Grilled chicken thighs on a gas grill are juicy, quick, and easy—done in about 25 minutes with no marinade or fuss. The key is good trimming and grilling technique to prevent flare-ups and burning, along with the right finish temperature for crispy skin and tender meat.
⏱️ Quick Answer: How Long to Grill Chicken Thighs
Grill bone-in chicken thighs on a gas grill for about 25 minutes at 450°F, cooking to an internal temperature of 185°F for the best juicy, tender meat with crispy skin.
Jump To (scroll for more)
- 💕 Why You’ll Love This Recipe
- 🐓Ingredients
- 👨🍳 Quick Overview: Grilling Chicken Thighs
- ⏲️ How Long to Grill Chicken Thighs
- 🌡️ The Best Internal Temperature for Chicken Thighs
- 🤔 How Uneven Grilling Prevents Burnt Skin and Flare-Ups
- 🐔 Grilling Boneless Chicken Thighs on a Gas Grill
- 😊 Seasonings, BBQ & Marinade Options
- ♨️ Grill Temperature Tips
- 😊 Other Delicious Chicken Recipes”
- 🍽️ Serving Suggestions
- ❄️ Storage & Reheating
- ❓ FAQs
- 📖The Recipe Card
Featured Comment by Davey:
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"This site is the Holy Grail for how to cook chicken thighs. I trim off excess fat, season liberally with 7:2:1 rub (with an extra ½ part smoked paprika), and grill to 185-190. Comes out so delicious. Made them again yesterday, and people were telling me how fantastic the chicken was. Thanks!"
💕 Why You’ll Love This Recipe
- Simple method – Just season and grill. No marinade or long prep.
- Juicy, crispy skin – Cooked to 185°F for tender meat and golden skin.
- No flare-ups – Trimming and the uneven-grilling method keep skin from burning.
- Weeknight easy – From fridge to plate in about 35 minutes with any seasoning or BBQ style.
🐓Ingredients
- Chicken thighs – Bone-in, skin-on gives the juiciest flavor and crispy skin. Boneless or skinless work too but cook faster.
- Seasoning – Kosher salt and black pepper are all you need. Try your favorite BBQ rub, my All-Purpose 7:2:2 Seasoning Mix, or another blend you like.
👨🍳 Quick Overview: Grilling Chicken Thighs
1. Preheat the grill – Heat to about 450°F (medium-high). Let the chicken rest at room temp for 20–30 minutes.
✅ Pro Tip: Other grills work, but gas is easiest for controlling surface temperature.
2. Trim and season – Remove extra fat or loose skin; season with salt, pepper, or your favorite seasoning or BBQ rub.
3. Grill – Start skin-side up for 5–6 minutes, then flip, move to a new area, and cook 4 minutes. Repeat, skin-side up 5–6 minutes and skin-side down 4 minutes, rotating to avoid flare-ups.
✅ Pro Tip: The “uneven grilling” method and trimming help prevent burnt skin and flare-ups
4. Finish and rest – Grill until 185°F internal, about 25–30 minutes total. Let rest 5–10 minutes before serving.
✅ Pro Tip: Let thighs rest 5–10 minutes before serving so the juices reabsorb for maximum tenderness.
👇For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
⏲️ How Long to Grill Chicken Thighs
Grill bone-in chicken thighs on a gas grill for about 25–30 minutes at a surface temperature around 450°F.
Use the uneven grilling method — start skin-side up for 5–6 minutes, then flip and move to a new grill area for 4 minutes to control flare-ups and keep the skin crisp.
Repeat the uneven timing to an internal temperature of 185°F for juicy, tender meat and crispy skin.
✅ Pro Tip: Pro Tip: Always cook to temperature, not just time. Use a meat thermometer and pull the thighs when they hit 185°F.
🌡️ The Best Internal Temperature for Chicken Thighs
The best internal temperature for chicken thighs is about 185°F. That’s where connective tissue breaks down, giving tender, juicy meat instead of stringy or chewy texture.
The USDA minimum is 165°F for safety, but the meat isn’t truly done until 185°F. America’s Test Kitchen agrees — go up to 190–195°F for extra-tender thighs and drumsticks.
🤔 How Uneven Grilling Prevents Burnt Skin and Flare-Ups
Flare-ups happen when fat drips onto hot grates, burning the skin before the meat is done. The uneven grilling method fixes that by moving thighs to a clean spot with each flip so fat drips don’t ignite twice. Shorter skin-down time and steady heat keep the skin golden, not burnt.
Uneven Grilling Steps:
- Trim and pat the thighs dry.
- Preheat to about 450°F and use the entire grill surface.
- Grill skin-side up for 5–6 minutes, then skin-side down for 4 minutes.
- Move to a new area after each flip to avoid flare-ups.
- Repeat until the internal temperature reaches 185°F.
✅ Trim excess fat and cook to temperature for juicy meat and crisp skin.
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🐔 Grilling Boneless Chicken Thighs on a Gas Grill
Boneless, skinless chicken thighs cook faster than bone-in—about 10–15 minutes total on a 450°F grill. Start checking early and pull them at 185°F for the best texture.
Brush lightly with oil before seasoning to prevent sticking and keep them moist. Flip every 4–5 minutes, moving around the grill to avoid flare-ups.
😊 Seasonings, BBQ & Marinade Options
🧂 Seasonings – Salt and pepper are all you need. Add garlic, onion powder, paprika, or cayenne for extra flavor.
🔥 BBQ Rub – Try a store-bought rub or my Classic BBQ Rub or Memphis Dry Rub. For saucy BBQ, brush on your favorite sauce or my Memphis Barbecue Sauce during the last 5 minutes, then again after removing from the grill.
🍋 Marinade – Great for boneless thighs. Try my Lemon Chicken Marinade for extra moisture and flavor.
♨️ Grill Temperature Tips
- Set your grill to a surface temperature of about 450°F (medium-high).
- Preheat the entire grill—you’ll need the space to move the chicken and avoid flare-ups.
- If you have one, use a grill-surface thermometer for accuracy and ignore the unreliable hood gauge.
- Charcoal or pellet grills work too if you can control the heat.
👉 See my Beginner’s Guide to Grill Temperature on a Gas Grill for setup help.
😊 Other Delicious Chicken Recipes”
If you love chicken thighs, you might also enjoy:
- Grilled Chicken Drumsticks – Another flavorful grilling option
- Oven Baked Chicken Legs – Crispy skin, no grill needed (👈 custom ad box goes here)
- Grilled Chicken Breasts – Great for meal prep or lighter dinners
Crispy Oven Baked Chicken Thighs
Crispy Baked Chicken Thighs are roasted perfectly in 30 minutes and seasoned to your taste. Using a convection oven for crispy skin, these moist and tender chicken thighs will become a family favorite.
🍽️ Serving Suggestions
Grilled chicken thighs go with almost anything. Serve with a fresh salad and something starchy like Grilled Baby Potatoes or classic potato salad.
Add color with Grilled Mixed Vegetables or Grilled Corn on the Cob.
For a sweet finish, try Brown Sugar Cinnamon Glazed Grilled Pineapple.
❄️ Storage & Reheating
Store leftovers in an airtight container for 3–4 days in the refrigerator or up to 3 months in the freezer.
Reheat in the oven at 350°F for 15–20 minutes or in the air fryer at 350°F for 5–7 minutes to re-crisp the skin.
The microwave works too—use lower power to avoid tough meat.
❓ FAQs
Trim visible fat on the underside and edges of the skin. Cut away any loose or hanging skin, but leave the skin attached—it keeps the meat moist and flavorful.
You can try, but results vary. For consistent results, use a meat thermometer and cook to 185°F internal.
Cook to 185°F for tender, juicy meat and crisp skin. The USDA minimum is 165°F, but that’s only for safety.
Fat drips cause flare-ups. Trim extra fat, keep the grill around 450°F, and move thighs to a clean area after each flip to prevent burning.
Yes, slightly. Expect 25–30 minutes for bone-in compared to 10–15 minutes for boneless.
📖The Recipe Card
Grilled Chicken Thighs on a Gas Grill (Juicy & Easy)
Video Slideshow
Step-by-Step Instructions
Preheat the grill
- Preheat your gas grill to a surface temperature of about 450°F—medium to medium-high on most grills. Clean and oil the grill grates well. Preheat the entire grill so you can rotate the thighs to avoid flare-ups.
Trim and season
- While the grill is preheating, trim excess fat and loose skin. Let the thighs rest at room temperature for 20–30 minutes.
- For skin-on thighs, brushing with olive oil is optional. For skinless thighs, brush lightly with vegetable or olive oil before seasoning. Season all sides with salt, pepper, or your favorite spice blend.
Grill with uneven grilling method
- Place the thighs skin side up over direct heat using only half the grill. Grill for 5–6 minutes, then flip skin side down and move to the other side of the grill. Grill for about 4 minutes. Continue flipping and rotating sides to avoid flare-ups. If the skin is getting too dark, reduce the heat in the skin-down area.For skinless thighs, grill both sides for about 5 minutes each, alternating sides as needed.
- Grill to an internal temperature of 185°F—usually 25–30 minutes for bone-in, or 10–15 minutes for boneless. ✅ Check temperature early and often.
Resting
- Let the grilled thighs rest for 5–10 minutes before serving.
Recipe Notes
Pro Tips:
- Grill surface temperature should be about 450°F. Use a surface thermometer if you have one—ignore the grill hood thermometer, which is highly inaccurate.
- Boneless, skinless thighs cook faster due to lack of bone and thinner size.
- Trim visible fat and excess skin to help prevent flare-ups.
- Use the uneven grilling method and rotate the thighs across the grill surface.
- Season as you like—we use our homemade 7:2:2 mix.
- Do not grill partially frozen chicken—it will burn before reaching a safe internal temperature.
- Final internal temp should be 185°F for tender, juicy thighs. They’re safe at 165°F but still tough at that point.
- Always cook to temperature, not time.
- Store leftovers in the fridge for up to 4 days, or freeze for up to 4 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally Published August 1, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Philip Brun says
Delicious, easy to follow recipe. The whole family loved it. Thanks for the pictures too.
jen watson says
Fantastic! Easy to follow (thanks for the photos!) and delicious results! Now I am successful at grilling chicken...Yay!!
Davey says
This site is the Holy Grail for how to cook chicken thighs. I trim off excess fat, season liberally with 7:2:1 rub (with an extra 1/2 part smoked paprika), and grill to 185-190. Comes out so delicious. Made them again yesterday and people were telling me how fantastic the chicken was. Thanks!
Lesa Browning says
Best grilled chicken recipe ever! I followed exactly and chicken thighs were perfect.
Andee says
Use your grilling technique for chicken thighs and drumsticks tonight, it was cooked PERFECT! Thank you for sharing.
Josh Miller says
I made this recipe tonight for dinner and it was amazing! I used Weber's chicken & rib rub, pepper, & garlic powder on both sides.
I have feeling my wife is going to have me make this at least once if not twice a week.
Thank you for the recipe!
Joshua Miller says
I forgot to add, it was so juicy that when I cut it open is squirted juice out (literally about 3" across my plate). I kept my gas grill between 450 & 475. 5:30 skin side up then 4 skin side down and kept rotating it till I got to 25 minutes (I don't have a thermometer). It turned out perfect!