This recipe transforms boneless chicken thighs into a flavor sensation. Marinated in olive oil, soy sauce, lemon juice, garlic and a blend of spices, each bite is juicy and tender. Ideal for a summer grill session, the dish dazzles with a bright, savory kick enriched with hints of paprika and oregano.

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I’ve been working on this juicy and tender grilled boneless chicken thighs recipe and its one of my favs. I use 2 lbs of boneless, skinless chicken thighs because they cook fast and are rich in protein.

I mix 3 tablespoons of extra virgin olive oil with 2 tablespoons soy sauce and 2 tablespoons lemon juice to create a marinade that not only tastes great but also offers healthy fats and vitamin C. I throw in 3 garlic cloves, minced, along with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon dried oregano.

Sometimes i add 1/4 teaspoon red pepper flakes if i want a lil kick. This blend of ingredients not only enhances flavor but keeps the meat juicy while adding some antioxidants.

I even tried this recipe on a pellet grill last weekend and it fired up perfectly like my other grilled chicken recipes. Enjoy this meal knowing it’s packed with good nutrition.

Why I Like this Recipe

I like this recipe because it gives me a really tasty marinade that infuses the chicken with lots of flavor. I love how the mix of lemon juice, garlic, and spices actually makes the chicken juicy and tender when its grilled. Also, I appreciate how easy it is to prep, so I dont have to spend all day in the kitchen just to put together a delicious meal. Plus, the grilling part makes it fun and a bit of an adventure every time i fire up the grill. Lastly, i like that its versatile and goes well with whatever side dish i feel like making on the day.

Ingredients

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Boneless chicken thighs are packed with juicy protein and they really bring a versatile taste.
Extra virgin olive oil adds healthy fats and gives a rich, fruity, delicious flavour.
Soy sauce contributes a salty, umami kick that enhances overall savory taste.
Lemon juice offers a bright tanginess that balances out rich flavors with a zesty note.
Minced garlic provides aromatic depth and gives a subtle kick that livens up your dish.
Dried oregano adds an earthy herbal charm, perfect for a Mediterranean inspired flavor.
Optional red pepper flakes give a small, spicy warmth without overpowering the meal.

Ingredient Quantities

2 lbs boneless, skinless chicken thighs

3 tablespoons extra virgin olive oil

2 tablespoons soy sauce

2 tablespoons lemon juice

3 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional for a lil kick)

How to Make this

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1. In a bowl, mix together the extra virgin olive oil, soy sauce, lemon juice, minced garlic, salt, black pepper, paprika, dried oregano and red pepper flakes if you’re using them.

2. Put the boneless, skinless chicken thighs in a resealable bag or a shallow dish and pour the marinade over them.

3. Make sure the chicken is well coated then seal the bag or cover the dish and let it chill in the fridge for at least 30 minutes up to 2 hours if you can.

4. While the chicken is marinating, heat up your grill to medium-high heat.

5. Once your grill is hot, take the chicken out of the fridge and let it sit at room temperature for a few minutes.

6. Place the chicken thighs on the grill and cook them on one side for about 6 to 7 minutes.

7. Flip the chicken, then grill for another 6 to 7 minutes until they’re cooked through.

8. To check if they’re done, cut into the thickest part and make sure the juices run clear.

9. Remove the chicken from the grill and let it rest for a few minutes so it stays nice and juicy.

10. Serve up your juicy and tender grilled chicken thighs with your favorite side and enjoy!

Equipment Needed

1. A large bowl for mixing the marinade.
2. A resealable plastic bag or a shallow dish for marinating the chicken.
3. A grill that can be heated to medium-high.
4. A pair of tongs for flipping the chicken.
5. A knife and a cutting board for checking the thickest part of the chicken.
6. A plate for letting the chicken rest before serving.

FAQ

Q: Can I marinate the chicken overnight?

A: Yeah, marinating overnight is great cuz it really boosts the flavor and helps keep the meat tender.

Q: What kind of grill should I use?

A: Either a gas grill or a charcoal one works fine. Just be sure to heat it up to a medium high temperature before you start.

Q: How do I know when the chicken is cooked through?

A: The best bet is to use a meat thermometer to check for 165° F inside. If you don't have one, check that there's no pink in the middle.

Q: Can I use chicken breasts instead of thighs?

A: Sure you can, but keep in mind that thighs are usually juicier and less likely to dry out on the grill compared to breasts.

Q: What if I dont have red pepper flakes?

A: No big deal at all. The recipe still tastes awesome without them so you can just leave 'em out if you dont like too much spice.

Grilled Boneless Chicken Thighs Recipe Substitutions and Variations

For extra virgin olive oil, you could try using avocado oil or grapeseed oil if you dont have olive oil on hand
If you dont have soy sauce, tamari or even coconut aminos can give you a similar salty kick
Lemon juice can be swapped out for lime juice if you like a slightly different tang its still great
Instead of dried oregano, some folks use Italian seasoning for a blend of herbs that works pretty well

Pro Tips

1. When marinating, try not to overdo it – if you leave the chicken in for too long, the acid from lemon juice can start to break down the meat too much and make it mushy.
2. Let the chicken sit out at room temperature for a few minutes before grilling; this helps it cook more evenly, rather than having a cold center when you put it on the grill.
3. If you wanna be extra safe, use a meat thermometer or cut into the thickest part to check that the juices run clear – trust me it’s way better than guessing if it’s done.
4. After grilling, let the chicken rest for a few minutes before cutting into it so that the juices can redistribute, making every bite extra moist and flavorful.