Boneless, skinless chicken thighs are an ideal choice for barbecuing. They’re juicy, flavorful, and don’t dry out easily. Follow this guide to learn tips, techniques, and recipe ideas for perfectly barbecued boneless chicken thighs every time.
Benefits of Boneless Chicken Thighs for BBQ
Boneless chicken thighs offer several advantages over bone-in thighs or chicken breast:
- More flavor and moisture – Chicken thighs have more fat and connective tissue than breasts. Boneless thighs retain all the flavor and juiciness without the hassle of bones.
- Harder to overcook – Without the bone, boneless thighs cook more evenly. The meat doesn’t dry out as quickly.
- Easy to eat – No bones to navigate around makes boneless thighs a great choice for kabobs, sliders, etc.
- Budget-friendly – Boneless, skinless thighs are typically cheaper per pound than breasts. You get more for your money.
- Versatile – Boneless thighs work well in a variety of marinades and pair with many flavors. Easy to use in a wide range of recipes.
Purchasing and Preparing Boneless Chicken Thighs
What to Look For
- Skinless – For BBQ, skinless boneless thighs are ideal. The skin could burn or char when exposed directly to heat.
- Even thickness – Try to pick thighs that are evenly thick throughout for even cooking. Avoid any with tapered thin ends.
- No blemishes – Choose thighs that look fresh, without bruises or discoloration. Make sure they don’t have an off smell.
- Proper packaging – Boneless thighs are very prone to leaking juices. Select those packed tightly together in clear wrap or cryovac packaging. Avoid leaky packages.
How to Prepare
- Trim excess fat/tissue – Use a sharp knife to trim off any large pieces of fat or connective tissue that may cause flare-ups on the grill.
- Pat dry – Gently pat the thawed thighs with paper towels to remove any excess moisture on the surface. This helps them brown better.
- Score surface – Use a sharp knife to lightly score the surface of the meat in a diamond pattern. This allows marinades to penetrate better.
- Pound gently (optional) – For very thick thighs, place between sheets of plastic wrap or wax paper and gently pound to an even thickness using a meat mallet or rolling pin. Don’t overdo it.
- Marinate – For maximum flavor, marinate the thighs for 1-8 hours in the refrigerator, turning occasionally. Remove from marinade before grilling.
How to Grill Boneless Chicken Thighs
Grilling boneless thighs requires slightly different techniques than chicken breasts. Follow these tips for perfectly cooked BBQ chicken thighs:
Use Medium-High Heat
- Set grill to 350-450°F range. Boneless thighs need higher, more direct heat than chicken breasts to cook through without burning.
- Allow grill to fully preheat before adding thighs. Grates should be hot before you start grilling.
Grill Skin-Side Down First
- Even without skin, grill boneless thighs skin-side down first. This helps render any fat and creates a nice sear.
- Grill for 5-8 minutes per side depending on thickness. Flip only once halfway through.
Get Grill Marks
- Place thighs perpendicular to grates when laying them down. This creates attractive crosshatch grill marks.
- Resist urge to move or flip too early. Let them cook undisturbed for best marks.
Move to Cooler Side
- After flipping once, move thighs to cooler side of grill if they are browning too fast.
- Indirect heat lets them finish cooking through without burning exterior.
Brush on Glaze at End
- During last 1-2 minutes of grilling, start brushing on any glazes, sauces or bastes. This allows flavors to set in without burning.
- Mix sauces with a little oil so they don’t burn immediately on hot grates.
Check for Doneness
- Chicken thighs are safely cooked to an internal temperature of 165°F. Use an instant read thermometer to check.
- Meat should look opaque all the way through when pierced in thickest part. Clear juices will run out.
- If unsure, cut to check there is no pink and meat is cooked through.
Let Rest 5 Minutes
- After removing from grill, allow boneless thighs to rest at least 5 minutes before serving.
- This allows juices to redistribute evenly throughout meat for a moist, tender texture.
Marinade and Baste Recipes
Marinades add lots of flavor to boneless chicken thighs. Basting during grilling provides even more flavor. Try these tasty homemade options:
Lemon Herb Marinade
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 2 cloves garlic, minced
- 2 tbsp chopped fresh herbs like thyme, rosemary, oregano
- 1 tsp salt
- 1/2 tsp ground black pepper
Whisk together all ingredients. Marinate thighs 1-2 hours in refrigerator, turning occasionally. Discard used marinade.
Caribbean Jerk Marinade
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 3 tbsp lime juice
- 2 tbsp brown sugar
- 2 tsp Caribbean jerk seasoning
- 1 tsp minced garlic
- 1/2 tsp ground allspice
Mix together all ingredients. Marinate thighs for 4-8 hours, turning now and then. Discard used marinade.
Maple BBQ Baste
- 1/2 cup maple syrup
- 1/4 cup ketchup
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 2 tsp Worcestershire sauce
- 1 tsp chili powder
- 1/2 tsp black pepper
Combine all ingredients and mix well. Baste both sides of thighs during last few minutes of grilling.
Creamy Tuscan Baste
- 1/2 cup mayonnaise
- 1/4 cup chopped sun-dried tomatoes
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 1 tsp Italian seasoning
- 1/2 tsp salt
Whisk together all ingredients until smooth. Generously baste thighs on both sides during final 3-5 minutes of grilling time.
7 Recipe Ideas for Grilled Boneless Chicken Thighs
Here are some flavorful recipe ideas that work great with boneless thighs:
1. BBQ Chicken Thighs
Coat thighs in your favorite barbeque sauce or try the Maple BBQ Baste recipe. For crispy char, coat with sauce only during last few minutes over direct heat.
2. Chicken Satay
Marinate thighs in a satay sauce blend of soy sauce, coconut milk, curry spices, and peanut butter. Grill and serve threaded onto skewers with peanut dipping sauce.
3. Chicken Fajitas
Season thighs with fajita seasoning blend and slice into strips after grilling. Serve on warm tortillas with sautéed peppers and onions. Top with desired fajita fixings.
4. Mediterranean Chicken
Marinate thighs in a blend of olive oil, lemon juice, garlic, and Mediterranean herbs. Grill and serve atop mixed greens, topped with olives, feta cheese, and tomato.
5. Jerk Chicken
Rub boneless thighs with a Caribbean jerk seasoning blend. Grill over high heat until done. Serve with tropical rice and beans and grilled pineapple.
6. Chicken Teriyaki
Marinate thighs in equal parts soy sauce and mirin with minced garlic, grated ginger, and brown sugar. Grill to perfection and glaze with more teriyaki sauce just before removing from grill.
7. Chicken Tacos
Season thighs with taco seasoning or fajita seasoning. Grill until fully cooked then chop or shred meat. Serve in warmed tortillas or taco shells topped with desired taco fixings.
Grilled Boneless Chicken Thigh FAQs
Still have questions about grilling up the perfect boneless chicken thighs? Here are answers to some frequently asked questions:
Should I brine boneless thighs before grilling?
- Brining is not necessary but can make the meat even juicier. Dissolve 1/2 cup salt in 4 cups water. Submerge thighs and refrigerate 1-2 hrs. Rinse and pat dry before grilling.
How long does it take to grill boneless thighs?
- About 8-12 minutes total – grill approximately 5 minutes skin-side down first, flip, then cook another 5 minutes depending on thickness. Check internal temp to confirm doneness.
What are the best spices to use for grilled thighs?
- Garlic powder, onion powder, paprika, chili powder, cumin, oregano, and smoked paprika all pair well with grilled chicken thighs. Avoid sugar-based rubs which may burn.
Should I flip boneless thighs more than once while grilling?
- Flipping only once is best – thighs need time over direct heat to sear and grill marks can’t properly form if flipped too often. Monitor heat levels and move them if browning too fast.
How can I keep thighs moist during grilling?
- Marinate ahead of time, do not overcook, and allow to rest before serving. Coat with glaze or sauce just at the end to add moisture and flavor without burning it off.
What temperature do I need to cook thighs to?
- Chicken thighs should reach an internal temperature of 165°F. Juices will run clear when pierced in the thickest part. The meat should look opaque throughout when cut into.
Can I grill frozen boneless thighs without thawing?
- Thighs should be fully thawed before grilling for food safety and even cooking. Defrost them overnight in the fridge or place sealed package in cold water until thawed.
Get Perfectly Grilled Boneless Chicken Thighs Every Time
Follow these handy tips and flavorful recipe ideas for expertly grilled boneless chicken thighs off your barbecue. The right techniques make all the difference in getting tender, juicy results with great grill marks every time. Menu planning is easy with boneless thighs – serve them on salads, in tacos, with rice pilaf or roasted veggies, and much more. With a little practice, you’ll be a pro in no time at grilling up the most mouthwatering boneless chicken thighs.