Summer barbecues are incomplete without grilling chicken thighs. Besides, owing to the simplicity of this dish there’s no reason why you should skip it. It can be cooked on any type of grill, flavored with just salt and pepper. The only thing you need to be cautious about is how long to grill boneless chicken thighs. It only takes a span of minutes to overcook tender and juicy meat.
Let’s discuss how long to grill the meat, but also what different marinades you can try to give it an extra shot of flavor. Scroll down to know everything about it.
How Long to Grill Boneless Chicken Thighs?
When cooking between 325°F-350°F, it generally takes around 10-12 minutes until the boneless chicken thighs are properly grilled. However, the time can vary depending upon the thickness of the meat, the type of grill and other surrounding conditions.
Therefore, to make sure that the meat is not undercooked or overcooked, poke a digital thermometer in its thickest portion. When the thermometer reads 165°F, meat is ready to serve.
Can’t Find Boneless Chicken Thighs? Debone them by Yourself
Don’t fret if the grocery store doesn’t have boneless chicken thighs. You can always remove the bone following a simple method. So, let’s begin deboning your chicken thighs:
- Examine the chicken thigh and trim if there’s any extra fat. Locate the bone.
- Take a sharp knife and cut an opening along the bone. Flip the meat and cut a similar incision along the other side of the bone.
- Now, separate the bone from beneath and take it out of the meat.
You are done! The chicken thighs are ready for marinating and grilling. Also, you can cook with the bone-in. The taste will remain the same; however, the grilling time will increase.
Guide to Grilling Boneless Chicken Thighs
- Boneless chicken thighs (2 pounds)
- Honey (1 tablespoon)
- Lemon juice (2 tablespoons)
- Salt (1 teaspoon)
- Grounded black pepper (½ teaspoon)
- Paprika (½ tablespoon)
- Garlic powder (1 teaspoon)
- Olive oil (1/3 cup)
Step 1: Make the Marinade
Add salt, pepper, honey, lemon juice, garlic powder and paprika in a bowl and mix them thoroughly. You can add any of your personal favorite herbs and spices in the marinade as well. Next, add the olive oil into the mixture and stir until everything is uniformly combined.
Add the chicken thighs to the bowl and coat them evenly with the marinade. Make sure every meat piece has a proper coating to ensure even seasoning. Cover the bowl with a lid or cling film. You can also make the marinade in a Ziploc bag and seal the thighs in it.
Transfer the meat to the refrigerator and let the marinade infuse in it for at least 30 minutes. If not in a rush, plan to marinate the meat overnight or for 12 hours.
Step 2: Light Up the Grill
You can grill chicken thighs both on a charcoal grill or a gas grill. For a charcoal grill, add lump charcoal in the base and light it up. When cooking on a gas grill, turn on the burners and let the grill attain heat.
In both cases, try maintaining a temperature of 325-350°F. There is no need to further increase the heat when the meat is skinless and boneless. Otherwise, you will end up drying or burning the chicken thighs.
Step 3: Take Chicken Thighs Out of Refrigerator
Take the marinated chicken thighs out of the refrigerator and shake off the excess marinade. Wait until the meat’s temperature drops down to room temperature. Cooking cold meat will take longer and results in uneven cooking as the outside is cooked quickly while the colder inside will take longer to cook properly.
Step 4: Transfer Marinated Meat on the Grill
Once the grill is preheated to about 350°F, add the chicken thighs to it. Cover the grill with a lid to maintain consistent heat. Let the meat cook for 5-6 minutes. Next, flip the thighs and cook for another 5-6 minutes.
You can cook chicken thighs with or without skin. If cooking meat with skin, place it on the grill with the skin side down.
Step 5: Take the Chicken Thighs Out of the Grill
Grab the digital thermometer and check the internal temperature of the meat. If 165°F, pull the meat out of the grill and let it sit for 3-4 minutes. The rest period will allow the meat to attain the final temperature, and the spices will be redistributed into the meat evenly. Hence, locking the moisture and flavors inside your chicken thighs. Carve and serve!
Tips to Remember
- To avoid burning the chicken thighs, place them at some distance from the fire.
- If the chicken thighs are sticking to the grate, do not flip them forcibly. Cook for a bit and wait until they get off easily. Or their outer layer will stick and burn on the grill.
- Indirect heating is best to prevent uneven cooking as well.
How to Serve Boneless Chicken Thighs?
You can prepare any of your favorite dishes alongside chicken thighs. But if you are clueless, we have got some worth trying ideas for you:
Garlic Smashed Potatoes: This is the simplest side dish you can prepare within an hour. Place and smash boiled potatoes on a baking tray using a fork or potato masher. Transfer them to an oven preheated at 400°F. Sprinkle with salt & pepper and top with some olive oil. Bake for 20 minutes.
Next, make garlic spread by mixing minced garlic cloves and olive oil. Spread it over the baked potatoes. Sprinkle some paprika, oregano and chopped chives. Serve.
Greek Salad: If you want to prepare something healthy and refreshing along with chicken thighs, Greek salad is the answer. Rinse 3 tomatoes, 2 green peppers, cucumber and onion. Start by removing the hard part of tomatoes and cutting them into quarters. Next, cut these quarters into halves. Chunk cucumber and slice pepper after removing the seeds and veins. Cut onion rings.
Add all vegetables to a large bowl. Mix and add ½ cup of pitted olives. Season with salt, pepper and olive oil to taste. Serve chilled.
That’s all! From deboning the chicken thighs to prepping them under ideal conditions and finally serving them with the best side dishes, we have covered everything in this guide. Just stick to it and start grilling this super-delicious dish without making any mistakes.