This recipe for the BEST Whole30 Grilled Chicken thighs & Marinade is so simple and delicious. I will personally be making these all summer long! These chicken thighs are also Paleo, Keto, and Gluten Free.

Grilled Chicken Thighs

I cannot get enough of these grilled chicken thighs! I figured this marinade needed a home on the blog. It’s the same sauce from my infamous Sausage, Potato, and Broccoli Sheet Pan Supper, and it’s amazing on EVERYTHING. You could use it as a marinade for any type of meat, but I have personally been loving these chicken thighs. I don’t even really like chicken thighs typically, but when we had some to use up a few weeks ago and I tried this method, I fell in love.

What Ingredients do I need for the best Whole30 grilled chicken thighs & marinade?

  • 6-8 Chicken thighs – I prefer organic when possible. Skin on/ bone-in work well to maintain maximum flavor, but you can also use skinless/boneless. Regular chicken breasts will work, as well!
  • Olive oil
  • Coconut aminos
  • Frank’s Red Hot
  • Minced garlic
  • Dijon mustard
  • Salt
  • Crushed red pepper
  • onion powder

How long should I cook the chicken thighs?

I’ve found it works best to cook them over medium high heat for about 25 minutes total. You want the internal temperature to be at least 175 degrees. I cook them for 5 minutes, flip, 5 more minutes, flip, and keep going until the 25 minute mark. They turn out juicy and delicious every time!

That’s it!

I served them with my crispy roasted potatoes and a veggie kabob from Trader Joe’s.

Easy peasy and so delicious!

I am keeping this short and sweet. All I have to say is…go make these! 🙂

xo,

Mary

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Grilled Chicken Thighs
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The Best Whole30 Grilled Chicken Thighs & Marinade

Yield: 4 people
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
This recipe for the best Whole30 Grilled Chicken Thighs & Marinade will be on repeat all summer long! It is Paleo, gluten free, and keto.
4.97 from 33 votes
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Ingredients

  • 6-8 bone-in, skin-on chicken thighs
  • 1/2 cup olive oil
  • 1/4 cup coconut aminos
  • 2 tbsp dijon mustard
  • 1 tbsp Frank's Red Hot, or hot sauce of choice
  • 2 cloves minced garlic
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1/2 tsp red pepper flakes

Instructions
 

  • Combine all of the marinade ingredients in a bowl and whisk well. Pour the sauce over the chicken thighs in a large baking dish or zip-lock plastic bag. Let them marinate for at least 1 hour.
  • Heat your grill over medium high heat. Add the chicken to the grill, skin side up, and discard any remaining marinade. Cook for 5 minutes, then flip. Cook for an additional 5 minutes, then flip again. Continue this pattern, flipping back and forth, until they have been cooking for 25 minutes or reach an internal temperature of 175.
  • Remove the chicken from the grill and let them rest for 5 minutes. Serve and enjoy!

To Make These In The Oven:

  • Preheat your oven to 400. Line a baking sheet with foil or parchment paper. Place the chicken thighs on the sheet. Bake for 35-40 minutes for bone-in, skin-on, or 25-30 minutes for boneless. Keep an eye on them - the internal temp should be at least 165 degrees. Remove from the oven and let them rest for 5 minutes. Enjoy!

Nutrition

Serving: 2thighs, Calories: 738kcal, Carbohydrates: 5g, Protein: 36g, Fat: 63g, Saturated Fat: 13g, Cholesterol: 212mg, Sodium: 1293mg, Potassium: 455mg, Fiber: 1g, Sugar: 1g, Vitamin A: 243IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 2mg
Course: Dinner
Cuisine: American
Calories: 738
Author: Mary Smith {Mary's Whole Life}