This is my most popular, most cooked, most requested, and most loved recipe on Entirely Emmy! And it just so happens that this is also the absolute best chicken thigh recipe on the entire internet!
These Grilled Boneless Chicken Thighs are marinated in tamari, fresh lemon juice, garlic powder, and salt, then grilled for a smoky char and perfectly caramelized edges.
A Quick Look At The Recipe
- Total Time: 55 minutes (5 min prep, 30 min marinating, 20 min grilling)
- Recipe Difficulty: Easy
- Cooking Method: Grilling
- Main Ingredients: Boneless skinless chicken thighs, tamari, lemon juice, garlic powder, salt
- Dietary Info: High-protein, low carb, paleo-friendly, keto-friendly, gluten-free, dairy-free
- Serves: 4
- Calories: 351 per serving
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Featured Review
This recipe lives up to its claim, it is actually THE BEST grilled chicken thigh recipe I've EVER had!!!
- kelly
I LOVE to cook chicken. It is, hands down, my favorite protein. I cook it at a minimum of 3-4 times a week and am embarrassed to admit that there are many weeks when I cook it 7 days a week!
I also love writing about different ways to cook chicken and have shared my expertise with many of the leading culinary sites on the internet, such as The Takeout and Tasting Table.
This recipe prioritizes high-impact flavor and maximum utility. My goal was to create an 'All-purpose' chicken thigh: intensely savory and addictive, yet strategically neutral enough to anchor any meal without clashing with other flavors.
Jump to:
- A Quick Look At The Recipe
- Why You'll Love This Recipe
- Key Ingredients
- Substitutions & Variations
- How To Make Grilled Boneless Chicken Thighs
- The 175°F Secret for Maximum Juiciness
- Managing Grill Flare-Ups
- Expert Tips
- Recipes To Use This Chicken In
- Grilled Chicken Thighs Frequently Asked Questions
- Make It A Meal With These Pairings
- 📖 Recipe
- 💬 Comments & Ratings
Why You'll Love This Recipe
- Foolproof & Forgiving: Thighs have more fat than breasts, so they stay juicy even when grilled to a higher temperature.
- Meal Prep Friendly: These grilled chicken thighs keep well in the fridge and can be used in salads, bowls, wraps, and tacos all week.
- Quick & Easy: Just 5 ingredients and minimal hands-on time.
Key Ingredients
- Boneless Skinless Chicken Thighs: Thighs contain more intramuscular fat than chicken breasts, which helps them stay juicy, tender, and flavorful during high-heat grilling. Choose organic or pasture-raised thighs when possible for better texture, flavor, and overall quality.
- Tamari: A gluten-free soy sauce made from fermented soybeans with a deeper, less salty, umami flavor than traditional soy sauce.
- Fresh Lemon Juice: Adds natural acidity that helps tenderize grilled chicken while balancing richness with bright citrus flavor. Always use fresh-squeezed lemon juice instead of bottled.
- Garlic Powder: Delivers savory garlic flavor without the risk of burning over direct heat, making it ideal for grilled chicken marinades. Use pure garlic powder, not garlic salt, to maintain proper seasoning control.
Substitutions & Variations
- Tamari Substitution: Regular soy sauce if gluten is not a concern. Or coconut aminos for a soy-free, and slightly sweeter option.
- Boneless Thighs: Bone-in thighs (adds 10 minutes to the cook time).
- Spicy Kick: Add 1-2 teaspoons chili flakes, sriracha, or gochugaru.
How To Make Grilled Boneless Chicken Thighs
- Step 1: Place the thighs in a bowl. Add tamari, lemon juice, garlic powder, and salt to make the marinade. Massage to coat evenly. Let them marinate 30 minutes to 4 hours.
- Step 2: Create a two-zone fire on your grill, with direct and indirect heat. Set one side of the grill to medium/high heat to preheat to about 450°F. This will be the direct heat side. Set the other side to low or off (indirect heat). This setup is critical for managing flare-ups caused by rendered thigh fat and preventing soot-like bitterness from uncontrolled flames. Lightly oil your grill after preheating by using tongs to wipe the grates with an avocado oil-soaked paper towel or brush.
- Step 3: Let the excess marinade drip off the thighs, then place them on the side with direct heat. Grill over direct heat for 4-6 minutes per side. You'll know it's time to flip when the chicken releases easily from the grates and has developed a deep, caramelized sear. Then move the thighs to indirect heat. Close the lid and cook until the internal temperature of the chicken reaches 170-172°F. Expect this to take about 5-10 minutes. Thermal carryover will raise the temperature another 3-5 degrees after removal.
- Step 4: Allow the chicken to rest 5 minutes before serving. Serve them whole or cut them. Chicken thighs have visible muscle fibers, and cutting across, or against the grain, shortens those fibers, making for more tender bites.
The 175°F Secret for Maximum Juiciness
Most recipes tell you to pull chicken at 165°F, but for dark meat, that's actually too early. Chicken thighs contain collagen-rich connective tissue, and collagen doesn't fully break down until around 170-175°F.
At this higher temperature, collagen converts into gelatin, which creates a juicier, silkier texture instead of dryness. This is why thighs cooked to 175°F taste more tender than thighs pulled at 165°F, even though both are technically safe.
This single adjustment is the difference between good grilled thighs and unbelievably juicy ones.
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Managing Grill Flare-Ups
Chicken thighs are higher in intramuscular fat that can drip onto the heat source and ignite, causing flames that lead to a bitter, sooty flavor. Control flare-ups with these simple techniques:
- Use a two-zone grill: Sear over direct heat, then move to indirect heat as soon as flames appear.
- Move early, not late: Flare-ups are a signal to shift zones, not to keep cooking in place.
- Position thighs wisely: Let fat drip away from open flames to avoid carbon buildup.
- Keep the lid closed: Less oxygen means fewer flare-ups and more even cooking.
- Trim loose excess fat only: Keep the intramuscular fat for juiciness.
This grill method keeps the flavor smoky, not burned, and locks in moisture.
Expert Tips
- Maximize Surface Area: Unfold each thigh so it lies flat against the grill. Increasing the surface area maximizes the Maillard reaction, creating a more even, golden-brown sear.
- Use High Smoke-Point Oil: Brush the grill with avocado oil instead of olive oil to prevent bitter smoke and keep the chicken flavorful.
Recipes To Use This Chicken In
This boneless skinless chicken thigh recipe can be used in my 15 Minute Chicken Poke Bowls, Asian Chicken Bowls with Crispy Rice, and Homemade Cava Bowls.
Grilled Chicken Thighs Frequently Asked Questions
Preheat your grill with a two-zone setup: one side high heat, one side low/indirect. Pat the chicken thighs dry and coat them in a simple tamari, lemon juice, garlic powder, and salt marinade. Sear the thighs over direct heat for 4-6 minutes per side until golden brown and caramelized. Move to indirect heat and cook until the internal temperature reaches 170-175°F for perfectly tender, juicy chicken.
Marinate 2 pounds of boneless skinless chicken thighs in tamari, fresh lemon juice, garlic powder, and salt for at least 30 minutes. Preheat a two-zone grill with one side hotter than the other. Sear the chicken over high heat to get a golden-brown crust. Finish over indirect heat until the internal temperature hits 170-175°F. Let rest 5 minutes before slicing for maximum juiciness.
For a simple, flavorful marinade: combine tamari, fresh lemon juice, garlic powder, and salt. For extra flavor, try spice rubs (cumin, paprika, chili powder), herb blends (rosemary, thyme, oregano), or Asian-style glazes (soy sauce, ginger, honey). Coat thighs evenly and let the marinade sit at least 30 minutes for deep, caramelized flavor when grilled.
Make It A Meal With These Pairings
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📖 Recipe
The #1 Grilled Boneless Chicken Thighs Recipe
Ingredients
- 2 Pounds Boneless Skinless Chicken Thighs
- 1 ½ Cups Tamari or regular soy sauce
- 2 Lemons juiced
- 2 Teaspoons Salt
- 2 Tablespoons Garlic Powder
Instructions
- Place the thighs in a bowl. Add tamari, lemon juice, garlic powder, and salt to make the marinade. Massage to coat evenly. Let them marinate 30 minutes to 4 hours.
- Create a two-zone fire on your grill, with direct and indirect heat. Set one side of the grill to medium/high heat to preheat to about 450°F. This will be the direct heat side. Set the other side to low or off (indirect heat). This setup is critical for managing flare-ups caused by rendered thigh fat and preventing soot-like bitterness from uncontrolled flames. Lightly oil your grill after preheating by using tongs to wipe the grates with an avocado oil-soaked paper towel or brush.
- Let the excess marinade drip off the thighs, then place them on the side with direct heat. Grill over direct heat for 4-6 minutes per side. You'll know it's time to flip when the chicken releases easily from the grates and has developed a deep, caramelized sear. Then move the thighs to indirect heat. Close the lid and cook until the internal temperature of the chicken reaches 170-172°F. Expect this to take about 5-10 minutes. Thermal carryover will raise the temperature another 3-5 degrees after removal.
- Allow the chicken to rest 5 minutes before serving. Serve them whole or cut them. Chicken thighs have visible muscle fibers, and cutting across, or against the grain, shortens those fibers, making for more tender bites.
Notes
- Maximize Surface Area: Unfold each thigh so it lies flat against the grill. Increasing the surface area maximizes the Maillard reaction, creating a more even, golden-brown sear.
- Use High Smoke-Point Oil: Brush the grill with avocado oil instead of olive oil to prevent bitter smoke and keep the chicken flavorful.
Nutrition
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Jake says
My wife started making this this way, and I hope we never go back. I won’t eat anything other than this recipe ever again.
Emmy Clinton says
Thanks Jake!! I'm so glad you guys love them!
Laura says
10/10 will make this again!!
Emmy Clinton says
Thank you Laura!!!
ashley says
so dang delicious, i need to write this down / remember to return to this recipe
Emmy Clinton says
Nothing better than a repeat recipe! Thank you!!
annalise says
i lovvvvved this recipe, the tenderness was spot on. your instructions were very to the point which i LOVE but also was so nice to read your suggestions & helpful on the recipe!! definitely will make again
Emmy Clinton says
Thank you so much for the sweet comment and i'm so glad you loved them!!
Bella says
THE. BEST!!!
Emmy, keep up your magic!!
Emmy Clinton says
THANK YOU!!
Megan says
So delicious! My new favorite way to make chicken!
Emmy Clinton says
We'll count that as a win! Thank you!!