Ever wondered why your grilled chicken thighs sometimes end up too dry or still a bit raw in the middle? Grilling chicken thighs can be a bit of a mystery because they don’t cook like other cuts. But once you get the timing and temperature right, you’ll be serving up juicy, tender thighs every time. Let’s dive into exactly how long you need to grill those chicken thighs.
How Long to Grill Chicken Thighs
Well, it all depends on whether you’re using bone-in or boneless skinless chicken thighs and, of course, your grill’s temperature. For bone-in chicken thighs, it takes about 10-12 minutes per side over medium-high heat (around 400°F). For boneless thighs, they cook faster over medium heat. They usually take about 6-8 minutes per side.
How to Cook Chicken Thighs on the Grill
You can choose either bone-in or boneless chicken thighs. Boneless thighs are the always tastier option. If your meat is frozen, let it defrost and come to room temperature. Once you’ve done all this, follow this step-by-step guide to grill chicken thighs on the grill:
Step 1: Prepare the Marinade
Pat the chicken dry and prepare whatever marinade you want from your favorite grilled chicken recipes. Our favorite is a mix of olive oil, garlic, lemon juice, and mixed herbs. You can also use something simpler like a mix of salt, pepper, and your favorite spices. Marinate overnight or if you’re short on time for at least 2 hours.
Step 2: Get the Grill Ready
Preheat your grill to medium-high heat (about 400°F). If you’re using a charcoal grill, wait until the coals are covered in white ash and evenly spread out. Oil the grates by dipping a paper towel in a little oil and using tongs to rub it across. Do not use too much oil since it can cause flare-ups. In case there’s too much oil, rub the grates with a dry cloth.
Step 3: Start Grilling
Place the thighs skin-side down on the grill and let them cook. For bone-in thighs, cook for 10-12 minutes on both sides. For boneless thighs, cook for about 6-8 minutes per side. If your chicken thigh is not done yet because it’s on the bigger side, hold the meat with thongs directly over heat till you get a nice sear, and then move to a cooler part of the grill and close the lid. Let the chicken rest for about 5 minutes before serving.
Warning: Chicken thighs have a good amount of fat, which can drip and cause flare-ups. If this happens, move the chicken to a cooler part of the grill until the flames die down, or use a spray bottle of water handy to control the flames.
How to Tell if Your Chicken Thighs Are Cooked
Use a meat thermometer to check if the internal temperature is 165°F. Insert the tool into the thickest part of the thigh. Do not touch the bone. In case you’re grilling multiple thighs, check each one.
If you don’t have a thermometer, try cutting into one thigh and check the juices. Clear juices and white meat are a good sign it’s done. If the juices are pink or reddish or if the inside is light pink, the chicken needs more time.
Press down on the thigh with tongs or a fork. Cooked chicken thighs should feel firm but still have a bit of springiness. Mushy or too soft means they probably need more time.
For bone-in thighs, pull gently at the meat near the bone. It needs to pull away easily. Raw chicken will resist and cling more tightly to the bone.
Best Ways to Serve Chicken Thighs
Serve the thighs on a plate with fluffy rice. It soaks up all the juices—simple but delicious.
Slice up the thighs and stuff them in soft tortillas with fresh salsa, guacamole, and a squeeze of lime.
Pair with roasted veggies like bell peppers, zucchini, or sweet potatoes for a hearty, balanced meal.
Slice and top with a salad (greens, cherry tomatoes, cucumbers, and your favorite dressing for a lighter option).
Dice the chicken and toss it into a pasta dish.
Serve with garlic bread.
Wrap it up with lettuce, tomatoes, and a drizzle of dressing.
How to Store Leftover Chicken Thighs
Let the juicy grilled chicken thighs cool completely first. Wrap the meat tightly in foil or plastic wrap and place them in an airtight container. They’ll stay fresh in the fridge for up to 3-4 days. Reheat in the microwave for a minute when you want to eat.
Summary
Now, you’re all set to fire up the grill and make some perfectly grilled chicken thighs. Enjoy!
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