Grilled chicken thighs is a fast and easy chicken recipe with so much flavor in every bite.
Course: Main Course
Keyword: chicken marinade, grilled chicken
2lbsboneless, skinless chicken thigh meat
cracked black pepper
Cut off excess fat off the thigh meat if you prefer.
Place the meat into a gallon zip-top plastic bag and add the ingredients for the marinade. Close the bag and gently move and shake the meat to mix the ingredients and make sure chicken is evenly coated.
Place the bag into a wide bowl or a baking dish to protect the fridge from possible leaks.
Refrigerate for 2-4 hours.
(You can marinate the chicken longer but try not to go over 12 hours or the meat tissue will start to break down.)
Prepare the grill and cook:
Set up your grill for a two temperature zone whether it’s gas or charcoal.
Take chicken out of the marinade and let most of the liquid drip back into the bag.
Spray the chicken with some cooking spray and place it on the grill over direct heat.
Cook chicken thighs over direct heat for 5-7 minutes per side.
Because boneless thigh meat is so thin, it might be hard to take a temperature but you can try to measure the center or the thickest part. Chicken is done when it reaches 165° internally. You can also touch the chicken to see if it feel firm at the thickest part.