Get your grill out for these grilled boneless skinless chicken thighs that are flavored in a tasty marinade and go great with a salad, fries or your favorite sides! Totally gluten-free and dairy-free too.
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It’s Grilling Season!
Now that the days are longer and warmer, there’ll be more gatherings, picnics, and chilling by the pool.
And of course, we can’t forget the trusty grill for summer bbq parties, so get ready to switch it on for the summer!
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this boneless chicken thighs recipe are easily accessible at the local grocery store.
- Easy to Make: All you need to do is marinade the skinless boneless chicken thighs in a simple marinade, after which you grill the chicken. Easy peasy!
- Totally Gluten-Free and Dairy-Free: The best part is that this easy grilled chicken thighs recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for grilled boneless skinless chicken thighs.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Chicken Thighs: I like using skinless, boneless chicken thighs, but you can use bone-in thighs or skin-on thighs if you prefer.
- Tamari Sauce: To keep this recipe gluten-free, I’ve used tamari sauce (gluten-free soy sauce). Alternatively, you may also use coconut aminos. If you are not Celiac or gluten-intolerant, feel free to use normal soy sauce instead.
- Mustard: I used Dijon mustard, but you can also use normal yellow mustard if you prefer.
- Olive Oil: I like using extra virgin olive oil, but you may use another vegetable oil if you like.
- Coriander: I like adding a bit of ground coriander for extra flavor. If you’re not a fan of coriander, feel free to leave it out.
- Mixed Herbs: Feel free to use any mixed herbs you like – such as dried parsley, dried rosemary, dried oregano etc.
- Granulated Garlic: I like adding garlic for flavor. You can use either granulated garlic (garlic powder) or minced garlic.
How to Grill Chicken Thighs (Step by Step)
1. Preheat Grill
Preheat the grill for 3-4 minutes on the Chicken setting or to 300F. Brush the grill grates with oil or nonstick cooking spray.
(This easy recipe uses an electric grill, but you can also use a gas grill, a charcoal grill, or an indoor grill pan if you prefer.)
2. Prepare Marinade
Combine the marinade ingredients: mix the tamari sauce, olive oil, mustard, salt, spices and herbs in a bowl.
3. Marinate Chicken Thighs
Place the chicken thighs in the marinade and toss well to coat each one. If you have the time, you can cover the bowl with cling film and let the chicken rest for half an hour in the refrigerator.
4. Place Chicken Thighs on Grill
Once the grill is hot, lay the marinated chicken thighs in a single layer on the hot grill next to each other.
5. Grill Chicken
Close the grill with a lid and cook the chicken until the beep indicates Well-done, flipping over the chicken thighs halfway through (it may take 10-12 minutes).
Dish by Dish Tips/Tricks:
- Marinate Chicken: Marinating the chicken will infuse it with flavor and taste and ensure you get juicy chicken, so make sure you don’t skip that for best results!
- What Type of Chicken: I like using boneless and skinless thighs, but you can use bone-in chicken thighs or skin-on thighs if you prefer. Alternatively, if you prefer skinless chicken breasts, go ahead as well!
- Optional Seasonings: Feel free to use other seasonings such as onion powder, ground paprika, ground cayenne pepper, black pepper, Italian seasoning etc.
Recipe FAQs:
To store any leftover chicken, place the grilled boneless chicken thighs in an airtight container and store for 3-4 days. Reheat in the microwave or on the grill before eating.
What to Serve With Grilled Chicken Thighs:
- Crispy Air Fried Potato (Gluten-Free, Vegan)
- Air Fryer Green Beans (Gluten-Free, Vegan)
- Spicy Cinnamon Sweet Potato Fries (Gluten-Free, Vegan)
- Stuffed Peppers (Gluten-Free, Dairy-Free)
- Grilled Vegetables
- Greek Salad
- Potato Salad
Other Chicken Recipes You’ll Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGrilled Boneless Skinless Chicken Thighs
- Total Time: 47 minutes
- Yield: 3 1x
- Diet: Gluten Free
Description
Get your grill out for these grilled boneless skinless chicken thighs that are flavored in a tasty marinade and go great with a salad or a side of fries. Totally gluten-free and dairy-free too.
Ingredients
- 6 boneless, skinless chicken thighs
- 2 tablespoons tamari sauce
- 1 tablespoon Dijon mustard
- 2 tablespoon olive oil
- 1/3 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon mixed herbs
- 1/2 teaspoon granulated garlic
Instructions
- Preheat Grill: Preheat the grill for 3-4 minutes on the Chicken setting or to 300F.
- Prepare Marinade: Mix the tamari sauce, olive oil, mustard, salt, spices and herbs in a bowl.
- Marinate Chicken: Place the chicken thighs in the marinade and toss well to coat each one. If you have the time, you can cover the bowl with cling film and leave for half an hour in the refrigerator
- Place Chicken Thighs on Grill: Once the grill is hot, lay the chicken thighs next to each other.
- Cook Chicken: Close the grill with a lid and cook until the beep indicates Well-done, flipping over the chicken thighs halfway through (it may take 10-12 minutes).
Notes
Chicken Thighs: I like using skinless, boneless chicken thighs, but you can use bone-in thighs as well.
Tamari Sauce: To keep this recipe gluten-free, I’ve used tamari sauce (gluten-free soy sauce). Alternatively, you may also use coconut aminos. If you are not Celiac or gluten-intolerant, feel free to use normal soy sauce instead.
Mustard: I used Dijon mustard, but you can also use normal yellow mustard if you prefer.
Olive Oil: I like using extra virgin olive oil, but you may use another vegetable oil if you like.
Coriander: I like adding a bit of ground coriander for extra flavor. If you’re not a fan of coriander, feel free to leave it out.
Mixed Herbs: Feel free to use any mixed herbs you like – such as dried parsley, dried rosemary, dried oregano etc.
Granulated Garlic: I like adding garlic for flavor. You can use either granulated garlic or minced garlic.
Storing: To store any leftovers, place the grilled chicken thighs in an airtight container and store for up to 3 days. Reheat in the microwave or on the grill before eating.
- Prep Time: 5 mins
- Marinating Time: 30 mins
- Cook Time: 12 mins
- Category: Main Dish
- Method: Grill
- Cuisine: American
Grace Lim says
Good Evening Felicia,
These grilled boneless, skinless chicken thighs were so yummy and just right for dinner to go with a refreshing garden salad!
YUM YUM!
Love,
Mum
Felicia Lim says
YAY! Glad you loved them!