Grilled Boneless Chicken Thighs are a simple protein that can be used with any dish. Juicy, delicious, and well-cooked.
One of the scents of summer is barbecue. I had to share our recipe for grilled chicken thighs because my family enjoys grilled meals.
It might be challenging to grill boneless chicken thighs since they are susceptible to under cooking in the inside and easily charring on the outside. Even though chicken thighs are more moist than chicken breasts, improper seasoning can still make them taste bland.
This recipe is my go-to marinade for grilled boneless chicken thighs, which is simple, tasty, and goes well with a variety of foods. We love to eat this protein with grilled vegetables, a leafy green salad, or orzo pesto salad. It's also a delicious protein choice for meal prep.
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Why This Recipe Is Dietitian Approved
- Simple proteins. Protein is the most difficult component of any meal to prepare for me, but these grilled boneless chicken thighs are incredibly easy and adaptable.
- Suitable for meal prep. Meal planning over the week is made much easier when you have these chicken thighs in the refrigerator ready to go. I enjoy slicing these chicken thighs to add to salads and chicken Caesar wraps, as well as using them in other dishes.
- Delicious and juicy. This won't be a tasteless, dry piece of chicken. This chicken is expertly seasoned thanks to the use of a flavorful marinade.
Ingredients
This Grilled Boneless Chicken Thighs recipe requires only a few simple ingredients:
- Chicken thighs. For this recipe, we use boneless, skinless chicken thighs. The thighs of a chicken are a source of dark meat, which includes nutrients such as iron that are lower in the breast.
- Orange Juice. Using 100% citrus juice adds flavor and moisture without adding any extra refined sugar. Look for 100 percent pure orange juice.
- Soybean sauce. Add some salt and umami! I find that soy sauce and orange juice make an excellent marinade.
- Olive oil. For the fat of our choice! To achieve the finest effects, use extra virgin olive oil.
- Garlic. Fresh garlic is always the best.
- Spices. The only spices you will need are black pepper, paprika, and dried oregano!
The recipe card below contains the whole ingredient list, including measurements.
Instructions
- Orange juice, soy sauce, olive oil, dried oregano, pressed garlic, black pepper, and paprika should all be whisked together in a medium-sized bowl.
- Put the chicken thighs in. Make sure the chicken is completely coated by giving it a vigorous massage. To marinate for at least an hour or overnight, cover the bowl and put it in the refrigerator.
- Preheat the grill to 400 degrees before cooking the chicken. Place the chicken directly onto the hot grill and lower the heat to medium. If there are any flames directly on the chicken, keep a tight watch on it and move it around with grill tongs. The chicken should be cooked through and a meat thermometer should read 165 degrees F after 6 to 8 minutes on each side of the grill.
- Before slicing and enjoying, take the chicken off the grill and allow it to rest for a few minutes.
Substitutions and Variations
- Gluten-free. Replace the soy sauce with tamari or coconut aminos to make it gluten-free.
- Dairy-free. In order to make this recipe dairy-free, it is naturally dairy-free.
- To make nut-free: There are no nuts in this recipe by nature.
Equipment
- Grill or barbecue
Storage
Once cooked and cooled, these grilled chicken thighs can be kept in the refrigerator for up to three days in an airtight container.
I suggest reheating them in the microwave for around one minute.
Top Tips for Success
- The secret to making the ideal grilled chicken thighs is to cook them for a longer amount of time at a lower temperature. After placing the chicken on the grill, lowering the cap helps produce crispy exteriors and a very moist interior.
- When the chicken is cooking, try not to open the BBQ lid unless absolutely necessary. To keep the heat in, we want to build a closed space.
Frequently Asked Questions
No! The ability of orange juice to tenderize meat without dominating its flavor is one of my favorite things about using it in marinades. The spices and soy sauce in this recipe, in my opinion, combine to make a delicately salty marinade that goes well with all of your favorite side dishes.
They're so versatile, they can do so many things. We adore salads like an orzo pesto salad and chickpea feta quinoa salad. They pair well with cheesy mashed potatoes as well!
If you tried this Grilled Boneless Chicken Thighs or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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Recipe
Grilled Boneless Chicken Thighs
INGREDIENTS
- 1.5 lbs boneless skinless chicken thighs
- 3 tablespoon olive oil
- 1 cup orange juice
- ⅓ cup soy sauce
- 3 garlic cloves
- 1 tablespoon dried oregano
- ¼ teaspoon black pepper
- 2 teaspoon paprika
INSTRUCTIONS
- Orange juice, soy sauce, olive oil, dried oregano, pressed garlic, black pepper, and paprika should all be whisked together in a medium-sized bowl. Put the chicken thighs in. Make sure the chicken is completely coated by giving it a vigorous massage. To marinate for at least an hour or overnight, cover the bowl and put it in the refrigerator.
- Preheat the grill to 400 degrees before cooking the chicken. Place the chicken directly onto the hot grill and lower the heat to medium. If there are any flames directly on the chicken, keep a tight watch on it and move it around with grill tongs. The chicken should be cooked through and a meat thermometer should read 165 degrees F after 6 to 8 minutes on each side of the grill.
- When the chicken is done, take it out.
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