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Grilled Boneless Chicken Thighs

Grilled boneless chicken thighs with a quick garlic-lemon marinade for juicy meat and bold grill marks. Medium-high grilling delivers a caramelized exterior while keeping the interior tender and fully cooked (165°F).
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Prep Time 10 minutes
Cook Time 14 minutes
Marinating/Resting 30 minutes
Total Time 54 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 5 boneless skinless chicken thighs Use 4–6 for the weight/portion range.
Marinade
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 tbsp lemon juice
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Serving
  • 1 lemon wedges
  • 1 fresh parsley

Equipment

  • 1 grill

Method
 

Make the marinade and coat the chicken
  1. Whisk olive oil, garlic, lemon juice, smoked paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper together until evenly combined.
  2. Coat the boneless skinless chicken thighs completely in the marinade, then let them rest 30 minutes at room temperature or up to 8 hours refrigerated.
Grill
  1. Preheat the grill to medium-high and oil the grates well to prevent sticking.
  2. Grill the chicken thighs 6–7 minutes per side, pressing flat with a spatula for even contact and to help form consistent grill marks.
  3. Continue grilling until the internal temperature reaches 165°F and prominent grill marks form on both sides.
  4. Rest the chicken 5 minutes before serving so the juices redistribute, then serve with lemon wedges and fresh parsley.

Notes

For maximum flavor and juiciness, refrigerate covered up to 8 hours; room-temperature marinating works only for the 30-minute window. Store leftovers in an airtight container in the refrigerator for 3–4 days; freeze cooked chicken up to 2 months. Dietary swap: use boneless skinless turkey thighs in the same marinade and grill times (check for 165°F).