Grilled Boneless Chicken Thighs

5 from 14 votes

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!

Prep Time5

Cook Time15

Marinating Time, Resting Time2 5

Total Time2 25

Course: Main

Cuisine: American

Servings: servings

Author: Brianna May

Equipment

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.

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