These grilled boneless chicken thighs are juicy and full of flavor. They are quick and easy to make so they will be a perfect busy weeknight dinner or even a great BBQ dish.
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.
Notes
Nutritional values are estimated.Grills do vary and some cook a little hotter then others. You should be ok with the burners on medium to medium low but if your grill usually runs hot you might want to turn it down to low. Optimal temperature is 400 degrees - if your grill does not have a reliable thermometer, you can use an oven thermometer to check it.This was written for a gas grill, charcoal times may vary. We have never used a charcoal grill for these.