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–+ servings
grilled boneless chicken thighs with a lime wedge, brown rice and asparagus

Umami-ish Grilled Boneless Chicken Thighs

Jani H. Leuschel
Boneless, skinless chicken thighs are bathed in an Asian-influenced marinade. Soy, peanut, and lime infuse the dark meat with irresistible flavors!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 10 minutes
Marinating time 4 hours
Total Time 4 hours 30 minutes
Course Dinner, Entrees, Main Course, Mains
Cuisine Asian
Servings 4
Calories 354 kcal

Equipment

  • measuring spoons, liquid measuring cup, knife, citrus press or reamer

Ingredients
  

  • 2 Tablespoons peanut powder PB2 or Peanut Butter & Co
  • 4 teaspoons peanut oil
  • 4 teaspoons soy sauce low sodium, can sub coconut aminos or tamari
  • 4 teaspoons lime juice
  • 2 teaspoons sesame oil toasted
  • 2 teaspoons fish sauce
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon red pepper flakes
  • 1 garlic clove large, crushed
  • 2 pounds boneless, skinless chicken thighs trimmed, if necessary

Instructions
 

  • Wash hands thoroughly, according to CDC guidelines.
    soaped hands rubbing together in a sink
  • Assemble all ingredients.
    raw chicken thighs plus the soy sauce, peanut oil and powder, limes, vinegar, etc. needed to make the marinade
  • Combine all ingredients in a liquid measuring cup. Whisk to combine marinade.
    Measuring cup with whisk and Asian marinade for chicken thighs
  • Place chicken thighs in a large zip bag. Pour marinade into the bag with the chicken. Close the bag and carefully remove air through a small, unzipped corner. Seal tightly and place in the refrigerator. After 2 hours, turn the bag over and continue to marinate for another 2 hours.
    Zip bag with boneless chicken thighs in marinade
  • Approximately 30 minutes before your grill will be hot, remove the bag with the chicken and let it sit at room temperature, while the grill heats up.
  • When the grill is clean and ready, oil the grates. Place the chicken thighs on the grill and cook for about 5 minutes on medium to medium-high heat. Lower the heat and turn the pieces, cooking for another 3 to 5 minutes.
    (When thighs look golden and a little crusty, remove the largest piece from the heat and test it with a thermometer. It should read 160 to 165 F. If it doesn't return to the heat to cook for a couple more minutes.)
    Place cooked chicken thighs on a plate and tent with foil to keep warm.
    boneless skinless chicken thighs on grill with marks
  • Serve immediately with lime wedges on the side.
    Grilled boneless chicken thighs with rice and asparagus

Video

Notes

This recipe generously serves 4 adults. You could easily feed a family of 5.
The optimal marinating time is 4 hours, but 1 to 2 hours is also fine. Marinating overnight may cause the meat to become mushy.
When the thighs are on the grill, be sure and watch for flare-ups. Have a spray bottle full of water nearby to quench any small fires!
Manual lemon squeezer with lime insert

Credit: Amazon

I love these citrus squeezers.
The torque applied by the handles helps get every drop out of your lemons and limes. (They're nice for tangerines, too.)
 

Nutrition

Calories: 354kcalCarbohydrates: 5gProtein: 46gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 215mgSodium: 805mgPotassium: 597mgFiber: 1gSugar: 3gVitamin A: 218IUVitamin C: 2mgCalcium: 29mgIron: 2mg
Keyword B vitamins, diabetic friendly, grill recipe, healthy fats, low calorie, low-carb, poultry
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