The #1 Grilled Boneless Chicken Thighs Recipe
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.
Servings: 4 Servings
Calories: 351kcal
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
Calories: 351kcal | Carbohydrates: 13g | Protein: 54g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 6228mg | Potassium: 863mg | Fiber: 3g | Sugar: 3g | Vitamin A: 66IU | Vitamin C: 29mg | Calcium: 56mg | Iron: 4mg
