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Grilled Chicken Thighs Recipe


How to Grill Boneless Chicken Thighs

In this grilled chicken thighs recipe we show you how to grill boneless chicken thighs in a sweet and spicy teriyaki marinade. Try it and tell us what you think at the bottom of this page.

Grilled Chicken Thighs Recipe

Ingredients (Serves 4)
Time:

  • 2 tablespoons Worcestershire sauce


  • 2 tablespoons low sodium soy sauce


  • 2 tablespoons teriyaki sauce


  • 1 tablespoon brown sugar


  • 1 teaspoon paprika


  • 1/4 teaspoon cayenne pepper


  • 1/2 teaspoon garlic salt


  • 4 garlic cloves, minced


  • 1/4 cup canola oil


  • 8 skinless, boneless chicken thighs


  • How to Grill Boneless Chicken Thighs

    Using a blender, combine the Worcestershire sauce, soy sauce, teriyaki sauce, brown sugar, paprika, cayenne pepper, garlic salt, minced garlic, and oil.

    Use a knife to poke a few holes in the chicken thighs. Add the chicken and teriyaki marinade to a large resealable plastic bag. Seal and shake to coat thighs. Open bag, squeeze out excess air, seal and refrigerate at least 4 hours (the longer the better). Shake the bag occasionally.

    For the last hour of marinating, remove bag from fridge and allow thighs to marinate at room temperature. Warm chicken thighs grill better than cold ones.

    Meanwhile, clean and preheat your grill for high heat (600 - 800 degrees F). If you're using charcoal, pile it up on only one side of your grill. The grill is ready when you can hold the palm of your hand two inches above the grate for only 1 - 2 seconds before pulling away.

    To keep your chicken thighs from sticking wipe the grill grate with olive oil, using a rag or paper towel. Cooking spray also works well for this.

    Use tongs (not a fork or you'll lose juice) to place boneless chicken thighs on the grill in an organized manner, skin side down (if it has a skin side) with a little room between each piece to allow air to circulate. If you're using charcoal, place thighs directly over the coals. Cover grill.

    Grill chicken thighs for about 5 minutes or until good grill marks appear. Flip each piece over and grill for 3 minutes more.

    Now that you've seared the chicken, turn the heat down to medium if you're gas grilling. If you're using charcoal, move the chicken to indirect heat (the other side of your grill where there are no coals). Cover the grill.

    Continue grilling chicken thighs 5 - 7 minutes per side.They are done when the juices run clear (or internal temperature reaches 170 - 180 degrees F).

    Grilling Chicken Thighs Cancelled Due to Weather?
    Turn these grilled chicken thighs into baked chicken thighs.

    Place marinated thighs on a baking sheet and bake for 60 minutes at 350 degrees F. While baking, brush each chicken thigh with leftover marinade every 15 minutes.



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