Grilled Boneless Chicken Thighs

Ingredients

• 5boneless chicken thighs
• 5 ml (1 tsp)olive oil
• 2.5 ml (1/2 tsp)salt
• 1.25 ml (1/4 tsp)pepper
• 2.5 ml (1/2 tsp)garlic powder

Instructions

1. 1

   Preheat the grill

   Heat the grill to high with the lid closed so it comes up to temperature.

2. 2

   Season one side

   Drizzle olive oil over the chicken thighs, sprinkle on the seasonings and rub them in. Turn the thighs over.

3. 3

   Season the other side

   Add olive oil and seasonings to the other side, then rub them in. The grill should be preheated by now.

4. 4

   Lower the heat

   Reduce the grill to medium-low and place the chicken pieces on the grill.

5. 5

   Cook the first side

   Close the lid and cook the chicken for 5 minutes.

6. 6

   Turn the chicken

   Open the lid and turn over each piece. Close the lid and cook for another 5 minutes.

7. 7

   Cook again

   Open the grill and turn the chicken over once more. Cook for a further 4 minutes so both sides cook evenly.

8. 8

   Check the temperature

   After about 14 minutes of cooking, check the centre of each thigh with a meat thermometer; it should read at least 82°C (180°F). If needed, turn the thighs and cook for a few more minutes before checking again.

9. 9

   Remove and serve

   Once cooked through, use tongs to transfer the chicken from the grill to a serving plate.

What are grilled boneless chicken thighs?

Chicken thighs are dark-meat cuts from the leg, and removing the bone makes them convenient to grill and serve. Grilled chicken is a familiar cookout dish across many cuisines rather than a preparation tied to one specific origin.

This version keeps the seasoning uncomplicated: olive oil helps the salt, pepper and garlic powder cling, while the grill brings charred, savoury notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 256 calories, 18g protein, 1g carbs, 20g fat.

The chicken supplies most of the protein and also contributes much of the fat, while the olive oil adds fat; the seasoning contributes very little carbohydrate. Serve it with vegetables and a portion of potatoes or another grain to make a more balanced plate.

Why use boneless thighs?

Boneless thighs are easy to turn and portion, and their shape makes them practical for quick grilling. Pieces can vary in thickness, so use the temperature check rather than relying only on the clock.

Seasoning and oil

Olive oil: a small amount coats the meat and helps the seasonings spread across both sides.

Garlic powder: it distributes evenly over the surface and is less likely than fresh garlic to scorch during grilling.

Salt and pepper: these provide a simple savoury base; rub them in so the thighs are seasoned on both sides.

Managing the grill

Preheating with the lid closed gets the grill ready before the chicken goes on. The method then lowers the heat to medium-low for cooking, which helps the outside brown without rushing the centre.

Keep the lid closed during the two 5-minute stretches, opening it only to turn the pieces. The final 4 minutes and temperature check help account for differences in thickness and grill heat.

How to judge doneness

A thermometer is the clearest cue in this method: check the centre of each thigh and look for at least 82°C (180°F). If a piece has not reached that temperature, cook it for a few more minutes and check again.

Avoid judging every piece by the largest thigh alone, as smaller pieces may finish sooner.

What to serve alongside

Pair the chicken with grilled vegetables or a crisp salad for a fresh contrast to its savoury, smoky surface. For a more substantial plate, add potatoes, rice or bread.

Recipe notes & tips

• Pat the chicken dry before adding the oil and seasonings so they coat it evenly.
• Arrange the thighs with space between them to make turning easier.
• Use tongs to turn the meat without piercing it.
• Check the centre of each thigh with a thermometer, especially if the pieces differ in thickness.
• Let the grill recover its heat briefly if it cools substantially when the chicken goes on.

Variations

• Smoky paprika: add paprika to the seasoning for a warmer, smoky flavour.
• Herb and garlic: mix dried herbs into the garlic powder before rubbing it over the thighs.
• Lemon finish: squeeze fresh lemon over the cooked chicken just before serving.
• Spicy version: add chilli powder or cayenne to the seasoning.
• Cumin twist: add ground cumin for an earthy note.

Common mistakes to avoid

• Skipping the temperature check: cooking time can vary with thickness, so check each thigh with a thermometer.
• Using high heat throughout: the method reduces the grill to medium-low after preheating; lower it before adding the chicken.
• Turning too often: follow the timed turns so the thighs have time to cook on each side.
• Crowding the grill: leave room between pieces so you can turn them cleanly.
• Removing the chicken too early: if the centre has not reached 82°C (180°F), return it to the grill and check again after a few minutes.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until steaming hot throughout, or slice cold chicken into salads.

Frequently asked questions