Grilled Boneless Chicken Thighs with a tangy, yogurt-based marinade that keeps the meat tender and juicy. This versatile recipe works on a stovetop grill pan or an outdoor grill. Serve the chicken with a fresh salad, in a wrap, over rice, or alongside your favorite sides.
This chicken is excellent sliced and served in homemade shawarma bread with cucumber, tomato and onion salad, and a drizzle of shawarma sauce. It also pairs perfectly with Greek salad, roasted sweet potatoes, potato salad, or garlic butter green beans. The flavor is adaptable, so choose whatever sides you prefer.
Why You’ll Love It!
- Easy and flavorful: This recipe is simple to prepare and delivers juicy, well-seasoned chicken. Boneless skinless thighs are forgiving and stay moist even with quick cooking.
- Quick to cook and meal-prep friendly: The marinade tenderizes the meat so you get great texture and flavor with minimal hands-on time. It’s a reliable option for weeknight dinners or prepping protein for the week.
Grilled Boneless Skinless Thighs
My family raves about this recipe—my daughter insisted I save the exact method after trying it in wraps. The yogurt-based marinade is the key to the tender, juicy result and the grill marks add great visual appeal. If you try it, please leave a rating and let me know how it turned out.
Grilled Boneless Chicken Thighs Ingredients
1. Boneless skinless chicken thighs: Thighs hold moisture better than breasts, giving juicer results.
2. Plain yogurt: The secret ingredient in the marinade—yogurt tenderizes and keeps the chicken juicy.
3. Dried spices and herbs: Garlic powder, onion powder, dried basil, and white or black pepper add depth of flavor.
4. Chicken bouillon powder: A small amount enhances the savory profile of the dish.
5. Salt: Balances and brightens the seasonings.
For the full ingredient list with measurements, see the recipe card below.
Recipe Variations
- Marinade: Use this yogurt marinade as a base and add lemon juice, Dijon, Worcestershire, or other favorite seasonings.
- Dry rub: Skip the yogurt and use a dry rub with cayenne and brown sugar for a sweet-spicy twist.
- Glaze: Brush with barbecue sauce or a soy glaze right after cooking for a saucier finish.
- Air fryer: You can cook these thighs in a large air fryer using the same marinade. Cook time will vary by fryer and thickness—generally around 7–13 minutes per side at 380°F.
Also see the pan-seared version for a stovetop alternative.
Substitutions
- Spices: Substitute granulated garlic/onion for the powdered form, or swap dried basil for another herb you prefer.
- Oil: Use a high-heat neutral oil (vegetable, canola, peanut, sunflower). Olive oil works if that’s what you have.
- Chicken cut: Skinless breasts, wings, drumsticks, or bone-in thighs can be used; adjust cooking time accordingly to avoid overcooking.
- Salt and pepper: Table, sea, or kosher salt all work. White or black pepper are both fine.
- Yogurt: Regular plain or Greek yogurt is recommended—avoid flavored varieties.
How To Make Grilled Boneless Chicken Thighs
Follow these straightforward steps:
1. Place boneless skinless thighs in a large bowl. Add garlic powder, onion powder, dried basil, chicken bouillon powder, white or black pepper, salt, and plain yogurt. Mix thoroughly to coat the chicken.
2. Cover and marinate for at least 30 minutes at room temperature or refrigerate for a few hours or overnight for deeper flavor.
3. Heat a grill pan over high heat, brush with a little oil, and grill the thighs for about 4 minutes per side until grill marks form and the internal temperature reaches 165°F.
Instructions For Grilling on the Outside Grill
If using an outdoor gas or charcoal grill, try the following:
1. Preheat the grill to medium and oil the grates to prevent sticking.
2. Grill the thighs in a single layer, covered, for about 4 minutes per side to achieve good sear and grill marks.
3. Confirm doneness with an instant-read thermometer—165°F in the thickest part. If needed, continue grilling until the temperature is reached. Rest the chicken for a few minutes before serving to let the juices redistribute.
Important Tips
– Store leftovers in an airtight container or zip-top bag in the refrigerator; they’re best the next day and stay good for 3–4 days.
– Grill vegetables alongside the chicken for a complete meal—peppers, onions, asparagus, carrots, or squash work well. Use foil packets for chopped veggies if preferred.
– Marinate in a resealable bag for easy handling and cleanup when marinating overnight.
– Watch for hot spots on grills and move pieces as needed to avoid burning.
– If using skin-on thighs, pat the skin dry before marinating and oil the grates well to prevent sticking.
What To Serve With Grilled Chicken Thighs
Lettuce Salad
Mango Avocado Salsa
Sauteed Peppers
Garlic Herb Rice
Buttermilk Mashed Potatoes
Sweet Fried Plantains
Important Tools for Making Grilled Chicken
- Grill pan
- Outdoor grill (optional)
- Spatula or tongs
- Instant-read thermometer
More Grilled Chicken Recipes
Grilled Chicken Nuggets
The Best Grilled Chicken Tenders
Chicken Skewers
If you make this recipe please leave a star rating. Your feedback helps others find the recipe and I love hearing from you—thank you!
Grilled Boneless Chicken Thighs
Ingredients
- 2 pounds boneless skinless chicken thighs 6-7 thighs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- ½ teaspoon ground white pepper or black pepper
- ¼ teaspoon salt
- 1 teaspoon chicken bouillon powder
- ¼ cup plain yogurt
- Oil for brushing grill pan or grill
Instructions
Marinate the chicken
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Place boneless chicken thighs in a mixing bowl. Add onion powder, garlic powder, dried basil, white or black pepper, salt, chicken bouillon powder and yogurt. Mix well to coat the chicken.
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Cover and let marinate at room temperature for 30 minutes or refrigerate for a few hours up to overnight.
Grill the chicken
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Heat a grill pan over high heat, add a tablespoon of oil and brush the pan. When smoking hot, add thighs (cook in batches if needed). Cook about 4 minutes per side until seared and cooked through.
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Check doneness with a meat thermometer; the internal temperature should reach 165°F. Remove and repeat with remaining thighs.
Serve
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Serve warm with your choice of sides. Slice and place in tortillas with veggies and mayo for wraps.