These grilled chicken thighs are one of my favorite things to cook on the grill. They’re moist, tender, and infused with fresh herb flavor. Plus, they’re ready in less than 15 minutes, making them the perfect weeknight dinner for you and your loved ones.
Grilled chicken thighs are a quick and tasty way to cook chicken. Boneless chicken thighs are affordable, packed with flavor, and incredibly simple to prepare. They also offer a welcome change from the chicken breasts we often default to.
Chicken thighs, with their dark meat and slightly higher fat content, stay moist and juicy on the grill. They’re perfect for high-temperature grilling, allowing you to achieve a gorgeous, caramelized char on the outside while keeping the inside tender.
Another advantage of chicken thighs is their natural flavor. Thanks to their fat content, they’re already more flavorful than chicken breasts, even before adding seasonings or marinades.
I often tell people to use two-zone grilling when they are cooking chicken: one side with indirect heat and one side with direct heat. This method ensures even cooking and a perfectly crisp exterior. For these grilled chicken thighs, the marinade adds layers of fresh herb flavor while creating crispy, golden skin. Lemon and white wine bring brightness, while garlic provides a sharp, savory punch.
Unlike chicken breasts, thighs are thin enough to cook entirely over direct heat. They won’t dry out because they have more fat, and the direct heat gives them a nice char while the inside cooks through.
Marinades are key to adding flavor and tenderness to your meat. A well-balanced marinade enhances the chicken’s natural juiciness and infuses it with complementary flavors. My go-to marinades always include these five essential elements: acid, fat, salt, sugar, and herbs and spices.
This marinade also tastes amazing with bone-in chicken thighs and all your other favorite cuts of chicken
Chicken thighs are a favorite protein to cook on the grill. Their rich meaty flavor takes beautifully to the smoky char of the grill grates. While chicken breasts can easily dry out on the grill, thighs have more fat and connective tissue. This keeps them tender and moist even with high heat cooking.
How hot should your gas grill be to get the best results? If you follow the right grilling techniques, you’ll always have juicy, tasty chicken thighs.
Understanding Chicken Thighs
When compared to white meat cuts like breasts, chicken thighs have more fat and collagen. This makes them well suited for grilling. They don’t dry out over direct heat because of the extra fat. Collagen melts into gelatin during cooking, leaving the meat succulent.
You’ll find two main types of chicken thighs:
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Bone-in thighs have the bone still attached. That makes the meat taste better with the marrow and keeps it juicy. If you want the best taste and texture, choose bone-in.
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Boneless thighs are easier to work with. Since the bone doesn’t keep the heat in, they cook faster. When you want to cook something quickly during the week, boneless thighs are a good choice.
Prepping Chicken Thighs for the Grill
Proper prep ensures your chicken thighs cook evenly and absorb plenty of flavor.
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Trim excess fat and skin: This minimizes flare-ups from drippings on the grill. Leave just enough for flavor and moisture.
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Marinate for 2-4 hours: Soaking thighs in an acidic marinade tenderizes the meat. Try mixes with olive oil, yogurt, citrus, and herbs.
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Pat dry before grilling: Remove excess marinade moisture to help get a sear. This creates browned bits that equal flavor.
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Lightly oil before seasoning: Brush with oil to help the seasoning adhere. Canola, vegetable, or olive oil all work well.
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Season generously: Use salt, pepper, paprika, garlic powder, or spice blends. Apply seasoning right before grilling for maximum impact.
Determining the Best Grill Temperature for Chicken Thighs
The ideal temperature for grilling chicken thighs on a gas grill falls between:
- 375-450°F (190-230°C)
This range gives you leeway based on factors like thigh size, bone-in vs. boneless, and desired char.
Shoot for 400°F (200°C) for the best balance of cooking time and thorough browning. At this temp, thighs take 15-25 minutes depending on thickness. Bone-in thighs need more time than boneless.
Higher heat above 450°F (230°C) can quickly overcook and dry out the exterior before the inside finishes.
Lower heat under 375°F (190°C) may not properly render the fat and collagen. This leaves you with tough, rubbery meat.
Maintaining the grill temp between 375-450°F (190-230°C) ensures juicy, tender chicken thighs with nice charring on the outside.
Monitoring Doneness of Chicken Thighs
With the grill at the right temp, monitor doneness carefully to prevent over or undercooking:
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Use an instant read thermometer to check for doneness, especially with thick, bone-in thighs. Insert into the thickest part without touching bone.
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For bone-in thighs, cook to 175°F (80°C).
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For boneless thighs, cook to 165°F (74°C).
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Watch for visual cues like juices running clear and meat pulling back from bones.
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Judge firmness by poking thighs with tongs or a fork. They should feel springy but not mushy.
Pull the thighs as soon as they reach the target temp. Carryover cooking will boost the temp about 5-10 degrees after removing from the grill.
Serving Your Grilled Chicken Thighs
After grilling, let the chicken rest for 5 minutes before serving. This allows the juices to redistribute so each bite bursts with moisture.
Then, serve your succulent grilled thighs with flavorful sauces and sides:
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BBQ sauce for a classic flavor combo—try regional styles like Kansas City or Carolina
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Chimichurri to cut through the richness—the brightness pairs perfectly
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Honey mustard for sweet, tangy flavor
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Coleslaw offers crunch and acidity to balance the grill char
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Potato salad is a popular pairing that soaks up the tasty juices
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Grilled veggies like zucchini, bell peppers, and corn for extra smoky flavor
With the right grilling technique, you can enjoy tender, juicy chicken thighs all summer long. Experiment with marinades and spice rubs so you never get bored.
Just maintain your gas grill at that ideal 375-450°F (190-230°C) temp range for foolproof results. Now get outside and fire up the grill—endless tasty meals await!
Frequently Asked Questions
What temperature should I grill bone-in chicken thighs?
For bone-in chicken thighs, grill at 375-450°F (190-230°C) and cook to an internal temperature of 175°F (80°C). The bone conducts less heat than the meat, so bone-in thighs need higher heat and temperature.
Can I grill chicken thighs on high heat?
Yes, you can grill thighs on high heat above 450°F (230°C) to get a good char quickly. But watch closely to avoid burning. Cut down the cook time by flipping frequently and moving to a cooler part of the grill to finish cooking if needed.
Should I brine chicken thighs before grilling?
Brining is an excellent way to keep chicken thighs extra juicy on the grill. Soak them for 30-60 minutes in a saltwater brine before marinating and grilling. The salt solution helps them hold on to moisture.
What if my gas grill won’t reach the ideal temperature?
If your grill struggles to hit higher temps, extend the cook time to allow the thighs to finish cooking through. Also try searing first over direct heat, then moving to indirect heat to avoid burning. Keep the lid closed as much as possible to hold in heat.
How do I get crispy chicken thigh skin on the grill?
Crispy skin requires high, direct heat. Grill over 400°F+ (200°C+) heat with the skin side down first. Flip frequently to prevent burning. Brush on a very light coat of oil before grilling to help conduct heat into the skin.
How to Grill Chicken Thighs
Now that you have all your ingredients ready to make this chicken, let’s get to grilling them. Here’s how to grill chicken thighs:
- Marinate. Put all of the marinade ingredients in a gallon-sized freezer bag. Then add the chicken. Once the bag is closed, give it a light massage to make sure all the chicken pieces are evenly covered. Marinate in the refrigerator for 4-8 hours.
- Preheat your grill. Get your gas or charcoal grill ready to go by setting it to medium-high heat (400 to 450 degrees F).
- Grill hot and fast. Put chicken thighs on the grill grates and cook them for about 6 to 7 minutes on each side, or until the temperature inside the thickest part of the thigh reads 165 degrees F.
- Rest. Put the chicken thighs on a plate or serving tray, lightly cover them with aluminum foil, and let them rest for 10 minutes. Then serve them. This lets the juices move around, making every bite taste great.
- Enjoy. Grilled chicken thighs that are juicy and full of flavor should be served with roasted vegetables or rice and your favorite barbecue sauce.
Serving Suggestions and Storage
These grilled chicken thighs are not only delicious but also incredibly versatile. They pair perfectly with rice and roasted vegetables for a hearty main dish. For a lighter option, slice the chicken and add it to a fresh salad, or incorporate it into soups and pastas for an extra burst of flavor. With their herb-infused marinade and juicy texture, these chicken thighs elevate any meal.
Leftovers are just as enjoyable as when freshly grilled. The chicken should be kept in the fridge for three to four days in an airtight container to keep it moist and tasty. Reheat gently in the oven, on the stovetop, or in the microwave to preserve their tenderness. Whether as part of a quick lunch or a creative dinner addition, these chicken thighs are a convenient and tasty choice for busy weeknights.