Grilled Boneless Chicken Thighs with Charred Scallion Sauce

These grilled boneless chicken thighs are served with a smoky charred scallion sauce that comes together with grilled scallions, soy sauce, rice vinegar, and ginger. It’s simple, fresh, and packed with flavor. Each serving (1 boneless thigh with sauce) has 264 calories, 34g protein, 2g carbs, 13g fat, and 0.5g fiber, making it a high-protein, low-carb option perfect for summer dinners.

Why This Easy Grilled Chicken Thigh Recipe Works

I love cooking with boneless, skinless chicken thighs. The chicken thighs stay juicy on the grill, while the charred scallion sauce adds smoky, savory flavor with just a handful of simple ingredients. The scallions and chicken cook on the grill together, making the most of the grill without extra pans. This recipe is great for meal prep, since both the chicken and sauce keep well for easy lunches and dinners. Soy sauce, rice vinegar, ginger, and garlic create a savory, tangy sauce that balances the richness of the chicken, delivering over 30g protein per serving.

Ingredients You’ll Need

The charred scallion sauce is so tasty that you don’t need much to season the chicken. Here are the key ingredients (exact measurements in the recipe card below):

Chicken: 4 boneless skinless chicken thighs (about 24 oz)
Oil: 2 teaspoons neutral oil (such as avocado oil) to keep the chicken moist
Seasoning: 1 teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon ground cumin
Scallions: 3 bunches (about 20 scallions) – in season all summer
Sauce: 1 tablespoon toasted sesame oil, 2 tablespoons rice vinegar, 1 tablespoon low-sodium soy sauce, ½ teaspoon ginger paste
Garnish: Toasted sesame seeds (toast at 350°F for about 5 minutes or in a skillet over medium-low heat until golden)
Optional serving: Cooked white rice, steamed broccoli, or mixed greens

How to Make Grilled Boneless Chicken Thighs

Grill the Chicken

Preheat an outdoor grill to medium-high heat. Drizzle the chicken with oil and season all over with salt, pepper, and cumin. Transfer the chicken to one half of the preheated grill, smooth side down. Cook undisturbed until easily released and nicely charred, about 7 minutes. Flip and continue cooking until cooked through and evenly charred (internal temperature reaches 165°F if using a meat thermometer). Remove from the grill and slice right before serving.

Make the Charred Scallion Sauce

Simultaneously, grill the scallions on the other side of the grill, turning as necessary until softened and charred in places, 3–5 minutes. Remove and let cool slightly. Once cool enough to handle, trim off the root and any burnt ends. Chop the scallions and add to a small mixing bowl. Add the sesame oil, rice vinegar, soy sauce, and ginger paste. Mix well to combine. The sauce makes about ¾ cup; you can double it if your thighs are small.

Variations and Substitutions

Protein options: Serve the sauce over steak, pork, or fish. For detailed guidelines, refer to the original recipe notes.
Gluten-free: Swap tamari for soy sauce.
Ginger: Grate fresh ginger if you can’t find ginger paste.
Spicy: Add chopped jalapeños or serranos to the sauce.
No grill? Cook the chicken and scallions over medium-high heat in a grill pan or cast-iron skillet on the stove.

Serving Suggestions

Serve as chicken rice bowls with mixed greens or steamed broccoli. To make it low-carb, skip the rice (or use cauliflower rice) and double the greens for a simple salad.

Storage and Reheating

Refrigerate the chicken and sauce separately for up to 4 days. Freeze for up to 3 months. To freeze the sauce, pour into a larger container or into an ice cube tray or silicone muffin pan for smaller portions; once frozen, transfer cubes to an airtight container. Reheat: Thaw in the fridge the day before, then warm in the microwave or on the stove over medium-low heat.

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