Description
These Grilled Boneless Chicken Thighs are juicy, succulent, and bursting with flavor thanks to a delicious marinade made with olive oil, brown sugar, vinegar, and savory spices. Perfectly grilled to achieve a beautiful sear and tender interior, this recipe is simple to prepare and ideal for summer cookouts or any meal requiring flavorful grilled chicken.
Ingredients
Scale
Chicken
- 8-10 boneless skinless chicken thighs
Chicken Thigh Marinade
- ½ cup olive oil
- ¼ cup light 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
- ½ teaspoon black pepper
Instructions
- Make Marinade and Marinate Chicken: Whisk together the olive oil, brown sugar, rice wine vinegar, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and black pepper in a medium mixing bowl until thoroughly combined. Place the boneless, skinless chicken thighs into a large zip-top bag, pour in the marinade, seal the bag tightly, and shake to ensure each piece is evenly coated. Refrigerate for 8 hours, but do not exceed 24 hours to maintain the quality of the chicken.
- Preheat Grill: Remove the marinated chicken thighs from the refrigerator and allow them to come slightly closer to room temperature as you preheat your grill to 425°F (220°C).
- Grill the Chicken: Place the chicken thighs skin side down on the hot grill grates and sear for 2-3 minutes until a good char and grill marks develop. Flip the chicken and sear the opposite side for another 2-3 minutes to build a flavorful crust.
- Cook Through Indirect Heat: Move the chicken thighs to an unlit or cooler section of the grill to cook through gently. Continue grilling, flipping occasionally, until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C), ensuring the meat is safely cooked and juicy.
- Rest the Chicken: Remove the cooked chicken thighs from the grill and let them rest on a plate or cutting board for 10 minutes. Resting allows the juices to redistribute within the meat, resulting in tender, moist chicken.
- Serve and Enjoy: Serve the grilled chicken thighs warm, perfect alongside your favorite sides, salads, or grilled vegetables.
Notes
- Marinate chicken for at least 8 hours but no more than 24 hours for optimal flavor and texture.
- Use an instant-read thermometer to ensure chicken is safely cooked to 165°F.
- Resting the chicken after grilling is crucial for juicy, tender results.
- Adjust grilling time depending on the size and thickness of the chicken thighs.
- Can be served with a variety of sides such as grilled vegetables, rice, or salad.
