelain. This means pineapple juice works really well in marinades. But, it also means you can over-marinate with pineapple, and the meat will start to get mushy. Do not marinate with pineapple for more than 4 hours.

How do I use grilled chicken thighs?

I usually serve grilled chicken thighs as cutlets, with everyone getting a thigh or two, depending on how hearty of eaters they are. Or, I slice them into thin strips and use them in tacos, chicken fajitas, or chicken sandwiches. Use them in any place you would use boneless, skinless chicken breasts.

What can I do with leftover grilled chicken thighs?

Leftover boneless skinless chicken thighs are fantastic. I cut them into thin, bite-sized strips and freeze them in zip-top plastic bags (or 2-cup storage containers). Then, when I need chicken for a salad, taco night, or anything else, I can pull a bag out of the freezer and microwave it to thaw. Frozen cooked chicken thighs will last for a few months in the freezer.

Substitutions and variations

• Other fruit juices: Can't find pineapple juice? Apple juice is a good substitute, though it doesn't have the tenderizing properties of pineapple juice.
• Spice rub chicken: Skip the marinade and sprinkle the chicken with a spice rub. Use your favorite store-bought spice rub, or try my simple paprika rub: 1 tablespoon paprika (preferably smoked Spanish paprika), 1 tablespoon kosher salt (or 2 teaspoons fine sea salt), and 1 tablespoon garlic powder.
• Chicken breast: Don't want to come over to the dark side? You can use this recipe for chicken breasts, too. They should cook in the same amount of time, as long as they aren't extra large chicken breasts. (I've seen some monsters recently at the grocery store.) Cook the breasts as described, and they are done when they reach 160°F internal in the thickest part - get them off the grill as quickly as you can after that temp.
  

Tips and Tricks

How do I keep the chicken from sticking to the grill?

Preheat the grill and brush it clean with a grill brush. If the grate is hot enough, the chicken will release from the grate when it's cooked. Two extra steps will help if your chicken tends to stick, even with a preheated grill: oil the grates and wiggle the chicken. To oil the grates, after cleaning them with a grill brush, grab a folded paper towel with some tongs, dip it in vegetable oil, then brush it over the grill grate. To wiggle the chicken: when you first put each piece on the grill, give it a little wiggle - back and forth on the grate - and it will come off easier when it is time to flip.

How can I tell if the chicken is done without a thermometer?

I use the poke test. I poke the thickest part of the chicken with a finger (yes, it's hot). If it feels flabby on the inside, then it's not done cooking yet. If it feels springy and bounces back when I push, it is done. That said, chicken thighs are almost impossible to overcook; the only thing you have to watch out for is burning. If you don't think they're done yet, keep on cooking.

Can I marinate the chicken overnight?

Not with pineapple juice, it will turn the chicken into mush. (See the Marinating with Pineapple section). If you need to marinate overnight, replace the pineapple juice with apple juice.

Can I reuse this marinade?

No. Reusing marinade from raw chicken is a Bad Idea. Don't do it.

Can I use this marinade for other types of meat or vegetables?

Yes! It works great with thin steaks (I originally learned it as a skirt steak or flank steak marinade), chicken breasts, and pork chops.

What side dishes go well with Grilled Chicken Thighs

Lots of things! Since I already have the grill lit up, I'll use it to cook up a vegetable side, like Grilled Peppers and Onions, Grilled Pineapple, or Grilled Corn In The Husk. (And Grilled Baby Potatoes In Foil if I need a starch. If I'm feeling Tex-Mex, then I slice them into strips and make chicken tacos, serving them with taco toppings, tortillas, and Pinto Beans or Refried Beans. Or I think of Japanese grilling and serve them with white rice and Grilled Shishito Peppers.

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