Citrus Grilled Chicken Thighs
Serves 4 servings
Prep: 15 minutes • Cook: 20-40 minutes
GFHPFR
Juicy grilled chicken thighs marinated with fresh orange and lime, garlic, smoked paprika, and cumin for a bright, smoky flavor. Boneless, skinless thighs provide plenty of satisfying protein while staying tender on the grill, making this an easy gluten-free main dish for salads, grain bowls, or grilled vegetables.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons fresh orange juice (about 1/2 medium orange)
- 2 tablespoons fresh lime juice (about 1 medium lime)
- 2 cloves garlic, minced (about 2 teaspoons jarred minced garlic)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh cilantro, optional
Instructions
- Pat the chicken thighs dry with paper towels and place them in a large bowl or resealable bag.
- In a small bowl, whisk together the olive oil, orange juice, lime juice, garlic, smoked paprika, cumin, salt, and black pepper.
- Pour the marinade over the chicken and toss until each piece is evenly coated.
- Cover and refrigerate for at least 30 minutes. For more flavor, marinate for 2 to 4 hours.
- Preheat the grill to medium-high heat, about 400°F to 425°F, and lightly oil the grates if needed.
- Remove the chicken from the marinade and allow any excess marinade to drip off.
- Place the chicken thighs on the hot grill and cook for 5 to 7 minutes without moving them, until nicely browned and they release easily from the grates.
- Flip the chicken and grill for another 5 to 7 minutes, or until the thickest part reaches an internal temperature of 165°F.
- Transfer the chicken to a clean plate and let it rest for 5 minutes before slicing or serving.
- Finish with fresh cilantro and an extra squeeze of lime juice, if desired. Taste one piece first—the citrus should be bright but not overpowering.
Notes & Tips
- Boneless chicken thighs stay juicy on the grill and are forgiving if cooked slightly past 165°F.
- Do not reuse marinade that has been in contact with raw chicken unless it is brought to a full boil first.
- For stronger citrus flavor, add a little fresh orange or lime zest to the marinade.
- Leftovers are great sliced over salads, rice bowls, or roasted vegetables.
- Blackstone option: Preheat a clean section of the griddle to medium-high, about 400°F. Lightly oil the surface and cook the thighs for about 5 to 7 minutes per side, turning once, until browned and the thickest part reaches 165°F. Allow excess marinade to drip off before placing the chicken on the griddle so it sears instead of steaming.
Nutrition:
310 cal • 34g protein • 18g fat • 4g carbs