Grilled chicken thighs – it’s not reinventing the wheel, but cheap bone-in chicken thighs are the unsung heroes of your chicken recipes. Simple? Yes. Essential? Absolutely.
Let’s face it: the number one question we get about grilling chicken isn’t about fancy marinades or secret spices. It’s always, “How long do I cook it for?” We get it. You want juicy, not jerky.
Here’s the game-changer: forget the clock and befriend your meat thermometer. Time is a guideline, but the internal temperature is the true marker of perfectly grilled chicken. That said, we know you’re itching for a ballpark figure – these thighs typically take about 15-20 minutes to reach perfection.
Our easy recipe walks you through every step, from prep to that satisfying bite into crispy skin and tender juicy meat. More importantly, you’ll master the art of grilling by temperature, not by timer. Just like our fan favorite, smoked chicken thighs, these will be a family favorite that everyone loves.
Why Everyone Loves Grilled Chicken Thighs
Chicken thighs are a forgiving cut due to their higher fat content, which keeps them moist and flavorful even at high temperatures, unlike chicken breast. By using a two-zone grilling method and flipping the thighs frequently, you can control their exposure to direct heat, ensuring that they cook evenly while achieving that much-desired crispy skin.
We use a basic BBQ rub, but chicken is versatile, and you can mix up this recipe with any flavor profile you like. Want jerk chicken, go for it. Itching for a fiesta, add a cumin spice blend. Try an earthy Asian profile seasoning. Feeling saucy? Dunk them in our Alabama White Sauce. Magically, this ONE basic recipe can be so transformed into so many meals.
Oh, and they are cheap—well, cheaper than other cuts—making them a perfect protein for feeding the fam.
Ingredients for Basic Grilled Chicken Thighs recipe
If you don’t feel like a BBQ spice profile, you could use our chicken marinade for this recipe. Just make sure to pat the chicken dry before putting the thighs on the grill to avoid flare-ups.
- Bone-in, skin-on chicken thighs (skinless chicken thighs can still be grilled, but we highly recommend skin on)
- High-heat neutral oil, like avocado oil, not olive oil, which can have a strong flavor
- BBQ spice rub (we recommend “Double Smoke” from ThisJewCanQue, but feel free to use your favorite barbecue spice blend)
- Kosher salt
How to make Grilled Chicken Thighs
- Preheat the Grill:
- Set up your grill for two-zone cooking and preheat to medium-high heat, about 375-400 degrees F. See the notes in our recipe card for details on gas grills, pellet smokers, and charcoal grills.
- Clean and oil the grill grates. If using a gas grill, prepare a smoker box with wood chips for added smoke flavor. Check out the best wood for smoking chicken to make sure you’re using the right flavor of wood.
- Close the lid to let the grill reach temp.
- Prep the Chicken Thighs:
- Remove the chicken thighs from the packaging and pat them dry with a paper towel.
- Rub the chicken all over with oil, then generously apply the BBQ spice rub and kosher salt.
- Grill the Chicken Thighs:
- Place the chicken thighs skin-side down on the cool side of the grill (Indirect heat).
- Close the lid and cook until the fat renders and the skin starts to crisp.
- Flip the chicken pieces frequently, moving them around to manage flare-ups and ensure even cooking.
- Continue cooking until they reach an internal temperature of 165-170 degrees F, checking with a digital meat thermometer. This takes about 15 – 20 minutes cook time.
- For extra crispy skin, sear the thighs skin-side down on the hot side of the grill, for about 30 seconds just before removing them from the grill.
- Rest and Serve:
- Transfer the bbq chicken thighs to a platter and let them rest for 5 minutes to allow the juices to redistribute.
- Optionally, sprinkle with sea salt and minced parsley for added flavor and presentation.
Girl Carnivore Tips for Perfect Grilled Chicken Thighs
- Temperature Management: Utilize the two-zone grilling method to control the cooking intensity, transferring the chicken to cooler parts of the grill if they start cooking too quickly. This also helps if there are flare-ups. You can quickly move the chicken to the cool side of the grill to prevent burning.
- Flipping Often: Forget what you know about grilling and only flipping once. We have never purchased a package of chicken thighs that are all the same weight and size. Don’t hesitate to move and flip the thighs frequently to avoid burning and to cook them evenly.
- Using a Thermometer: Always use a meat thermometer to check that the chicken has reached a safe and optimal internal temperature. According to the USDA, chicken is safe to eat when it reaches an internal temperature of 165°F, but we like to take out dark meat to 170-175 degrees F internally for better texture and bite.
What side dishes to serve with grilled chicken thighs
Grilled chicken thighs are versatile and can be served with a variety of side dishes. Pair them with grilled vegetables, like our BBQ brussels sprouts, potato salad, grilled corn in the husks (or take it up a notch to smoked elotes), a fresh salad, or classic sides like coleslaw and cornbread for a complete meal. Don’t forget a pickle.
If you want to sauce the chicken, try our homemade BBQ sauce. Baste the thighs in sauce and toss them back on the cool side of the grill for 5 minutes to let the sauce set before serving.
Leftovers and Storage
Leftover grilled chicken can be stored in an airtight container for up to four days in the fridge. We love to nibble on cold chicken, so if you’re like us, remove the skin before storing. It’s also great to use up the leftovers in grilled chicken salad.
To reheat: Preheat the oven to 325 degrees F. Place the chicken on a foil-lined baking sheet and bake until heated through, about 10 – 15 minutes.
Grilling chicken thighs doesn’t have to be complicated (actually, we believe the simpler, the better). With the right techniques, you can achieve perfectly cooked, crispy-skinned chicken thighs every time you fire up the grill. This approach not only gives you delicious results but also makes you the star of your backyard barbecue.
More Grilled chicken recipes
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
If the goal is perfectly grilled chicken thighs with crispy skin and juicy meat, this reliable recipe nails delicious results every time. Pro tip: internal temperature is the key to perfect doneness.
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Prep the grill
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Preheat your grill for a two-zone fire around 375 to 400 degrees F. For specific tips for gas grills and charcoal grills, see our notes below.
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Clean and oil the grill grates.
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If smoking on a gas grill, add the wood chips to a smoker box and place them on the grill now to heat up and start smoking.
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Close the lid and allow the grill to preheat.
Prep the chicken thighs
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Remove the chicken from the package and pat it dry with a paper towel.
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Rub the chicken on all sides with the oil then sprinkle a liberal coating of the spice mix and salt all over it.
Grill the chicken thighs
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Using grill tongs, place the chicken, skin side down on the cool side of the grill.
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Close the lid and allow the chicken to cook until the fat has rendered and the skin has developed a nice color.
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Flip the chicken and let it continue to cook until it reaches an internal temperature of 165 – 170 degrees F, flipping and rotating as often as necessary to evenly cook the thighs.
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Right before removing the chicken from the grill, transfer it, placing it skin side down on the hot side of the grill just to crisp the skin a little more, for about 30 seconds. Use caution as this can cause flare-ups.
Rest and Serve
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Carefully transfer the grilled chicken thighs to a serving platter and let them rest for 5 minutes before letting everyone dig in.
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Sprinkle with a pinch of sea salt and minced parsley, if desired.
We know that you never get a pack of thighs that are all the same size, so some will cook faster than others. This is where using those long grilling tongs will come in handy, rotate and maneuver the thighs as needed to nail that internal temp on all of them.
According to the USDA, chicken is safe to eat at 165°F, but you’ll notice our recipe calls for grilling it to 170 degrees F, which means, when rested, it’s about 175°F. This is because thighs are dark meat, and we find the texture and flavor to be better, just a little more well done.
For a Gas Grill:
- Preheat the grill by turning all of the burners on.
- Clean and oil the grill grates.
- Close the lid and let the grill preheat for 10 minutes.
- Then, turn off 2 of the 4 or 2 of the 3 burners to create a hot side and cool side of the grill for indirect cooking.
- If using a smoker box with wood chips, add it to the grill now.
- Close the lid and let the grill come to a steady 375 – 400 degrees.
- Prep the chicken as directed and cook according to the recipe steps.
- Use caution when moving the chicken to direct heat, as it can cause flare-ups. Use grilling safety, long tongs, and never leave the grill.
For a Charcoal Grill:
- Light charcoal in a charcoal chimney. If you’ve never used a charcoal chimney, learn how here.
- Arrange the lit coals on one side of the grill to create a 2-zone fire. If adding wood chunks or chips, add them now so the smoke burns clean before cooking.
- Place the grill grate on top, cover with the lid, adjust the air vents, and allow the grill to preheat.
- Prep the chicken and grill as directed.
- Use caution when searing the skin directly over the coals, as it can cause flare-ups.
- We recommend Cowboy Brand Hardwood Lump charcoal for grilling chicken thighs. It gets hot quickly and gives great flavor.
For a Pellet Grill:
- Preheat your pellet grill to 375 – 400 degrees F. Clean and oil the grilling grate.
- Prep the chicken as directed.
- Grill the chicken as directed, but don’t be afraid to rotate and flip the chicken on your pellet grill as often as needed, as most pellet grills don’t have a hot or cool side.
- We recommend Jack Daniel’s charcoal pellets or B&B Hickory or Apple Pellets for the best flavor.
Serving: 1serving | Calories: 211kcal | Carbohydrates: 0.2g | Protein: 16g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 74mg | Potassium: 198mg | Vitamin A: 75IU | Calcium: 8mg | Iron: 1mg
Recipe FAQs
We start our chicken thighs skin side down before flipping them. However, we often hit them once more at the very end, flipping the chicken skin-side down over high heat.
The trick to perfectly cooked chicken is a two-zone fire (A hot and cool side of the grill). This lets you cook the chicken over the cool side (indirect heat), where there isn’t a direct flame, without burning it.
The key to amazing juicy chicken is the internal temperature of the chicken and the temperature of your grill. You want your grill between 375 degrees F and 400 degrees F to cook the chicken quickly. Make sure the chicken is on the cooler side of the grill to allow it to come to temperature without burning or drying out, and using a digital meat thermometer, make sure it doesn’t go past an internal temperature of 170 degrees F.
