Once you try these juicy, sweet and savory grilled chicken thighs in a simple maple, thyme and rosemary marinade, you'll never cook chicken another way! They're easy and delicious - perfect for weeknight dinners or backyard cookouts. (gluten-free option)

overhead view of maple thyme grilled chicken thighs on a white plate with rosemary and thyme sprigs.

If you're still living in chicken breast world, it's time to buy some chicken thighs. Just as easy (probably even easier?) to make and way more flavorful and juicy, boneless skinless chicken thighs are the MVP of poultry on the grill. We love this recipe for maple thyme grilled chicken thighs in our family, and we think you will too!

TLDR: Time and Temperature For Grilled Chicken Thighs

Grill boneless, skinless chicken thigh on medium high heat for 2-3 minutes per side, then move to indirect heat or lower the temperature for 5-10 more minutes, until the internal temperature reaches 165°F. For more detailed info and tips, keep reading.

Why You'll Love Maple Thyme Grilled Chicken Thighs

This recipe is far from the boring, dry grilled chicken breast that may come to mind when you think about grilled chicken. This recipe uses a simple and super flavorful marinade made with just a few fresh, easy ingredients to bathe juicy, tender chicken thighs in a sweet and savory sauce that caramelizes just a bit on a hot grill for the ultimate grilled chicken experience. Because thighs are much less prone to drying out than breasts, thighs are great for beginner grillers. Marinate the chicken for half an hour or all day while you're at work - the results are always delicious!

overhead view of ingredients needed to make maple thyme grilled chicken thighs on a white marble background.

The Ingredients

Boneless, skinless chicken thighs - They're quick cooking and always juicy! Bone-in thighs will take longer to cook if you choose to go that route.
Soy sauce - Soy sauce lends a deep savory flavor to grilled chicken. I use low sodium soy sauce. If you're gluten-free, use tamari sauce or coconut aminos.
Maple syrup - the natural sweetness and maple flavor go beautifully with the herbs.
Olive oil - A good rule of thumb: oil the food, not the grill. I use olive oil in the marinade, but you can also use a neutral oil such as avocado oil.
Garlic - Fresh garlic is always a must.
Fresh thyme and fresh rosemary - This delicious combination of herbs is perfect on grilled chicken, and delicious with garlic and maple syrup.
Black pepper - Always go fresh cracked!

How To Make The Best Grilled Chicken Thighs

four image collage showing steps for making maple thyme grilled chicken.

Whisk together the marinade ingredients.
Trim the excess fat from the thighs (optional) and coat them with the marinade in a large container or zip-top bag.
Marinate the chicken for at least 30 minutes in the refrigerator. Longer is better if you have the time!
Heat your grill to medium-high heat. Grill chicken thighs for 2-3 minutes per side over direct heat, or until nice char lines appear and the chicken releases form the grill. Move to indirect heat and continue cooking until the internal temperature reaches 165°F, about 5-10 more minutes.
Remove chicken from the grill and serve!

Tips and Tricks for Perfect Grilled Chicken

Make sure to always start with a clean grill. Heat the grill to high first, brush off any debris with a grill bush, then set the temperature to medium-high.
Have an indirect heat area to finish cooking the chicken after the initial direct (high heat) sear. This ensures a caramelized outside and a tender, juicy center. We use the top rack of the gas grill for indirect heat. If you don't have an upper rack, you can leave one side of the grill unlit.
I highly recommend using a meat thermometer for cooking chicken and any other protein to ensure proper temperature without overcooking. Chicken should always reach 165°F in the thickest part.
For even more flavor, pour marinade on the outside of the chicken thighs during the grilling process, before moving chicken to indirect heat. Discard any unused marinade - it is unsafe to eat without cooking first.

closeup of maple thyme grilled chicken thighs on a plate with thyme and rosemary sprigs.

What To Serve With It

Try maple thyme grilled chicken thighs with one or more of these delicious sides!

Did you make this recipe? Please leave a star rating in the comments!

Maple Thyme Grilled Chicken Thighs

Print Recipe

Author: Kaleigh
Prep Time: 10 minutes
Marinating Time: 30 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Yield: 4-6 servings 1x
Category: main dish
Method: grilled
Cuisine: American

Ingredients

Scale

¼ cup low sodium soy sauce (tamari or coconut aminos for gluten-free)
¼ cup olive oil or neutral flavored oil, such as avocado oil
2 tbsps pure maple syrup
½ tsp black pepper
2 tbsps fresh thyme
2 tbsps chopped fresh rosemary
3 cloves garlic, minced
8 boneless, skinless chicken thighs

Instructions

Trim excess fat from chicken thighs (optional).
Whisk soy sauce, oil, maple syrup, pepper, thyme, rosemary and garlic together.
Pour marinade over chicken thighs in a large container or a large zip-top bag. Turn chicken over to coat each piece well.
Marinate chicken for 30 minutes or more in the refrigerator.
Heat grill to medium-high heat. Place chicken on the grill over direct heat for 2-3 minutes per side, or until char lines appear and chicken releases from the grill.
Move chicken to indirect heat (either a top rack or unheated side of the grill) to finish cooking, until internal temperature of the chicken reaches 165°F, about 5-10 more minutes.
Remove chicken from the grill and serve.

Notes

Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.
Be sure to heat grill to high heat and brush grill grates clean before setting the temperature to medium high and cooking on it.
For even more flavor, pour marinade on the outside of the chicken thighs during the grilling process, before moving chicken to indirect heat. Discard any unused marinade - it is unsafe to eat without cooking first.
I highly recommend using a meat thermometer for cooking chicken and any other protein to ensure proper temperature without overcooking. Chicken should always reach 165°F in the thickest part.

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