These Grilled Boneless Chicken Thighs are tender, juicy, and bursting with flavor thanks to a bold marinade made with Greek yogurt, Dijon, garlic, and warm spices. They come out perfectly charred on the outside and melt-in-your-mouth tender on the inside—ideal for summer grilling, weeknight dinners, or meal prep. Serve with roasted potatoes, corn on the cob, or slice them up for salads and wraps!
I love to grill; I think it makes all the difference in the flavor of your meat. If you’re looking for more grilled chicken recipes, try my Grilled Chicken Fajitas or my Grilled Chicken Drumsticks with Marinade!
Don’t have a grill but still want that char? Try my Baked Chicken Kabobs recipe! Roasting them at a high heat gives the chicken that beautiful golden color and just the right amount of char—no grill required.
Table of Contents
Why You’ll Love This Recipe
- Flavor-Packed Marinade: The combo of yogurt, Dijon, garlic, and spices creates rich, tangy, smoky flavor in every bite.
- Perfectly Juicy: Greek yogurt helps tenderize the chicken, keeping it incredibly moist without over-marinating.
- Great for Meal Prep: Make a big batch and use the leftovers in salads, bowls, sandwiches, or wraps all week long.
- Versatile and Easy: Pairs with almost anything and takes less than 20 minutes on the grill.
- No Bones, No Fuss: Boneless thighs are quick-cooking and easier to eat than bone-in cuts.
Ingredients & Substitutions
- Chicken Thighs: Boneless, skinless thighs stay juicy on the grill and soak up flavor well. You can use bone-in thighs, but they’ll need more time to cook. Chicken breasts work too, but reduce grill time to avoid drying out.
- Greek Yogurt: Full-fat is best for richness and tenderizing. You can sub with plain regular yogurt or even sour cream in a pinch.
- Dijon Mustard: Adds sharp, tangy depth. Stone-ground or whole grain mustard are great substitutes.
- Apple Cider Vinegar: Brightens the marinade. Substitute with red wine vinegar or lemon juice.
- Olive Oil: Helps with moisture and grill marks. Avocado oil or any neutral oil will work.
- Honey: Balances the acidity and spices. Use maple syrup or agave for a different sweetness.
- Garlic: Fresh garlic is ideal, but 2 teaspoons of garlic powder can work if needed.
- Spices (Italian Seasoning, Smoked Paprika, Chili Powder, Cumin): Together they create smoky, herby flavor with a little heat. Feel free to adjust to your taste or swap in your favorite spice blend.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Grilled Boneless Chicken Thighs
Quick Overview
- Marinate chicken.
- Grill.
- Rest & serve.
Step by Step Instructions
Quick Tip From Bri
Let the marinade do the work! For the juiciest, most flavorful chicken, marinate for at least 2 hours—but overnight is even better.
- Marinate the Chicken: In a large bowl or gallon-sized zip-top bag, combine the Greek yogurt, Dijon mustard, apple cider vinegar, olive oil, honey, minced garlic, Italian seasoning, smoked paprika, chili powder, cumin, Morton kosher salt, and plenty of fresh cracked black pepper. Add the chicken thighs and mix well to fully coat. Cover (or seal the bag), and refrigerate for at least 2 hours, or ideally overnight. Do not marinate for more than 24 hours, as the acidity and yogurt can start to break down the meat too much.
- Preheat the Grill: Preheat a gas or charcoal grill to medium heat. Clean and oil the grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Grill for 6-8 minutes per side, or until nicely charred and the internal temperature reaches 165°F. Time may vary based on thickness.
- Rest and Serve: Transfer the grilled chicken to a plate and let rest for 5 minutes before slicing.
Recipe Serving Suggestions
This grilled chicken is the main dish, so I would pair it with these delicious side dish recipes:
- Savory Roasted Sweet Potatoes: These sweet potatoes are crispy, cheesy, and packed with flavor! The perfect side dish for any occasion, they are roasted with garlic, fresh rosemary, and a blend of herbs.
- Grilled Zucchini and Yellow Squash: This dish is a summer favorite, especially when paired with zesty pesto, creamy feta, and crunchy pistachios.
- Garlic Parsley Potatoes: These potatoes are herby, tangy, buttery, and delicious. They’re the ultimate side dish for protein-filled mains.
- Pesto Orzo Salad: This recipe is loaded with chickpeas, cucumber, onion, sun-dried tomatoes, and feta cheese.
Expert Tips
- Marinate Ahead of Time: Marinate the chicken in the morning or the night before for the best flavor. The yogurt helps tenderize, but don’t exceed 24 hours or the texture may become mushy.
- Oil the Grill Grates: To avoid sticking, use tongs and a paper towel dipped in oil to grease the hot grates right before cooking.
- Use a Meat Thermometer: Check for doneness with a thermometer—175°F is perfect for chicken thighs. This helps avoid overcooking and keeps them juicy and tender.
Most Common Mistakes
- Over-marinating: More than 24 hours in an acidic marinade can break down the meat too much and ruin the texture.
- Grill Not Hot Enough: A medium-hot grill helps develop that flavorful char. If it’s too cool, the chicken will dry out before it gets color.
- Skipping the Rest: Let the meat rest for 5 minutes after grilling so the juices can redistribute. Cutting too soon leads to dry chicken.
Additions & Variations
- Spicy Kick: Add 1–2 teaspoons of hot sauce or a pinch of cayenne to the marinade.
- Fresh Herbs: Stir in chopped parsley, cilantro, or basil just before serving for a pop of freshness.
- Lemon Zest: Add zest of 1 lemon to the marinade for a citrusy twist.
- BBQ-Style: Baste the grilled chicken with BBQ sauce in the last minute or two for a sticky finish.
- Wrap It Up: Serve in pita, flatbread, or tortillas with tzatziki, cucumbers, and tomatoes for easy wraps.
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Recipe FAQs
Should you grill chicken thighs with the lid open or closed?
Opening the grill lid frequently causes heat to escape, leading to uneven chicken cooking. Keeping the lid closed ensures more even cooking.
Is it better to grill chicken fast or slow?
To achieve the best results with your grilled chicken, it’s important to control the heat. You can do this in a few ways: 1) Arrange all the coals on one side of the grill, creating a cooler spot for the chicken, 2) Place the chicken on the top rack of the grill, further away from the heat source, or 3) If you’re using a gas grill, simply set the heat to low.
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Grilled Boneless Chicken Thighs
These Grilled Boneless Chicken Thighs are tender, juicy, and bursting with flavor thanks to a bold marinade made with Greek yogurt, Dijon, garlic, and warm spices. They come out perfectly charred on the outside and melt-in-your-mouth tender on the inside—ideal for summer grilling, weeknight dinners, or meal prep. Serve with roasted potatoes, corn on the cob, or slice them up for salads and wraps!
Equipment
- Grilling Tray
Ingredients
- 2 1/2 pounds boneless skinless chicken thighs
- 1/4 cup plain greek yogurt
- 2 Tablespoons dijon mustard
- 2 Tablespoons apple cider vinegar
- 1 Tablespoons olive oil
- 1 Tablespoon honey
- 8 cloves garlic, minced
- 2 teaspoons EACH italian seasoning, smoked paprika, chili powder, & cumin
- 2 teaspoons Morton kosher salt
- fresh cracked black pepper
Instructions
- Marinate the Chicken: In a large bowl or gallon-sized zip-top bag, combine the Greek yogurt, Dijon mustard, apple cider vinegar, olive oil, honey, minced garlic, Italian seasoning, smoked paprika, chili powder, cumin, Morton kosher salt, and plenty of fresh cracked black pepper. Add the chicken thighs and mix well to fully coat. Cover (or seal the bag), and refrigerate for at least 2 hours, or ideally overnight. Do not marinate for more than 24 hours, as the acidity and yogurt can start to break down the meat too much.2 1/2 pounds boneless skinless chicken thighs, 1/4 cup plain greek yogurt, 2 Tablespoons dijon mustard, 2 Tablespoons apple cider vinegar, 1 Tablespoons olive oil, 1 Tablespoon honey, 8 cloves garlic,, 2 teaspoons EACH italian seasoning,, 2 teaspoons Morton kosher salt, fresh cracked black pepper
- Preheat the Grill: Preheat a gas or charcoal grill to medium heat. Clean and oil the grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Grill for 6-8 minutes per side, or until nicely charred and the internal temperature reaches 165°F. Time may vary based on thickness.
- Rest and Serve: Transfer the grilled chicken to a plate and let rest for 5 minutes before slicing.
Did you make this recipe? Leave a comment below!
Notes
- Marinate Ahead of Time: Marinate the chicken in the morning or the night before for the best flavor. The yogurt helps tenderize, but don’t exceed 24 hours or the texture may become mushy.
- Oil the Grill Grates: To avoid sticking, use tongs and a paper towel dipped in oil to grease the hot grates right before cooking.
- Use a Meat Thermometer: Check for doneness with a thermometer—165°F is perfect for chicken thighs. This helps avoid overcooking and keeps them juicy.
- Don’t Skip Resting Time: Let the meat rest for 5 minutes after grilling so the juices can redistribute. Cutting too soon leads to dry chicken.
Nutrition
Calories: 410kcal | Carbohydrates: 8g | Protein: 57g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 270mg | Sodium: 1504mg | Fiber: 1g | Sugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
