Boneless thigh grill

Grilled Boneless Chicken Thighs

I have made grilled chicken thighs many times, especially when I need something quick and simple for dinner. Especially if I already have the boneless thighs in the fridge, it takes very little time to prepare them. I marinate them briefly, put them on a hot non-stick grill, and while they cook, I quickly make a cabbage salad. This recipe doesn’t involve anything complicated, and the taste is just right for a light meal.

Quick Info

Total Time: approx. 40 minutes
Preparation Time: 20 minutes (including marinating)
Cooking Time: 15-20 minutes
Servings: 2-3 people (from 500 g thighs)
Difficulty: easy
Recipe Type: grill, quick meal

Ingredients

500 g boneless chicken thighs
salt
pepper
olive oil (for marinade)
1 garlic clove
paprika
juice from 1/2 lemon

Preparation Method

1. For the marinade, mix in a small bowl olive oil (about 1-2 tablespoons), juice from half a lemon, paprika (to taste), salt, pepper, and the crushed garlic clove.
2. Place the boneless thighs one at a time between two pieces of plastic wrap (or a cut freezer bag) and gently pound them with a meat mallet to make them more uniform in thickness. You don’t need to flatten them too much, just enough for even cooking on the grill.
3. Using a brush, coat each piece with the prepared marinade. Place them in a dish or on a plate, cover, and refrigerate for about 20 minutes.
4. Heat the non-stick grill on the stovetop over medium to high heat. When hot, place the thighs on the grill. Don’t crowd them, leave space between each piece.
5. Cook on each side until well browned and cooked through. Depending on thickness, it takes about 7-10 minutes per side.
6. Remove the thighs to a platter and serve immediately.

Why I Make This Recipe Often

It’s a quick dinner option, doesn’t require complicated preparations, and you can adjust the marinade flavor based on your preference. Boneless thighs cook quickly and remain tender. They can be eaten right away, no waiting needed.

Tips and Variations

Tips

- If you have more time, you can let the thighs marinate longer, even overnight, but 20 minutes is fine too.
- Pound them evenly for even cooking.
- The grill should be well heated before placing the meat.

Substitutions

- You can use other types of oil, not just olive oil, but olive oil gives a better taste.
- Paprika can be sweet or spicy, depending on your preference.

Variations

- You can add other spices to the marinade, like thyme or rosemary, if you want a different flavor.
- This works with chicken breast too, but boneless thighs turn out more tender.

Serving Ideas

- I most often serve them with white cabbage and carrot salad, drizzled with lemon juice.
- They also pair well with roasted vegetables or plain rice if you don’t want just salad.

Frequently Asked Questions

1. Can I marinate the meat longer?
Yes, you can let the thighs marinate from 20 minutes to a few hours or overnight for a more intense flavor.

2. Do I have to pound the meat?
It helps to have the same thickness for even cooking, but it’s not mandatory if they are already thin.

3. What if I don’t have a non-stick grill?
You can use any grill pan or a regular non-stick frying pan. The grilled flavor remains, although the marks won’t be as pronounced.

4. Can I use thighs with skin or bone?
This recipe is for boneless, skinless thighs as they cook quickly. With skin or bone, it takes longer and requires different cooking times.

5. What salad pairs best?
A classic white cabbage salad with carrot and a bit of lemon, but you can use any seasonal salad or raw vegetables.

Nutritional Values

Estimate for one serving (from 500 g thighs / 2 servings):

Calories: approximately 260-280 kcal (depends on how much oil you use)
Protein: 25-30 g
Fat: 15-18 g
Carbohydrates: 1-2 g

Values are approximate and can vary based on the actual amount of oil and meat used.

Storage and Reheating

Cooked meat can be stored in the fridge, in a closed container, for up to 2 days. It can be reheated in a pan or microwave. It doesn’t change texture much if not kept too long. It’s best eaten fresh, but it’s fine the next day as well. The cabbage salad should ideally be made fresh, as it doesn’t store as well.