Grilled Boneless Chicken Thighs with an incredible marinade that makes the chicken super juicy! Can be made on the stove or on the grill. Enjoy these grilled boneless skinless chicken thighs with a salad, in a wrap, some rice or any side you like!
Marinate the chicken
Place boneless chicken thighs in a mixing bowl. Add in the onion powder, garlic powder, dried basil, white (or black) pepper, salt, chicken bouillon powder and yogurt.
Mix well to ensure the seasoning gets all over the chicken.
Cover the bowl with plastic wrap and let it marinate at room temperature for 30 minutes or for a few hours or up to overnight in the fridge.
Grill the chicken
Place a grill pan on high heat. Add a tablespoon of oil and brush all around the grill pan. Let it heat up until the pan is smoking hot.
Add the chicken thighs to the pan (my grill pan takes 3-4 chicken thighs at once). Let the thighs cook on one side for about 4 minutes then flip to the other side and let them cook for another 4 minutes.
Check the chicken for doneness. A meat thermometer inserted into the deepest part of the chicken should read 165 degrees Fahrenheit for the chicken to be considered done.
Remove the grilled chicken thighs and place on a plate. Repeat the process with the rest of the chicken thighs.
Serve these grilled chicken thighs warm with any side of choice. We sliced ours and put them in tortillas with some veggies and mayo. They were so good!
These Grilled Boneless Chicken Thighs can be made in a grill pan or cast iron pan on the stove-top or on the outside grill. I haven't tested the recipe on the outside grill yet but if you choose to use the outside grill here is what I suggest:
1. Heat up the grill on medium heat and brush the grates with oil to prevent the chicken from sticking to the grill.
2. Place the chicken thighs on the grill and grill covered on one side for four minutes. Flip to the other side and grill for another 4 minutes. After that, check the chicken for doneness. A meat thermometer inserted into the deepest part of the chicken should read 165 degrees Fahrenheit for the chicken to be considered done. If the chicken is not done, keep grilling until it is completely done - that's until an internal temperature of 165 degrees Fahrenheit is reached.
Let these grilled chicken thighs rest for about 5 minutes before slicing them. That allows the juices to get back into the chicken.