Parmesan Grilled Boneless Chicken Thighs
Fire up your grill and get ready to make the ultimate crowd pleaser – grilled boneless chicken thighs. With a simple yet delicious dry rub with parmesan cheese, these chicken thighs are easy to make and full of flavor!
Grilled to perfection, these boneless chicken thighs are perfect for a backyard cookout or any time you are craving chicken on the grill for dinner.
Have I ever mentioned how much I love to grill? Yeah I am sure I probably have already a couple times. It is something I do enjoy all summer long – along with some of fall and spring. Grilled boneless skinless chicken thighs is one of my favorites because they are so easy to make and always delicious!
These will go well with the bacon ranch pasta salad or our potato salad recipe.
We use affiliate links on our site. This post may contain affiliate links and we may earn a commission on qualifying purchases. Please see our affiliate disclosure for more details.
Why boneless chicken thighs?
Chicken thighs have a higher fat content compared to chicken breasts. This extra fat results in a juicer and more flavorful meat, even after grilling. Thighs also have more flavor which pairs perfectly with the slightly smoky flavor when charring them on the grill.
Chicken thighs are also less prone to drying out when overcooked. They actually have a better texture (and flavor) when slightly overcooked, unlike chicken breasts which can be hard to eat if they are overcooked.
They taste amazing whether you are making them grilled or making pan fried boneless chicken thighs with crunchies (really delicious!)
We do love to eat chicken breast here too like our grilled chicken breasts with garlic sauce. We make them here a lot too, so I am not saying they are bad. But the thighs are more forgiving for some recipes and often more flavorful.
This recipe is for boneless thighs and not bone in. Grilled boneless chicken thighs take a lot less time to cook then bone in thighs.
Ingredients
The ingredients for the grilled boneless chicken thighs are simple and the dry rub is made with common spices.
- Chicken thighs – boneless skinless is best.
- Paprika – you can use smoked or regular, use your favorite!
- Salt
- Pepper
- Garlic powder
- Dried minced onion
- Parmesan cheese – I use the store bought grated for this recipe instead of freshly shredded/grated cheese.
Tips for making grilled boneless chicken thighs
They are very simple to make, but we have a couple tips that will help you get them perfect!
Sit out at room temperature – This is important for all meats and grilled boneless chicken thighs are no different. First I like them to sit out for about 15-20 minutes before going on the grill.
The reason for this is that it helps to cook the meat thoroughly. If you put a cold piece of chicken on the grill, the outside will be done long before the middle comes up to a safe temperature. By the time the inside comes up to a safe temperature, the outside is getting dried out and overcooked.
Season with the dry rub as you let them sit out – The dry rub is best if you put it on when you take the thighs out of the fridge. Put the dry rub on and then let them sit out at room temperature for 15-20 minutes.
Mix the spices together before coating chicken – The dry rub consists of garlic, salt, paprika, pepper, dried minced onion and parmesan cheese. Mix it all in a small bowl and sprinkle it onto the chicken thighs. I like to pat it onto them after sprinkling.
You mix the spices together first so they are blended evenly. If you sprinkle each spice on, you may not be consistent with the amount of each spice used.
Direct heat is best for grilled boneless chicken thighs – We use a gas grill and have not tried these on charcoal. Direct heat is best for grilled boneless chicken thighs.
What is the difference between direct and indirect heat? Direct heat you are on the burner that is lit so there is a direct heat source below the food. Indirect heat is when the food is not over a lit burner. You are relying on the hot air in the grill with the lid closed to cook your food.
Allow them to rest before serving – As with other meats, you should allow your boneless skinless chicken thighs to rest on a serving dish off of the heat for about 5-10 minutes before serving.
Frequently asked questions
Yes you can, but it isn’t that easy. Thighs are more tender after cooking a little bit longer and as long as you cook them long enough, you are ok. It’s not easy to overcook them!
For grilling boneless chicken thighs, you want to get your grill to about 400 degrees. You want to cook them fast, but not too fast. This will give them nice sear marks.
Once they go on the grill, they should take about 7 minutes on each side. That is if the grill is around 400 degrees. You want to keep the lid down while they are cooking. Only lift the lid to flip and check the temperature.
The internal temperature of the thickest part of the thigh should be 165 degrees when checked with a meat thermometer.
Other great grilled dishes
- NY strip steaks on the grill
- Grilled T-bone steaks
- Juicy grilled pork chops
- Quick and easy pork ribs
Parmesan Grilled Boneless Chicken Thighs
Equipment
Ingredients
- 8 boneless chicken thighs
Dry Rub
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- ½ teaspoon garlic powder
- 1 Tablespoon dried minced onion
- 1 Tablespoon parmesan cheese
Instructions
- Mix together the dry rub ingredients in a small bowl.½ teaspoon paprika, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, 1 Tablespoon dried minced onion, 1 Tablespoon parmesan cheese
- Sprinkle the rub on both sides of the thighs. Pat the thighs to help the rub stick better.Allow thighs to sit out for about 15-20 minutes while the grill is warming up.8 boneless chicken thighs
- Warm up the grill to about 400° Fahrenheit. It is recommended that you oil the grill grates a little to prevent the chicken from sticking. Place the chicken thighs onto the grill and close the lid.
- Cook for 7 minutes and then flip them. Cook for another 7 minutes.
- Cook until the internal temp of the thickest part of the thigh is at least 165°F when checked with a meat thermometer. We prefer them to be around 175℉ for best texture.
- Once they are done, remove from grill and allow to sit for 5-10 minutes before serving.
Love it!!
Really good recipe for tasty grilled chicken thighs! My wife’s most requested grilled dinner and that says something!
All your recipes look so appetizing. I can’t wait to try this one. Our family is always looking for new ideas when it comes to cooking.
Thank you 🙂 I love using the thighs because they still are tender even if you accidentally over cook them. Hope you enjoy!
Saved this recipe so I could make it again. Got good comments. Very tasty and stayed moist, unlike breast meat.