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!
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.
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.
Here are some useful things for your grilling season:
I, Dawn Conklin am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
This is at no extra charge to you. Thank you for supporting us and helping to keep the lattes brewing!
Parmesan Grilled Boneless Chicken Thighs
- 8 boneless chicken thighs
- 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 notesPlace 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°.Enjoy!