These grilled boneless chicken thighs are finished with a smoky charred scallion sauce made from grilled scallions, toasted sesame oil, rice vinegar, ginger, and a splash of soy sauce. The sauce is vibrant, fresh, and brings a deep savory balance to juicy, charred thighs—perfect for easy summer dinners or meal prep.
Grilled Boneless Chicken Thighs
Grilling scallions alongside the chicken is one of the easiest ways to get bold, smoky flavor with minimal effort. As scallions char they mellow and sweeten, and when blended with sesame oil, rice vinegar, soy sauce and ginger they become a lively sauce that elevates simple grilled chicken thighs. Serve over rice and steamed vegetables or over a bed of greens for a lighter bowl.
Why This Easy Grilled Chicken Thigh Recipe Works
I prefer boneless, skinless chicken thighs for grilling because they stay juicy even over high heat. The charred scallion sauce adds bright, smoky, savory notes using only a few pantry staples.
- Juicy: Boneless thighs remain tender and flavorful on the grill.
- The chicken and scallions cook together on the grill, minimizing extra pans and simplifying prep.
- Meal-plan friendly: Both the chicken and sauce refrigerate well for easy lunches or dinners.
- The combination of soy sauce, rice vinegar, ginger, and garlic creates a savory, tangy sauce that balances the richness of the chicken.
- High-protein: Each serving has over 30 g protein.
Ingredients You’ll Need
The charred scallion sauce is bold enough that the chicken needs only minimal seasoning. See the recipe card below for exact measurements.
- Boneless, skinless chicken thighs — naturally flavorful and perfect topped with scallion sauce.
- Neutral oil (avocado or other neutral oil) to keep the chicken moist.
- Seasoning: kosher salt, black pepper, and ground cumin.
Charred Scallion Sauce
- Scallions (green onions) — char on the grill until sweet and slightly blackened.
- Toasted sesame oil for a nutty aroma.
- Rice vinegar to add bright acidity.
- Low-sodium soy sauce for umami (swap tamari for gluten-free).
- Ginger paste (or freshly grated ginger) for warm aromatics.
- Toasted sesame seeds for garnish (toast briefly in a skillet or oven until golden).
How to Make Grilled Boneless Chicken Thighs
While the chicken and scallions grill, combine the sauce ingredients so it’s ready when the food comes off the heat. The step-by-step recipe in the card below gives printable directions.
How to Grill the Chicken
- Season the chicken with neutral oil, kosher salt, black pepper, and cumin.
- Grill the thighs over medium-high heat. Start smooth side down and cook undisturbed until nicely charred, about 7 minutes. Flip and continue until cooked through. Chicken is done when an instant-read thermometer registers 165°F (74°C) or the juices run clear.
How to Make the Charred Scallion Sauce
- Grill the scallions until they are softened and charred in spots, 3–5 minutes.
- Prepare the sauce: Trim roots and any burnt ends, chop the scallions, and mix with toasted sesame oil, rice vinegar, soy sauce, and ginger in a bowl. Stir to combine and taste for seasoning.
No grill? No problem!
Use a grill pan or a heavy cast-iron skillet over medium-high heat to get the same char and flavor. Cook the scallions in the pan until they’re slightly blackened and softened.
Variations
- Protein options: Use the same sauce over grilled chicken breasts, pork, or firm fish.
- Gluten-free: Use tamari instead of soy sauce.
- Ginger: Substitute freshly grated ginger for ginger paste if you prefer.
What to Serve With These Thighs
These make excellent rice bowls—try jasmine rice with steamed broccoli or mixed greens. For a low-carb option, serve over cauliflower rice and double the greens for a fresh salad bowl.
Add a grain
Instant Pot Jasmine Rice
Asian Edamame Fried Rice
How to Cook Brown Rice
How to Cook Quinoa
Vegetable ideas
Roasted Broccoli
Asian Slaw with Mango
Bok Choy Stir Fry
Grilled Asparagus
Storage
- Refrigerate: Store chicken and sauce in airtight containers for up to 4 days.
- Freeze: Freeze chicken and sauce for up to 3 months. Pour sauce into a larger container or freeze in an ice cube tray for small portions, then transfer cubes to an airtight container.
- Reheating: Thaw in the fridge overnight and warm gently in the microwave or on the stove over medium-low heat.
More Grilled Chicken Recipes You’ll Love
Get outside and grill this summer—try other healthy grilled chicken recipes such as Asian Grilled Chicken, Grilled Chicken Salad with Cilantro Lime Dressing, Chicken Yakitori Skewers, Grilled Chicken Sandwiches, or Sweet ’n Spicy Asian-Glazed Drumsticks for more variety.
Grilled Boneless Chicken Thighs with Charred Scallion Sauce
Ingredients
- 4 boneless, skinless chicken thighs (about 24 oz)
- 2 teaspoons neutral oil (such as avocado)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 3 bunches scallions (about 20 scallions)
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce (or tamari)
- 1/2 teaspoon ginger paste (or 1/2 teaspoon freshly grated ginger)
- Toasted sesame seeds, for garnish
- Cooked white rice, steamed broccoli, or mixed greens for serving (optional)
Instructions
- Preheat an outdoor grill or a grill pan to medium-high heat.
- Drizzle the chicken with oil and season all over with salt, pepper, and cumin.
- Place chicken on one half of the grill, smooth side down. Cook undisturbed until the chicken easily releases and is charred, about 7 minutes. Flip and continue until cooked through and evenly charred. Remove and slice just before serving.
- Grill the scallions on the other side of the grill, turning as needed, until softened and charred in places, about 3–5 minutes. Let cool briefly.
- Trim the scallion roots and any burnt ends, chop the scallions, and combine in a bowl with toasted sesame oil, rice vinegar, soy sauce, and ginger. Mix well and adjust seasoning to taste.
- Assemble bowls with rice or greens, top with sliced chicken and charred scallion sauce, and garnish with toasted sesame seeds.
Notes
The sauce yields about 3/4 cup. Double the sauce if the thighs are small or if you want extra for bowls. Fresh grated ginger can be used in place of ginger paste. The sauce pairs well with other proteins such as pork or fish.
Nutrition (per serving)
Calories: 264 kcal • Protein: 34 g • Carbs: 2 g • Fat: 13 g • Fiber: 0.5 g • Sodium: 606 mg