Grilled boneless skinless chicken thighs
BBQ,  Grill,  Recipes

Parmesan Grilled Boneless Chicken Thighs

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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. One of my newer additions to the summer favorites is parmesan grilled boneless chicken thighs. The whole family loves these as well!

These will go well with the bacon ranch pasta salad or our potato salad recipe.

Why Boneless Chicken Thighs?

They are an amazing part of the chicken! Yes they are a little bit fattier but without the skin, they are not as fatty. The little bit of extra fat in them (and something about thighs) keeps them from drying out like a chicken breast will. We have all had that piece of chicken breast that was well overcooked and you struggled to eat it, right? Thighs don’t do that 😉

We also love to eat chicken breast here too. 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.

Now why the boneless on our grill? I almost never make bone in thighs here. The reason being they just flare up on our older grill. We will be getting a new grill soon, but this one still works. Grilled boneless chicken thighs take a lot less time to cook and they do not flare up as much.

Making the Grilled Boneless Chicken Thighs

They are very simple to make. First I like them to sit out for about 15-20 minutes before going on the grill. But they need to be seasoned with the dry rub before doing so.

The dry rub consists of garlic, salt, turmeric, 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.

boneless skinless chicken thighs coated with seasoning before grilling

Now let them sit out for the 15-20 minutes. I use a gas grill and mine might get a little hotter then yours. Low works good for us to cook them on.

Once your grill is hot and your thighs have been out for around 20 minutes, place them on the grill and put the lid down. Cook for about 7 minutes before flipping. One thing I look for is a slight white forming on the edges of the thighs before you flip them. This ensures that they are cooking nicely. Now flip them and cook another 7 minutes. Look at the juices on the top of the thighs. If it is clear or the color of the seasoning, they are done. If any juice on top is pink, cook longer.

I very rarely use a thermometer but I would recommend it to most people, especially if you are unsure of cook times on your grill. The thermometer should read 165 in the thickest part of the thighs. Eating under cooked chicken can be a serious health hazard.

What is your favorite way to cook chicken on the grill?

Grilled boneless skinless chicken thighs

Parmesan Grilled Boneless Chicken Thighs

These grilled boneless chicken thighs are juicy and full of flavor. They are quick to make so they will be a perfect busy weeknight dinner or even a great BBQ dish.
5 from 1 vote
Print Pin Rate
Course: BBQ, Dinner, Grilled dishes
Cuisine: American
Keyword: boneless chicken thighs, Cookout, grilled
Prep Time: 20 minutes
Cook Time: 14 minutes
Servings: 4
Calories: 506kcal
Author: Dawn



  • 8 boneless chicken thighs

Dry Rub

  • ¼ tsp turmeric ground
  • ½ tsp salt
  • ¼ tsp black pepper ground
  • ½ tsp garlic powder
  • 1 Tbsp dried minced onion
  • 1 Tbsp parmesan cheese


  • Mix together the dry rub ingredients in a small bowl.
    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
  • Warm up the grill and set it to low to medium low for cooking. See notes
    Place the chicken thighs onto the grill and close the lid.
  • After 7 minutes check the thighs to see if there is a white ring forming on the edges of them, if yes flip them.
    Cook for another 7 minutes with the lid closed.
  • Check on them again after the 7 minutes and the juices should be clear or the color of the spices on top of the thighs. If the juices are still pink, continue to cook for a couple minutes.
    The internal temp of the thickest part of the thigh should be 165°.


Our grill is older and the flames flare up easier then some.  We cook them on low, but I cook everything on low due to the flames on ours.  You might need to adjust times and you might need to cook yours on medium-low.  
I don’t use a thermometer to check the temperature but I recommend that you do so to be sure it is cooked.  Eating under cooked chicken can be a serious health hazard.  Internal temperature needs to be 165 degrees.


Calories: 506kcal | Carbohydrates: 2g | Protein: 37g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 222mg | Sodium: 485mg | Potassium: 484mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 0.9mg | Calcium: 36mg | Iron: 1.6mg


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