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These boneless grilled chicken thighs are juicy, easy to make, and made with simple ingredients. They’re packed with flavor and cook in under 20 minutes!
Make these delicious chicken thighs for lunch or dinner and serve them with Southern-fried corn and deli-style macaroni salad.
Grilling can be intimidating but it’s so worth it once you get the hang of it. Food cooks so quickly on the grill and tastes so good! For more grilling recipes check out these bbq grilled shrimp skewers and these bbq chicken skewers.
Why I Love These Grilled Chicken Thighs
- No marinade is needed.
- All you need is chicken, oil, and spices.
- The meat is super tender.
- These chicken thighs make the best leftovers! You can make chicken salads, wraps, dips, or sandwiches with the leftover meat.
Ingredient Notes
- Chicken – I used boneless skinless chicken thighs. If using bone-in skin-on chicken thighs, you’ll need to cook them longer.
- Spices – I used a homemade rub consisting of garlic powder, onion powder, paprika, Italian seasoning, chili powder, and brown sugar. However, you may use your favorite spice blend.
- Oil – Any oil will work for this recipe.
How To Grill
- Heat your grill to about 400 degrees F. and lightly oil the grill plates so the chicken doesn’t stick.
- Place the chicken thighs on a cutting board and pat dry with a paper towel and trim off any excess fat.
- Season the chicken with salt and pepper on both sides.
- In a small bowl, combine the chili powder, paprika, garlic powder, onion powder, Italian seasoning, and brown sugar. Mix well.
- Place the seasoned chicken in a large bowl and drizzle it with olive oil and the spice blend. Mix well.
- Place the chicken thighs on the grill and cook for 6-7 minutes on each side or until the chicken reaches an internal temperature of 165 degrees F.
- Allow the chicken to rest for 5-10 minutes before serving. Enjoy!
Top Tips and Recipe Variations
- You can use a gas or charcoal grill. If you don’t have a grill, simply cook these on the stovetop.
- If you want to make these ahead of time, season the chicken, and cover and refrigerate it until you’re ready to grill it. Allow the chicken to sit at room temperature for at least 20 minutes before cooking.
- Serve with bbq sauce, honey mustard, spicy aioli, or hot sauce on the side.
- If you want to make these low-carb and keto-friendly, omit the brown sugar. Also, keep in mind that brown sugar burns quickly so it will slightly char the chicken around the edges.
- I recommend using 1 teaspoon of Kosher salt for every pound of chicken. For this recipe, I used 2 lbs of chicken so I used 2 teaspoons of salt. However, feel free to season to taste.
Storage
If you have any leftovers, place them in an air-tight container and refrigerate for up to 3 days. To reheat, simply pop them in the microwave or air fryer until warm.
More Recipes You Might Enjoy…
- Honey Lime Chicken Thighs
- Creamy Smothered Chicken Thighs
- Oven Baked Chicken Thighs
- Air Fryer Chicken Thighs
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Grilled Chicken Thighs
Equipment
- Grill
- tongs
- Bowl
- Cutting Board
Ingredients
- 2 lbs boneless skin-off chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon Italian seasoning
- 1 tablespoon brown sugar
- 2 teaspoons Kosher salt , or to taste
- 1/4 teaspoon black pepper , or to taste
Instructions
- Heat your grill to about 400 degrees F. and lightly oil the grill plates so the chicken doesn't stick.
- Place the chicken thighs on a cutting board and pat dry with a paper towel and trim off any excess fat.
- Season the chicken with salt and pepper on both sides.
- In a small bowl, combine the chili powder, paprika, garlic powder, onion powder, Italian seasoning, and brown sugar. Mix well.
- Place the seasoned chicken in a large bowl and drizzle it with olive oil and the spice blend. Mix well.
- Place the chicken thighs on the grill and cook for 6-7 minutes on each side or until the chicken reaches an internal temperature of 165 degrees F.
- Allow the chicken to rest for 5-10 minutes before serving. Enjoy!
Notes
- You can use a gas or charcoal grill. If you don’t have a grill, simply cook these on the stovetop.
- I recommend using 1 teaspoon of Kosher salt for every pound of chicken. For this recipe, I used 2 lbs of chicken so I used 2 teaspoons of salt. However, feel free to season to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
