There’s just something about BBQ boneless chicken thighs that screams comfort food. Whether it's the smoky aroma drifting off the grill or that satisfying balance of sweet, spicy, and savory, this dish has become one of my go-to easy chicken thigh recipes quick enough for a weeknight and bold enough for weekend cookouts. Pairing it with a fresh, tangy corn salad not only adds texture and color, but it also brings a bright contrast that makes every bite feel light, satisfying, and complete. This isn’t just another one of those boneless skinless chicken thigh recipes baked or done in the crockpot — it’s a full-flavor, backyard-inspired meal that belongs in your chicken thigh dinner rotation.
BBQ Boneless Chicken Thighs with Corn Salad
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American
Grill or grill pan A gas or charcoal grill works best to get that authentic BBQ flavor, but a stovetop grill pan is a great indoor option.
Mixing bowls You’ll need at least two bowls—one for marinating the chicken and one for assembling the salad.
Tongs Essential for flipping chicken thighs evenly without piercing them and losing juices.
Baking Sheet (optional) If you prefer to finish the chicken in the oven, a baking sheet lined with foil helps for easy cleanup.
Knife and Cutting Board For prepping your veggies and trimming the chicken thighs if needed.
Cast Iron Skillet (alternative method) Ideal if you’re looking for a boneless chicken thigh recipes oven-style approach but still want a crispy exterior.
For the BBQ Boneless Chicken Thighs
- 2 lbs boneless skinless chicken thighs (about 8 pieces)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground cumin
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 cup BBQ sauce your favorite brand or homemade
- 1 tbsp honey optional, for a sweeter glaze
For the Tangy Corn Salad
- 2 cups fresh or frozen corn kernels grilled or pan-charred
- ½ cup red bell pepper finely diced
- ½ cup cherry tomatoes halved
- ⅓ cup red onion finely chopped
- ¼ cup cilantro chopped
- 1 jalapeño seeded and finely diced (optional)
- Juice of 1 lime
- 1 tbsp olive oil
- Salt and pepper to taste
Marinate the Chicken
In a large mixing bowl, toss the boneless, skinless chicken thighs with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Let this sit for at least 15 minutes at room temperature while you prep the corn salad. For deeper flavor, you can marinate in the fridge for up to 4 hours.
Prep the Corn Salad
In another bowl, combine the corn (if using frozen, make sure it’s thawed and well-drained), red bell pepper, cherry tomatoes, red onion, jalapeño, and cilantro. Drizzle with olive oil and fresh lime juice, season with salt and pepper, and mix well. Let it sit to allow the flavors to meld—this can also be made ahead and chilled.
Grill the Chicken
Preheat your grill or grill pan to medium-high heat. Place the chicken thighs on the grill and cook for about 5–6 minutes on each side, or until the internal temperature reaches 165°F. In the last few minutes of grilling, brush each side with BBQ sauce and let it caramelize slightly.
Alternative method: For those who prefer boneless chicken thigh recipes oven-style, bake the seasoned chicken thighs at 425°F for 20 minutes, then brush with BBQ sauce and broil for an additional 2–3 minutes to get that sticky glaze.
Serve
Serve the BBQ chicken hot, alongside a generous helping of the tangy corn salad. Garnish with additional cilantro or lime wedges if desired.
Pairings
This meal is incredibly versatile and works well with a range of sides and drinks. Here are a few pairings to consider:
Sides
- Grilled sweet potatoes with cumin and lime for a smoky-sweet complement.
- Garlic butter rice to soak up the BBQ sauce.
- Roasted zucchini or asparagus if you’re going for more healthy chicken thigh recipes vibes.
- Buttermilk biscuits for a southern-inspired feast.
Drinks
- Iced tea with mint and lemon keeps things refreshing.
- Craft beers like a pale ale or IPA work great with the bold flavors of BBQ.
- Sparkling water with lime is a light, fizzy option that balances the heat from the jalapeño.
Desserts
- A cool lemon sorbet or peach cobbler makes a fantastic finish without feeling too heavy.
FAQs
1. Can I use chicken breast instead of thighs?
You can, but thighs are more forgiving and flavorful. Boneless, skinless chicken thighs are juicier and don't dry out as easily as breast meat, making them ideal for grilling or oven baking. If you do use breast, consider pounding it to even thickness and marinating longer for better flavor.
2. What if I don’t have a grill?
No problem! One of the best parts of this dish is its flexibility. You can make this as one of your go-to boneless chicken thigh recipes oven-style. Bake them as instructed and broil briefly to replicate that BBQ-charred look and flavor.
3. Can I make this in a crockpot?
Yes! This fits right into the family of boneless skinless chicken thighs crockpot dishes. Simply place seasoned thighs in the crockpot, cover with BBQ sauce, and cook on low for 6 hours or high for 3–4 hours. Shred for sandwiches or serve whole with the corn salad.
4. Is this dish good for meal prep?
Absolutely. Meals with chicken thighs like this reheat beautifully. Store the grilled chicken and corn salad in separate containers. The chicken can be gently reheated in the oven or microwave, and the salad is delicious cold or at room temp.
5. Can I make this into a casserole?
Sure, if you’re looking for a chicken thigh casserole twist. Chop the grilled chicken and mix it with cooked rice, corn salad (minus tomatoes to avoid excess moisture), cheese, and a bit of extra BBQ sauce. Bake until bubbly for a comforting one-dish meal.
