Grilled Chicken Thighs

5 from 1 vote

The ultimate master recipe for juicy grilled boneless skinless chicken thighs. Our simple flat-cook method guarantees an even, foolproof dinner every time using any spice mix your family loves.

Prep Time5

Cook Time15

Resting Time20

Total Time35

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: chicken thighs

Calories: 176kcal

Author: Nora from Savory Nothings

Ingredients

2 pounds boneless, skinless chicken thighs
oil as needed (I use a high heat approved vegetable oil here)
spice mix of your choice anything goes - decide based on your family‘s preferences and what you’re serving it with. I’ve made this with smoky bbq rub, taco seasoning, garlic herb seasoning, roasted chicken spice blend, a Greek spice mix, shawarma seasoning, Ras el Hanout, Cajun seasoning… it always tastes delicious!

Instructions

Chicken prep:
 I like to spread the chicken thighs out flat, because they taste so much better and grill faster.   I ask my butcher to make a slash on the left and right side on the underside of the chicken thigh, so it‘s easier to lay mostly flat.
You can just lay it flat as much as possible and pound it evenly flat if you don't want to bother with the cuts.
2 pounds boneless, skinless chicken thighs
Season chicken: 
I like to place the chicken on a rimmed sheet pan, it’s easy to season it there and carry it out to the grill.
  Drizzle the chicken generously with oil and dredge it so it’s covered on every surface. Sprinkle with seasoning to taste on both sides and gently rub it into the chicken.
  Let the seasoned chicken sit on the counter for 15 minutes to allow the flavor to deepen and the meat to come closer to room temperature for more even cooking.
oil, spice mix of your choice
Grill: 
Heat your grill to high heat. Grill the chicken thighs for 6-8 minutes on each side, or until cooked to 165°F on the inside with a nice color on the outside.
Rest and serve: 
Let the chicken rest on a plate for 5 minutes for the maximum juiciness, then serve.

Notes

Choose the Right Oil: Use a high-heat neutral oil like vegetable, canola, or avocado oil. Avoid extra virgin olive oil, as it smokes and burns at high grilling temperatures.
The Thermometer Check: Color can be deceiving on a grill. For guaranteed food safety and juiciness without drying out the meat, pull the chicken when a digital thermometer reads 165°F in the thickest part.
Lock in the Juices: Transfer the cooked chicken to a clean plate and let it rest for 5 minutes before slicing. This allows the juices to redistribute instead of running out onto your cutting board.

Nutrition