How Long To Cook Chicken Thighs On Grill For Perfect Results

how long to cook chicken thighs on grill

The Juicy Truth: Mastering Grilled Chicken Thighs

Let's be honest—grilled chicken thighs are the unsung heroes of summer cookouts. While everyone's fussing over perfectly seared steaks or delicate fish fillets, chicken thighs are quietly waiting in the wings, practically begging to make you look like a grilling genius with minimal effort. These forgiving little powerhouses of flavor have a secret: they're practically designed to make you successful at the grill.

At DI ORO, we believe great cooking starts with understanding your ingredients—and having the right tools to handle them. Before we dive into the "how long" of grilling chicken thighs, let's talk about why this particular cut deserves a special place in your culinary repertoire.

Unlike their finicky breast counterparts that dry out faster than laundry in the desert, chicken thighs bring more fat, more flavor, and more forgiveness to your grill grates. They're the kitchen equivalent of that friend who still loves you even when you mess up—overcook them slightly? They'll still be juicy. Forget to flip on time? They'll forgive you.

Why Chicken Thighs Are Your Grill's Best Friend

Chicken thighs have a higher fat content than chicken breasts, which means they stay moist and juicy even when cooked to higher temperatures. They're also incredibly versatile—marinate them, dry rub them, glaze them, or simply season with salt and pepper. Whatever your flavor preference, chicken thighs can handle it with aplomb.

But perhaps the most compelling reason to master grilling chicken thighs is the cost-to-impression ratio. They're budget-friendly yet deliver a premium eating experience when cooked correctly. That's what I call culinary economics at its finest!

Bone-In vs. Boneless: The Great Debate

Before we fire up the grill, let's settle the age-old question: bone-in or boneless? Both have their merits, and your choice should depend on what you're aiming for.

Bone-in chicken thighs take longer to cook (we'll get to specific times shortly), but they deliver maximum flavor and juiciness. The bone acts as a heat conductor while simultaneously insulating the meat around it, creating pockets of succulent chicken that simply can't be replicated in boneless cuts. If you're after that primal, tear-the-meat-from-the-bone satisfaction, this is your pick.

Boneless thighs, on the other hand, are the weeknight warriors of the chicken world. They cook faster, are easier to eat (especially for kids or in sandwiches), and still deliver plenty of flavor. They're also more receptive to marinades since there's more surface area for flavor penetration.

Skin-On or Skinless: A Matter of Preference

If crispy, crackling chicken skin makes your heart sing, then skin-on is the only way to go. That skin creates a natural basting layer that adds flavor while protecting the meat beneath. When done right, it transforms into a golden, crispy delight that's worth every additional calorie.

Skinless options cook slightly faster and are considered the healthier choice, but you'll sacrifice that crispy exterior. The good news? Chicken thighs are flavorful enough that even without skin, they'll still deliver a satisfying meal.

How Long to Cook Chicken Thighs on Grill: The Definitive Guide

Now for the main event—exactly how long should you grill those chicken thighs? The answer depends on your specific cut and grill setup, but I've got you covered with precise timing for all scenarios.

Bone-In, Skin-On Chicken Thighs

These take the longest but reward your patience with unparalleled flavor. Here's your timeline:

Preheat your grill to medium-high heat (375-450°F)
Initial sear: 5-6 minutes per side over direct heat
Finish cooking: Move to indirect heat for 15-20 more minutes
Total cooking time: 25-30 minutes

The key here is patience. That initial sear creates those gorgeous grill marks and begins rendering the fat under the skin. Moving to indirect heat allows the thighs to cook through without burning the exterior. Your target internal temperature is 165°F, but chicken thighs actually benefit from a slightly higher temp—around 170-175°F—to break down the connective tissue fully.

How to Grill Boneless Skinless Chicken Thighs on Gas Grill

The speedsters of the chicken thigh world, boneless skinless thighs cook much faster:

Preheat your gas grill to medium-high (approximately 400°F)
Grill time: 5-7 minutes per side over direct heat
Total cooking time: 10-14 minutes

Without bones to navigate around, heat distributes more evenly through boneless thighs. They're done when they reach an internal temperature of 165°F, but don't be afraid to go to 170°F for even more tender results. The beauty of thighs is they won't dry out like breasts would at these temperatures.

The Marinade Magic: Elevating Your Chicken Game

While not strictly necessary, marinating chicken thighs before grilling is like giving yourself a head start in a flavor race. A good marinade does three crucial things: adds flavor, tenderizes the meat, and helps retain moisture during the high-heat cooking process.

For chicken thighs, even a quick 30-minute marinade makes a difference, but if you can plan ahead, give them 4-24 hours in the refrigerator to really absorb those flavors. A basic but brilliant marinade formula includes:

Fat: Olive oil, avocado oil, or even yogurt
Acid: Lemon juice, vinegar, or wine to tenderize
Salt: Enhances flavor and helps the meat retain moisture
Aromatics: Garlic, herbs, spices to create your signature flavor profile

Pro tip: Reserve some marinade before adding raw chicken and use it to baste during the last few minutes of cooking for an extra flavor boost. Just never reuse marinade that's touched raw chicken without boiling it first!

The Secret to Perfect Grilling: Temperature Control

Here at DI ORO, we're all about tools that empower your cooking, and when it comes to grilling chicken thighs, there's one tool that's non-negotiable: a reliable meat thermometer. The difference between perfectly juicy thighs and dry disappointment often comes down to just a few degrees.

For bone-in thighs, insert your thermometer into the thickest part of the meat, avoiding contact with the bone (which conducts heat differently and will give you a false reading). For boneless thighs, simply pierce the thickest part.

How Long to Grill Chicken Thighs with Bones: The Temperature Timeline

When grilling bone-in chicken thighs, temperature progression is more important than strict timing. Here's what to expect:

At 5 minutes per side: Surface is seared, internal temp around 120-130°F
At 15 minutes total: Internal temperature climbing to 140-150°F
At 20-25 minutes total: Approaching target temperature of 165-175°F
At 30+ minutes: Potential overcooking territory—keep a close eye on that thermometer!

Remember, bone-in thighs benefit from slightly higher final temperatures (170-175°F) to break down connective tissues for that melt-in-your-mouth texture we're all chasing.

The Art of Flipping: When and How

how to grill boneless skinless chicken thighs on gas grill

Let's talk about the flip—that moment of truth when you turn your chicken thighs to reveal those beautiful grill marks. How long to cook chicken thighs on grill is only half the equation; knowing when to flip them is the other critical component of grilling success.

With DI ORO's heat-resistant silicone-tipped tongs, you'll have precise control for that perfect flip. But timing is everything. For bone-in thighs, resist the urge to constantly peek and flip. One decisive turn after 5-6 minutes gives you those magazine-worthy grill marks and allows the fat to render properly.

For boneless skinless thighs, a single flip at the 5-minute mark is usually perfect. If you're seeing flare-ups from dripping fat, don't panic—simply move the thighs to a cooler part of the grill temporarily and continue cooking.

How Long to Grill Chicken Thighs on Gas Grill: Managing Heat Zones

Gas grills give you fantastic temperature control, which is perfect for mastering chicken thighs. The key is creating distinct heat zones:

High heat zone (400-450°F): For initial searing and those gorgeous grill marks
Medium heat zone (350-375°F): For controlled cooking of boneless thighs
Low heat zone (300-325°F): For finishing bone-in thighs without burning

On a typical three-burner gas grill, set one burner to high, one to medium, and leave one off completely. This gives you the flexibility to move your chicken around as needed. If your thighs are browning too quickly but haven't reached safe internal temperature, simply slide them over to the cooler zone to finish cooking.

For more detailed tips and expert techniques, check out this comprehensive guide to grilling chicken thighs and learn about food safety and grilling from the USDA's official grilling advice.

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Troubleshooting Grilled Chicken Thighs

Even kitchen heroes have occasional battles with their grill. Here's how to overcome common chicken thigh challenges:

Problem: Chicken Sticking to Grill Grates

There's nothing more frustrating than leaving half your beautiful chicken skin stuck to the grill. To prevent this culinary heartbreak:

Ensure grates are thoroughly cleaned before starting
Preheat the grill completely—cold grates are sticky grates
Oil both the grates and the chicken lightly
Be patient—the chicken will naturally release when it's properly seared

If you're using our DI ORO silicone-tipped tools, you can gently loosen any stuck spots without damaging your grates or tearing the delicate skin.

Problem: Flare-Ups Causing Burning

Chicken thighs' higher fat content means potential flare-ups. When those flames leap up:

Move thighs to indirect heat immediately
Keep a spray bottle of water nearby for emergencies
Trim excess fat before grilling to minimize drippings
Avoid oil-heavy marinades that can drip and cause fires

Problem: Undercooked Near the Bone

Finding perfectly grilled exterior but pink meat near the bone is a common issue when grilling chicken thighs with bones. To ensure even cooking:

Use the two-zone cooking method (sear then move to indirect heat)
Consider a quick 15-second microwave of the thighs before grilling to give the bone a head start
Allow for proper resting time, which allows residual heat to finish cooking near the bone

Resting: The Unsung Hero of Perfectly Grilled Chicken Thighs

How long to cook chicken thighs on grill is crucial, but equally important is how long you let them rest afterward. Think of resting as the final, magical step that transforms good chicken into great chicken.

When you pull chicken thighs off the grill at their target temperature (165°F for food safety, up to 175°F for bone-in thighs), the proteins are tight and the juices are mobile. Cut into them immediately, and those precious juices spill out onto your cutting board instead of remaining in the meat where they belong.

Give bone-in thighs 5-10 minutes to rest, tented loosely with foil. For boneless thighs, 3-5 minutes is sufficient. During this time, the internal temperature will rise another 5 degrees or so (carryover cooking), and the juices will redistribute throughout the meat.

The Flavor Finish: Glazes and Sauces

While your chicken thighs are approaching their final temperature, it's time for a flavor boost. If you're using a sweet glaze or barbecue sauce, this is the moment to apply it—not earlier, when the sugars would burn on the hot grill.

Brush on your glaze during the last 2-3 minutes of cooking, allowing it to caramelize slightly but not burn. For extra flavor layering, add another light coat after removing from the grill, letting it set during the resting period.

How to Tell When Chicken Thighs Are Perfectly Done

how to grill chicken thighs on gas grill

Beyond timing and temperature, there are visual and textural cues that indicate perfectly grilled chicken thighs:

The meat pulls back slightly from the bone (for bone-in thighs)
Juices run clear when the thigh is pierced
The exterior has a deep golden-brown color with visible grill marks
The thighs feel firm but still have some give when pressed

Remember that chicken thighs—especially those with bone—might have a slightly pinkish tinge near the bone even when fully cooked. This is why your thermometer is so crucial; it tells you definitively when the chicken is safe to eat, regardless of any visual cues that might be misleading.

How to Grill Boneless Skinless Chicken Thighs on Gas Grill for Meal Prep

Boneless skinless chicken thighs are the meal prepper's dream protein. They're affordable, flavorful, and incredibly versatile. For efficient meal prep:

Grill a double batch (they cook quickly at 5-7 minutes per side)
Use different seasonings on different thighs for variety
Slightly undercook thighs you plan to reheat later (to 160°F instead of 165°F)
Cool completely before refrigerating for food safety

Grilled boneless thighs will stay delicious in the refrigerator for 3-4 days, ready to be added to salads, grain bowls, wraps, or simply reheated with a fresh side dish for a quick dinner.

The DI ORO Difference: Tools for Grilling Success

As we always say at DI ORO, having the right tools doesn't just make cooking easier—it makes your food better. For grilling chicken thighs to perfection, our award-winning silicone-tipped tongs give you the precise control needed for that perfect flip, while our spatulas—tested to withstand temperatures up to 600°F—let you press those thighs flat against the grates for maximum sear.

And because we believe what touches your food matters, all our tools are made with pro-grade, forever-chemical-free silicone. No worrying about what might be transferring to your carefully prepared chicken as you cook.

Remember, how long to cook chicken thighs on grill is just the beginning of your journey to becoming a backyard grill master. With the right tools, techniques, and a bit of practice, you'll be turning out restaurant-quality chicken thighs that have your friends and family convinced you've been holding out on some culinary secret.

Serving Ideas: Elevate Your Grilled Chicken Thighs

Now that you've mastered how long to cook chicken thighs on grill and achieved that perfect juicy texture, let's talk about turning those beautifully grilled thighs into memorable meals. After all, you didn't just grill chicken—you created a canvas for culinary creativity.

With your DI ORO silicone-tipped serving tools, you can plate these masterpieces without tearing that perfectly crispy skin or losing any of those flavorful juices. Here are some serving inspirations that will make your grilled chicken thighs the star of any meal:

Complementary Side Dishes

The right sides can elevate your grilled chicken thighs from excellent to extraordinary:

Grilled vegetables (throw them on while your chicken rests): zucchini, bell peppers, and corn take on a beautiful char that complements the smoky chicken
Cooling slaws: the crunch and acidity cut through the richness of the thighs
Grain salads with herbs: quinoa, farro, or couscous dressed with fresh herbs absorb the flavorful chicken juices
Crispy roasted potatoes: their crunchy exterior and fluffy interior mirror the textural contrast of perfect chicken thighs

Pro tip: Use your DI ORO spatula to serve both the chicken and sides without switching tools—its pro-grade silicone won't transfer flavors between dishes, and the reinforced core provides the stability needed for serving those substantial thighs.

How to Repurpose Leftover Grilled Chicken Thighs

If you've grilled extra chicken thighs (and you absolutely should), their rich flavor makes them perfect for next-day transformations:

Slice and add to grain bowls with a punchy dressing
Chop and fold into pasta with a light cream sauce
Shred and tuck into tacos with fresh lime and cilantro
Dice and add to a hearty salad with robust greens
Layer into sandwiches with avocado and bacon

The higher fat content in thighs means they stay moist even when reheated, making them far superior to breast meat for leftovers. Just remember to reheat gently—a 300°F oven for 10 minutes or a quick sear in a skillet works beautifully.

One standout leftover idea? Toss chopped thighs into a vibrant jerk chicken salad with mango, bell peppers, and a tangy lime vinaigrette—perfect for a refreshing, high-protein lunch that doesn't skimp on flavor.

Seasonal Variations: How Long to Cook Chicken Thighs on Grill Year-Round

Grilling isn't just a summer affair—with the right adjustments, you can enjoy perfectly grilled chicken thighs through every season. The cooking time remains similar, but your approach might change:

Summer Grilling

When the mercury rises, keep your kitchen cool by taking full advantage of your grill:

Lighter marinades with citrus and herbs complement the season
Grill times may decrease slightly in extreme heat as grills run hotter
Consider grilling extra for cold chicken salads on the hottest days

Fall and Winter Grilling

Don't let cooler temperatures stop your grilling adventures. How long to grill chicken thighs with bones might increase slightly in cold weather, but the results are worth it:

Preheat your grill longer in cold weather (an extra 5-10 minutes)
Expect cooking times to increase by 10-15% in very cold conditions
Keep the lid closed as much as possible to maintain heat
Switch to heartier marinades with warming spices like cumin, cinnamon, and smoked paprika

With your DI ORO tools that withstand temperatures up to 600°F, you won't have to worry about damage even when cranking up the heat to combat winter's chill. Our forever-chemical-free silicone handles stay comfortable in your grip no matter the weather.

Pairing Drinks with Grilled Chicken Thighs

For classic BBQ-style thighs: A robust Zinfandel or craft amber ale
For herb-marinated Mediterranean style: Crisp Sauvignon Blanc or a citrusy IPA
For spicy, smoky thighs: Off-dry Riesling or a Mexican lager with lime
For family meals: Sparkling lemonade with fresh herbs or iced tea with stone fruit

Remember, the best pairing is ultimately what brings you joy. There are no wrong answers when you're celebrating the fruits of your grilling labor.

Building Confidence: Practice Makes Perfect

Mastering how long to cook chicken thighs on grill doesn't happen overnight. Each time you grill, you'll develop more intuition about timing, temperature, and technique. Soon, you'll be the friend everyone calls for grilling advice.

Keep a simple grilling journal noting your cooking times, temperatures, and results. Was today's batch the juiciest yet? Write down exactly how long you cooked those thighs on the grill and under what conditions. This personal reference will be worth its weight in gold.

Final Thoughts: Beyond Timing to Mastery

Grilling chicken thighs is more than just nailing the cook time—it’s about mastering both the science and the art of the process. From bone-in to boneless cuts, understanding temperatures and timing is key, but so is knowing when to flip, how to season, and how to bring out the best flavors. With your DI ORO tools—engineered by people who love cooking as much as you do—you’re set to go beyond the basics and bring creativity to the grill.

So fire up that grill and let your tools become extensions of your skills. DI ORO’s award-winning spatulas and tongs make every flip feel confident and every serve effortless. Perfectly grilled chicken thighs aren’t just about time on the flame—they’re about quality, technique, and the joy of making something truly memorable. Whether it's a solo dinner or a backyard feast, every meal is a chance to create magic. For more inspiration, check out this grilled chicken thighs recipe.

Frequently Asked Questions

How long does it take to grill a chicken thigh?

Grilling chicken thighs typically takes about 20 to 30 minutes, depending on their size and whether they are bone-in or boneless. Bone-in thighs generally take closer to 30 minutes, while boneless thighs can cook in around 20 minutes. It's important to cook until the internal temperature reaches 165°F (75°C) to ensure safety and juiciness.

Is it better to grill chicken at 350 or 400?

Grilling chicken at 350°F allows for more even cooking and reduces the risk of burning the outside before the inside is done. However, 400°F can give you a nice sear and crispy skin if you monitor closely and manage flare-ups. For chicken thighs, starting at 400°F for a few minutes and then lowering to 350°F to finish cooking is a great approach.

Should you grill chicken thighs with lid open or closed?

It's best to grill chicken thighs with the lid closed to create an oven-like environment that cooks the meat evenly and locks in moisture. Closing the lid traps heat, which helps the thighs cook through without drying out. Open-lid grilling is fine for quick searing but not ideal for thicker cuts like thighs.

How to grill chicken thighs without burning?

To avoid burning chicken thighs, use medium heat and keep an eye on flare-ups caused by dripping fat. Marinating or coating the thighs with oil can help prevent sticking and charring. Also, consider cooking the thighs over indirect heat after searing to ensure they cook through without burning.

Should I grill chicken thighs on high or low heat?

Start grilling chicken thighs on high heat to get a nice sear and crispy skin, then move them to lower heat or indirect heat to finish cooking through. This two-zone cooking method prevents burning while ensuring the meat is cooked evenly and stays juicy. Avoid cooking entirely on high heat as it can char the outside before the inside is done.

Is 10 minutes enough to grill chicken?

Grilling chicken thighs in just 10 minutes is usually not enough unless they are very small, thin, and boneless. Most chicken thighs require at least 20 minutes to cook safely and thoroughly. Always use a meat thermometer to check for an internal temperature of 165°F to be sure the chicken is fully cooked.

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