The Ultimate Guide: How Long to Grill Boneless Skinless Chicken Thighs for Perfect Results Every Time

Let’s be honest – grilling season ain’t ever really over for true BBQ enthusiasts like me. Even when summer fades, knowing how to make juicy grilled chicken thighs remains an essential skill in any griller’s toolkit. I’ve spent years perfecting my technique, and today I’m sharing all my secrets for grilling boneless skinless chicken thighs that are moist, flavorful, and perfectly cooked every single time.

Why Choose Boneless Skinless Chicken Thighs?

Before diving into cooking times, let’s talk about why boneless skinless chicken thighs deserve a special place on your grill:

• More forgiving: Unlike chicken breasts that dry out fast, thighs contain more fat and are harder to overcook
• Superior flavor: They have a richer, deeper chicken flavor thanks to that higher fat content
• Budget-friendly: Typically cheaper per pound than breast meat
• Versatile: Perfect for salads, grain bowls, sandwiches, tacos, or as a standalone main

As one chef at Bradley’s Fine Diner admits, “Here’s the truth – I love a thigh more than a breast. I said it.” I couldn’t agree more!

Preparation: Setting Up for Success

Marinating & Seasoning

Proper prep is essential for flavor-packed chicken thighs:

1. Pat dry: Use paper towels to remove excess moisture – wet meat won’t brown properly
2. Oil coating: Lightly coat with olive oil or avocado oil to promote browning
3. Season generously: Apply your favorite rub or marinade

Best Marinade Ingredients:

• Olive oil (moisture + prevents sticking)
• Lemon juice or vinegar (tenderizes)
• Garlic and herbs (flavor depth)
• Soy sauce or Worcestershire (umami richness)
• Honey or brown sugar (caramelization)

Quick Dry Rub Options:

• Salt and black pepper
• Smoked paprika
• Garlic and onion powder
• Chili powder or cajun seasoning

Allow the chicken to marinate for at least 30 minutes, though 2-4 hours gives deeper flavor. For a quick meal even just 30 minutes with a good seasoning rub makes a big difference.

How Long to Grill Boneless Skinless Chicken Thighs

Here’s the information you’ve been waiting for! Grilling time depends on several factors:

General Timing Guidelines

For boneless skinless chicken thighs at medium-high heat (375-400°F)

• Thin thighs: 6-8 minutes total (3-4 minutes per side)
• Medium thickness: 8-10 minutes total (4-5 minutes per side)
• Thick, meatier thighs: 10-12 minutes total (5-6 minutes per side)

Remember, these are just guidelines. The most reliable way to check doneness is with a meat thermometer. Chicken is safely cooked at 165°F internal temperature.

Factors Affecting Cooking Time

1. Thickness: Thicker cuts need more time
2. Grill temperature: Higher heat cooks faster but risks burning
3. Grill type: Charcoal tends to cook hotter than gas
4. Direct vs. indirect heat: Direct heat cooks faster

Step-By-Step Grilling Method

Follow this method for perfectly grilled boneless skinless chicken thighs:

1. Preheat the grill to medium-high heat (around 400°F)
2. Prep the chicken as described above (pat dry, oil, season)
3. Place thighs on the grill over direct heat
4. Grill first side for 4-5 minutes until nice grill marks appear
5. Flip once and grill another 4-5 minutes
6. Check temperature with meat thermometer (target: 165°F)
7. If needed, move to indirect heat to finish cooking without burning
8. Rest for 5 minutes before serving or cutting

Pro Tips for Juicy Chicken Thighs

I’ve learned a few tricks over the years that can elevate your grilled chicken game:

• Don’t flip too often: Let the meat sear undisturbed for best browning
• Use the two-zone method: Create a hot zone for searing and a cooler zone for finishing cooking
• Resist pressing down: This squeezes out precious juices
• Let them rest: Allow 5 minutes after grilling for juices to redistribute
• Oil the grates: Prevents sticking and promotes good grill marks
• Room temperature start: Allow chicken to come to room temp before grilling for more even cooking

Common Mistakes to Avoid

Even experienced grillers make these errors sometimes:

1. Overcooking: Thighs are forgiving but not indestructible
2. Not using a meat thermometer: The only reliable way to check doneness
3. Flipping too frequently: Disrupts proper searing
4. Cooking at too high heat: Results in charred outside, raw inside
5. Skipping the rest period: Rush this step and lose juiciness

Recipe: My Go-To Grilled Boneless Skinless Chicken Thighs

Here’s a simple recipe that never fails me:

Ingredients:

• 2 pounds boneless skinless chicken thighs
• 2 tablespoons olive oil or avocado oil
• 1 tablespoon your favorite seasoning blend
• Optional: BBQ sauce for glazing

Instructions:

1. Add chicken, oil and seasoning to a large mixing bowl; toss until evenly coated.
2. Cover and let marinate for 30 minutes (or up to 4 hours in refrigerator).
3. Preheat one half of your grill to medium-high heat (400-450°F) and lightly oil grates.
4. Place chicken on the hot side of grill and cook for 4-5 minutes until nice grill marks form.
5. Flip and cook additional 4-5 minutes.
6. If needed, move chicken to unlit side of grill and cook covered until internal temp reaches 165°F.
7. If using BBQ sauce, brush it on during last 2 minutes of cooking.
8. Remove to a platter and let rest 5 minutes before serving.

Serving Suggestions

These versatile grilled chicken thighs work in so many dishes:

• Served with grilled vegetables and a simple salad
• Sliced over grain bowls
• Chopped in tacos or burritos
• Added to pasta dishes
• Tossed in salads for extra protein
• Shredded into enchiladas

Alternate Cooking Method: Using the Oven

No grill? No problem! You can achieve similar results in your oven:

1. Preheat oven to 350°F
2. Season chicken as directed above
3. Bake on a sheet pan for 25-30 minutes until internal temp reaches 165°F
4. For a crispier finish, broil for the last 2-3 minutes

FAQ About Grilling Boneless Skinless Chicken Thighs

Q: Is it better to grill chicken at 350°F or 400°F?
A: For boneless skinless chicken thighs, 375-400°F (medium-high heat) works best. This allows for good searing while ensuring the inside cooks through properly.

Q: How do I prevent my chicken from sticking to the grill?
A: Make sure your grill is clean and hot before adding the chicken. Oil both the chicken and the grates. Don’t try to flip the chicken too early – it will release naturally when properly seared.

Q: Can I use frozen chicken thighs?
A: Always fully thaw chicken before grilling for even cooking. Thaw in the refrigerator overnight for best results.

Q: How can I store leftover grilled chicken thighs?
A: Store in an airtight container in the refrigerator for 3-4 days. They’re great cold in salads or reheated for quick meals.

Q: Why are my chicken thighs tough after grilling?
A: This usually happens from overcooking. Use a meat thermometer and remove the chicken once it reaches 165°F.

Wrapping It Up

Grilling boneless skinless chicken thighs isn’t rocket science, but getting them perfect every time does require attention to a few key details. The most important things to remember are:

1. Proper preparation with seasoning or marinade
2. Medium-high heat (375-400°F)
3. 8-10 minutes total cooking time for average thickness
4. Flipping only once
5. Using a meat thermometer to check for 165°F
6. Resting before serving

Master these simple steps, and you’ll be the neighborhood grill master in no time! I grill chicken thighs at least 3-4 times weekly because they’re just so darn versatile and delicious.

What’s your favorite seasoning for grilled chicken thighs? Drop a comment below – I’m always looking for new flavor combinations to try!