These grilled boneless, skinless chicken thighs are a fast, flavorful weeknight solution—ready in about 15 minutes with just four ingredients. Lightly seasoned with kosher salt, garlic powder, and ground black pepper, they’re simple enough for busy evenings yet tasty enough for relaxed family cookouts. Serve them on their own with grilled vegetables or use them in bowls, tacos, or salads.
This is one of the quickest, easiest grilled chicken thigh recipes you’ll find.
Minimal ingredients and less than 10 minutes on the grill make it ideal for busy evenings or simple summer cooking.
I make this recipe often for family dinners, especially in warm weather when I want something fast and satisfying. The seasoning is intentionally restrained so the chicken’s natural flavor shines through.
The thighs pair perfectly with grilled marinated vegetables, and they’re great folded into bowls, salads, or tacos when you want to stretch the meal.
Below are straightforward instructions and helpful tips to ensure juicy, well-cooked chicken every time.
You only need 4 ingredients
(Full measurements are in the recipe card at the bottom.)
- Chicken thighs – use boneless, skinless thighs for the quick cook time. Bone-in thighs will require more time on the grill.
- Garlic powder – distinct from granulated garlic, garlic powder is more finely ground. If substituting granulated garlic, use about twice the amount.
- Ground black pepper – fresh or pre-ground both work; a fine grind blends more evenly, but coarse ground is fine if you prefer it.
- Kosher salt – salt is the most important seasoning. The recipe uses Diamond Crystal kosher salt by volume; if you use a different salt, adjust quantities accordingly.
How to grill boneless, skinless chicken thighs
The method is simple: make the seasoning, season the thighs, then grill until they reach the correct internal temperature.
Season the thighs
Grill the thighs
Keeping your chicken thighs juicy
If you want juicy, tender chicken, the most important factor is cooking to the right internal temperature.
Internal temperature.
Cook chicken (breast or thigh) to 165°F. Thighs are more forgiving than breasts and can tolerate a little extra carryover cooking, but breasts should not be cooked significantly above 165°F.
For reliable results use a fast, accurate instant-read thermometer to monitor the temperature. Insert it into the thickest part of the thigh to check doneness, then remove and let the meat rest for a few minutes before serving.
What to serve with grilled boneless, skinless chicken thighs
These thighs pair well with many sides. Consider:
- Grilled vegetables, such as zucchini or marinated mixed veggies.
- A fresh green salad—berry and spinach salads are a bright complement.
- Starchy sides like grilled potato slices or roasted potatoes.
They also work well in burrito bowls, tacos, or salads when you want to change up the presentation.
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15-Minute Grilled Boneless Skinless Chicken Thighs
Equipment
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Measuring spoons
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A small bowl
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A small whisk or spoon for mixing
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A cutting board
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Grilling tongs
Ingredients
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ¼ tsp garlic powder
- 1.5 pounds boneless skinless chicken thighs
Instructions
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Preheat your grill to 400°F and prepare the seasoning mixture.
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Measure the kosher salt, garlic powder, and ground black pepper into a small bowl and stir to combine.
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Place the chicken thighs flat on a cutting board. Sprinkle half the seasoning evenly over one side, flip the thighs, and season the other side with the remaining mixture.
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Use tongs to transfer the thighs to the hot grill grates. Close the lid and cook for 5 minutes.
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Flip the thighs, close the lid, and cook for an additional 3 minutes.
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Check the internal temperature with an instant-read thermometer. Remove the thighs when they reach about 165°F (a couple degrees lower is fine because of carryover cooking). Let rest for 5 minutes before serving.