Grilled chicken thighs are a delicious and easy-to-make meal that’s perfect for summertime barbecues, quick weeknight dinners, or any occasion. Juicy, tender chicken thighs are seasoned with a simple blend of spices and cooked to perfection on the grill.
Why This Will Be Your Favorite Thing To Throw On The Grill
- Fast. Not including the marinating time, these grilled chicken thighs are done in under 30 minutes.
- Easy. Marinate, grill, temp, and serve. A simple recipe that is perfect for beginner grilling.
- Low Carb. Only 2 net carbs per serving, making this a great option for weekly keto meal prep.
- Versatile. Mix up the flavors in the marinade to make these chicken thighs pair with a variety of side dishes.
Grilled chicken thighs are a great option for a quick, easy, and delicious meal that will please everyone in the family. With this recipe, you’ll have a delicious and juicy grilled chicken in no time.
Ingredients You’ll Need
- Chicken thighs - Chicken thighs are the main ingredient, they are a rich, flavorful and more moist cut of chicken that works well on the grill.
- Oil - Used as a base for the marinade, oil helps to keep the chicken moist and prevents it from sticking to the grill. Olive oil, canola oil, or avocado oil are popular options.
- Vinegar - An acid such as vinegar helps to tenderize the chicken and add flavor.
- Spices - A blend of spices and herbs can be used to season the chicken. The spices I chose to use are paprika, garlic powder, onion powder, black pepper, cayenne pepper, and ground cumin.
- Soy Sauce - Salt is an essential ingredient for seasoning and bringing out the flavors of the other ingredients. Soy sauce is high in sodium and adds a delicious umami flavor.
How To Make Grilled Chicken Thighs
Here’s a simple recipe to follow to make your own grilled chicken thighs at home.
- In a large mixing bowl, combine the olive oil, minced garlic, salt, pepper, paprika, cayenne pepper, and onion powder.
- Add the chicken thighs to the bowl and toss to coat the chicken with the marinade. Cover and refrigerate for at least 30 minutes, or overnight for maximum flavor.
- Preheat your grill to medium-high heat (375F).
- Once the grill is hot, remove the chicken from the marinade and discard any remaining marinade. Grill the chicken for 4-5 minutes per side, or until it reaches an internal temperature of 165 degrees Fahrenheit.
- Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes before slicing or serving.
Variations
- Sweeten it up. So help balance some of the saltiness in the marinade, you can add in a touch of honey or low carb liquid sweetener. This will cause the chicken skin to caramelize faster, so you will need to watch the chicken thighs on the grill more closely to avoid charring.
- Bring the heat. Squeeze a little sriracha or gochujang into the marinade to add a layer of heat without being overwhelmingly spicy.
- Swap out the cut. This recipe calls for boneless chicken thighs, but you can easily use bone in chicken thighs, or bonless skinless chicken thighs. The only difference is that the bone in thighs will take about 10 minutes longer to reach a safe internal temperature of 165F closest to the bone.
What To Serve With Them
Serve your grilled chicken thighs with a side salad or your favorite vegetables, or use it in a sandwich, wrap or in your favorite recipes. The possibilities are endless!
Here are some of my favorite side dishes to serve with these grilled boneless chicken thighs:
- Keto Broccoli Salad
- Air Fryer Baked Potatoes
- Copycat Panera Mac and Cheese
How Long Do They Last?
After grilling, you should let the chicken cool down to room temperature before storing it in the refrigerator. To do this, transfer the chicken to a clean platter and cover it with foil or plastic wrap, making sure that the wrap is touching the surface of the chicken as little as possible to prevent steaming, this will help to maintain its moisture. You can also store the chicken in airtight containers to keep it from drying out.
When properly stored, grilled chicken thighs will last for 3 to 4 days in the refrigerator.
How To Freeze For Later
You can also freeze grilled chicken thighs for up to 4 months, but you should be aware that frozen and thawed chicken can lose some of its texture and moisture.
To freeze grilled chicken thighs, make sure they are cooled down completely and then wrap each one in aluminum foil or plastic wrap, ensuring there’s as little air as possible. Then place them in a freezer-safe container or bag, and store them in the freezer. When you’re ready to eat them, thaw the chicken in the refrigerator overnight and reheat it until it’s hot throughout before serving.
More Chicken Thigh Recipes
- Instant Pot Butter Chicken
- Air Fryer Chicken Thighs
- Teriyaki Chicken Bowl
Grilled Chicken Thighs | Boneless Chicken Thighs Recipe
Ingredients
- ▢ 4 Boneless Skinless Chicken Thighs
- ▢ 1/2 cup Soy Sauce
- ▢ 2 tbsp Olive Oil
- ▢ 1 tbsp White Vinegar
- ▢ 1/2 tsp Smoked Paprika
- ▢ 1 tsp Garlic Powder
- ▢ 1 tsp Onion Powder
- ▢ 1/2 tsp Ground Cumin
- ▢ 1/4 tsp Cayenne Pepper
- ▢ 1/4 tsp Ground Black Pepper
Instructions
- In a large mixing bowl, combine the olive oil, minced garlic, salt, pepper, paprika, cayenne pepper, and onion powder.
- Add the chicken thighs to the bowl and toss to coat the chicken with the marinade. Cover and refrigerate for at least 30 minutes, or overnight for maximum flavor.
- Preheat your grill to medium-high heat (375F)
- Once the grill is hot, remove the chicken from the marinade and discard any remaining marinade. Grill the chicken for 4-5 minutes per side, or until it reaches an internal temperature of 165 degrees Fahrenheit.
- Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes before slicing or serving.
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Grilled Chicken Thighs | Boneless Chicken Thighs Recipe
Ingredients
- 4 Boneless Skinless Chicken Thighs
- 1/2 cup Soy Sauce
- 2 tbsp Olive Oil
- 1 tbsp White Vinegar
- 1/2 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Ground Cumin
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Ground Black Pepper
Instructions
- In a large mixing bowl, combine the olive oil, minced garlic, salt, pepper, paprika, cayenne pepper, and onion powder.
- Add the chicken thighs to the bowl and toss to coat the chicken with the marinade. Cover and refrigerate for at least 30 minutes, or overnight for maximum flavor.
- Preheat your grill to medium-high heat (375F)
- Once the grill is hot, remove the chicken from the marinade and discard any remaining marinade. Grill the chicken for 4-5 minutes per side, or until it reaches an internal temperature of 165 degrees Fahrenheit.
- Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes before slicing or serving.
Grilled Chicken Thighs | Boneless Chicken Thighs Recipe https://twosleevers.com/grilled-chicken-thighs/
Make these keto low carb wontons in your Instant pot, for the most tender and succulent Instant Pot Keto meatballs you’ve ever had. Make these wontons with no wrappers, but all of the taste of regular wontons.
Let me just get this out of the way. I know these don’t look great, but it’s hard to make steamed meat look pretty. I promise they make up for what they’re lacking in appearance with flavor.
Are Wontons Healthy?
Have you ever wondered how many carbs are in a wonton wrapper?
In my case, the correct question to ask is how many carbs are in all of the wonton wrappers I intend to eat?
Because let’s face it, who do you know that only eats 1-2 wontons?? What kind of madness is that?
As long as they take to make, and as delicious as wontons are, it’s not even worth just making just a few. And if I make quite a few, then I eat quite a few.
So each wrapper has about 5 gms of carbs. Eat 4 wontons and you’re at 20 gms for the day and that’s not so great.
How Do You MakeKetoWontons?
So I’ve been wanting to make low carb wontons without the wrappers for a while. Or Naked Wontons, if you will.
I tried them a few times and I overcooked them. Also, although I have a great pork wonton recipe , that recipe wasn’t working that well in an Instant Pot . They were just not as tender as I wanted them to be.
So yesterday I went to use up the ground beef I had—except it was ground pork.
Then I went to make Asian meatballs with it—except they were terribly liquid.
I’ve been seeing these egg bites that everyone is making, using these little silicone baby food containers.
I try not to do what other people are doing—but I knew I could make something awesome in one of those containers.
So when I was faced with a bunch of ground pork that wasn’t dry enough to make meatballs with, I decided I’d try the wontons again.
Third time’s the charm, you guys. These pressure cooker low carb wontons are the way to go. They’re tender, succulent, juicy Keto Meatballs .
How Do You Know WhenInstant Pot MeatballsAre Done?
You must use a meat thermometer to gauge doneness. Since the meat is steamed, you can’t go by appearances. I ensured mine were at 200F and by following the recipe below, they sure enough here.
If you have any leftover ground pork you can use it to make this delicious Keto Pork and Vegetables with Noodles .
What Do I Serve With Keto Wontons?
These Instant Pot Keto Meatballs are loaded with Asian flavors so anything with a similar flavor profile would complement them nicely. Plus they’re meat. Thow a veggie on the side and you have an endless variety of easy Keto meals .
Try One Of My Favorites With Them
Sesame Ginger Broccoli
- Air Fryer Sesame Ginger Broccoli - If you’re looking for easy Keto recipes for beginners , try this one!
- Asparagus and Mushrooms Stirfry - the perfect asparagus dish made in less than 15 minutes start to finish.
Want something else to make with your egg bite molds? Try Ham & Cheese Egg Muffins
Pressure cooker Low Carb Wontons
Equipment
- INSTANT POT DUO 6 QUART
- BABY FOOD SILICONE
- Silicone Baking Mitt
Ingredients
- ▢ 1 pound ( 453.59 g ) ground pork
- ▢ 1/4 cup ( 25 g ) Chopped Green Scallions , green and white parts mixed
- ▢ 1/4 cup ( 4 g ) Chopped Cilantro , or Parsley
- ▢ 2 teaspoons ( 2 teaspoons ) Soy Sauce
- ▢ 1 teaspoon ( 1 teaspoon ) Oyster sauce
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
- ▢ ½ teaspoon ( 0.5 teaspoon ) Kosher Salt
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Ginger
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 2 ( 2 ) Eggs
Instructions
- Place all ingredients in a mixing bowl and mix well, with a light hand.
- Once you have a homogenous mixture, fill 12 of the baby food container cavities about ¾ full each. Lightly cover each with foil. It is not necessary to grease these containers.
- In the inner liner of your instant pot or pressure cooker, place 2 cups of water.
- Place a steamer rack or a rack with handles on the water, and place one container and then the other of the low carb wontons on top of the first. You’re essentially stacking them on top of each other.
- Set your pressure cooker to Steam for 10 minutes. Allow it to release pressure for 5 minutes, and then release all remaining pressure.
- Using silicone mitts , carefully remove the top rack of wontons. Remove the lid and use a meat thermometer to check to ensure that you have an internal temperature at or above 165F.
- Unmold them and serve with soy sauce or other dipping sauce on the side.
Watch The Video
- I used this[eafl id=“11817” name=“Silicone baby food containers” text=" baby food container"]
- You will need a[eafl id=“5947” name=“Instant Pot Ultra 6 quart” text=" 6-quart Instant Pot “]at least for this one
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Originally Published December 3, 2017
Want More Meatball Recipes?
- Cranberry Meatballs - the perfect appetizer in your slow cooker or Instant Pot.
- Taco Meatballs - Make these in your air fryer in a flash.
- Kofta Kababs - Spice them up with a homemade spice blend .
- Indian Seekh Kababs - Low Carb and so simple.
- African Merguez Sausage - surprising flavor made with ground chicken.
- Coconut Chicken Meatballs - made with coconut flour.
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
