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:
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2 tablespoons paprika (smoked or sweet – see Note 1)
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4 garlic cloves, crushed (about 1 tablespoon – see Note 2)
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4 tablespoons fresh flat-leaf parsley, finely chopped (see Note 3)
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1½ teaspoons salt
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½ teaspoon ground black pepper
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⅓ cup olive oil
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1.5 to 1.7 pounds (approx. 800g) boneless, skinless chicken thighs
Instructions
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In a large bowl or Ziploc bag, combine paprika, garlic, parsley, salt, pepper, and olive oil. Mix well.
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Add the chicken thighs and turn to coat thoroughly in the marinade. Cover the bowl with plastic wrap or seal the bag.
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Marinate in the refrigerator for at least 30 minutes (or up to overnight for more flavor).
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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.)
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Serve immediately with your favorite sides.
Notes
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Paprika: Smoked paprika adds a bold, smoky flavor, while sweet paprika gives a more subtle warmth. Choose based on your flavor preference.
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Garlic: The amount of garlic can be adjusted based on taste. Start with 4 cloves, but feel free to use more or less.
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Parsley: Roughly 4 tablespoons gives a fresh, herbal balance to the marinade. You can adjust to taste.
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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.