Make perfectly **grilled chicken thighs** using this swift marinade that results in succulent, flavorful outcomes! My recipe is suitable for both bone-in and boneless thighs and will quickly become your go-to for effortless dinner ideas.
Welcome to your new go-to meal: tender grilled chicken thighs! Alex and I endeavored to develop the ultimate method for grilling thighs, and here it is. The key is my unique quick marinade, which achieves an impressive blend of tangy, savory, and smoky tastes.
You can prepare either grilled boneless chicken thighs or bone-in with this method, or a combination of both. Recently, I thought to pair it with creamy [tzatziki sauce](https://www.acouplecooks.com/tzatziki-sauce/) and [pickled red onions](https://www.acouplecooks.com/pickled-red-onions/), and *wow*, it made for an astonishingly simple dinner. Here are all my suggestions and techniques for the best grilled chicken thighs ever!
## Grilled chicken thighs: boneless vs bone-in
To prepare grilled chicken thighs, you’ll need 8 large or 12 small to accommodate 4 servings. Many chefs and culinary professionals assert that chicken thighs are the finest cut of poultry, so you’re in for a delight! They contain more fat than chicken breasts, lending them a deeper, richer flavor compared to white meat. This recipe is effective for both grilled boneless chicken thighs and bone-in, skin-on options:
– **Bone-in, skin-on thighs deliver the best taste.** Cooking chicken with the bone ensures that the flavors from within the bone infuse into the meat, resulting in a meatier, fuller flavor. Additionally, the skin turns crispy and flavorful.
– **Boneless, skinless chicken thighs are also an option, and they’re simpler to eat.** They also grill up nicely and require slightly less cooking time.
## My transformative marinade
My [chicken thigh marinade](https://www.acouplecooks.com/chicken-thigh-marinade/) distinguishes these thighs from any you’ve tasted before. Rather than a conventional liquid marinade that can slip off the chicken, I formulated a thicker, paste-like blend that adheres closely. Here’s what makes it exceptional:
– **Dijon mustard** serves both as a flavor booster and tenderizer, also aiding the seasonings in adhering to the chicken.
– **Worcestershire sauce** brings in that vital umami richness that makes people ask, “what IS that fantastic taste?”
– **Fresh lemon juice** perks everything up and aids in breaking down the proteins for peak tenderness.
– A spice combination of **smoked paprika, garlic powder, onion powder, and dried thyme** builds layers of taste that enhance the chicken’s inherent richness without overwhelming it. I’ve discovered this mix works well whether you’re serving the chicken with Mediterranean sides like my [Greek salad](https://www.acouplecooks.com/greek-salad/) or aiming for a classic American barbecue feel with [coleslaw](https://www.acouplecooks.com/best-coleslaw-recipe/) and [potato salad](https://www.acouplecooks.com/potato-salad/).
### Pro tip
When applying the marinade to skin-on thighs, use your fingers to work some of the mixture beneath the skin. This ensures that the flavors infuse directly into the meat, resulting in exceptionally seasoned chicken.
## How long to grill chicken thighs
The duration for grilling chicken thighs varies based on their size and whether they are bone-in or boneless. **At medium-high heat, small chicken thighs take 9 to 11 minutes to grill, and large thighs take 10 to 13 minutes**, with boneless at the shorter end of each duration. Here’s how to grill chicken thighs:
1. Preheat a grill to medium-high heat (375°F to 450°F).
2. Grill the thighs smooth side down until grill marks show and they lift from the grates, around 5 to 6 minutes for small thighs and 6 to 8 for large thighs. Flip and cook until internal temperature hits 165°F, about 4 to 5 minutes.
3. Transfer to a platter and cover with foil. Let rest for 5 minutes for utmost juiciness.
## A note on organic chicken
For this dish, you’ll require 8 large or 12 small chicken thighs to generously serve 4 individuals. I always opt for organic chicken when possible—not only does it taste superior, but in accordance with [USDA standards](https://www.usda.gov/media/blog/2012/03/22/organic-101-what-usda-organic-label-means#:~:text=As%20for%20organic%20meat%2C%20regulations,not%20administered%20antibiotics%20or%20hormones.), organic chicken is raised