Garlic Pepper Grilled Chicken Thighs
Nutrition
Boneless skinless chicken thighs are one of the most forgiving cuts you can cook. They stay juicy even if you overshoot the timer by a minute or two, and the fat content keeps them from drying out on a contact grill. If you've tried our soy-garlic air fryer chicken thighs, this is the even simpler version — no marinade, no waiting.
A contact grill (like a George Foreman) is ideal here because it cooks both sides at once, cutting the time in half. The grill marks add a bit of char flavor that complements the garlic powder and black pepper. No flipping, no babysitting.
At 364 calories and 47g of protein per serving, these thighs are a solid meal prep base. Pair them with rice, a salad, or our seasoned air fryer potato wedges. If you're tracking your intake, our macro calculator can help you dial in the right portions.
Ingredients
- 1.65 lbs (750g) boneless skinless chicken thighs (about 6 thighs)
- 1 tsp garlic powder
- ½ tsp black pepper
- Salt to taste
Instructions
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Step 1: Season the chicken
Place chicken thighs in a large bowl. Add garlic powder, black pepper, and salt. Toss until evenly coated.
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Step 2: Preheat the grill
Heat your contact grill to 374°F (190°C).
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Step 3: Grill the thighs
Arrange thighs in a single layer on the grill. Close the lid and cook for 18 minutes. The contact grill cooks both sides simultaneously — no flipping needed.
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Step 4: Check and serve
Thighs are done when the internal temperature reaches 165°F (74°C) and juices run clear. Let rest for 2 minutes before serving.
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