How Long Does It Take to Grill Chicken Thighs on a Charcoal Grill? The Ultimate Guide

Listen, I’ve been there – standing over a hot charcoal grill, wondering if those chicken thighs are done yet or if I’m about to serve my family raw poultry (yikes!) or dried-out meat hockey pucks. After years of trial and error (and yes, some truly embarrassing BBQ moments), I’ve finally mastered the art of grilling perfect chicken thighs on a charcoal grill

If you’re looking for the quick answer bone-in chicken thighs typically take about 30-40 minutes total on a charcoal grill while boneless thighs need around 12-16 minutes. But honestly there’s so much more to know if you want truly spectacular results!

In this guide, I’ll walk you through everything from prepping your grill to knowing when those juicy thighs are ready to eat. Let’s dive in!

Understanding Chicken Thighs: Know Your Meat

Before we talk timing let’s make sure we’re on the same page about what we’re cooking. Chicken thighs come in a few varieties and each requires slightly different handling

Types of Chicken Thighs

• Bone-in, Skin-on Thighs: These are the most flavorful and forgiving. The bone helps distribute heat evenly, while the skin protects the meat and adds delicious crispy texture.
• Bone-in, Skinless Thighs: Still flavorful but require more attention to prevent drying out.
• Boneless, Skin-on Thighs: Cook faster than bone-in versions while still having that crispy skin.
• Boneless, Skinless Thighs: The quickest cooking option, but need careful monitoring to stay juicy.

I personally prefer bone-in, skin-on thighs for charcoal grilling. They’re more forgiving for beginners and have the best flavor. Plus, that crispy skin is basically heaven.

Prepping Your Chicken Thighs for Grilling Success

Don’t just throw your chicken thighs on the grill straight from the package! A little prep goes a long way:

1. Trim excess fat: While some fat is good for flavor, large flaps of excess fat can cause flare-ups.
2. Bring to room temperature: Let your chicken thighs sit out for about 30 minutes before grilling for more even cooking.
3. Pat dry: Use paper towels to remove excess moisture – this helps get that perfect crispy skin.
4. Season well: At minimum, use salt and pepper, but don’t be afraid to experiment with your favorite rubs and marinades.

Marinade or Dry Rub?

Either works great! If using a marinade, let the chicken soak for at least 30 minutes (though overnight in the fridge is even better). For dry rubs, apply right before grilling.

My go-to simple dry rub is:

• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tsp brown sugar

Mix it up and rub it all over those thighs!

Setting Up Your Charcoal Grill Properly

The secret to perfect chicken thighs is all in how you set up your grill. Here’s my foolproof method:

Building the Fire

1. Arrange your charcoal in a pyramid shape in the center of the grill.
2. Light your charcoal (I recommend a chimney starter instead of lighter fluid).
3. Once the coals are covered with white ash (usually 15-20 minutes), they’re ready.
4. Spread the coals evenly across one half of the grill, leaving the other half empty.

This creates two cooking zones: direct heat (over the coals) and indirect heat (the empty side). This setup is CRUCIAL for perfectly cooked chicken thighs.

How to Know When Your Grill is Ready

Try the hand test: hold your hand about 5 inches above the grill grate. If you can only keep it there for 2-3 seconds, your grill is at medium-high heat (about 400-450°F) – perfect for searing chicken thighs.

Grilling Time: How Long to Cook Chicken Thighs

Now for the main event! Here’s the breakdown of cooking times based on the type of chicken thigh:

Boneless Chicken Thighs

• Total cooking time: 12-16 minutes
• Method: Grill over direct heat for 6-8 minutes per side
• Temperature: Medium-high heat (around 400°F)

Bone-in Chicken Thighs

• Total cooking time: 30-40 minutes
• Method: Start with 5-7 minutes per side over direct heat to get nice grill marks and crispy skin, then move to indirect heat and close the lid for the remaining time (about 20-25 minutes)
• Temperature: Start at medium-high for searing, then medium for finishing (around 350°F)

Remember, these times are approximate! The real key is to cook until the internal temperature reaches 165°F. Which brings me to…

How to Tell When Chicken Thighs Are Done

Don’t play guessing games with chicken – use a meat thermometer! Insert it into the thickest part of the thigh (without touching bone) and look for a reading of 165°F.

But here’s a little secret I’ve learned over the years: chicken thighs are actually more forgiving than breasts. They contain more fat and connective tissue that breaks down with longer cooking, so you can go a bit higher than 165°F without drying them out. I sometimes let mine go to 170-175°F for bone-in thighs, which results in more tender meat as the collagen breaks down.

Signs of doneness:

• Clear (not pink) juices when pierced
• Meat pulls away from the bone easily (for bone-in thighs)
• Skin is crispy and golden brown

Pro Tips for Amazing Grilled Chicken Thighs

After years of grilling, I’ve picked up some tricks that make a huge difference:

1. Don’t fidget with the chicken! Place it on the grill and don’t flip it until it releases easily. If it’s sticking, it’s not ready to flip.

2. Add wood chips for smokiness. Soak some wood chips (hickory or apple are great with chicken) for 30 minutes, then toss them on the coals just before grilling.

3. Glaze at the end. If using BBQ sauce or another sweet glaze, apply it only in the last 3-5 minutes of cooking to prevent burning.

4. Let it rest. After taking the chicken off the grill, let it rest for 5 minutes before serving. This allows the juices to redistribute.

5. Use the lid strategically. The lid traps heat and smoke, creating an oven-like environment. Use it closed when cooking with indirect heat, open when searing directly over the coals.

Common Problems (And How to Fix Them)

Even experienced grillers run into issues sometimes. Here are some common problems and solutions:

Flare-Ups

Cause: Fat dripping onto hot coals
Solution: Move chicken to the indirect heat zone until flames die down

Chicken Sticking to Grill

Cause: Grill not hot enough or grates not clean
Solution: Clean grates well and oil them before cooking; ensure grill is properly preheated

Undercooked Near the Bone

Cause: Cooking too fast over high heat
Solution: Use the two-zone method (sear first, then finish with indirect heat)

Serving Suggestions for Your Perfect Grilled Chicken Thighs

Now that you’ve mastered the art of grilling chicken thighs, what should you serve with them? Here are some of my favorite pairings:

• Grilled vegetables (asparagus, zucchini, or bell peppers work great)
• Fresh summer salad with a light vinaigrette
• Corn on the cob (throw it on the grill too!)
• Creamy coleslaw
• Garlic mashed potatoes
• Rice pilaf

Storing and Reheating Leftover Grilled Chicken Thighs

If you happen to have leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to 3-4 days.

To reheat without drying out:

1. Wrap thighs in foil with a splash of chicken broth
2. Heat in a 350°F oven for 10-15 minutes
3. For crispy skin again, unwrap and broil for the last minute

Final Thoughts

Grilling chicken thighs on a charcoal grill isn’t rocket science, but it does take some practice and patience. The most important things to remember are:

1. Set up your grill with both direct and indirect heat zones
2. Cook bone-in thighs for 30-40 minutes total, boneless for 12-16 minutes
3. Always check for an internal temperature of 165°F
4. Let the chicken rest before serving

Happy grilling, y’all!

On a charcoal grill, boneless chicken thighs cook in about 8-12 minutes total, while bone-in thighs take approximately 30-45 minutes. For best results, aim for an internal temperature of 165°F (74°C) on the thickest part of the thigh, or 175°F (79°C) for extra juicy results.

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.

Flip chicken thighs every 4-10 minutes, depending on whether they are bone-in or boneless, to ensure even cooking and prevent burning. Boneless thighs typically require a flip every 6-8 minutes for a total of about 12-15 minutes, while bone-in thighs need more time and can be flipped midway through.