Grilled Boneless Chicken Thighs

5 from 1 vote

These Grilled Boneless Chicken Thighs are cooked indoors on a hot cast-iron grill pan for juicy, flavorful chicken with beautiful grill marks. This easy recipe uses a simple smoky marinade and is perfect for quick weeknight dinners, meal prep, or anytime you want grilled chicken without firing up the outdoor grill.

Prep Time5

Cook Time10

Marinate30

Total Time45

Course: Main Dish

Cuisine: American

Servings:

Calories: 512kcal

Author: Sharon Rigsby

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.

Nutrition