Chicken thighs are a juicy, flavorful cut perfect for grilling. Their rich taste and tender texture make them a barbecue favorite. Grilling them right ensures a delicious, safe meal.
Grilling chicken thighs adds a smoky, charred flavor that’s hard to beat. The process is quick and works for weeknight dinners or cookouts. Knowing the correct cooking time prevents undercooking or drying out.
This article explains how long to grill chicken thighs for perfect results. It covers prep, grilling techniques, and serving ideas. Let’s fire up the grill and get started.
Why Grill Chicken Thighs?
Grilling gives chicken thighs a crispy, caramelized exterior. The high heat locks in juices while adding smoky flavor. It’s ideal for summer meals or casual gatherings.
Unlike baking, grilling is fast and adds bold taste. You can control doneness easily with a thermometer. It’s a versatile method for any skill level.
Chicken thighs are forgiving due to their higher fat content. They stay juicy even if slightly overcooked. This makes them great for beginners.
Choosing the Right Chicken Thighs
Chicken thighs come bone-in or boneless, skin-on or skinless. Bone-in, skin-on thighs offer extra flavor and crispiness. Boneless thighs cook faster and are easier to eat.
Look for fresh thighs with pinkish flesh and no off smells. Avoid packages with excess liquid or discoloration. Quality meat ensures better taste.
Choose uniform sizes for even cooking. Trim excess fat if desired, but leave some for flavor. Fresh or thawed frozen thighs work well.
Tools You’ll Need
A gas or charcoal grill is key for authentic flavor. Gas grills offer easy heat control, while charcoal adds smokiness. Preheat to ensure proper searing.
You’ll need tongs to flip thighs safely. A meat thermometer checks doneness accurately. A brush applies oil or marinade evenly.
Keep a clean plate for resting the thighs. A timer helps track cooking time. These tools make grilling straightforward and effective.
How Long to Grill Chicken Thighs?
Grilling chicken thighs takes 10–16 minutes at 400–450°F, depending on type. Bone-in thighs need 12–16 minutes, while boneless take 10–12 minutes, reaching 165°F internally. Flip halfway for even cooking.
Use direct heat for searing, then move to indirect heat for thicker cuts. Rest for 5 minutes after grilling to lock in juices. Check with a thermometer for accuracy.
Times vary by grill type and thigh size. Larger or bone-in thighs may need extra minutes. Monitor closely to avoid overcooking.
Step-by-Step Grilling Instructions
1. Preheat the Grill: Heat to 400–450°F for a hot, direct grilling zone. Clean and oil the grates to prevent sticking. This ensures nice grill marks.
2. Prep the Thighs: Pat thighs dry and season with salt, pepper, or spices like paprika. Brush with oil or marinade for flavor. Let sit for 15–20 minutes at room temperature.
3. Sear the Thighs: Place thighs skin-side down over direct heat. Grill 5–7 minutes per side for bone-in, 4–6 minutes for boneless. Flip once for even browning.
4. Check Doneness: Use a thermometer to check for 165°F in the thickest part. Move to indirect heat if needed to finish cooking. Avoid piercing to keep juices in.
5. Rest and Serve: Remove thighs and rest for 5 minutes. This keeps them juicy. Serve with your favorite sides or sauces.
Factors Affecting Cooking Time
Thigh size impacts grilling time. Larger bone-in thighs take longer than smaller boneless ones. Uniform sizes ensure consistent cooking.
Grill temperature varies. Gas grills maintain steady heat, while charcoal can fluctuate. Adjust as needed for even cooking.
Doneness preference slightly affects timing. Cooking to 165°F ensures safety, but thicker thighs may need extra time. Always use a thermometer.
Cooking Times for Different Thigh Types
Here’s a guide for grilling chicken thighs at 400–450°F:
| Thigh Type | Cooking Time | Internal Temperature |
|---|---|---|
| Bone-In, Skin-On | 12–16 minutes | 165°F |
| Boneless, Skinless | 10–12 minutes | 165°F |
| Bone-In, Skinless | 11–14 minutes | 165°F |
Times assume direct heat with one flip. Use a thermometer for precision. Resting ensures juicy results.
Tips for Juicy Grilled Thighs
Pat thighs dry before seasoning for crispy skin. Moisture causes steaming, not searing. A dry surface browns better.
Don’t flip too early during grilling. Let the skin develop a golden crust first. This locks in flavor and moisture.
Use a thermometer to avoid overcooking. Overdone thighs turn dry and tough. Aim for exactly 165°F internally.
Adding Flavor to Chicken Thighs
Season with salt, pepper, and garlic powder for a classic taste. Add herbs like rosemary or thyme for depth. Rub under the skin for bold flavor.
Marinate for 30 minutes to 4 hours in olive oil, lemon, or soy sauce. This tenderizes and enhances taste. Drain excess marinade before grilling.
Finish with a glaze like barbecue or honey mustard in the last 2 minutes. This adds a sweet or tangy kick. Keep flavors simple to highlight the chicken.
Sides to Pair with Grilled Thighs
Grilled thighs pair well with fresh sides. Grilled corn on the cob or zucchini complements the smoky flavor. Coleslaw adds a crunchy, tangy balance.
Baked beans or potato salad make hearty additions. A green salad with vinaigrette keeps things light. Choose sides that enhance the meal’s vibe.
Prep sides while the grill preheats to save time. Coordinate flavors to match the thighs. Mix textures for a satisfying plate.
Storing and Reheating Leftovers
Store leftover thighs in an airtight container in the fridge. They stay fresh for 3–4 days. Wrap tightly to prevent drying out.
Reheat on a grill or in a 350°F oven for 5–7 minutes. Add a splash of broth to keep moist. Microwaving works but may soften the skin.
Freeze thighs for up to 3 months in freezer-safe bags. Thaw in the fridge before reheating. Label with dates for easy tracking.
Common Mistakes to Avoid
Don’t grill cold thighs straight from the fridge. They cook unevenly and take longer to sear. Let them sit out for 15–20 minutes.
Avoid pressing thighs while grilling. This squeezes out juices, making them dry. Let them cook undisturbed for the best crust.
Don’t skip the thermometer. Guessing doneness risks undercooking or drying out. Check for 165°F to ensure safety.
Chicken Thighs in Different Diets
Grilled thighs fit many diets with tweaks. For keto or low-carb, use skin-on thighs for healthy fats. Pair with low-carb veggies like asparagus.
For low-calorie diets, choose skinless thighs and minimal oil. Serve with a light salad or grilled greens. This reduces overall calories.
For high-protein diets, thighs are ideal. A 4-ounce serving offers 20–25 grams of protein. Add protein-rich sides like quinoa for balance.
Creative Uses for Leftovers
Leftover grilled thighs are versatile. Shred for tacos or wraps with salsa and avocado. They add smoky flavor to salads or grain bowls.
Dice for soups or stir-fries with veggies and rice. Use in sandwiches with mayo and lettuce for quick lunches. Leftovers stretch into multiple meals.
Store properly to maintain flavor. Get creative to use every piece. Thighs’ versatility makes leftovers exciting and delicious.
Summary
Grilling chicken thighs at 400–450°F takes 10–16 minutes, depending on type. Bone-in thighs need 12–16 minutes, boneless 10–12 minutes, reaching 165°F. Use a thermometer and rest for juiciness.
Season or marinate for bold flavor and pair with fresh sides. Store leftovers for 3–4 days or freeze for months. This guide ensures tender, flavorful grilled thighs every time.
FAQ
How long to grill chicken thighs?
Bone-in thighs take 12–16 minutes, boneless 10–12 minutes at 400–450°F, reaching 165°F. Flip once and check with a thermometer. Rest for 5 minutes.
Can I grill skinless chicken thighs?
Yes, skinless thighs take 10–14 minutes at 400–450°F. Use minimal oil for flavor. Check for 165°F to ensure doneness.
How do I keep grilled thighs juicy?
Pat dry before grilling and don’t overcook. Rest for 5 minutes after grilling. Use a thermometer to hit 165°F exactly.
What’s the best grill temperature for thighs?
400–450°F is ideal for crispy, juicy thighs. Use direct heat for searing. Adjust for your grill’s performance.
Can I freeze leftover grilled thighs?
Yes, freeze in airtight bags for up to 3 months. Thaw in the fridge before reheating. Reheat gently at 350°F for best results.