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Grilled chicken thighs featured image.

Grilled Chicken Thighs

Easy and delicious grilled boneless chicken thighs in a homemade Italian dressing.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 604kcal
Author James


Italian Dressing

  • 1 cup red wine vinegar
  • 1.5 cups olive oil
  • ¾ cup pecorino cheese
  • 2 tsp dried oregano
  • ½ tsp crushed red pepper
  • 8 cloves garlic
  • ½ cup fresh parsley


  • 4 pounds boneless chicken thighs


  • Chop ½ cup of parsley and mince 8 cloves of garlic.  Combine with 1.5 cups olive oil, 1 cup red wine vinegar, ¾ cup pecorino cheese, 2 tsp dried oregano and ½ tsp crushed red pepper.  Whisk well or blend.  
  • Reserve and set aside ¾ cup of the Italian dressing marinade.  Pour remaining Italian dressing in a zip lock bag with the boneless chicken thighs.  Refrigerate overnight or a minimum of 4 hours.
  • When ready for grilling remove chicken from bag and dispose of marinade.
  • Preheat gas grill to medium heat.  Lightly oil grates and grill thighs for 7-8 minutes per side until nicely charred.  Cook until internal temperature of meat is minimum 165f. 
  • Plate and serve the chicken thighs with a drizzle of the remaining ¾ cups of Italian dressing.  Enjoy!


  • Remove any large pieces of fat from the boneless thighs if present, but do not worry about small bits of fat.
  • All grills are different so use the time as a general grilling guideline.
  • For certainty use an instant read thermometer and cook to 165f minimum temperature.
  • No salt was added due to the salt content of the pecorino cheese.
  • ¾ cup of the remaining Italian dressing can be used for a salad or drizzled on top of the chicken.


Calories: 604kcal | Carbohydrates: 0.1g | Protein: 41.2g | Fat: 47.7g | Cholesterol: 193mg | Sodium: 241mg