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3 Ingredient Grilled Chicken Thighs

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This is one of our favorites for simple, bulk food prep.

Further Food Commentary:

Love the pure protein in this dish and the added vitamin B hit from the dark meat vs white meat. Keeping it simple with sea salt does the trick or you can add other spices like fresh thyme, rosemary, olive oil, garlic, lemon, vinegar etc! Herbs are a great way to use less salt without sacrificing flavor! Enjoy this high protein meal with some fresh veggies, add it to a salad or shred it and put it into a lettuce wrap and enjoy! I recommend trying to purchase free range organic local chicken when possible.

By Amy Shapiro, MS, RD, CDN

3 Ingredient Grilled Chicken Thighs

Stars ( Reviews)

  • Prep Time:5 minutes
  • Cook Time:15 minutes
  • Servings: 6

Ingredients

3-4 lbs boneless, skinless chicken thighs
coconut oil (just enough to grease the grill)
sprinkle of himalayan sea salt

Instructions

1. Coat grill with a thin layer of coconut oil.

2. Pre-heat grill. I use the “sear” setting for chicken thighs.
3. When the grill is fully heated (the light turns green) lay out chicken thighs flat on the grill. I can fit 6-8 chicken thighs on the grill, depending on their size.
4. Sprinkle with sea salt and close the grill.
5. Wait. Yes, really. Don’t open the grill every 2 seconds or they won’t get grill lines!
6. After 5-7 minutes, flip the chicken thighs over and close the grill again.
7. After another 5-7 minutes (for me, this is when the grill has fully reheated and the green light is on), the chicken thighs will be fully cooked and have some beautiful grill lines.

 

Note: I use a Cuisinart Griddler to cook most of my bulk prep meats. It doesn’t heat up the kitchen and it’s super easy to clean. You could do this with any other grill that cooks from both sides. If you need to cook it on the stovetop, it will take longer.

1. Coat grill with a thin layer of coconut oil. 2. Pre-heat grill. I use the “sear” setting for chicken thighs. 3. When the grill is fully heated (the light turns green) lay out chicken thighs flat on the grill. I can fit 6-8 chicken thighs on the grill, depending on their size. 4. Sprinkle with sea salt and close the grill. 5. Wait. Yes, really. Don’t open the grill every 2 seconds or they won’t get grill lines! 6. After 5-7 minutes, flip the chicken thighs over and close the grill again. 7. After another 5-7 minutes (for me, this is when the grill has fully reheated and the green light is on), the chicken thighs will be fully cooked and have some beautiful grill lines.   Note: I use a Cuisinart Griddler to cook most of my bulk prep meats. It doesn’t heat up the kitchen and it’s super easy to clean. You could do this with any other grill that cooks from both sides. If you need to cook it on the stovetop, it will take longer.

Nutrition Information

Per Serving:  Calories: 249; Total Fat: 10g; Saturated Fat: 4g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 152mg; Sodium: 738mg; Potassium: 425mg; Carbohydrate: 0g; Fiber: 0g; Sugar: 0g; Protein: 38g

Nutrition Bonus:   Iron: 4%

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Bryn Lutes Contributor
But, aren't people with celiac disease skinny and malnourished? Well, yes. Unless you're FAT and malnourished. I thought I was just a fat kid. I assumed I had no allergies and was destined to a life of plus-size clothing. When I met my girlfriend, I had my eyes opened to the world of food allergies. She has anaphylaxis-level allergies to peanuts, tree nuts, and shellfish, and a few non-ana allergies. I adjusted to this very easily. 
 
Then I got hit with a dairy whammo: migraines, then hives, then asthma attacks. Boo, but whatever, add it to the list. Kicking dairy drastically improved my weight loss, and then I started reacting to gluten. For some reason, I FREAKED OUT about this, but it got better. My celiac diagnosis was pretty anti-climactic. I paid $40 and waited 2 months to get in to see a GI doc who said, "nice job diagnosing yourself. I'll confirm with bloodwork." When I FINALLY got in to see a naturopath, I got the rest of the news: leaky gut, adrenal issues, and candida overgrowth. duh! I probably could have figured that out, too, if I hadn't been so overwhelmed (and tired from trashing my adrenals #graduateschool). And now? Now I feel amazing. I'm still healing, but health has never been this delicious.
 
Throughout this journey, I've spent my time in graduate school (what should I actually do with this PhD in Chemistry?), the Institute for Integrative Nutrition (yay, Health Coaching!), and working a full time office job while building my health coaching business.
 
email
bllutes@gmail.com

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2 thoughts on “3 Ingredient Grilled Chicken Thighs”

  2. Denise

    I have a Cuisinart Griddler also and need to find out how to cook with it could you help me out with some tips on how to cook with it? Thanks, new at cooking with Cuisinart Griddler thanks.

    Reply ↓

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