How to Grill Chicken Thighs the Right Way

If you're an omnivore with a grill, then it's likely you already have chicken in your easy summer meals rotation. But when it comes to perfecting favorite grilling recipes, there's always a little room for improvement, right?

We turned to cookbook authors Marge Perry and David Bonom, authors of Hero Dinners: Complete One-Pan Meals that Save the Day and chef-owners of Trunk Pop Dinners, and Shawn Matijevich, lead chef in online culinary arts and food operations at the Institute of Culinary Education, for advice on getting grilled chicken thighs just right.

Why Chicken Thighs Are Great for Grilling

While the essential techniques of grilling chicken thighs and chicken breasts are similar, chicken thighs, are fattier, require less finesse, don't involve trimming. "Extra skin protects the interior meat and prevents it from drying out," says Matijevich. "If you want to trim it, I would do so afterwards."

Perry often opts for chicken thigh quarters, which include a drumstick. "Not only do chicken thighs have great flavor, but they are also much more forgiving than white meat," says Perry. "Unlike white meat, they can be slightly overcooked and still stay juicy and tender. And most importantly, they are more flavorful!"

Matijevich recommends adding flavor to the chicken before grilling with a marinade or rub. "I like to marinate with a mixture of herbs—any herb works well, a little oil, citrus (like lemon juice), garlic, salt, and pepper," says Matijevich. "You can also do a dry rub of your favorite spices. When the ingredients in the marinade mix with the juices and drip down on the grill, you get some nice, smoky flavors that coat the meat."

How to Grill Bone-In Chicken Thighs

Grilling bone-in meat typically works best with a low-and-slow approach. "Bone-in thighs require more time to cook," says Matijevich. "Items that take longer to cook usually benefit from indirect cooking so that you don't get too much char on the outside before the interior is fully cooked."

Perry and Bonom prefer using dry rubs on bone-in chicken. "The gentler cook over indirect heat helps to keep the spices from burning," Bonom says. After you've prepared your meat, follow these steps to grill bone-in chicken thighs perfectly:

1. Sear the chicken thighs over direct heat, and then switch to indirect heat, says Matijevich.
2. Continue to cook thighs over indirect medium heat, between 350 and 400 degrees Fahrenheit to an internal temperature of 165 degrees. "The gentler heat and longer cooking time allow the skin to crisp up nicely and keep the meat extra juicy," Bonom says.
3. The cook time will vary depending on the size of your chicken and how evenly your grill heats. "It could be anywhere between 15 and 45 minutes, depending on these factors," says Matijevich. "I usually let them rest for about five minutes. This allows the juices to settle."
   

How to Grill Boneless, Skinless Chicken Thighs

There's no questioning that opting to grill boneless, skinless chicken thighs is going to be quicker and more convenient for a busy weeknight dinner. If you're using a marinade that includes acid, Perry and Bonom recommend marinating your chicken for a minimum of 30 minutes and up to four hours. "After four hours, the acid starts to break down the muscle and give the cooked chicken an unpleasant mealy texture," they say.

When you're ready to throw your boneless, skinless chicken thighs on the grill, follow these steps for success:

1. Heat the grill until it's "hot enough that you can't hold your hand 4 inches above it for more than five seconds," says Matijevich.
2. Cook the thighs over direct heat, flipping once during cooking. "Boneless thighs don't have any skin to worry about burning over direct heat, like you would a bone-in version," says Perry.
3. Perry says most boneless thighs will cook to a safe internal temperature of 165 degrees in eight to 10 minutes. This can vary based on the thickness of chicken and your grill, so Matijevich recommends using a meat thermometer to check.