The #1 Grilled Boneless Chicken Thighs Recipe

Place the thighs in a bowl. Add tamari, lemon juice, garlic powder, and salt to make the marinade. Massage to coat evenly. Let them marinate 30 minutes to 4 hours.

Create a two-zone fire on your grill, with direct and indirect heat. Set one side of the grill to medium/high heat to preheat to about 450°F. This will be the direct heat side. Set the other side to low or off (indirect heat). This setup is critical for managing flare-ups caused by rendered thigh fat and preventing soot-like bitterness from uncontrolled flames. Lightly oil your grill after preheating by using tongs to wipe the grates with an avocado oil-soaked paper towel or brush.

Let the excess marinade drip off the thighs, then place them on the side with direct heat. Grill over direct heat for 4-6 minutes per side. You'll know it's time to flip when the chicken releases easily from the grates and has developed a deep, caramelized sear. Then move the thighs to indirect heat. Close the lid and cook until the internal temperature of the chicken reaches 170-172°F. Expect this to take about 5-10 minutes. Thermal carryover will raise the temperature another 3-5 degrees after removal.

Allow the chicken to rest 5 minutes before serving. Serve them whole or cut them. Chicken thighs have visible muscle fibers, and cutting across, or against the grain, shortens those fibers, making for more tender bites.