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top down shot of gluten free grilled chicken thighs on a white plate. A plate of broccoli is in the upper left corner and a blue cloth napkin is in the bottom left corner.
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Marinated Grilled Boneless Chicken Thighs

These grilled boneless chicken thighs use a 4 ingredient marinade that is so simple to make. They cook up in no time on your gas grill, turning out tender and juicy. This recipe is also gluten free, paleo, and Whole30 compatible, but families of any persuasion will still enjoy this slightly sweet chicken!
Course Main Course
Cuisine American
Diet Gluten Free
Keyword #chickenthighs, #grilling, #paleo, whole30
Prep Time 1 hour 25 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 1 hour 42 minutes
Author Taryn Solie

Equipment

Ingredients

  • 1.75-2 lbs boneless skinless chicken thighs 7 or 8 thighs
  • 3 oz oil I like avocado oil
  • 4 oz coconut aminos
  • 2 tbsp dijon mustard
  • 2 tsp Diamond Crystal kosher salt

Instructions

Marinate the chicken

  • Place the boneless skinless chicken thighs in a plastic ziploc bag. Measure out the ingredients for the marinade into a jar or lidded container, then put the lid on and shake the jar to combine. Pour all but 2 ounces of marinade from the jar into the bag with the chicken, putting the lid back on the jar and placing it in the fridge.
  • Close the bag and manipulate it with your hands to coat the raw chicken thighs with the marinade. Place the bagged chicken thighs in the fridge and let them sit for 40 minutes, flipping them over halfway through.
  • When the 40 minutes are up, take the bagged raw chicken thighs out of the fridge and let them rest on the counter or a plate for 20 minutes to come close to room temperature.

Make a glaze

  • While the chicken is warming, take the jar with the remaining marinade out of the fridge, open it, and pour the mixture into a small saucepan on the stove. Turn the heat to high and bring it to a boil, stirring consistently with a small whisk or spoon.
  • Reduce the heat to medium and continue cooking the marinade for 5 to 7 minutes, stirring so it doesn't burn. Set the pot aside, off the heat, when done.

Grill the chicken

  • After the glaze is done, turn your gas grill on and bring the heat up on it to between 375 and 400 degrees F. Once it's preheated, the marinated raw chicken thighs should be ready to go on the grill.
  • Use a pair of tongs to place the marinated chicken thighs on the preheated grill. Close the grill lid and cook for 5 minutes. You can discard the used marinade and the ziploc bag at this point.
  • Once the 5 minutes are up, use the tongs to flip each chicken thigh over, close the grill lid, and cook another 3 or so minutes.
  • When the 3 minutes are up, open the grill lid and use a basting brush to spread a dollop of glaze on each chicken thigh. Keep cooking the thighs until they reach an internal temp of 165 degrees F (another 3 to 5 minutes).
  • Remove the chicken from the grill with the tong, placing on a large platter or cutting board. Let the cooked chicken thighs rest for 5 to 10 minutes before slicing or serving, adding more glaze if desired.