Grilled Boneless Skinless Chicken Thighs Recipes
GRILLED BONELESS SKINLESS CHICKEN THIGHS
Boneless skinless chicken thighs are my shortcut for putting flavorful, juicy grilled chicken on the dinner table - and quickly! Season them any way you wish; even a simple salt and pepper seasoning will result in smoky, moist chicken thighs when cooked as instructed.
Provided by Tino Marie
Categories Main Course
Time 22m
Number Of Ingredients 3
Steps:
- Take your chicken thighs out of the fridge and season them 20-30 minutes before they hit the grill.
- Preheat your grill to 400 degrees Fahrenheit. I achieve this temperature by turning on all three burners and setting each to medium heat.
- Make sure your grill grates are clean and grease them up! Then add your chicken thighs to the preheated grill. I usually cook 6-8 at one time. Position them so they are slightly over the flame.
- Cover and cook for 5-7 minutes. Try not to peek! Each time you open the lid the heat escapes and it takes time to return to optimal cooking temperature. But, a caveat! Chicken thighs are not always the same size so you may need to flip smaller ones sooner - just be quick about it!
- At around 5-7 minutes, open the grill and check out the smallest chicken thighs first. You should start seeing some nice grill marks. Flip those thighs! I also recommend rearranging as you may have "hot spots" where chicken cooks faster - I know I do! Mine are toward the back of the grill so I tend to rotate chicken thighs from the back up to the front as I flip.
- Cover the grill and continue cooking for another 5-7 minutes. Again, try not to peek! Each time you open the lid the heat escapes and it takes time to return to optimal cooking temperature. But, a caveat! Chicken thighs are not always the same size so you may need to remove the smaller ones closer to 5 minutes. Do so quickly! Then re-cover and let the larger thighs finish cooking.
- Note: You may want to consider taking the internal temperature of your chicken before removing it from the grill (by inserting a thermometer into the thickest part of the chicken thigh). The USDA recommends cooking to an internal temperature of 165 F. To be honest, I remove chicken from the grill when it's in the 155-160 F range and let carryover cooking finish them as they rest.
- Let the chicken thighs rest for five minutes before digging in. This lets carryover cooking finish the job and ensures the juices stay in the chicken. Dig in too soon and all your juices will be on the cutting board, not in your chicken.
- Enjoy moist, juicy, smoky chicken!
GRILLED BONELESS CHICKEN THIGHS
Steps:
- In a mixing bowl (or a Ziploc bag), combine paprika, crushed garlic cloves, finely chopped parsley, salt, pepper and olive oil. Give everything a good mix.
- Add the chicken thighs and coat each one of them with the mixture. Make sure they are all well coated before covering the bowl with cling film (or locking the Ziploc bag). Refrigerate them for at least 30 minutes before grilling.
- Grill on both sides until they are nice brown and cooked through (see note 4).
- Best served right away!
Nutrition Facts : Calories 438 kcal, Carbohydrate 3 g, Protein 23 g, Fat 37 g, SaturatedFat 8 g, Cholesterol 133 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRILLED ORANGE CHICKEN THIGHS
This orangey chicken was the first meal I served my future husband. I chose it because it's easy, but he thought it was amazing and gobbled it up. We were married three months later, so I guess it worked. -Leah Harvath, Heber City, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine juice, sugars and salt; bring to a boil, stirring to dissolve sugar. Cook, uncovered, 10-15 minutes or until mixture reaches a glaze consistency. Remove from heat; stir in mustard and orange zest., Sprinkle chicken with lemon pepper. On a lightly greased grill rack, grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°, brushing occasionally with some of the sauce during the last 5 minutes. Serve with remaining sauce.
Nutrition Facts : Calories 277 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 256mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 0 fiber), Protein 21g protein.
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