I love grilling boneless skinless chicken thighs because they don’t get dried out like chicken breast often does and they are much faster to cook than bone-in thighs. These have a great flavor and can be paired with a variety of veggies on the side. We had these thighs with a simple salad topped with berries, feta and toasted pepitas.
Prep Time: 20 minutes (+time to marinate if you choose)
1-1.5 lbs boneless skinless chicken thighs
1/4 cup maple syrup
1/4 cup dijon mustard
2 tbsp coconut aminos or low sodium soy sauce
2 garlic cloves, minced
1 tbsp fresh thyme, chopped
Preheat grill over medium heat.
In a small bowl combine maple syrup, dijon, coconut aminos, garlic and thyme and stir well.
Poke holes in your chicken thighs with a fork. Place in a bag and pour marinade over top, reserving a few tbsp to brush on chicken while it’s grilling. Seal and shake the bag until evenly coated. You can place the bag in the refrigerator to marinate for 30+ minutes if you want or you can grill immediately.
Place chicken on preheated grill and grill for 6-7 minutes on each side, brushing reserved marinade on it occasionally.
Once chicken is cooked through (internal temp should read 165 degrees), remove from the grill and enjoy!
Recipe adapted from Megan Seelinger