Recently I grilled some of the juiciest boneless, skinless chicken thighs and want to share the simple techniques I used to get great flavor and tenderness. I grilled on a gas grill, but these steps work with charcoal, pellet, or electric grills as well. Follow these straightforward tips for reliably juicy, well-seasoned thighs.
Step 1: Trim any excess fat.
This is quick and easy. Use a sharp knife to remove excess fat with a light slicing or scraping motion. Trimming helps the thighs cook evenly and prevents flare-ups on the grill.
Step 2: Choose a seasoning blend.
Pick a seasoning you enjoy or make a simple dry rub. Garlic pairs especially well with chicken. A reliable mix is garlic powder, smoked paprika, salt, and black pepper—adjust quantities to taste. For extra tenderness and mild flavor infusion, you can marinate the thighs in a light beer long enough to cover the meat. Use a light lager rather than dark beers or IPAs; darker or hoppy beers can impart bitterness as they cook.
Step 3: Oil the grates and preheat the grill to high.
Coat the grill grates with oil to prevent sticking—spray oil works well, or wipe a towel dipped in oil over the grates. Preheat the grill to high (around 400–450°F) and close the lid to retain heat. Grill the thighs about 7–8 minutes per side, flipping once, until they reach an internal temperature of 165°F and show no pink in the center. Use a meat thermometer for accuracy.
Step 4: Optional—add a sauce.
A barbecue sauce gives a classic summer flavor, but because sauces with sugar can burn, apply them only during the last few minutes of grilling. Baste both sides with a brush near the end so the sauce caramelizes without charring and becoming bitter.
Simple Barbecue Sauce (makes about 6 servings)
- 1 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons hickory liquid smoke
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
Mix the sauce ingredients together and reserve until the final minutes of grilling, then baste and let it set briefly over indirect heat or low direct heat so it doesn’t burn.
Follow these steps—trim, season or marinate, oil and preheat the grill, cook to temperature, and add sauce at the end—and you’ll consistently get juicy, flavorful boneless, skinless grilled chicken thighs. Enjoy your next cookout!