Description
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.
Ingredients
Scale
- 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)
Instructions
- 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!
- Prep Time: 1 hour
- Cook Time: 12 minutes
- Category: Weeknight Dinner
- Method: Grilling
- Cuisine: American