Why I love these grilled chicken thighs
We’ve been spending days at the pool lately, and there is nothing I like better than coming home to a dinner that’s already prepared.
These chicken thighs are perfect for that because I can throw them into a quick marinade before leaving and they’re ready for the grill when we get home.
The last time we made these, I served them with grilled asparagus and we even grilled some tater tots to go with them, but they would be great with some vegetable pasta salad or this hearty wheat berry salad.
Here’s what you’ll need to make them
My favorite chicken thigh marinade
I absolutely love marinating and cooking with beer. I’ve made so many great recipes with it – braised beef, beer chili, beer brats, beer dip, slow cooker beef tacos. It’s such an easy way to add flavor to a recipe, and it’s naturally acidic so it’s perfect for tenderizing meat.
This marinade uses beer as it’s base, just like my grilled chicken drumsticks, I’ve instead of lemon and rosemary, I used balsamic vinegar, Worcestershire sauce, BBQ dry rub. The flavor is intense, and so so good. I know you’re going to love it.
If you don’t want to use beer in this recipe, you could substitute it with a soda. Root beer or Dr. Pepper would be great with the rest of these ingredients. I think ginger ale would work really well, too.
How to grill chicken thighs
Grilling boneless, skinless chicken thighs couldn’t be easier. Since they’re dark meat, they don’t dry out as easily, making them almost impossible to mess up.
Marinate the chicken thighs. Combine the marinade ingredients is a large bowl and add the chicken. Cover the bowl and refrigerate for at least 1 hour or until you’re ready to grill.
Grill the chicken. Preheat your grill to medium high heat. Remove the chicken from it marinade at pat dry. Grill your chicken thighs for 6 – 7 minutes per side, or until their internal temperature reaches 165˚F.
FAQs and tips for making the best grilled chicken thighs
The ideal time for marinating chicken is anywhere from 12 – 24 hours. The longer you marinate the more flavor you will add to your chicken, but even 1 hour of marinating will make a huge difference in the flavor of the chicken.
If you marinate chicken for more than 24 hours, it will eventually become tough and rubbery. For optimal texture, you want to marinate your chicken between 12-24 hours.
You should discard marinade before cooking chicken, but you don’t need to rinse it. Simply remove the chicken from the marinade and pat dry with a paper towel before cooking.
Boneless skinless chicken thighs generally take about 12 – 15 minutes to grill over medium-high heat, but that time can vary depending on the size of the chicken pieces.
To prevent food borne illness always cook your chicken to an internal temperature of 165˚F.
I always recommend using a meat thermometer to check the internal temperature of chicken thighs, but the chicken will no longer be pink in the center and juices should run clear.
This recipe would go really with:
More chicken recipes you’ll love:
- Honey mustard chicken
- Chinese cashew chicken
- Chicken salad with grapes
- Pan seared chicken thighs
- Chicken pho recipe
Learn how to make the best grilled chicken thighs. These boneless, skinless chicken thighs are marinated in beer, garlic and BBQ seasoning for results that are unbelievably delicious and juicy.
- 8 – 12 boneless skinless chicken thighs
- 1 12-ounce can beer
- 3 tablespoons BBQ dry rub
- 2 tablespoon soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon minced garlic
- 1/2 teaspoon coarse salt
- Stir the marinade ingredients together in a large bowl.
- Add the chicken thighs, cover the bowl and refrigerate for at minimum of 1 hour.
- Preheat your grill to medium high heat.
- Before grilling, remove the chicken from it marinade at pat dry.
- Grill chicken for 6 – 7 minutes per side, or until their internal temperature reaches 165˚F.
Keywords: dairy free, easy, grilling,
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