Ever stared at a package of chicken thighs in your fridge, wondering how to transform them into something spectacular on the grill? You’re not alone! For years, bone-in chicken thighs with skin were kinda the underappreciated cut of the chicken family. But lemme tell you – they’re actually the PERFECT piece for grilling!
At our house, we’ve been grilling these tasty morsels for Sunday dinners, and I’m gonna share exactly how we get that mouthwatering combo of crispy skin and juicy meat every single time. No more burnt outsides or dried-up chicken!
Why Bone-In, Skin-On Chicken Thighs Are Your Grill’s Best Friend
Before we dive into the how-to, let’s talk about why bone-in, skin-on thighs deserve the spotlight:
- Budget-friendly: They’re typically less expensive than other cuts
- Flavor powerhouse: Higher fat content means more intense flavor
- Forgiving to cook: Much harder to overcook than chicken breasts
- Crispy skin potential: The skin crisps up beautifully on the grill
- Bone-in bonus: The bone adds extra flavor during cooking
As one grilling enthusiast put it: “This is the Holy Grail for how to cook chicken thighs. I trim off excess fat, season liberally, and grill to 185-190°F. Comes out so delicious!”
What You’ll Need
- Bone-in, skin-on chicken thighs (4-6 thighs)
- Kosher salt and black pepper (or your favorite seasoning)
- Olive oil (optional – helps seasoning stick)
- BBQ sauce (optional – for brushing near the end)
- Gas grill (though charcoal works too with some adjustments)
- Meat thermometer (seriously, don’t skip this!)
The Step-by-Step Method for Perfect Grilled Chicken Thighs
1. Prep Your Chicken
First things first – we gotta get those thighs ready for the grill:
- Trim the excess fat: Remove as much visible fat as possible, especially loose pieces hanging off. This helps prevent flare-ups that can burn the skin.
- Dry them thoroughly: Pat those thighs dry with paper towels. Moisture is the enemy of crispy skin!
- Let them come to room temp: Take the chicken out of the fridge 20-30 minutes before grilling. This helps them cook more evenly.
- Season generously: At minimum, use salt and pepper, but feel free to use your favorite dry rub or seasoning blend.
Pro tip If using skinless thighs, brush with a little olive oil first For skin-on thighs, oil is optional but can help seasonings stick better
2. Prepare Your Grill
Getting your grill setup right is crucial for perfect thighs:
- Preheat properly: Heat your gas grill to a surface temperature of about 450°F (medium-high on most grills). This usually takes 10-15 minutes.
- Clean the grates: Remove any leftover residue from previous grilling sessions.
- Oil the grates: Lightly oil the grates to prevent sticking.
- Create heat zones: If possible, have one side slightly hotter than the other.
3. The “Uneven Grilling” Method (Game-Changer!)
This is where the magic happens – and where most people go wrong. Traditional grilling methods often lead to burnt skin and flare-ups with chicken thighs. Here’s a better approach:
- Start skin-side UP: Place thighs skin-side up for about 5-6 minutes.
- Flip to skin-side DOWN: Turn them over and grill for about 4 minutes.
- Move and repeat: Here’s the key – each time you flip, move the thighs to a different spot on the grill. This prevents flare-ups from fat drippings.
- Continue the pattern: Keep flipping and moving until done.
This uneven grilling technique (more time skin-up than skin-down) prevents the skin from burning while still allowing it to get crispy. It’s a game-changer!
4. Know When They’re Done
This is super important – chicken thighs aren’t like chicken breasts:
- Safe temperature: 165°F is technically safe to eat
- Ideal temperature: 185°F-190°F is where the magic happens
- Total cooking time: About 25-30 minutes for bone-in thighs
Why go higher than 165°F? At 185°F, the connective tissues break down, making the meat tender and juicy instead of stringy and chewy. Trust me on this!
Pro tip: When checking temperature, insert the thermometer into the thickest part of the meat, but avoid touching the bone as it can give a false reading.
5. Rest Before Serving
Let those beautiful thighs rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat instead of spilling out when you cut into them.
Troubleshooting Common Problems
| Problem | Solution |
|---|---|
| Burnt skin | Use the uneven grilling method; move thighs to new spots each flip |
| Flare-ups | Trim excess fat before grilling; move thighs away from flare-ups |
| Undercooked near bone | Continue cooking until internal temp reaches 185°F |
| Dry meat | Don’t overcook past 195°F; let rest before cutting |
Flavor Variations to Try
Basic salt and pepper works great, but here are some other options to kick things up:
Classic BBQ Style
- Apply your favorite dry rub before grilling
- Brush with BBQ sauce during the last 5 minutes of cooking
- Add a second layer of sauce just after removing from grill
Lemon Herb
- Mix olive oil, lemon juice, garlic, and fresh herbs
- Marinate for 1-4 hours before grilling
- Finish with a squeeze of fresh lemon
Spicy Cajun
- Use a Cajun seasoning blend generously
- Serve with a cooling dipping sauce
What to Serve with Your Grilled Chicken Thighs
These versatile thighs pair beautifully with:
- Grilled vegetables (corn, asparagus, bell peppers)
- Potato salad or grilled baby potatoes
- Fresh green salad
- Grilled pineapple (for a sweet contrast)
Storing and Reheating Leftovers
If you somehow end up with leftovers (unlikely!), here’s what to do:
- Refrigerate: Store in an airtight container for 3-4 days
- Freeze: Remove bones first, then freeze for up to 3 months
- Reheat: For best results, reheat in a 350°F oven for 15-20 minutes or air fryer at 350°F for 5-7 minutes
Final Thoughts
Grilling bone-in chicken thighs with the skin on isn’t just about cooking chicken – it’s about creating a memorable meal with minimal effort. The crispy, golden skin and tender, juicy meat make these thighs a crowd-pleaser that’s easy enough for weeknight dinners but impressive enough for guests.
The next time you’re at the grocery store, grab a pack of bone-in, skin-on chicken thighs and give this method a try. I betcha your family will be asking for seconds!
Happy grilling, y’all!
FAQs About Grilling Bone-In Chicken Thighs with Skin
Q: Can I use this same method for boneless thighs?
A: Yes, but they’ll cook faster! Boneless thighs only need about 10-15 minutes total. Keep an eye on the temperature and flip them every 4-5 minutes.
Q: Do I need to marinate the chicken thighs?
A: Nope! While marinades can add flavor, bone-in, skin-on thighs have plenty of natural flavor. A simple seasoning is all you need, though marinades work great too if you prefer.
Q: Why do my chicken thighs always catch on fire on the grill?
A: That’s from excess fat dripping onto the flames. Trim visible fat before grilling and use the uneven grilling method, moving the thighs to new spots each time you flip them.
Q: Is it better to grill with the lid open or closed?
A: For chicken thighs, keep the lid closed most of the time to maintain even heat, only opening when flipping or checking temperature.
Q: Can I use a charcoal grill instead of gas?
A: Absolutely! The same principles apply, though you’ll need to manage hot spots more carefully. Set up a two-zone fire with coals on one side for indirect cooking.
Remember, practice makes perfect, and even “imperfect” grilled chicken thighs are usually still pretty darn delicious!
How do you Grill Bone-In Chicken Thighs?
How Do You Grill Bone-In Chicken Thighs
For many years, chicken thighs were considered the “black sheep”, as it were, of the chicken family. They were the cut of meat that you chose if there was nothing else available. This likely stems from the obsession towards the end of the 20th century with “low fat” foods – chicken thighs are indeed higher in fat content than other cuts of chicken, but thankfully society is coming around and realizing that a little extra healthy fat is not a bad thing!
In our opinion, society owes a bit of a mea culpa to chicken thighs. They are one of the tastiest and most versatile cuts of chicken, and incredibly easy to cook.
In fact, when it comes to grilling, chicken thighs are the perfect cut of meat to cook on the barbecue, because their higher fat content helps them retain moisture when cooked over high heat. You may have experienced the frustration of having perfectly grilled chicken breasts one moment, only to turn your back to grab your tongs and *BAM* that extra minute of grill time left you with chewy and overcooked chicken. You won’t have that problem with chicken thighs – in fact, it’s pretty hard to mess up chicken thighs, which gives them extra points as far as we’re concerned.
Here are just a few reasons to love chicken thighs:
- They’re budget friendly – maybe it’s left over from the days when chicken thighs were considered less desirable than their chicken counterparts, but thighs tend to be a less expensive cut of meat and cooking with chicken thighs is very budget friendly.
- Chicken thighs pack a flavorful punch – due to their higher fat content, chicken thighs are bursting with flavor, and that flavor is much more intense than other cuts of chicken. This makes them a great choice for casseroles, where other cuts of meat may run the risk of being overpowered by the other flavors in the dish.
- They’re easy to cook – Best of all, it’s very difficult to overcook chicken thighs, since they retain their flavor and moisture even when cooked at high heats. Unlike chicken breasts which run the risk of drying out, chicken thighs are bound to be savory and moist even when cooked by the most novice chefs.
At Pasturebird, we offer our chicken thighs with the bone-in. While both bone-in and boneless chicken thighs are delicious, cooking chicken thighs with the bone in allows the flavor from the bone to expand into the meat during cooking, making your final product even tastier. If you’ve ever tasted a good chicken stock or bone broth, you know how much flavor is packed into those bones. As an added bonus, since you can rest assured that with Pasturebird you’re getting the highest quality pasture raised chicken – you can reuse the bones to make your own bone broth!
Tips for Grilling Bone-In Chicken Thighs
Since cooking meat with a bone can add a few variables to the cooking process, there are a few important things to remember when cooking bone-in chicken thighs on the grill.
First, when meat is cooked with the bone-in, the bone absorbs some of the heat, which extends the necessary cooking time a bit. Not by much, but it’s important to note both for meal planning and food safety purposes, that you’ll have to add a few minutes to your cook time when grilling bone-in chicken thighs.
Second, when checking the temperature of your chicken thighs after cooking, find the thickest part of the meat, but make sure your thermometer doesn’t touch the bone – this can lead to an inaccurate reading.
You may find that you need to space out your chicken thighs on the grill more than you would with a different cut of meat. The fat content of thighs can cause flame flare-ups from the fat draining during cooking, and you’ll want to give yourself enough room to move the thighs away from flame to avoid charring. Moving the chicken thighs around the grill each time you flip them will help cut down on any flame flare-ups as well.
To begin, preheat your grill to about 450-500 degrees. While this may sound awfully high, you’ll want to increase the temperature a bit since you’re cooking meat with the bone in. While boneless chicken thighs are usually finished cooking after 15 minutes, bone-in thighs usually require about 20 minutes of grilling time to reach perfection. Many people recommend cooking chicken thighs to an internal temperature of 180-185 degrees. While they are safe to eat at 165, like other cuts of chicken, they become a bit more tender with a little extra cooking time.
To Marinate, or Not to Marinate?
You can probably tell by reading some of our other blog posts that we come down firmly on Team Marinate when it comes to chicken. A good marinade adds so much depth and flavor to your meat, no matter how you’re preparing it or what cut of meat you’re using. Bone-in chicken thighs are no exception! Whether or not to marinate your chicken is certainly a personal choice, and you may think that since chicken thighs are naturally juicier that they won’t benefit as much from a marinade. While technically true from a juiciness perspective, marinating chicken does much more than keep it from drying out during cooking.
When you use a marinade prior to cooking, it infuses your chicken with the flavors of the marinade – since chicken thighs have a robust and savory flavor to begin with, this flavor is only enhanced when a marinade is used. As always, make sure to use proper food safety when preparing and cooking your chicken thighs, including when it comes to how you use your marinade. You can read some of our chicken cooking safety tips here.
One more helpful tip, regardless of the type of chicken that you’re grilling – remember that if you’re using barbeque sauce, it should be added towards the end of the grilling process. If you add it too early, the sugars in the barbeque sauce will crystallize and char, resulting in a burnt skin around your chicken rather than a tasty coating of flavor.