I'm so excited to share this Grilled Boneless Skinless Chicken Thighs recipe with you. Not only is this chicken recipe delectable, but it's also low-carb, gluten-free, and dairy-free! That means everyone can enjoy it! Serve the grilled chicken thighs with a zesty quinoa salad for a healthy, well rounded meal!
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Sometimes some of my recipes fly under the radar and I feel sorry for everyone who misses out! This is one of those recipes. If you're one of the lucky ones who made your way to this page, don't leave before giving this recipe a try!
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🔖 Ingredients & Substitutions
- Chicken: Although you can use chicken breast in this recipe, I prefer chicken thighs because they are so much more flavorful and tender. I actually used boneless skinless chicken thighs; however, you can also use bone-in chicken thighs or chicken drumsticks. If you do, you will have to adjust the cooking time.
- Citrus: Using limes in the marinade works really well with the other ingredients. However, you can substitute orange juice or lemon juice if needed.
- Spices: The flavors in this marinade are Asian-inspired, but instead of brown sugar, Truvia is used to reduce the sugar and calories.
- Oil: In keeping with the Asian flavors, sesame oil is used in the marinade. I don't recommend substituting another oil, but if you absolutely have to, you can use avocado oil or extra-virgin olive oil.
- Garlic: If you don't have garlic cloves, you can substitute 1 teaspoon garlic powder.
- Optional: Onion powder and paprika can also be added to the marinade.
🍗 How to Make Grilled Boneless Chicken Thighs
Step 1: Defrost boneless skinless thighs if necessary. Place chicken into a large bowl. Whisk the marinade ingredients in a small bowl or measuring cup.
Step 2: Pour chicken marinade over the chicken thighs, making sure all the pieces are covered. Marinate in the fridge for at least two hours, or overnight.
Pro Tip: Another option is to marinate the chicken in a plastic ziplock bag.
Pro Tip: Although you can trim the excess fat off the chicken thighs, I like to leave the fat on because the fat adds more flavor.
Step 3: BBQ chicken thighs over medium-high heat for approximately 5 minutes. Brush with excess marinade before flipping to the other side and grilling for an additional 5 minutes or until the chicken's internal temperature reaches 165°F at the thickest part.
🎛 Oven Instructions
Arrange the marinated chicken thighs in a single layer on a foil-lined pan or a 9x13 casserole dish. Brush with the chicken thigh marinade and bake in a 425°F oven for 30 minutes or until cooked through. Check the internal temperature at the thickest part with a meat thermometer and make sure it has reached 165°F.
🍽 Serving Suggestions
Grilled chicken thighs can be served with almost any side dish. Here is how I like to serve them.
- Slice the grilled boneless chicken thighs across the grain and serve them over a Middle Eastern salad. For a completely low-carb meal, this chicken pairs perfectly with keto jalapeno poppers or low-carb brussels sprouts.
- If you're not worried about carbs, I would serve this with creamy coconut rice.
- Add chopped chicken in a low-carb tortilla with some lettuce, feta cheese, tomatoes, and scallions for a quick and delicious lunch or mix it in with zoodles!
- Add the diced chicken thighs to smoked pizza!
🤷🏻♀️ Recipe FAQs
It takes approximately 10 minutes to grill boneless chicken thighs.
Chicken thighs are considered dark meat, while chicken breast is considered white meat. Dark meat is more flavorful and tender because it is higher in fat than white meat.
👩🏼🍳 Pro Tips
- You can also use chicken with skin if you're not concerned about the added fat and calories.
- Both a charcoal grill and a gas grill can be used to grill the chicken thighs; however, charcoal does add a better flavor.
- If using a thermometer or a probe, make sure to grill boneless, skinless chicken thighs until the internal temperature reaches 165°F.
- Store the grilled boneless chicken thighs in the refrigerator for up to a week in an airtight container.
- The chicken can be reheated in the microwave or sliced and added to your favorite salad recipe!
🥘 More Chicken Recipes
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📖 Recipe
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Ingredients
Equipment
Method
- Defrost boneless skinless thighs if necessary. Place the chicken into a large bowl. Whisk the marinade ingredients in a small bowl or measuring cup.
- Pour chicken marinade over the chicken thighs, making sure all the pieces are covered. Marinade in the fridge for at least two hours, or overnight.
- Grill chicken over medium flames for approximately 5 minutes. Brush with excess marinade before flipping to the other side and grilling for an additional 5 minutes or the chicken's internal temperature reaches 165°F at the thickest part.
Nutrition
Notes
- You can also use chicken with skin if you're not concerned about the added fat and calories.
- Although you can trim the excess fat off the chicken thighs, I like to leave it on because it adds more flavor.
- Both a charcoal grill and a gas grill can be used to grill the chicken thighs, however, charcoal does add a better flavor.
- If using a thermometer or a probe, make sure to grill boneless skinless chicken thighs until the internal temperature reaches 165°F.
- Store the grilled boneless chicken thighs in the refrigerator for up to a week in an airtight container.
- The chicken can be reheated in the microwave or sliced and added to your favorite salad recipe!
ted says
Such a luscious and time-saving recipe! Thanks for sharing this one. I would love to make this recipe for my family. But using ghee instead of olive oil can be a safer choice. Grilling requires high temperature and ghee offers 485 degrees Fahrenheit smoke point. I would prefer using cow ghee for enhanced flavor and texture.
Hilda Sterner says
Thank you, Ted! Gee sounds like a great idea, enjoy!
Veronica says
This low carb grilled chicken is just the thing I was looking for, it's the perfect combination of healthy and delicious and I would love to make it for my family dinner.
HildaSterner says
Thanks, Veronica! Hope you and your family enjoy it!