Make **perfectly grilled chicken thighs** using this fast marinade that ensures juicy, flavorful results with every batch! This recipe, tested by families, is suitable for both bone-in and boneless thighs and is destined to become your favorite summer grilling essential.
Introducing your new favorite meal: succulent grilled chicken thighs! Alex and I aimed to discover the ideal method for grilling thighs, and this is the outcome. I’m referring to a dish that will have your whole family messaging you for the recipe! The magic is in my special quick marinade that delivers an outstanding mix of tangy, savory, and smoky tastes.
You can prepare either grilled boneless chicken thighs or bone-in with this recipe or a combination of the two. Recently, I thought to pair this 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 exceptional summer meal. Here are all my tips and tricks for achieving the best grilled chicken thighs ever!
## Grilled chicken thighs: boneless vs bone-in
To grill chicken thighs, you’ll need 8 large or 12 small for 4 servings. Many chefs and specialists believe that chicken thighs offer the finest cut of chicken, so you’re in for a delight! They’re richer than chicken breasts, providing a deeper, more intense flavor compared to white meat. This recipe is suitable for both grilled boneless chicken thighs and bone-in, skin-on thighs:
– **Bone-in, skin-on thighs have the richest flavor.** Cooking chicken with the bone enhances the flavor, allowing the essence from the bone to infuse the meat, resulting in a more robust taste. The skin also turns crispy and seasoned.
– **Boneless, skinless chicken thighs are also a great choice and easier to handle.** They cook wonderfully on the grill and require a bit less time to prepare.
## My groundbreaking marinade
My [chicken thigh marinade](https://www.acouplecooks.com/chicken-thigh-marinade/) distinguishes these thighs from anything you’ve tasted before. Rather than a conventional liquid marinade that can easily slip off the chicken, I developed a thicker, paste-like mixture that adheres well. Here’s what makes it unique:
– **Dijon mustard** serves as both a flavor booster and natural tenderizer, helping the other spices adhere to the chicken.
– **Worcestershire sauce** contributes essential umami depth that leads people to inquire, “what IS that incredible flavor?”
– **Fresh lemon juice** lifts the flavor profile and aids in breaking down the proteins for maximum tenderness.
– A spice mix of **smoked paprika, garlic powder, onion powder, and dried thyme** layers flavors that enhance the chicken’s natural richness without overwhelming it. I’ve found that this blend works wonderfully whether accompanying Mediterranean dishes like my [Greek salad](https://www.acouplecooks.com/greek-salad/) or leaning towards an American barbecue theme 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 under the skin. This way, the flavors penetrate the meat directly, resulting in incredibly well-seasoned chicken all the way through.
## How long to grill chicken thighs
The grilling time for chicken thighs relies on their size and whether they are bone-in or boneless. **At medium-high heat, small chicken thighs require 9 to 11 minutes to grill, while large ones take 10 to 13 minutes,** with boneless pieces at the shorter end of each timeframe. 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 release from the grates, about 5 to 6 minutes for small thighs and 6 to 8 for large ones. Flip and cook until the internal temperature reaches 165°F, about 4 to 5 minutes.
3. Transfer to a serving platter and cover with foil. Let rest for 5 minutes for optimal juiciness.
## A note on organic chicken
For this recipe, you’ll need 8 large or 12 small chicken thighs to generously feed 4 people. I always opt for organic chicken when available—not only does it taste superior, but according to [USDA standards](https://www.usda.gov/media/blog/2012/03/22/organic-101-what-usda-organic-label-means#:~:text=As%20for%20organic%20meat%2C%20