These seriously delicious grilled boneless chicken thighs are soaked in a homemade honey mustard marinade and finished over high heat until they are charred outside and tender and juicy inside.
Juicy Grilled Boneless Skinless Chicken Thighs
Great grilled chicken thighs start with a bold marinade and a hot grill. The honey mustard marinade in this recipe gives a sweet-tangy glaze, while direct heat creates attractive char marks and concentrated flavor. These thighs are perfect served with a spring salad, grilled potatoes, or grilled carrots.
Below you’ll find the full honey mustard marinade recipe, step-by-step grilling and baking instructions, helpful tips for keeping the thighs juicy, and storage and reheating advice.
Why you’ll love it
- Saucy and flavorful
- Perfectly charred on the grill
- High in protein
- Ready in under an hour (including marinating)
Featured Ingredients
Boneless skinless chicken thighs: Chosen for quick, even cooking and naturally juicy results. If you prefer, bone-in thighs or chicken breasts will also work—adjust cooking times accordingly.
Honey mustard marinade: This homemade mixture balances mustard’s bright acidity with honey’s sweetness and a touch of soy and lemon for depth. It also carries aromatics like garlic, onion, and chives into the meat.
- Apple cider vinegar
- Dijon mustard
- Whole grain mustard
- Fresh lemon juice
- Soy sauce
- Honey
- Olive oil
- Aromatics: garlic, white onion, chives
Related ideas
Use this marinade as a base for other chicken cuts or try it with grilled vegetables for an easy weeknight meal.
Tips for Grilling Boneless Chicken Thighs
- Marinate the thighs: Marinating adds flavor and helps tenderize the meat. Aim for at least 30 minutes and up to 2 hours in the fridge.
- Pro tip: Reserve about 1/4 cup of the marinade before adding the raw chicken. Use that reserved portion to glaze the thighs during the final minute on the grill.
- Pat dry and season: Remove excess moisture with paper towels before seasoning to ensure good searing.
- Oil the grates: Lightly oil hot grill grates to reduce sticking and help create attractive grill marks.
- Grill on medium-high: Target about 400ºF. Cook 4–5 minutes per side over direct heat for boneless thighs.
- Monitor doneness: Pull the thighs when they register 160ºF; they will rise to 165ºF as they rest.
- Let rest: Rest 5–10 minutes before slicing to retain juices.
Baking Instructions
If you prefer the oven, these thighs bake beautifully and stay moist:
- Place thighs and marinade in an oven-safe dish.
- Bake at 400ºF for 18–20 minutes, or until the internal temperature reaches 160–165ºF.
- Let rest 5 minutes before serving.
FAQ
How long to grill boneless chicken thighs? About 8–10 minutes total (4–5 minutes per side) at 400ºF.
What temperature to grill boneless thighs? Grill over medium-high heat, roughly 400ºF.
How to prevent drying out? Use a flavorful marinade, cook over direct medium-high heat for a short time, and allow the thighs to rest so carryover cooking finishes them at the safe internal temperature.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat: Microwave on high for 60–90 seconds or reheat gently in a 350ºF oven until warmed through.
More chicken thigh ideas
Use these thighs as a template for stovetop, oven, air fryer, sous vide, or slow cooker preparations—adjust cook times but keep the same flavorful marinade.
Easy Chicken Thighs Marinade
This honey mustard marinade combines Dijon, whole grain mustard, honey, lemon, and a splash of soy and vinegar for a balanced, savory-sweet glaze.
Ingredients (serves 6)
- 1.5 lbs boneless skinless chicken thighs (about 6 thighs)
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 teaspoons apple cider vinegar
- 1½ tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons soy sauce
- ½ cup honey
- ¼ cup olive oil
- 3 cloves garlic, peeled and minced
- ¼ medium white onion, thinly sliced
- 2 teaspoons fresh chives, minced
Instructions
- Pat the chicken thighs dry with paper towels to remove excess moisture. Season both sides with salt and pepper and set aside.
- In a bowl, whisk together apple cider vinegar, Dijon mustard, whole grain mustard, lemon juice, soy sauce, and honey. While whisking, slowly drizzle in the olive oil until emulsified. Stir in the garlic, sliced onion, and chives.
- Reserve about 1/4 cup of the marinade for glazing later. Place the chicken in a large resealable bag or deep dish, pour the remaining marinade over the chicken, and turn to coat evenly.
- Marinate in the refrigerator for at least 30 minutes and up to 2 hours.
- Remove the chicken from the fridge 10 minutes before cooking to take the chill off.
- To grill: preheat the grill to medium-high (about 400ºF). Oil the grates, then grill the thighs 4–5 minutes per side over direct heat. About 1 minute before removing, brush with the reserved marinade. Remove when the internal temperature reaches 160ºF and let rest 5–10 minutes until it reaches 165ºF.
- To bake: place thighs and marinade in an oven-safe dish and bake at 400ºF for 18–20 minutes or until 160–165ºF internal temperature. Let rest before slicing.
Notes & Tips
- Bone-in thighs take longer to cook; monitor internal temperature closely.
- Any onion that clings to the thighs during grilling will caramelize and add flavor—don’t worry if pieces stick.
- Reserve some marinade before mixing with raw chicken to use as a finishing glaze; do not reuse marinade that has contacted raw meat unless boiled first.
Nutrition
Calories: 313 kcal, Carbohydrates: 25 g, Protein: 23 g, Fat: 14 g, Fiber: 1 g, Sugar: 24 g
Nutrition information is an approximation and should be used as a guide only.
Photography: The Wooden Skillet