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Grilled Boneless Chicken Thighs

Grilled boneless chicken thighs with a garlic-lemon smoked paprika marinade for juicy, tender meat and bold grill marks. Quick grill times plus a short rest help the juices settle for cleaner slices and flavorful bites.
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Prep Time 10 minutes
Cook Time 14 minutes
marinating 30 minutes
Total Time 54 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

boneless chicken thighs
  • 4 boneless skinless chicken thighs Use 4 to 6 thighs depending on size.
marinade
  • 3 tbsp olive oil
  • 3 garlic cloves Minced.
  • 1 tbsp lemon juice
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
to serve
  • 1 lemon wedges
  • 1 fresh parsley

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk olive oil, garlic, lemon juice, smoked paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper together until evenly combined.
  2. Coat boneless skinless chicken thighs completely in the marinade, then rest for 30 minutes at room temperature or refrigerate up to 8 hours.
Grill the chicken
  1. Preheat the grill to medium-high and oil the grates well.
  2. Grill the chicken thighs for 6-7 minutes per side, pressing flat with a spatula for even contact to encourage full grill contact.
  3. Continue grilling until the internal temperature reaches 165°F and prominent grill marks form.
Rest and serve
  1. Rest the grilled chicken thighs for 5 minutes before serving.
  2. Serve with lemon wedges and fresh parsley.

Notes

For the juiciest results, keep grill lid closed as much as possible and avoid moving the chicken for the first few minutes per side so the grill marks set. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked chicken for up to 2 months (thaw in the fridge). Dietary swap: use a no-salt seasoning blend in place of the salt for a lower-sodium version, then adjust to taste.