0 from 3 votes
Grilled Boneless Chicken Thighs
Grilled Boneless Chicken Thighs take 10 minutes to prep and 15 minutes to cook. The marinade makes tender, flavorful chicken from your grill.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
8 hrs
Total Time
8 hrs 25 mins
Servings: 6 servings
Calories: 535 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1/2 cup olive oil
- 1/4 cup brown sugar packed
- 2 tablespoons rice wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 chicken thighs boneless, skinless
Instructions
- Measure all ingredients except the chicken thighs into a medium bowl. Whisk well to combine.
- Place the chicken thighs in a large zip-top bag and pour in the marinade.
- Seal the bag and shake to coat the thighs well. Refrigerate for at least 8 hours and up to 24 hours.
- When ready to cook, remove the chicken from the refrigerator to come to room temperature while you preheat your grill to 425° F.
- Remove the chicken from the marinade allowing the excess to drip back into the bag.
- Place the thighs with the original skin side down on the hot grill and cook for 2-3 minutes until you get a good sear with nice grill marks. Flip and sear the other side for an additional 2-3 minutes.
- Move the chicken to indirect heat (part of the gill without a direct flame underneath) and cook until for another 4 to 5 minutes, flipping occasionally, or to an internal temperature of 165° F.
- Remove from the grill, cover with foil, and let rest for 10 minutes before serving.
Cup of Yum
Notes
- Bone-in chicken thighs with the skin on may be used for this recipe if you prefer. Prepare the marinade in exactly the same way. When you're ready to grill, start the thighs with the skin side down first. Let it get a really good sear and grill marks and then flip and continue cooking. You'll need to allow a few minutes of extra cooking time for bone-in thighs.
- To cook in the oven - Preheat the oven to 425°F and line a baking sheet with regular or no-stick aluminum foil. Place the thighs on the baking sheet, original skin side down, and bake for 14-15 minutes turning halfway through. Check with a meat thermometer to make sure the internal temperature reaches 165 degrees. When finished baking, place the thighs with the skin side up under the broiler for 2-3 minutes to get a pretty color. Let rest for 10 minutes before serving.
- Any leftovers should be stored tightly covered in the refrigerator and used within three days. To rewarm, use either the microwave or place in a 300° F oven for about 10 minutes. Freeze in a freezer-safe, airtight container for up to three months.
Nutrition Information
Serving
1thigh
Calories
535kcal
(27%)
Carbohydrates
11g
(4%)
Protein
25g
(50%)
Fat
43g
(66%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
7g
Monounsaturated Fat
24g
Trans Fat
0.1g
Cholesterol
148mg
(49%)
Sodium
572mg
(24%)
Potassium
369mg
(11%)
Fiber
0.3g
(1%)
Sugar
9g
(18%)
Vitamin A
122IU
(2%)
Vitamin C
1mg
(1%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 535
% Daily Value*
| Serving | 1thigh | |
| Calories | 535kcal | 27% |
| Carbohydrates | 11g | 4% |
| Protein | 25g | 50% |
| Fat | 43g | 66% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 148mg | 49% |
| Sodium | 572mg | 24% |
| Potassium | 369mg | 8% |
| Fiber | 0.3g | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.