These grilled boneless chicken thighs are tossed in a simple four-ingredient marinade that delivers surprisingly big flavor for very little effort. It’s one of those dependable, go-to recipes I reach for when dinner needs to be quick: fast to prep, easy to grill, and reliably juicy every time.
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This is one of my best weeknight grilled chicken recipes. It’s simple, consistent, and forgiving on the grill—so even if your timing isn’t perfect, the thighs stay moist and flavorful.
The taste is savory with a touch of sweetness and a mild tang from Dijon mustard. The mustard doesn’t overpower the dish; instead it helps the marinade reduce into a light glaze that clings to the chicken without becoming heavy.
How to serve: Pair the thighs with grilled vegetables—grilled asparagus is a seasonal favorite—and a potato side like a creamy potato salad for a satisfying meal.
Why you’ll want to make these skinless boneless chicken thighs
- Minimal ingredients. A short, approachable shopping list—no fuss.
- Forgiving to cook. Thighs stay juicy even if you step away briefly.
- Light on sauce. Big flavor without heavy, messy sauces.
- Great leftovers. Keeps well for bowls and sandwiches the next day.
If you enjoy easy grill recipes, explore other simple grilling ideas to add to your rotation.
Ingredients overview
(The full ingredient list with measurements appears in the recipe card below.)
The marinade is straightforward and effective: oil, coconut aminos for a subtle sweetness, Dijon mustard for balance, and kosher salt.
How to grill these chicken thighs on gas
(See the recipe card at the end for full, printable steps.)
Marinating the chicken
Making the glaze
Grilling the marinated thighs
How to keep grilled thighs from drying out
Cook to the correct internal temperature.
Both chicken breasts and thighs are safe at 165°F. Thighs are more forgiving, but aim for 165°F as your target. An accurate instant-read thermometer makes this simple and reliable.
Follow along on social media for more approachable, family-friendly recipes and grilling ideas.
🧡 Made and loved these grilled thighs with an easy Dijon marinade? 🧡 Please leave a star rating and a comment below—I always love hearing how it turned out for you!
Grilled Boneless Chicken Thighs with 4-Ingredient Marinade
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Equipment
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Gallon-size zip-top bag
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Measuring cup
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Measuring spoon
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Jar with a lid
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Small saucepan
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Small whisk
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Gas grill
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Tongs
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Basting brush
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Large platter or cutting board
Ingredients
- 1.75–2 lbs boneless skinless chicken thighs (about 7–8 thighs)
- 3 oz oil use a high-heat oil like avocado or canola
- 4 oz coconut aminos
- 2 tbsp Dijon mustard
- 2 tsp kosher salt
Instructions
Marinate the chicken
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Place the thighs in a large zip-top bag. Combine the oil, coconut aminos, Dijon, and salt in a jar with a lid and shake to combine.
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Reserve about 2 ounces of the marinade for the glaze. Pour the remainder into the bag with the chicken, seal, and turn to coat. Refrigerate for 40 minutes, flipping once halfway through.
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Remove the chicken from the fridge and let it come to room temperature for about 20 minutes before grilling.
Make the glaze
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Pour the reserved marinade into a small saucepan and bring to a boil over high heat, stirring constantly.
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Reduce to medium and simmer 5–7 minutes, stirring occasionally, until it thickens slightly. Remove from heat.
Grill the chicken
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Preheat the grill to 375–400°F. Use tongs to place the thighs on the grates (discard the used marinade). Close the lid and cook 5 minutes.
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Flip the thighs, close the lid, and cook 3 minutes more.
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Brush the reduced glaze on the chicken, then continue cooking with the lid closed until the internal temperature reaches 165°F, about 3–5 minutes more.
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Transfer the thighs to a platter or cutting board and rest 5–10 minutes before serving. Brush with extra glaze if desired.
Notes
- Use thawed boneless skinless chicken thighs, not frozen.
- Coconut aminos add a mild sweetness that’s key to the flavor—avoid substituting soy or liquid aminos for the same taste profile.
- Choose a high-heat oil for the marinade, such as avocado or canola oil.
- If you use a different brand of kosher salt than Diamond Crystal, adjust the amount since salt volume can vary between brands.