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Boneless Skinless Chicken Thighs

Juicy Boneless Skinless Chicken Thighs with Sweet Spice Rub

Prepare delicious Boneless Skinless Chicken Thighs with sweet and spicy dry rub for a perfect summer BBQ dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 thighs
Course: Lunch
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless Skinless Chicken Thighs The star of the show, tender and juicy when grilled.
For the Dry Rub
  • 2 tbsp Brown Sugar Adds sweetness and caramelization; consider monk fruit for a low-carb option.
  • 1 tsp Salt Enhances overall flavor; sea salt or kosher salt works beautifully.
  • 1 tsp Black Pepper Provides a mild heat and flavor depth; use freshly ground.
  • 1 tsp Garlic Powder Offers aromatic flavor; fresh minced garlic can be a great alternative.
  • 1 tsp Paprika Contributes deep flavor and color; smoked paprika gives a BBQ kick.

Equipment

  • Grill
  • Mixing Bowl
  • Instant-read Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your grill to a steady temperature of 350°F, ensuring the grates are clean.
  2. In a mixing bowl, combine brown sugar, salt, black pepper, garlic powder, and paprika to create a dry rub.
  3. Pat the chicken thighs dry and generously apply the dry rub on both sides, pressing it in.
  4. Sear the chicken thighs directly over the grill for about 3 minutes per side, achieving nice grill marks.
  5. Move the chicken to the cooler side of the grill and cook for an additional 3-5 minutes, checking for 165°F internal temperature.
  6. Remove the chicken, let it rest for a few minutes, and then slice or serve whole.

Nutrition

Serving: 1thighCalories: 230kcalCarbohydrates: 10gProtein: 24gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 500mgPotassium: 300mgSugar: 5gIron: 1mg

Notes

For extra flavor, let the dry rub sit on the chicken for at least 10 minutes before grilling. Store leftovers in an airtight container for up to 3-4 days in the fridge.

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