How to Grill Chicken Thighs: The Ultimate Guide for Juicy, Crispy Results

Are you tired of dry burnt chicken thighs that stick to your grill? You’re not alone! As a backyard grilling enthusiast I’ve spent years perfecting my chicken thigh grilling technique, and I’m excited to share everything I’ve learned with you.

Chicken thighs are one of the most forgiving cuts of meat to grill because of their higher fat content. This makes them perfect for beginners and experienced grillers alike. Whether you prefer bone-in or boneless skin-on or skinless I’ve got you covered with foolproof methods that deliver juicy, flavorful results every time.

The Basics: Everything You Need to Know About Grilling Chicken Thighs

Before diving into specific techniques, let’s cover the essentials:

Bone-In vs. Boneless Cooking Times

• Bone-in chicken thighs: 25-30 minutes total at 450°F
• Boneless chicken thighs: 10-15 minutes total at 450°F

The Ideal Internal Temperature

While chicken is technically safe to eat at 165°F thighs actually taste better when cooked to 185-190°F. This higher temperature allows the connective tissue to break down resulting in meat that’s tender and juicy rather than stringy and chewy.

Step-by-Step: How to Grill Bone-In Chicken Thighs

Bone-in thighs with skin are my personal favorite – they deliver the juiciest meat with that irresistible crispy skin. Here’s my method:

What You’ll Need:

• Bone-in, skin-on chicken thighs
• Salt and pepper (or your favorite seasoning)
• Olive oil (optional)
• Gas or charcoal grill
• Meat thermometer

Instructions:

1. Prep the chicken: Trim excess fat and loose skin to prevent flare-ups. Let the thighs rest at room temperature for 20-30 minutes while you preheat the grill.

2. Preheat your grill: Heat to a surface temperature of 450°F (medium-high on most gas grills). Clean and oil the grates well.

3. Season the chicken: Season all sides with salt, pepper, or your favorite spice blend. For skin-on thighs, brushing with olive oil is optional but can help seasonings stick.

4. Use the “uneven grilling” method:

   • Place thighs skin-side UP first for 5-6 minutes
   • Flip to skin-side DOWN and move to a new spot on the grill for about 4 minutes
   • Repeat this pattern, always moving to a fresh spot on the grill with each flip

5. Check temperature: Grill until internal temperature reaches 185°F – usually 25-30 minutes total.

6. Rest before serving: Let the thighs rest for 5-10 minutes before serving to allow juices to redistribute.

The “Uneven Grilling” Method: My Secret Weapon

The biggest challenge when grilling chicken thighs is dealing with flare-ups from dripping fat that can burn the skin. My “uneven grilling” method solves this problem:

1. Keep the skin side UP more than DOWN during cooking
2. Move to a new location on the grill with EVERY flip
3. This prevents fat from pooling and causing flare-ups
4. The result? Crispy, golden skin without burning!

This technique works so well because it minimizes the exposure of the skin to direct flames while still giving it enough time to crisp up beautifully.

How to Grill Boneless Chicken Thighs

Boneless thighs cook much faster than bone-in ones. Here’s my approach:

1. Preheat grill: Medium heat (around 400°F)

2. Prep the thighs: Since boneless thighs have no skin to protect them, brush lightly with oil before seasoning to prevent sticking and help them stay moist.

3. Grill each side: 4-5 minutes per side with the lid closed between flips for even cooking.

4. Check temperature: They should reach 185°F in about 10-15 minutes total.

5. Rest: Let rest for 5 minutes before serving.

My Favorite Seasonings and Marinades

The beauty of chicken thighs is how well they take to different flavors. Here are some of my go-to options:

Simple Seasoning

Salt and pepper plus garlic powder, onion powder, paprika, or cayenne – sometimes simple is best!

BBQ Style

Apply a dry rub before grilling, then brush with BBQ sauce in the last 5 minutes of cooking (applying too early can cause burning due to the sugar content).

Quick Marinade Ideas:

1. BBQ Marinade:

   • 1/4 cup olive oil
   • 1/4 cup BBQ sauce
   • 3 cloves minced garlic
   • Salt, pepper, paprika, red pepper flakes

2. Citrus Honey:

   • 1/4 cup olive oil
   • 3 cloves minced garlic
   • 3 tbsp lemon juice
   • 1 tbsp honey
   • 1/2 tbsp apple cider vinegar
   • Salt, pepper, thyme

3. Sweet and Savory:

   • 1/4 cup olive oil
   • 3 cloves minced garlic
   • 1 tbsp lemon juice
   • 2 tbsp soy sauce
   • 1 tbsp balsamic vinegar
   • 1/8 cup brown sugar
   • 1/2 tbsp Worcestershire sauce
   • Salt, pepper, parsley

Troubleshooting Common Grilling Problems

Problem: Burnt Skin, Raw Inside

Solution: Your grill is too hot. Lower the temperature and use the uneven grilling method to prevent burning.

Problem: Chicken Sticking to Grill

Solution: Make sure your grates are clean and well-oiled before cooking. Also, don’t flip the chicken too early – it will release naturally when ready.

Problem: Flare-Ups

Solution: Trim excess fat before grilling and move chicken to new spots on the grill with each flip.

Problem: Tough, Chewy Texture

Solution: You likely didn’t cook it long enough. Chicken thighs need to reach 185°F for the connective tissue to break down properly.

Pro Tips for Perfect Grilled Chicken Thighs

1. Ignore your grill’s hood thermometer – they’re notoriously inaccurate. Use a grill surface thermometer if possible.

2. Always cook to temperature, not time – thickness varies, so a meat thermometer is your best friend.

3. Trim visible fat but don’t go overboard – some fat helps keep the meat juicy.

4. Let the chicken rest at room temperature while preheating your grill – this helps it cook more evenly.

5. Don’t marinade too long – a few hours is plenty for thighs, especially if your marinade contains acidic ingredients.

6. Apply sugary sauces at the end – they burn easily, so save them for the last 5 minutes of cooking.

7. Rotate and move around the grill – this prevents hot spots from burning your chicken.

What to Serve with Grilled Chicken Thighs

We love to pair our grilled chicken thighs with:

• Grilled vegetables (corn, asparagus, mixed veggies)
• Potato salad or grilled baby potatoes
• Fresh green salad
• Grilled pineapple (seriously amazing with BBQ chicken!)

Storing and Reheating Leftovers

Leftover chicken thighs will keep in the refrigerator for 3-4 days in an airtight container. You can also freeze them for up to 3 months (pro tip: remove the bone before freezing for easier thawing).

To reheat without drying out:

• Oven: 350°F for 15-20 minutes
• Air fryer: 350°F for 5-7 minutes (great for re-crisping the skin!)
• Microwave: Use at lower power so the meat doesn’t toughen

Final Thoughts

Grilling chicken thighs doesn’t have to be complicated. The key is understanding the right temperatures, using the uneven grilling method to prevent burning, and cooking to the proper internal temperature of 185°F for that perfect tender, juicy texture.

Whether you’re cooking for a quick weeknight dinner or weekend barbecue, these techniques will help you achieve restaurant-quality results right in your own backyard. Give these methods a try, and I bet chicken thighs will become your new favorite thing to grill!

Grill time for chicken thighs varies: boneless thighs take about 10–15 minutes, while bone-in thighs can take 25–30 minutes or more, depending on thickness and grill temperature.

You should typically grill chicken thighs with the lid closed to retain heat, lock in moisture, and cook the chicken more evenly. Closing the lid creates an oven-like environment, promotes a better smoke flavor by circulating smoke, and reduces the risk of overcooking and drying out the meat. Use the open lid method mainly for searing and quick cooking over direct heat, while the closed lid is better for achieving a gradually cooked, juicy interior.

To prevent burning, grill chicken thighs over medium heat using a two-zone cooking method with indirect heat, and use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C). Lightly oil the grates and the chicken, sear over direct heat to crisp the skin, then move to the indirect heat side with the lid closed to finish cooking.