Go Back
A platter of grilled boneless chicken thighs topped with pickled red onion, mint, lemon, and pita on the side.
Print Recipe
5 from 1 vote

Spiced Grilled Boneless Chicken Thighs

To make this grilled boneless chicken thigh recipe, boneless skinless chicken thighs are marinated in spiced yogurt then cooked on the grill. The grilled chicken is served with warm pitas, homemade pickled red onions, fresh herbs, and garlic yogurt sauce.
Prep Time30 minutes
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Mains
Cuisine: American
Servings: 4 servings
Calories: 676

Ingredients

For the pickled red onions

  • 1 cup distilled white vinegar
  • 1 1/2 cups water
  • 1/2 cup granulated sugar
  • 1 tablespoon kosher salt
  • 2 medium (12 oz) red onions, peeled and sliced crosswise into 1/8-inch thick rings (3 mm)

For the garlic yogurt

  • 1 garlic clove, peeled
  • 1 cup plain whole-milk yogurt
  • Kosher salt

For the grilled chicken thighs

  • 4 garlic cloves, peeled
  • 3/4 cup plain whole-milk yogurt
  • 2 lemons, divided
  • 1 tablespoon mild vegetable oil, plus more for the grill
  • 1 tablespoon sweet smoked paprika
  • 1 tablespoon ground cumin
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 2 1/2 teaspoons kosher salt
  • 2 pounds (about 6 small thighs) boneless, skinless chicken thighs
  • 4 store-bought or homemade pitas, for serving
  • 1 bunch fresh mint or fresh cilantro
US - Metric

Instructions

Make the pickled red onions

  • In a small saucepan over medium heat, combine the white vinegar, water, sugar, and salt, stirring often to dissolve. Once the mixture comes to a simmer, remove from the heat and immediately add the onions. Let cool to room temperature. (The onions can be made up to several days in advance; they only get better with time.)

Make the garlic yogurt

  • Finely grate 1 garlic clove into a small bowl and stir in the yogurt. Season to taste with salt.

Make the grilled chicken thighs

  • Grate the garlic cloves into a large bowl. Add the yogurt, the juice of 1 lemon, and the vegetable oil and stir to combine. Sprinkle in the smoked paprika, cumin, cinnamon, and cayenne pepper and season the mixture with 2 1/2 teaspoons salt. Whisk well to combine.
  • Add the chicken thighs to the marinade and turn to coat. Let sit at room temperature for at least 30 minutes while you prepare a grill for medium heat, or heat a cast-iron grill pan over medium heat. (If you’re going to marinate them longer - which you should; they only improve with time, cover and keep chilled in the refrigerator for up to 6 hours and pull them out 30 minutes before cooking.)
  • Once the grill is preheated to medium (you should be able to hold your hand over the grate for about 5 seconds before it gets too hot), lightly oil the grill grates.
  • Using tongs, remove the chicken from the marinade, letting any excess drip back into the bowl, and transfer it to the grill. Cook, undisturbed, until it’s nicely charred underneath and naturally releases from the grates, 5 to 6 minutes.
  • Flip the thighs and cook until just cooked through, 4 to 7 minutes more. (An instant-read thermometer should register 165°F (74°C) in the thickest part of the thigh.) Let the chicken thighs rest on a plate while you grill the pitas.
  • Warm the pitas on the grill while the chicken rests, about 1 minute per side.
  • Cut the remaining lemon into 4 wedges and pick the leaves from 1 bunch of mint or cilantro.
  • Slice the chicken against the grain into 1/2-inch thick (12 mm) strips and serve on a big platter alongside the pitas, pickled onions, garlic yogurt, lemon wedges, and mint or cilantro for a build-your-own kinda sitch.

Nutrition

Serving: 1portion | Calories: 676kcal | Carbohydrates: 72g | Protein: 54g | Fat: 18g | Saturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 229mg | Sodium: 3763mg | Fiber: 4g | Sugar: 33g