24 Mouthwatering Boneless Chicken Thigh Recipes on the Grill

Let’s fire up the grill and transform those juicy boneless chicken thighs into something spectacular! Perfect for quick weeknight dinners or weekend gatherings, these recipes bring sizzling flavor to your backyard all season long. From smoky barbecue classics to zesty global inspirations, get ready to discover your new favorite grilled chicken creation that’ll have everyone asking for seconds.

Honey Lime Grilled Chicken Thighs

Perfect for those busy weeknights when you want something flavorful without the fuss, these honey lime grilled chicken thighs have become my go-to summer dinner. I first discovered this combination when I had leftover limes from margarita night and decided to experiment—now my family requests it weekly!

Ingredients

• 2 lbs chicken thighs
• 1/4 cup honey
• 1/4 cup fresh lime juice
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
2. Whisk together honey, lime juice, olive oil, minced garlic, smoked paprika, salt, and black pepper in a medium bowl until fully combined.
3. Place chicken thighs in a large resealable bag and pour the marinade over them, massaging to coat evenly.
4. Refrigerate the marinating chicken for at least 30 minutes or up to 4 hours for maximum flavor penetration.
5. Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
6. Remove chicken from marinade, letting excess drip off, and discard the used marinade for food safety.
7. Place chicken thighs skin-side down on the hot grill and close the lid.
8. Grill for 6-8 minutes until you see clear grill marks and the skin releases easily when lifted.
9. Flip the chicken thighs and continue grilling for another 6-8 minutes with the lid closed.
10. Check for doneness by inserting a meat thermometer into the thickest part—it should read 165°F.
11. Transfer the grilled chicken to a clean plate and let it rest for 5 minutes before serving to redistribute juices.

Finally, that perfect balance of sweet honey and zesty lime creates caramelized edges while keeping the chicken incredibly juicy inside. I love serving these thighs over cilantro lime rice with extra lime wedges for squeezing, or slicing them for the most amazing tacos you’ll ever taste—the slightly charred bits are absolutely worth fighting over!

Spicy Korean BBQ Grilled Chicken Thighs

My family practically lives for spicy Korean flavors, and these grilled chicken thighs have become our go-to summer dinner—they’re so addictive that my neighbor actually texted me for the recipe after catching a whiff of them on the grill last weekend!

Ingredients

– 2 lbs boneless, skinless chicken thighs
– 1/4 cup gochujang
– 3 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– 2 tbsp brown sugar
– 4 cloves minced garlic
– 1 tbsp grated ginger
– 2 tbsp vegetable oil
– 1/4 cup sliced green onions
– 1 tbsp toasted sesame seeds

Instructions

1. Whisk together 1/4 cup gochujang, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 tbsp brown sugar, 4 cloves minced garlic, and 1 tbsp grated ginger in a medium bowl until smooth.
2. Place 2 lbs boneless, skinless chicken thighs in a large resealable plastic bag and pour in the marinade, pressing out excess air before sealing.
3. Refrigerate the marinating chicken for at least 4 hours or up to overnight—I always marinate mine overnight for maximum flavor penetration.
4. Preheat your grill to medium-high heat (400°F) and lightly oil the grates with 2 tbsp vegetable oil using a folded paper towel and tongs.
5. Remove chicken from marinade, letting excess drip off, and discard the used marinade.
6. Grill chicken thighs for 6-7 minutes per side until internal temperature reaches 165°F and edges are slightly charred.
7. Transfer grilled chicken to a clean platter and let rest for 5 minutes—this keeps the juices from running out when you slice into them.
8. Sprinkle with 1/4 cup sliced green onions and 1 tbsp toasted sesame seeds before serving.
9. For extra crispy skin, press the chicken thighs firmly onto the hot grill grates during the first minute of cooking. Crispy, sticky, and packed with that signature Korean BBQ heat, these thighs deliver the perfect balance of sweet and spicy. I love serving them over steamed rice with quick-pickled cucumbers, or shredding the leftovers for next-day lunch bowls that taste even better.

Lemon Herb Grilled Chicken Thighs

Last summer, I discovered this lemon herb grilled chicken thighs recipe during a backyard barbecue at my cousin’s house, and it quickly became my go-to grilling staple. There’s something magical about how the bright citrus cuts through the rich chicken thighs, creating a dish that feels both fancy and completely approachable for weeknight dinners.

Ingredients

– 2 lbs chicken thighs
– 1/4 cup olive oil
– 3 tbsp lemon juice
– 4 cloves garlic, minced
– 1 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme, chopped
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
2. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
3. Place the chicken thighs in a large resealable bag and pour the marinade over them.
4. Seal the bag tightly, removing as much air as possible, and massage the marinade into the chicken.
5. Refrigerate the marinating chicken for at least 4 hours or overnight for maximum flavor penetration.
6. Preheat your grill to medium-high heat, approximately 400°F.
7. Remove the chicken from the marinade, letting excess drip off, and discard the remaining marinade.
8. Place the chicken thighs skin-side down on the hot grill grates.
9. Grill for 6-8 minutes until the skin is golden brown and releases easily from the grates.
10. Flip the chicken using tongs and grill for another 6-8 minutes on the second side.
11. Check for doneness by inserting an instant-read thermometer into the thickest part of the thigh, ensuring it reaches 165°F.
12. Transfer the cooked chicken to a clean plate and let it rest for 5 minutes before serving.

Right off the grill, these chicken thighs boast crispy, golden skin that gives way to incredibly juicy, tender meat infused with bright lemon and earthy herbs. The garlic and rosemary create this wonderful savory depth that pairs beautifully with the citrus notes. I love serving these over a bed of quinoa with grilled asparagus, or slicing them for the most amazing chicken sandwiches the next day.

Garlic Parmesan Grilled Chicken Thighs

Tuesdays at our house always mean firing up the grill, and these Garlic Parmesan Grilled Chicken Thighs have become our go-to for turning an ordinary weeknight into something special. There’s just something about that sizzle and the way the garlicky, cheesy crust forms that makes everyone gather around the kitchen door waiting for the first bite. I love how forgiving chicken thighs are—even if I get distracted by the kids, they stay juicy and never dry out like breasts tend to do.

Ingredients

– 2 lbs chicken thighs
– 3 tbsp olive oil
– 4 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp dried oregano
– 1/2 tsp paprika
– 2 tbsp fresh parsley, chopped

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
2. In a medium bowl, whisk together 3 tbsp olive oil, 4 cloves minced garlic, 1/2 cup grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1/2 tsp paprika until a thick paste forms.
3. Rub the seasoning mixture evenly over all surfaces of the 2 lbs chicken thighs, including under the skin if possible.
4. Let the chicken rest at room temperature for 20 minutes to allow flavors to penetrate while you preheat the grill to 400°F.
5. Place chicken thighs skin-side down on the preheated grill grates and close the lid.
6. Grill for 8 minutes without moving to develop deep grill marks and prevent sticking.
7. Flip chicken thighs using tongs and grill for another 7-8 minutes with the lid closed.
8. Check internal temperature with a meat thermometer inserted into the thickest part—it should read 165°F for food safety.
9. Transfer chicken to a clean plate and let rest for 5 minutes to redistribute juices.
10. Sprinkle with 2 tbsp fresh chopped parsley before serving.
Out of this world! The chicken emerges with crackling-crisp skin giving way to incredibly moist, garlic-infused meat beneath. That Parmesan crust adds a salty, nutty crunch that pairs perfectly with the smoky grill flavor. We love slicing it over a crisp Caesar salad or stuffing it into warm ciabatta rolls with arugula and sun-dried tomato aioli for the ultimate sandwich experience.

Teriyaki Glazed Grilled Chicken Thighs

Every time I fire up the grill, these teriyaki glazed chicken thighs transport me right back to that summer evening when my neighbor shared her family recipe—now it’s my go-to for effortless entertaining. There’s something magical about that sweet-savory glaze caramelizing over hot coals that makes even weeknight dinners feel special.

Ingredients

• 2 lbs chicken thighs
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 2 tsp minced garlic
• 1 tsp grated ginger
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp vegetable oil
• 1 tbsp sesame seeds
• 2 sliced green onions

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure crispy skin.
2. Whisk together soy sauce, brown sugar, rice vinegar, garlic, and ginger in a small saucepan.
3. Bring sauce mixture to a boil over medium-high heat, then reduce to a simmer for 3 minutes.
4. Mix cornstarch with water in a separate small bowl until smooth.
5. Whisk cornstarch slurry into the simmering sauce and cook for 2 more minutes until thickened.
6. Remove sauce from heat and divide equally between two bowls—one for basting, one for serving.
7. Preheat grill to 400°F, brushing grates with vegetable oil to prevent sticking.
8. Place chicken thighs skin-side down on the hot grill and cook for 6 minutes without moving.
9. Flip chicken and brush generously with teriyaki glaze from the basting bowl.
10. Continue grilling for another 5 minutes, then flip and glaze the other side.
11. Cook for final 4-5 minutes until internal temperature reaches 165°F when tested with an instant-read thermometer.
12. Transfer chicken to a clean platter and let rest for 5 minutes to redistribute juices.
13. Sprinkle with sesame seeds and green onions before serving with reserved teriyaki sauce.

Heavenly caramelized edges give way to incredibly juicy meat that practically melts in your mouth. I love serving these over steamed rice to soak up every drop of that glossy teriyaki sauce, or shredding the leftovers for next-day rice bowls that taste even better.

Cajun Spiced Grilled Chicken Thighs

Remember that time I tried to grill chicken thighs for a backyard party and ended up with bland, rubbery disappointment? That culinary failure sent me on a mission to perfect this Cajun-spiced version, which has now become my go-to for summer gatherings and weeknight dinners alike.

Ingredients

– 2 lbs chicken thighs
– 2 tbsp olive oil
– 1 tbsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp dried oregano
– 1/2 tsp cayenne pepper
– 1/2 tsp black pepper
– 1 tsp salt
– 1 lemon

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure crispy skin.
2. In a small bowl, combine paprika, garlic powder, onion powder, oregano, cayenne pepper, black pepper, and salt.
3. Rub olive oil evenly over all sides of the chicken thighs.
4. Sprinkle the spice mixture generously over both sides of the chicken, pressing gently to adhere.
5. Let the chicken rest at room temperature for 20 minutes to allow flavors to penetrate.
6. Preheat your grill to medium-high heat, approximately 400°F.
7. Place chicken thighs skin-side down on the grill grates.
8. Grill for 6-8 minutes until you see clear grill marks and the skin releases easily.
9. Flip the chicken and grill for another 6-8 minutes on the second side.
10. Move chicken to indirect heat and continue cooking until internal temperature reaches 165°F, about 5-7 more minutes.
11. Squeeze fresh lemon juice over the chicken immediately after removing from grill.
12. Let rest for 5 minutes before serving to redistribute juices.
The smoky char from the grill plays beautifully against the bold Cajun spices, while the lemon brightens everything up. I love serving these thighs sliced over a crisp salad or stuffed into warm tortillas with avocado crema for a complete meal that always disappears quickly.

Mediterranean Marinated Grilled Chicken Thighs

Sometimes the simplest marinades create the most memorable meals, and these Mediterranean-inspired chicken thighs have become my go-to for effortless summer entertaining. I first discovered this flavor combination during a trip to Greece, and now it’s my secret weapon for turning ordinary weeknight dinners into something special that always impresses guests. The blend of herbs and citrus makes the chicken incredibly juicy and flavorful, perfect for those nights when you want something delicious without spending hours in the kitchen.

Ingredients

• 2 lbs chicken thighs
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 4 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, black pepper, and paprika in a medium bowl until fully combined.
3. Place chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over them, making sure each piece is thoroughly coated.
4. Refrigerate the marinated chicken for at least 4 hours or up to 24 hours for maximum flavor penetration.
5. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
6. Remove chicken from marinade, letting excess drip off, and discard the used marinade for food safety.
7. Place chicken thighs skin-side down on the hot grill and cook for 6-8 minutes until you see clear grill marks and the skin is crispy.
8. Flip the chicken using tongs and continue cooking for another 6-8 minutes on the second side.
9. Check for doneness by inserting an instant-read thermometer into the thickest part of the thigh – it should register 165°F.
10. Transfer the grilled chicken to a clean plate and let it rest for 5 minutes before serving to allow juices to redistribute.

Versatile enough for any occasion, these chicken thighs develop a beautiful caramelized crust while staying remarkably moist inside. The garlic and oregano create an aromatic backbone that pairs wonderfully with the bright acidity from the lemon. Try serving them over a bed of couscous with roasted vegetables, or slice them thin for the most incredible Mediterranean-style wraps you’ll ever make.

Balsamic Rosemary Grilled Chicken Thighs

Remember that time I tried to grill chicken thighs for a backyard party and ended up with dry, flavorless meat? That disaster led me to develop this balsamic rosemary version that’s become my absolute go-to for summer gatherings. The sweet-tangy marinade creates the most incredible caramelized crust while keeping the chicken incredibly juicy inside.

Ingredients

– 2 lbs chicken thighs
– 1/2 cup balsamic vinegar
– 1/4 cup olive oil
– 3 tbsp honey
– 4 cloves garlic, minced
– 2 tbsp fresh rosemary, chopped
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Combine balsamic vinegar, olive oil, honey, minced garlic, chopped rosemary, salt, and black pepper in a large bowl.
2. Place chicken thighs in the marinade, ensuring each piece is fully coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for maximum flavor penetration.
4. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
5. Remove chicken from marinade, letting excess drip off while reserving 1/4 cup of the marinade for basting.
6. Place chicken thighs skin-side down on the hot grill and cook for 6-8 minutes until you see clear grill marks and the skin releases easily.
7. Flip the chicken and brush the reserved marinade over the cooked side using a silicone brush.
8. Continue cooking for another 6-8 minutes, then flip and baste the other side.
9. Reduce grill heat to medium (350°F) and move chicken to indirect heat if using a gas grill.
10. Cook for 10-12 more minutes, flipping and basting every 3-4 minutes, until internal temperature reaches 165°F when tested with an instant-read thermometer.
11. Transfer chicken to a clean plate and let rest for 5 minutes before serving to allow juices to redistribute.

Here’s why this recipe works so well—the balsamic vinegar creates that beautiful sticky glaze while the rosemary infuses every bite with earthy fragrance. I love serving these thighs over creamy polenta where the sauce mingles perfectly, or slicing them for the most incredible chicken salad sandwiches the next day.

Coconut Curry Grilled Chicken Thighs

Keeping my grill fired up well into October is one of my favorite ways to cling to summer, and these coconut curry grilled chicken thighs have become my go-to for that perfect sweet-spicy transition. I first tried this marinade on a whim after finding a forgotten can of coconut milk in my pantry, and now my family requests it weekly—it’s that good.

Ingredients

– 2 lbs chicken thighs
– 1 cup coconut milk
– 3 tbsp curry powder
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 tbsp grated ginger
– 1 tsp salt
– 1/2 tsp black pepper
– 1 lime, juiced
– 2 tbsp chopped cilantro

Instructions

1. In a large bowl, whisk together 1 cup coconut milk, 3 tbsp curry powder, 2 tbsp olive oil, 4 minced garlic cloves, 1 tbsp grated ginger, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
2. Add 2 lbs chicken thighs to the marinade, turning to coat each piece thoroughly.
3. Cover the bowl and refrigerate for at least 4 hours or overnight for maximum flavor penetration.
4. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
5. Remove chicken from marinade, letting excess drip off, and discard the used marinade.
6. Place chicken thighs skin-side down on the grill and cook for 6-8 minutes until grill marks appear and the skin is crispy.
7. Flip the chicken and cook for another 6-8 minutes until the internal temperature reaches 165°F.
8. Transfer grilled chicken to a clean plate and squeeze the juice of 1 lime evenly over the top.
9. Garnish with 2 tbsp chopped cilantro before serving.

Grilled to juicy perfection, these thighs boast a crispy, spice-kissed exterior that gives way to tender meat infused with coconut creaminess. I love serving them over jasmine rice to soak up every bit of the aromatic sauce, or slicing them into a vibrant salad for a lighter twist that still delivers big flavor.

Chipotle Lime Grilled Chicken Thighs

Back when I first started grilling, I was all about chicken breasts until my neighbor introduced me to the magic of thighs—juicier, more forgiving, and packed with flavor. This chipotle lime version has become my go-to for summer cookouts, and it’s so simple you’ll have it memorized after one try.

Ingredients

• 2 lbs chicken thighs
• 2 tbsp olive oil
• 3 tbsp lime juice
• 2 tsp chipotle powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped cilantro

Instructions

1. Pat the chicken thighs dry with paper towels to help the marinade stick better.
2. In a large bowl, whisk together olive oil, lime juice, chipotle powder, garlic powder, salt, and black pepper.
3. Add the chicken thighs to the bowl and toss until evenly coated with the marinade.
4. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
5. Preheat your grill to medium-high heat, around 400°F, and lightly oil the grates to prevent sticking.
6. Place the chicken thighs skin-side down on the grill and cook for 6–7 minutes until grill marks appear.
7. Flip the chicken and cook for another 6–7 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
8. Transfer the chicken to a plate and let it rest for 5 minutes to keep the juices locked in.
9. Sprinkle with chopped cilantro before serving.

Smoky with a zesty kick, these thighs are tender enough to pull apart with a fork. I love shredding the leftovers into tacos or tossing them with rice for a quick lunch—the flavors only get better the next day.

Maple Dijon Grilled Chicken Thighs

Oh my goodness, you guys, this is the grilled chicken recipe that finally converted my “thighs are too fatty” husband into a bone-in believer. I stumbled upon this maple-Dijon combo during a last-minute pantry raid last summer, and now it’s our go-to for easy weeknights and impressive enough for company.

Ingredients

– 2 lbs bone-in, skin-on chicken thighs
– 1/4 cup pure maple syrup
– 3 tbsp Dijon mustard
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 tsp salt

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure crispy skin.
2. In a medium bowl, whisk together maple syrup, Dijon mustard, olive oil, minced garlic, smoked paprika, black pepper, and salt until fully combined.
3. Place chicken thighs in a large resealable bag and pour marinade over them.
4. Seal bag tightly, removing excess air, and massage marinade into chicken until evenly coated.
5. Refrigerate marinated chicken for at least 2 hours or up to 8 hours for maximum flavor penetration.
6. Preheat grill to medium-high heat, approximately 400°F, and oil grates lightly to prevent sticking.
7. Remove chicken from marinade, letting excess drip off, and discard used marinade.
8. Place chicken skin-side down on grill and close lid.
9. Grill for 6-8 minutes until skin is golden brown and releases easily from grates.
10. Flip chicken using tongs and grill for another 6-8 minutes with lid closed.
11. Reduce grill heat to medium (about 350°F) and continue cooking for 10-12 minutes.
12. Check internal temperature with an instant-read thermometer inserted into thickest part of thigh, avoiding bone.
13. Cook until thermometer registers 165°F, about 3-5 minutes longer if needed.
14. Transfer chicken to a clean plate and let rest for 5 minutes before serving.

What I love most is how the maple caramelizes into this sticky-sweet glaze while the Dijon provides just enough tangy punch to balance it out. The skin turns incredibly crisp, protecting the juicy, flavorful meat underneath – perfect alongside roasted sweet potatoes or torn over a crisp green salad for something different.

Jamaican Jerk Grilled Chicken Thighs

Remember that time I tried to recreate my favorite Jamaican restaurant’s jerk chicken and ended up with something closer to charcoal? After many trial runs (and a few smoke alarms), I’ve perfected this grilled chicken thigh recipe that delivers authentic Caribbean flavor without the fire department visit.

Ingredients

– 2 lbs chicken thighs
– 1/4 cup olive oil
– 3 tbsp jerk seasoning
– 2 tbsp brown sugar
– 1/4 cup soy sauce
– 2 tbsp lime juice
– 3 cloves garlic, minced
– 1 tsp grated ginger
– 1/2 tsp allspice
– 1/4 tsp cayenne pepper

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Whisk together olive oil, jerk seasoning, brown sugar, soy sauce, lime juice, minced garlic, grated ginger, allspice, and cayenne pepper in a medium bowl.
3. Place chicken thighs in a large resealable bag and pour marinade over them.
4. Seal the bag tightly, removing excess air, and massage marinade into chicken until evenly coated.
5. Refrigerate marinated chicken for at least 4 hours or overnight for maximum flavor penetration.
6. Preheat grill to medium-high heat (400°F) and lightly oil grates to prevent sticking.
7. Remove chicken from marinade, letting excess drip off, and discard used marinade.
8. Place chicken thighs skin-side down on the hot grill and close the lid.
9. Grill for 6-8 minutes until skin is crispy and releases easily from grates without tearing.
10. Flip chicken thighs using tongs and grill for another 6-8 minutes on the second side.
11. Check internal temperature with a meat thermometer inserted into the thickest part of thigh, ensuring it reaches 165°F.
12. Transfer cooked chicken to a clean plate and let rest for 5 minutes before serving to allow juices to redistribute. The crispy, slightly charred skin gives way to incredibly juicy meat that’s perfectly balanced between spicy, sweet, and savory. I love serving these over coconut rice with grilled pineapple slices to complement the jerk seasoning’s complexity.

Sweet and Smoky Grilled Chicken Thighs

Very few things beat the aroma of sweet and smoky grilled chicken thighs wafting through the backyard on a summer evening—it’s the kind of meal that brings everyone running to the table, napkins in hand. I first perfected this recipe after a particularly competitive family cook-off, where my secret glaze won over even my skeptical uncle. Now, it’s my go-to for effortless weeknight dinners or casual weekend gatherings, and I love how the caramelized edges pair with a simple side salad or corn on the cob.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tsp salt

Instructions

1. Pat the 2 lbs chicken thighs completely dry with paper towels to ensure crispy skin.
2. In a medium bowl, whisk together 1/4 cup brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tsp black pepper, 1/2 tsp cayenne pepper, 1/4 cup olive oil, 2 tbsp apple cider vinegar, and 1 tsp salt until a thick paste forms.
3. Coat each chicken thigh evenly with the spice mixture, rubbing it under the skin and over all surfaces.
4. Preheat your grill to medium-high heat, around 400°F, and lightly oil the grates to prevent sticking.
5. Place the chicken thighs skin-side down on the grill and cook for 6–8 minutes until grill marks appear and the skin is golden brown.
6. Flip the chicken thighs and reduce the heat to medium, around 350°F, cooking for another 15–20 minutes.
7. Check for doneness by inserting a meat thermometer into the thickest part of a thigh; it should read 165°F.
8. Transfer the grilled chicken thighs to a clean plate and let them rest for 5 minutes before serving to allow juices to redistribute.

Nothing beats the juicy, tender bite of these thighs, with their crisp skin glazed in that sweet-smoky crust. I love shredding any leftovers into tacos or tossing them with crisp greens for a next-day salad—it’s a versatile dish that never disappoints.

Conclusion

Perfectly grilled boneless chicken thighs offer endless possibilities for delicious meals. We hope this collection inspires your next backyard barbecue adventure! Try these recipes, then share your favorites in the comments below. Don’t forget to pin this article on Pinterest to save these tasty ideas for your next grilling session. Happy cooking!