Are you tired of serving up dry, flavorless chicken from your grill? Join the club! As someone who’s spent countless weekends trying to perfect the art of grilling chicken thighs, I know firsthand how challenging it can be to get that perfect balance of juicy meat and crispy skin But don’t worry – I’ve made all the mistakes so you don’t have to!
After years of trial and error (and yes, some embarrassing dinner party fails), I’ve finally mastered cooking chicken thighs on my Weber gas grill. Today, I’m sharing everything I’ve learned about transforming this humble cut into a backyard barbecue masterpiece.
Why Chicken Thighs Are the Ultimate Grill-Friendly Cut
Before we dive into the how-to, let’s take a moment to appreciate why chicken thighs deserve the spotlight:
- Naturally juicy: Higher fat content means more moisture and flavor
- Forgiving: Much harder to overcook than chicken breasts
- Budget-friendly: Usually cheaper than other cuts
- Versatile: Takes on flavors beautifully and works with countless seasoning profiles
Selecting the Perfect Chicken Thighs
Your grilling journey begins at the grocery store. For the best results on your Weber gas grill:
- Bone-in, skin-on thighs are ideal for grilling – the bone helps distribute heat evenly while the skin crisps up beautifully and adds flavor
- Look for plump thighs with smooth, evenly colored skin
- Choose thighs of similar size for even cooking
- Consider organic or free-range options for superior flavor (though they’re pricier)
- Fresh is best, but if using frozen, thaw completely in the refrigerator before grilling
Prepping Your Chicken Thighs
Proper preparation makes all the difference between mediocre and magnificent grilled chicken
Trimming and Drying
- Remove excess skin and fat (but leave most of the skin intact for flavor)
- Pat thighs completely dry with paper towels – this is SUPER important for crispy skin!
Seasoning Options
I’ve tried dozens of approaches and these are my favorites
Basic Olive Oil Marinade
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 3-4 garlic cloves, minced
- Salt and pepper to taste
Soy-Honey Flavor Bomb
- 1/4 cup soy sauce
- 2 tablespoons honey
- Minced garlic and grated ginger
- Let marinate for at least an hour (overnight is even better!)
Spicy Chipotle Kick
- 2-3 chipotle peppers in adobo sauce
- Juice from 1 lime
- 1/4 cup olive oil
- Blend and marinate for several hours
Simple Dry Rub (My Go-To)
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne (optional)
Pro tip: For extra flavor, lift the skin and season directly on the meat, then replace the skin before cooking!
Setting Up Your Weber Gas Grill
The secret to perfect chicken thighs is proper grill setup:
Equipment Checklist
- Weber gas grill (obviously!)
- Long-handled tongs
- Meat thermometer (non-negotiable for perfect results)
- Grill brush
- Drip pan (optional but recommended)
The Two-Zone Cooking Method
This is the absolute KEY to success:
- Clean those grates! Brush thoroughly to remove any debris
- Oil the grates using a paper towel dipped in high-heat oil held with tongs
- Preheat properly – turn all burners to high and close the lid for 10-15 minutes
- Create two temperature zones:
- Turn one side burners to medium-high (around 400°F)
- Turn other side burners to low or off completely
- This creates a hot zone for searing and a cooler zone for cooking through
The Perfect Grilling Technique
Now for the main event! Here’s how I cook chicken thighs on my Weber to juicy perfection:
Method 1: Indirect-to-Direct (My Favorite)
- Place seasoned thighs skin-side up on the cooler side of the grill
- Close lid and cook for about 30-35 minutes at 325-350°F
- When internal temp reaches 150°F, move thighs to the hot side, skin-side down
- Grill 5-7 minutes until skin is crispy and internal temp reaches 175°F
- If using BBQ sauce, apply in the last 5 minutes to prevent burning
Method 2: Direct-to-Indirect
- Start thighs skin-side down on the hot side for 5-7 minutes until you get nice grill marks
- Flip once and sear other side for 3-4 minutes
- Move to cooler side, close lid, and cook until internal temp reaches 175°F (about 20-25 minutes more)
Timing and Temperature Guide
Getting the timing right is tricky since it depends on thigh size and your specific grill, but here’s a general guide:
| Cooking Method | Approximate Time | Target Temp |
|---|---|---|
| Indirect only | 35-40 minutes | 175°F |
| Direct only (smaller thighs) | 20-25 minutes | 175°F |
| Indirect-to-Direct | 40-45 minutes total | 175°F |
| Direct-to-Indirect | 30-35 minutes total | 175°F |
While the safe minimum temperature for chicken is 165°F, I find thighs taste better when cooked to 175°F – the higher temp helps break down connective tissue for more tender meat.
Common Problems (And How to Fix Them)
We’ve all been there! Here’s how to handle typical grilling challenges:
Flare-Ups
- Cause: Dripping fat hitting flames
- Solution: Move chicken to cooler side temporarily; trim excess fat before grilling
Skin Sticking to Grates
- Cause: Grates not hot enough or not properly oiled
- Solution: Ensure grates are clean, hot, and well-oiled before adding chicken
Burnt Outside, Raw Inside
- Cause: Heat too high or poor two-zone setup
- Solution: Lower heat; rely more on indirect cooking; finish with brief direct heat
Rubbery Skin
- Cause: Not enough direct heat
- Solution: Finish cooking with a few minutes on the hot side, skin-down
Taking It to the Next Level
Once you’ve mastered the basics, try these upgrades:
Adding Smoke Flavor
Place soaked wood chips in a smoker box or foil pouch with holes punched in it over one of the lit burners. Apple, cherry, or hickory wood complement chicken beautifully.
Sauce Strategy
If using BBQ sauce, apply it only in the last 5-10 minutes of cooking to prevent burning (sugar in sauce burns easily). Apply 2-3 thin coats rather than one thick layer.
Rest for Juiciness
Let chicken thighs rest for 5-10 minutes after grilling, tented loosely with foil. This allows juices to redistribute throughout the meat.
A Foolproof Recipe to Get You Started
Here’s my go-to recipe that impresses every time:
Juicy Weber Grilled Chicken Thighs
Ingredients:
- 2 pounds bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: Your favorite BBQ sauce
Instructions:
- Pat chicken thighs dry with paper towels
- Combine all seasonings in a bowl
- Rub chicken with olive oil, then season generously on all sides and under skin
- Set up Weber gas grill for two-zone cooking as described above
- Place chicken skin-side up on indirect heat side
- Close lid and cook for 30 minutes, maintaining temperature around 325-350°F
- Move thighs to direct heat side, skin-side down
- Grill 5-7 minutes until skin is crispy and internal temperature reaches 175°F
- If using BBQ sauce, brush on now and cook 2-3 minutes more
- Remove from grill and let rest 5-10 minutes before serving
Perfect Side Dishes for Your Grilled Chicken Thighs
Complete your meal with these complementary sides:
- Grilled corn on the cob
- Fresh coleslaw (the creamy-crunchy texture pairs perfectly with juicy chicken)
- Potato salad
- Grilled vegetables like asparagus or zucchini
- Rice pilaf
- Crusty bread for soaking up those delicious juices
Final Thoughts
Learning to cook chicken thighs on a Weber gas grill isn’t rocket science, but it does require some patience and practice. The two-zone cooking method is absolutely essential, and don’t even think about skipping the meat thermometer!
I still remember my first perfectly grilled chicken thigh – that moment when you bite through crispy, seasoned skin into tender, juicy meat. It’s totally worth the effort, and once you master this technique, you’ll never go back to dry, flavorless chicken again.
What’s your favorite chicken thigh seasoning? Have you tried any of these methods? I’d love to hear about your grilling adventures in the comments!
Happy grilling!
When Is It Done?
The USDA recommends cooking poultry until the internal temperature reaches 165°F. Keep in mind that in whole birds the internal temperature will rise 5 to 10 degrees during resting. Check the thigh meat by inserting the probe of a thermometer into the thickest part (but not touching the bone). If you don’t have a thermometer, cut into the center of the meat. The juices should run clear and the meat should no longer be pink at the bone. We recommend using the iGrill app-connected thermometer.
Recipe from Webers Time to Grill™ by Jamie Purviance
Easy Rosemary Roasted Chicken
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cider vinegar
- 1 tablespoon finely chopped fresh rosemary leaves
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 whole chicken, about 4 pounds, neck, giblets, and excess fat removed
- 01 In a small bowl whisk the marinade ingredients.
- 02 Cut the chicken into six pieces: two breast halves, two whole legs (thigh and drumstick), and two wings (remove and discard the wing tips). Brush each chicken piece on both sides with the marinade. If you have time, marinate the chicken in the refrigerator for as long as 4 hours. If not, you can roast the chicken right away.
- 03 Prepare the grill for indirect cooking over medium heat (350° to 450°F).
- 04 Brush the cooking grates clean. Grill the chicken pieces, skin side down first, over indirect medium heat, with the lid closed, until fully cooked, turning once or twice. The breasts and wing pieces will take 30 to 40 minutes and the whole legs will take 40 to 50 minutes. During the last 5 minutes of grilling time, move the chicken over direct heat and cook until well browned all over, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
How To Grill BBQ Chicken Thighs (On Weber Spirit II)
FAQ
Can You Grill chicken thighs on a Weber gas grill?
Grilled chicken thighs on your Weber gas grill is easy as long as you prep the chicken correctly and keep your burners on “Low”. Let me show you a great way for rilled Chicken Thighs that you can be eating for dinner tonight! I grilled these thighs on a Weber Q1200 but the technique will be the same for any Weber gas grill.
How to cook bone-in chicken thighs on a Weber grill?
When it comes to cooking bone-in chicken thighs on a Weber grill, it’s important to be patient and cook them low and slow. Start by heating the grill to medium-high heat, around 375-400°F. Place the chicken thighs on the grill with the skin side down and grill for 6-7 minutes. Flip the chicken and continue grilling for another 6-7 minutes.
How do you marinate chicken thighs on a Weber grill?
Preheat your Weber grill to medium-high heat. In a bowl, whisk together olive oil, lemon juice, garlic, thyme, rosemary, salt, and pepper. Place the bone-in chicken thighs in a large resealable plastic bag and pour the marinade over the chicken. Seal the bag and marinate for at least 2 hours, or up to overnight.
How long do you Grill chicken thighs?
Grill ten more minutes, flip to skin side up and grill for another 10 minutes until the thighs reach an internal temperature of 175F. Chicken thighs are trimmed, seasoned and then grilled over low heat for about 45 minutes. 1 package chicken thighs Bone in, skin on. Trim the thighs of any excess skin and fat deposits.
How long do you cook bone in chicken thighs?
A: The cooking time can vary depending on the size of the chicken thighs and the temperature of your grill. As a general rule, grill bone-in chicken thighs for about 20-25 minutes, flipping them halfway through, until they reach an internal temperature of 165°F (75°C).
How long do you cook chicken on a grill?
Place the chicken on the grill with the skin side down and grill for 6-7 minutes. Flip the chicken and grill for another 6-7 minutes. Move the chicken to a cooler part of the grill and cook for an additional 10-12 minutes or until the internal temperature reaches 165°F.
How long to grill chicken thighs on a Weber gas grill?
How do you cook chicken on a Weber gas grill?
To BBQ chicken on a Weber gas grill, preheat the grill to medium heat (375°–425°F), clean the grates, and then grill chicken pieces over direct heat to get good browning for 8-12 minutes, turning occasionally. Finish the cook over indirect heat, with the lid closed, until the chicken reaches an internal temperature of 165°F, as measured by a meat thermometer. Apply your favorite BBQ sauce in the last few minutes, ensuring the chicken is fully cooked.
How to cook chicken thighs on barbecue on gas grill?
Do you flip chicken thighs when grilling?
Yes, you should flip chicken thighs when grilling to cook them evenly and get a nice, crisp skin. Start by placing the thighs skin-side down to render the fat and achieve a golden-brown color. After a few minutes, flip them to cook through and then rotate them periodically to avoid burning and ensure uniform doneness.