This easy grilled chicken recipe involves marinating boneless skinless chicken thighs in a simple marinade with turmeric that creates a bright beautiful color and wonderful taste!
Chicken thighs are one of my favorite cuts of chicken because they’re super flavorful and hard to dry out. I always used to swear by the skin on, bone in version. Well, my love has shifted to the boneless skinless chicken thighs for a few reasons. Number one, I don’t have to peel the skin off and eat around the bone. Number two, the skinless boneless thighs soak up a lot of marinade and are hard to dry out because it’s mostly dark meat. Chicken thighs with the skin are very forgiving because of how much fat there is, but when you marinate the boneless skinless thighs, you pretty much ensure they aren’t going to dry out on the grill. This recipe calls for a minimum of 30 minutes marinating but marinating them all night will make for a really moist end product.
When I made this recipe for the first time, I had to keep making it because it was so delicious!! Turmeric, which is an amazing anti-inflammatory, gives this chicken a bright beautiful yellow color. The yellow really pops if you sprinkle some fresh green herbs on top for presentation. You can also serve this chicken on top of a green salad which will have the same eye-popping effect. There isn’t just turmeric though: smoked paprika, ginger, and cumin are the other Moroccan inspired spices in the marinade. There are also dried herbs in this recipe, which I used instead of fresh herbs to make it easier, however, you can use fresh herbs if you want to.
I would serve this with a salad and either Israeli couscous or rice pilaf. My family eats this chicken throughout the week as leftovers on a salad for lunch, or on a sandwich. Please rate this recipe and leave a comment on how you liked it or if you have any questions! Enjoy!
Combine chicken and rest of ingredients in a large bowl. Mix with hands well. Cover and let marinate for at least 30 minutes but up to overnight.
Heat grill to medium-high heat.
Once the grill is hot, grill thighs for 5-7 minutes per side. To check if the chicken is done, either use a thermometer in the thickest part of the thigh to read 165 F, or cut one thigh in the thickest part and make sure there isn't any pink.
George studied International Business in Greece in 2015 for three semesters. His family is from the island of Crete, and he lived with them for a whole summer. During that time, he started working for Mediterranean Living and contributing his firsthand experiences of the traditional Cretan diet. He learned fluent Greek along the way, being fully immersed in a traditional Cretan village. He is since graduated with a business degree from Worcester State University. George loves language and traveling, so he completed a TEFL certificate program at the Boston Language Institute in order to teach English abroad and travel the world. He currently works full-time blogging, recipe formulating, and social media marketing for Mediterranean Living. His passions include language, gardening, hiking, skateboarding, and watching sports. He dreams of living in Crete one day, after he travels the world learning as many languages and cultures as possible.