Tender and juicy Grilled Boneless Chicken Thighs marinated in our favorite dry rub for a quick and easy dinner.

It's Spring time, so let's enjoy some outdoor fun by firing up the grill and making some family-favorites.

Whether you're preparing chicken, beef, vegetables, or fruit, grilling always bring family and friends together and great conversation. Take advantage of the great outdoors even if it's in your own backyard and make it apart of your cooking method this grilling season.

Chicken thighs are the most flavorful part of the chicken. They have the right amount of fat which makes for juicy tender chicken. Not only are they budget-friendly, but they're versatile too. They're perfect for stir frying or tossed in salads, pastas, burritos, tacos, enchiladas, chicken bowls, in other noodle dishes or as a main entree.

You can pretty much say that chicken thighs are a staple in my freezer which makes me feel confident that I can have dinner on the table in little time.

I hope you stay tuned as I walk you through our simple process for making delicious grilled boneless chicken thighs.

Ingredients

Boneless skinless chicken thighs
Kosher salt
Black pepper
Dry Rub (see below)

Dry Rub

Garlic powder
Onion powder
Smoked paprika
Red pepper flakes
Cayenne pepper
Dried herb (either thyme, oregano, parsley flakes)

Essentials

Outdoor charcoal grill
Charcoals
Lighter fluid

How to grill chicken thighs

Dry rub: Combine all the ingredients for the dry rub into a small bowl.

Chicken thighs: Wash and pat dry with paper towels until completely dry. Place the thighs in an airtight container or ziploc bag and season with kosher salt, black pepper, and coat each side with a generous amount of dry rub.

Allow the chicken thighs to marinate for at least 1 hour up to 24 hours in the fridge. After marinating, place the chicken thighs on the countertop and allow them to come to room temperature before grilling.

Preheat charcoal grill: Preheat the grill to a temperature of 250°F. However, with the opening and closing of the lid the temperature will fluctuate. So, a temperature between 240°F and 250°F is good.

Grill: Place the marinated chicken thighs on the grill grates and flip them over halfway through the cooking time and char the other side. Grill each side for 20 minutes or so until no longer pink or check the internal temperature using a meat thermometer.

Check that the thickest part of the thigh meat reaches an internal temperature of 165°F. Keep in mind that when you remove the thighs from the grill the residual heat will continue to cook the meat.

Resting time: Before cutting into the grilled chicken thighs, allow them to rest for at least 10 minutes to allow the juices to redistribute. The end result will be juicy flavorful and tender thighs.

chicken thighs on charcoal grill with gill marks

chicken thighs taken off grill and placed on baking sheet to rest

How long to grill chicken thighs

When grilling chicken thighs at 250°F, you should grill each side for at least 20 minutes or until no longer pink. However, the most accurate way of knowing if your meat is done is by inserting a meat thermometer into the thickest part of the thigh. If you do not own a meat thermometer, I recommend investing in one.

Recipe Tips

Dry chicken thighs completely before grilling
Do not remove the excess fat from the thighs (it will render while being grilled and it adds flavor and juiciness)
When the thighs are done, cut them into cubes or strips and store in an airtight container and use for future dishes if meal prepping
Store in the fridge for up to 4 days
Serve as a main dish or chop and add to pastas, salads, burritos, tacos, enchiladas, or chicken bowls
Always have boneless skinless chicken thighs on hand in your freezer (they cook-up quick and easy)

Recipes for indoor grilling:

Grilled Cilantro Lime Chicken Skewers

Grilled Boneless Chicken Thighs