Weber Grilled Boneless Skinless Chicken Thighs {Easy, Delicious, Healthy!}
Let me show you how I grill boneless skinless chicken thighs on my Weber gas grill for a quick, easy, healthy and delicious weeknight meal.
Keep reading and we will cover:
- A Great Marinade and Dry Rub for the Chicken Thighs
- How Long to Grill the Chicken Thighs
- A Great Serving Suggestion
Marinade and Season the Boneless Skinless Chicken Thighs
If you have a few hours to spare before it is time to start grilling then you can add a layer of flavor to the thighs by soaking them in a marinade. This step is not mandatory but it does help make the thighs be a little more special.
Chicken Thigh Marinade
- 1/2 cup soy sauce
- 1/2 cup apple juice
- 1/4 cup water
- 1/4 cup olive oil
- Juice of 1 lemon (about 2 tbls)
- 2 tbls Frank’s Hot Sauce
- 2 tbls sugar
- 2 tsp cumin
- 2 tsp paprika
The salt from the soy sauce will penetrate into the meat making it a little more tender while the sugar and apple juice bring a little sweetness that is balanced by the tangy lemon. The cumin and paprika add layer of fajita style flavor.
Place the thighs in a shallow bowl or a one gallon Ziploc bag and cover with the marinade. Toss well to coat evenly and rest in the refrigerator for 2 hours.
After the thighs have marinated, pat them dry with paper towels.
Season both sides of the chicken thighs with a low sugar rub like the following:
- 2 tbls seasoned salt (Morton’s or Lawry’s)
- 1 tbls smoked paprika
- 1 tbls chili powder
- 1 tsp cumin
- 1 tsp black pepper
After the thighs have been seasoned let them rest on the counter while you preheat your grill.
How to Grill Boneless Skinless Thighs on a Weber Gas Grill
I cooked these thighs on my Weber Traveler but the technique will be the same on a Q Series, Spirit, etc.
Light your grill and set the burner control knobs to High Heat. Let the grill preheat for 15 minutes to give the grates time to get hot. Your grill should be running at around 550F.
Place the thighs on the grill, close the lid and let them grill for 5 minutes.
After five minutes open the lid, flip the thighs over and grill for another 5 minutes until an internal temperature of 160F is reached.
The sugar and apple juice from the marinade will scorch a little and leave the thighs with some beautiful grill marks.
Because these are boneless, skinless thighs they are going to cook fast like breast filets so stay on top of them and check the internal temperature often enough so you don’t overcook them. If you were grilling bone in chicken thighs then the cook time would be much longer.
At this point you could glaze the thighs with your sauce of choice or pull them from the grill while you prep the rest of your meal. I decided to make this a lean and healthy meal so I broke out the veggies!
Serving Suggestions for the Grilled Thighs
I took a couple of orange bell peppers, seeded them and sliced them into flattened sections. The peppers went straight onto the grill without any extra seasoning.
Grill the peppers over high heat for three minutes per side, remove from the grill and allow to steam under a paper towel.
I sliced the grilled peppers into strips and served them with the grilled thighs on a large leaf of iceberg lettuce. I tossed on some caramelized onions (you could grill the onions if desired) and added a squirt of low fat sour cream.
Basically these were lettuce wrap chicken fajitas.
I had three of these wraps and they absolutely filled me up without the extra carbohydrates and calories from using tortillas. The meal was delicious and was an easy way to stick to my weight loss goals.
Grill on!
Weber Grilled Boneless Skinless Chicken Thighs
Equipment
- Weber Gas Grill
Ingredients
- 2.5 lbs Boneless skinless chicken thighs
- Chicken Marinade
- 1/2 cup Soy Sauce 1/2 cup soy sauce1/2 cup apple juice1/4 cup water1/4 cup olive oilJuice of 1 lemon (about 2 tbls)2 tbls Frank's Hot Sauce2 tbls sugar2 tsp cumin2 tsp paprika
- 1/2 cup Apple Juice
- 1/4 cup Water
- 1/4 cup Olive Oil
- 2 tbsp Frank's Hot Sauce
- 2 tbsp Lemon Juice
- 2 tbsp Sugar
- 2 tsp Cumin
- 2 tsp Paprika
- Chicken Dry Rub
- 2 tbsp Seasoned Salt
- 1 tbsp Chili Powder
- 1 tbsp Smoked Paprika
- 1 tsp Cumin
- 1 tsp Black Pepper
Instructions
- Combine the marinade ingredients.
- Pour the marinade over the chicken thighs and mix well.
- Marinate for two hours in the refrigerator.
- Pat the thighs dry with paper towels and season on both sides with the dry rub.
- Preheat your grill on high for 15 minutes.
- Grill the thighs for 5 minutes per side until an internal temperature of 160F is reached.
- Remove the thighs from the grill and serve in a lettuce wrap with grilled peppers and caramelized onions.
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