Grilled Lemon Herb Boneless Chicken Thighs

Boneless Chicken thighs are something that I really only started working with recently. I actually bought them by mistake on a quick grocery run and decided to make the best of it. What a happy accident! I have since made them about once a week and everyone in my family loves them. They are super tender, versatile, and left overs are great on salads the next day. Boneless Chicken Thighs are definitely not the prettiest cut of the chicken but what they lack in appearance, they make up for in flavor.

I found that you can prepare Boneless Chicken Thighs various ways by my all time favorite way is to marinate and grill. Marinades really soak into this cut of chicken and give it tons of flavor, even if you only have time to marinate for a short time. I throw the chicken into a plastic resealable bag with the marinate and turn to coat. The options for marinades are endless: Teriyaki, Italian, BBQ, and much more. I like to make my own marinades which always consist of an oil, an acid, spices, and herbs, such as this one.

I like to grill Boneless Chicken Thighs because it only takes about 20 minutes and helps add some smokey flavor. I really appreciate my grill the most in the summer when I don’t want to heat my kitchen up by cooking.

Boneless Chicken Thighs on the grill

This recipe is great with Green Beans, Asparagus, or Sautéed Spinach and Wild Rice, but is also delicious on top of a Ceasar Salad. Enjoy!

Grilled Lemon Herb Boneless Chicken Thighs

Recipe by Newfound KitchenCourse: DinnerCuisine: Mediterranean, Healthy, Light

Grilled Lemon Herb Boneless Chicken Thighs are super easy to make and are great served with your favorite side dish. My favorite sides with this chicken include Green Beans, Asparagus, or Sautéed Spinach and Wild Rice.


  • 1 pound Boneless Chicken Thighs

  • Juice of 1 Lemon

  • 3 Tbsp Olive Oil

  • 1 tsp Dried Oregano

  • 1 tsp Garlic Powder

  • 1/2 tsp Rosemary Salt

  • 1/2 tsp Pepper


  • Whisk together Lemon Herb Marinade ingredients together in a bowl.
  • Clean chicken and place in a gallon-size resealable plastic bag or a large plastic or glass container.
  • Pour marinate over chicken and toss or stir to coat completely. Place in refrigerator to marinate. This can be done as early as the night before or as late as one hour before cooking. (If done one hour before, keep chicken on counter to marinate.)
  • Take chicken out of fridge 3o minutes to one hour before cooking so that it can come to room temperature prior to placing on the grill. Remove from marinade and throw away any marinade leftover.
  • Heat grill to 375 degrees and place chicken directly on grill when it reaches temp.
  • Cook chicken for 10 minutes on each side, flipping only once. Chicken is cooked through when internal temperature reaches 165 degrees.
  • Remove from heat and serve with your favorite side.


  • Rosemary Salt can be substituted for a 1/4 tsp Dried Rosemary and a pinch of salt.

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