These grilled boneless chicken thighs are juicy, tender, and bursting with flavor. With a simple marinade and quick cook time, they’re perfect for easy weeknight dinners or summer cookouts.
Prep Time: 5 minutes
Cook Time: 10–12 minutes
Total Time: 15 minutes (plus marinating time)
Servings: 4–5
Ingredients
For the marinade:
2 tablespoons paprika (smoked or sweet – see Note 1)
4 garlic cloves, crushed (about 1 tablespoon – see Note 2)
4 tablespoons fresh flat-leaf parsley, finely chopped (see Note 3)
1½ teaspoons salt
½ teaspoon ground black pepper
⅓ cup olive oil
1.5 to 1.7 pounds (approx. 800g) boneless, skinless chicken thighs
Instructions
In a large bowl or Ziploc bag, combine paprika, garlic, parsley, salt, pepper, and olive oil. Mix well.
Add the chicken thighs and turn to coat thoroughly in the marinade. Cover the bowl with plastic wrap or seal the bag.
Marinate in the refrigerator for at least 30 minutes (or up to overnight for more flavor).
Preheat your grill to medium-high heat. Grill the chicken thighs for 5–6 minutes per side, or until they are nicely browned and cooked through. Internal temperature should reach 165°F (74°C). (See Note 4.)
Serve immediately with your favorite sides.
Notes
Paprika: Smoked paprika adds a bold, smoky flavor, while sweet paprika gives a more subtle warmth. Choose based on your flavor preference.
Garlic: The amount of garlic can be adjusted based on taste. Start with 4 cloves, but feel free to use more or less.
Parsley: Roughly 4 tablespoons gives a fresh, herbal balance to the marinade. You can adjust to taste.
Grilling Time: Times may vary based on the thickness of the chicken and the grill’s heat. Always check with a food thermometer to ensure doneness.
Optional: If using thighs with skin, grill skin-side down first for crispier texture.
Serving Suggestions
Serve with grilled vegetables, herbed potatoes, rice pilaf, or a crisp garden salad.
Add a squeeze of lemon before serving for a zesty finish.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Great for meal prep, wraps, or slicing over salads.
Nutrition (per serving):
Calories: 438 | Protein: 23g | Fat: 37g | Carbs: 3g | Fiber: 1g | Sugar: 1g | Cholesterol: 133mg | Sodium: 1.5g
Grilled Boneless Chicken Thighs
- Prep Time: 5 minutes
- Cook Time: 10–12 minutes
- Total Time: 15 minutes (plus marinating time)
- Yield: Servings: 4–5
Description
These grilled boneless chicken thighs are juicy, tender, and bursting with flavor. With a simple marinade and quick cook time, they’re perfect for easy weeknight dinners or summer cookouts.
Ingredients
For the marinade:
-
2 tablespoons paprika (smoked or sweet – see Note 1)
-
4 garlic cloves, crushed (about 1 tablespoon – see Note 2)
-
4 tablespoons fresh flat-leaf parsley, finely chopped (see Note 3)
-
1½ teaspoons salt
-
½ teaspoon ground black pepper
-
⅓ cup olive oil
-
1.5 to 1.7 pounds (approx. 800g) boneless, skinless chicken thighs
Instructions
-
In a large bowl or Ziploc bag, combine paprika, garlic, parsley, salt, pepper, and olive oil. Mix well.
-
Add the chicken thighs and turn to coat thoroughly in the marinade. Cover the bowl with plastic wrap or seal the bag.
-
Marinate in the refrigerator for at least 30 minutes (or up to overnight for more flavor).
-
Preheat your grill to medium-high heat. Grill the chicken thighs for 5–6 minutes per side, or until they are nicely browned and cooked through. Internal temperature should reach 165°F (74°C). (See Note 4.)
-
Serve immediately with your favorite sides.
Notes
-
Paprika: Smoked paprika adds a bold, smoky flavor, while sweet paprika gives a more subtle warmth. Choose based on your flavor preference.
-
Garlic: The amount of garlic can be adjusted based on taste. Start with 4 cloves, but feel free to use more or less.
-
Parsley: Roughly 4 tablespoons gives a fresh, herbal balance to the marinade. You can adjust to taste.
-
Grilling Time: Times may vary based on the thickness of the chicken and the grill’s heat. Always check with a food thermometer to ensure doneness.
Optional: If using thighs with skin, grill skin-side down first for crispier texture.