Grilled Pineapple Lime Chicken Thighs Recipe -

Transform your backyard grilling routine with these vibrant, sweet, and savory chicken thighs. Infused with a zesty tropical citrus marinade, the meat stays exceptionally tender and juicy on the grill.

A fresh scatter of warm pineapple chunks and bright lime juice right at the end brings an unforgettable burst of flavor to every single bite.

Quick Facts

Prep Time: 10 minutes
Cook Time: 10 minutes
Marinate Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4

Ingredients

1/2 cup pineapple juice
2 fresh limes (divided for zest, juice, and garnish)
1 1/2 tablespoons olive oil
1 1/2 teaspoons salt-free adobo seasoning
1 teaspoon salt (adjusted to taste)
1/8 teaspoon cayenne pepper (optional, adjust for heat preference)
1 1/2 pounds boneless, skinless chicken thighs
1/2 cup small pineapple pieces or chunks
Fresh cilantro sprigs (optional, for garnish)

Step-by-Step Instructions

1. Mix the Tropical Marinade

In a large resealable plastic bag, combine the pineapple juice, the olive oil, the salt-free adobo seasoning, salt, cayenne pepper, along with the freshly grated zest and juice from one of the limes.

Gently massage or squeeze the outside of the bag to thoroughly blend the marinade ingredients together.

2. Marinate the Chicken

Place the boneless, skinless chicken thighs directly into the bag. Seal the bag partially, gently press out any excess air, and seal it completely. Gently massage the bag so the liquid coats every piece of chicken evenly.

Lay the thighs flat in a single layer and place them in the refrigerator to marinate for 1 hour (do not exceed 2 hours). Flip or turn the bag every 20 minutes to ensure even flavor distribution.

3. Prepare the Grill

Preheat your outdoor grill to medium-high heat, targeting approximately 400°F (200°C). Thoroughly clean the grill grates with a wire brush and lightly oil them to prevent sticking.

4. Grill to Perfection

Remove the chicken from the marinade and place the thighs onto the hot, oiled grill grates. Drizzle any remaining marinade from the bag directly over the chicken.

Grill undisturbed for 2 to 3 minutes.
Give each thigh a quarter turn to create distinct grill marks, then cook for another 2 to 3 minutes.
Flip the chicken over and repeat the process on the second side.
Continue grilling until the meat is opaque and thoroughly cooked through. For food safety, verify that an instant-read thermometer inserted into the thickest part of the meat registers 165°F (74°C).

5. Rest and Garnish

Transfer the grilled chicken thighs to a clean cutting board or serving platter. Loosely cover them with aluminum foil and let them rest for 8 to 10 minutes to redistribute the juices.

Just before serving, cut the remaining unused lime half in half again and squeeze the fresh juice over the resting chicken. Scatter the small pineapple pieces over the top, and garnish the platter with fresh cilantro sprigs and remaining lime slices.

Essential Cooking Tips

Watch the Marinating Clock

Because pineapple juice and lime juice contain natural enzymes that break down proteins, leaving the chicken in the citrus marinade for longer than 2 hours can negatively alter the texture of the meat, making it mushy.

Even Thickness

Trim any excessive fat or uneven edges from the chicken thighs before marinating so they cook uniformly on the grill.

Oil the Grates Well

Boneless chicken thighs can stick easily if the grill isn’t clean or properly oiled. Use a folded paper towel dipped in high-heat cooking oil and tongs to grease the grates right before adding the meat.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value
Calories	370	—
Total Fat	18g	24%
Saturated Fat	5g	24%
Cholesterol	208mg	69%
Sodium	834mg	36%
Total Carbohydrates	13g	5%
Dietary Fiber	2g	7%
Total Sugars	6g	—
Protein	42g	84%
Vitamin C	41mg	46%
Calcium	47mg	4%
Iron	2mg	13%
Potassium	601mg	13%