What are grilled boneless chicken thighs?
Grilled boneless chicken thighs are boneless, skinless chicken thighs cooked over high heat until deeply browned and juicy. This indoor grill pan version mimics outdoor grilling with smoky seasoning, bold flavor, and beautiful charred grill marks - all from your stovetop.
Quick look at the recipe
⏱ Ready in: 45 minutes (including marinating) | Serves: 4 | Difficulty: Easy | Make-Ahead Friendly: Yes
One bite of these juicy chicken thighs and you'll forget all about standing outside flipping chicken over a hot grill in the middle of July, because sometimes the best grilled chicken comes from staying inside in the air conditioning.
Jump to:
- What are grilled boneless chicken thighs?
- Quick look at the recipe
- Why you'll love this recipe
- From my Southern kitchen
- Ingredient notes and substitutions
- Variations and flavor ideas
- Equipment tips for the best grill marks
- How to make grilled boneless chicken thighs
- Serving suggestions
- Storage and reheating tips
- Frequently asked questions
- More easy chicken dinners and cookout-style recipes you'll love
- Tips to ensure this recipe turns out perfectly
- Troubleshooting: indoor grill pan cooking
- Join the conversation
- Recipe:
Why you'll love this recipe
- ✔ Like my Oven Baked BBQ Chicken Thighs, you can get that classic grilled chicken flavor without firing up an outdoor grill. But when you’re ready to fire up the smoker or the grill, I hope you will also check out my Smoked Chicken Thighs and Grilled BBQ Chicken Thighs recipes.
- ✔ Boneless chicken thighs stay juicy and flavorful, even for beginner cooks.
- ✔ The quick marinade uses simple pantry ingredients you probably already have.
- ✔ The cast-iron grill pan creates gorgeous grill marks and caramelized edges.
- ✔ These chicken thighs work for weeknight dinners, meal prep, sandwiches, salads, wraps, and rice bowls.
- ✔ This recipe cooks fast - about 6-8 minutes per batch.
- ✔ It's perfect when the weather is bad, it's too hot outside, or you simply don't want to deal with charcoal or propane.
From my Southern kitchen
I tested this recipe several times using both chicken thighs and chicken breasts, and the thighs won for juiciness every single time. Chicken breasts tended to dry out before getting those pretty grill marks, but the thighs stayed tender, juicy, and flavorful even with the high heat.
I also learned very quickly that this recipe creates a decent amount of smoke indoors. Let's just say my smoke detector was extremely enthusiastic about helping with recipe testing. If you don't have a strong kitchen exhaust fan, open a window before you start cooking.
Ingredient notes and substitutions
See the recipe card for full information on ingredients and quantities.
- Boneless, skinless chicken thighs: Chicken thighs are naturally richer and more forgiving than chicken breasts. They stay juicy even when cooked to a slightly higher temperature. Best size: I found thighs around 5-6 ounces each yielded the juiciest results. Substitutions: Bone-in thighs or chicken breasts can work, but cooking times will vary.
- Garlic powder: Adds savory garlic flavor without the risk of burning fresh garlic over high heat. Substitution: Granulated garlic.
- Onion powder: Adds depth and a subtle savory flavor.
- Smoked paprika: The secret ingredient that helps create the outdoor-grilled flavor indoors. Substitutions: regular paprika, chipotle powder for heat and smokiness, chili powder for a spicier flavor.
- Oil: Helps prevent sticking and evenly distributes seasoning. Best oils for high heat: vegetable oil, canola oil, avocado oil, and peanut oil. Olive oil works, but it may smoke more at very high temperatures.
Variations and flavor ideas
- BBQ grilled chicken thighs: Brush your favorite BBQ sauce onto the chicken during the last minute of cooking.
- Spicy grilled chicken thighs: Add cayenne pepper or chipotle powder to the marinade.
- Lemon herb version: Add fresh lemon juice and Italian seasoning.
- Tex-Mex chicken thighs: Add cumin, chili powder, and a squeeze of lime.
Equipment tips for the best grill marks
- A heavy cast-iron grill pan works best because it holds heat evenly and creates beautiful sear marks.
- If your grill pan isn't fully preheated, the chicken will steam instead of sear.
- You'll also want: a meat thermometer, a splatter screen (highly recommended), and good kitchen exhaust ventilation
How to make grilled boneless chicken thighs
- Make the marinade: In a small bowl, combine garlic powder, onion powder, smoked paprika, salt, black pepper, and oil. Mix until fully combined.
- Marinate the chicken: Pat the chicken dry with a paper towel. Place the thighs in a large bowl or zip-top bag. Pour the marinade over the chicken and toss until evenly coated. Cover and refrigerate for at least 30 minutes or up to 8 hours.
- Preheat the grill pan: Place a cast-iron grill pan over high heat and let it heat up until very hot before adding the chicken. This step is essential for grill marks.
- Grill the chicken: Remove the chicken from the marinade and allow any excess oil to drip off. Place the thighs, smooth side down, on the hot grill pan. Cook for about 3-4 minutes per side or until dark grill marks appear. The chicken is done when the internal temperature reaches 165°F, the minimum safe temperature, or 170-175°F for the juiciest texture.
- Rest before serving: Transfer the chicken to a plate and let it rest for 5-10 minutes before serving. This helps the juices redistribute.
Serving suggestions
These grilled chicken thighs are incredibly versatile. Serve them with my classic cookout sides, such as:
- Southern Potato Salad or Deviled Egg Potato Salad
- Spicy Coleslaw, Purple Cabbage Coleslaw, or Old Fashioned American Coleslaw
- Baked Mac and Cheese, Grilled Vegetable Kabobs, Corn Salad, or Smoked Baked Beans
They're also delicious sliced over salads, stuffed into wraps or tacos, or tucked into sandwiches.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked chicken thighs for up to 3 months.
- Best reheating method: Place the chicken in a baking dish with 2-3 tablespoons of broth or water. Cover with foil and warm at 325°F for 10-15 minutes.
- Quick reheating methods: Stovetop: Reheat sliced chicken in a skillet over medium-low heat. Microwave: Cover with a damp paper towel and heat in short bursts.
Frequently asked questions
Boneless chicken thighs usually cook in about 6-8 minutes total on a very hot grill pan, depending on thickness.
Chicken is safe at 165°F, but chicken thighs are usually more tender and juicy at 170-175°F.
Your grill pan likely wasn't hot enough, or the chicken surface was too wet.
Yes. These chicken thighs reheat beautifully and are excellent for meal prep.
You can, but chicken breasts tend to dry out more easily with this high-heat cooking method.
High heat, oil, and cast iron naturally create smoke. Set your kitchen exhaust fan to high and open a window if needed.
More easy chicken dinners and cookout-style recipes you'll love
If easy chicken dinners or indoor cookout-style recipes are your thing, here are a few more reader favorites:
Tips to ensure this recipe turns out perfectly
- Preheat the pan: A hot pan is the difference between grilled chicken and sad steamed chicken.
- If your cast-iron grill pan isn’t well-seasoned, brush it with a thin layer of oil to prevent your chicken from sticking.
- Don't overcrowd the grill pan: Cook in batches if needed. Crowding traps steam and prevents browning.
- Use a meat thermometer: Chicken thighs are forgiving, but a thermometer guarantees juicy results.
- Expect some smoke: This recipe cooks at high heat, which will likely produce smoke indoors. Open windows and set your kitchen exhaust fan on high.
- Use a splatter guard: A splatter screen makes cleanup much easier.
Troubleshooting: indoor grill pan cooking
- One thing I discovered during testing is that indoor grill pan cooking is a little different from outdoor grilling.
- If your chicken sticks badly, your pan probably wasn't fully heated.
- If the chicken turns gray instead of browned, the pan was overcrowded.
- And if your smoke detector starts yelling at you halfway through dinner… welcome to the club.
Join the conversation
Have you tried making grilled chicken indoors on a grill pan yet? I'd love to hear how it turned out for you. Did you go classic, spicy, or slather everything in barbecue sauce? Leave a comment and rating below, and let me know.
I always appreciate your comments and ratings if you try one of my recipes and love it! Thank you! These ratings and comments help others find my most popular and well-loved recipes.
Southern Comfort with a Side of Simplicity
For over a decade, Grits and Pinecones has been serving up delicious recipes with a Southern flair-simple, flavorful, and perfect to share with family and friends
Southern comfort food made easy and shareable.
Recipe:
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Grilled Boneless Chicken Thighs
Equipment
- Cast-iron grill pan, I used a well-seasoned 12-inch square grill pan
- Instant-read meat thermometer
- Splatter guard, If you have one (makes clean-up easier)
Ingredients
- 2 pounds boneless skinless chicken thighs, (about 6-7 thighs)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup oil, Best oils for high heat: vegetable oil, canola oil, avocado oil, or peanut oil.
Instructions
- Make the Marinade: In a small bowl, combine garlic powder, onion powder, smoked paprika, salt, pepper, and oil. Mix them all together.
- Marinate the Chicken: Use a paper towel and pat the chicken dry. Place the thighs in a mixing bowl or large Ziploc bag. Pour the marinade over the chicken and toss to coat evenly. Cover or seal and refrigerate for at least 30 minutes, or up to 8 hours for a deeper flavor.
- Preheat the Grill Pan: Place the grill pan over high heat and let it heat up. The grill pan should be very hot before the chicken goes in. If you flick a tiny drop of water onto the pan, it should sizzle away instantly, and you may see a light wisp of smoke. That's what helps create those dark grill marks.
- Sear: Remove the chicken from the marinade and allow any excess oil to drip off before placing it on the hot grill pan. Place chicken thighs, skin side down, in batches in the hot grill pan. Cook them for 3-4 minutes per side to get nice grill marks. The chicken is done when the internal temperature reaches 165°F, the minimum safe temperature, or 170-175°F for the juiciest texture.
- Rest and Serve: Remove the chicken from the pan and let it rest for 5-10 minutes.
Notes
- Preheat the pan: A hot pan is the difference between grilled chicken and sad steamed chicken.
- If your cast-iron grill pan isn’t well-seasoned, brush it with a thin layer of oil to prevent your chicken from sticking.
- Don't overcrowd the grill pan: Cook in batches if needed. Crowding traps steam and prevents browning.
- Use a meat thermometer: Chicken thighs are forgiving, but a thermometer guarantees juicy results.
- Expect some smoke: This recipe cooks at high heat, which will likely produce smoke indoors. Open windows and set your kitchen exhaust fan on high.
- Use a splatter guard: If you have one, use it. A splatter screen makes cleanup much easier.
Sharon Rigsby
Add the chicken to the marinade in the morning, and dinner takes less than 10 minutes to cook!