Learn how to grill perfect chicken thighs with this easy to follow picture tutorial. Let’s fire up the grill for some crispy, moist chicken thighs.
So what is the problem with grilling chicken thighs? Fat and flames… flames and fat. Chicken thighs are just loaded with fat. So here is how to solve the problem.
The Secret for the best grilled chicken thighs
- Trim all available fat. OK, that is good Captain Obvious.
- Use the entire grill surface to have space to move away from flair ups. In fact, I moved the chicken back and forth to help decrease fat in any one area. Yep, it works.
- Do “uneven grill” meaning cook the meat side facing the flame longer than skin side down. Get to char but not burnt. Yep, that works too.
My Rating
This is a 4 to 5. If you’re a real thigh person, then a five would be in order.
Dog walking time. They are so good.
Cooking Notes:
As always, cook to the final internal temperature. Do not cook by time alone.
I used my 7:2:2 seasoning but season to your taste. Just some Kosher salt and pepper would do.
My grill is very hot so to get to 450 grill surface temperature; I’m medium to slightly above. Most grills that is medium high. DO NOT TRUST the built in thermometer on the lid.
For help on grill surface temperature, please see my A Beginners Guide to Grill Temperature on a Gas Grill.
Do not try this with partly frozen chicken; you will never get to the correct internal temperature.
I use 180-185 as my final internal temperature. This is where thighs are done. They are safe at 165 but are still tough. Please use an instant read thermometer to get the right internal temperature.
Some recipes will call for “when the juices run clear.” So you are to stand there poking your thighs and I really have no idea what temperature that is but I suspect it may not even be 165.
Preheat grill to 450 degrees surface temperature. That is a little above medium for me but is medium-high on most grills. Use the entire grill surface. Clean and oil well.
While the grill is preheating, trim the thighs of any trim-able fat and extra skin and allow to rest at room temperature until grill is ready. No longer than 30 minutes but this will help get to the correct internal temperature later.
Just before placing on the grill give all sides a sprinkle of salt and pepper to your taste. I use my 7:2:2 which is salt, pepper and garlic powder. But season to your taste.
Using only half the grill surface, place on grill with skin side UP. Grill for 5-6 minute then flip onto the other side of the grill. Grill for about 4 minutes with the skin down and then flip. Continue to alternate sides of the grill to help keep the flair up down and continue the “uneven” grilling.
Grill to 180-185 internal temperature. Right at 25 minutes for me but this will vary some with your exact grill surface temperature, the temperature of the thighs and thickness. Allow to rest for 5 minutes before serving. They are too hot to eat.
Back from the walk
| Servings | Prep Time |
| 4 | 10 minutes |
| Cook Time |
| 25 minutes |
|
|
| Learn how to grill perfect chicken thighs with this easy to follow picture tutorial. Let's fire up the grill for some crispy, moist chicken thighs.
|
- 4 chicken thighs bone in
- 7:2:2 or seasoning of choice
- Preheat grill to 450 degrees surface temperature. That is a little above medium for me but is medium-high on most grills. Use the entire grill surface. Clean and oil well.
- While the grill is preheating, trim the thighs of any trim-able fat and extra skin and allow to rest at room temperature until grill is ready. No longer than 30 minutes but this will help get to the correct internal temperature later.
- Just before placing on the grill give all sides a sprinkle of salt and pepper to your taste. I use my 7:2:2 which is salt, pepper and garlic powder. But season to your taste.
- Using only half the grill surface, place on grill with skin side UP. Grill for 5-6 minute then flip onto the other side of the grill. Grill for about 4 minutes with the skin down and then flip. Continue to alternate sides of the grill to help keep the flair up down and continue the "uneven" grilling.
- Grill to 180-185 internal temperature. Right at 25 minutes for me but this will vary some with your exact grill surface temperature, the temperature of the thighs and thickness.
- Allow to rest for 5 minutes before serving.
As always, cook to the final internal temperature. Do not cook by time alone. I used my 7:2:2 seasoning but season to your taste. Just some Kosher salt and pepper would do. My grill is very hot so to get to 450 grill surface temperature; I'm medium to slightly above. Most grills that is medium high. DO NOT TRUST the built in thermometer on the lid. Do not try this with partly frozen chicken; you will never get to the correct internal temperature. A little rest at room temp before cooking helps (30 minutes max). I use 180-185 as my final internal temperature. This is where thighs are done. They are safe at 165 but are still tough.
________________________________
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Update
June 8, 2017
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Penny
Making this right now! Tucked fresh basil leaves under the skin for some interest! It smells amazing!! Thank you for the uneven grilling info… I didn’t know. Serving wirh fresh summer squash, zuc, and tomatoes from the garden… sauted with onion and a jalapeno pepper! I’m so hungry!!!
Matt
Works great thanks a lot
John Lansdown
Hey Doc
Don’t remember how I got to your website. Have
you and your recipes stored on my phone along
with a thousand or so other recipes I like or want to
try. I really have learned a lot from you on grilling
chicken. Dark meat like legs and thighs ARE really
better at 185 +. 7-2-2 is all you need. You want
more, add your Memphis Sauce (very good). I’ve
always wanted to come up with a method to get
crispy skin on chicken as a matter of pride as a
griller. I have about one of each of every Weber
gas or charcoal grill they ever made, so I have to
be good or my reputation would suffer. I prep
my dark meat chicken after trimming per your
method and sprinkle with 7-2-2. I then sprinkle
Rumford baking powder (Al free) on the chicken,
and put it in the fridge overnite. Heat the grill to
450 at the grates, oil up, then use your method of
flipping every 5-6 min to get to 180-190+. I then
don’t cover with foil (to keep moisture from
forming), and serve. Your first bite thru a thigh
prepared like this is like biting through a potato
chip. No burnt chicken skin. Serious success and
a bragging point. Thanks to you for your helpful
info.
I’ve also made 3-4 of your pork butt on Al foil balls.
Again, really good as pulled pork is one of my
favorite sandwiches. Add your Memphis sauce,
Really good.
I am 66 yrs old, build hotels, and in Liberal KS
building a hotel and a Convention Ctr. next to it.
If I was home in OKC, I would be smoking butts at
home. Your crockpot method is pretty good and I use
it on the road. Gotta use Wright’s Liquid Smoke. I’ll
send you a good Bobby Flay coleslaw recipe
to go with it if you want.
As a side note, I have a pork tenderloin in your
brine right now that I’m going to grill in a couple
hrs. Not going to use the olive oil garlic, but a rub
for a tenderloin BBQ sandwich.
Again, thanks
John Lansdown
DrDan
Hi John,
First, YES I need a good coleslaw recipe (email at the bottom of the site). I have tried many and I’m very picky. You will notice that I have a hole in my site with no coleslaw. There has just been no worthy recipe. I have only had great coleslaw a few times, the last at Marloweβs of Memphis. You must go there if you get close, it is almost worth my drive from Michigan.
It is so hard to get people out of the 165 habit for chicken. 165 for breasts and not a bit more but for thighs and drummies 185+ is it. And they will never let it rest.
Next, the baking powder. While ATK will use the overnight timing, I find that even with almost no rest, you get most of the effect. I believe that during the first 15-20 minutes of cooking, it is pulling moisture out and it evaporates rapidly in the heat of the oven. Just my feelings.
The crockpot butt is just using the pot as a miniature oven and elevating out of the drainage. Just a take off on my oven version. I like them both so much, I rarely do the grill method anymore. It is so easy to just toss them in and go do other things.
You mentioned some of my favorite recipes. I do love the Memphis BBQ sauce.
Thanks for the note.
Dan
Mary
Hi and thank you for the grilling tips! I have a super easy recipe for what I call a Fiesta Cole Slaw. Everyone loves it. I cheat, though. I use a bag of slaw ready to go. I add a half red pepper chopped on the small side, about 1/3 cup of finely chopped red onion, about a cup of either canned or fresh corn, about a half cup of dried cranberries, add a cup of shelled edamame if you have it (don’t need it) I just mix it all with Marzettis Slaw Dressing and it really is yummy!
DrDan
Hi Mary,
Thanks so much for the recipe. I will give it a try soon. “Cheating” with the bag of slaw is fine. I don’t want to buy a large head. We are cooking for two.
Dan
Ron Garstka
Sure glad I found your website. The chicken thigh recipe was the first I tried. Very successful, tender and delicious. Have 2 thighs in the fridge pegged for lunch on Sat. Really like the mixture of pics with commentary. You’ve done an excellent job. Can’t wait to move on to other recipes. What a surprise to find out you’re in Grand Haven. Wife & I live in Comstock Park & Grand Haven is one of our favorite places. Didn’t make it there last year as I was diagnosed with Stage 4 Colon Cancer last spring. However, chemo is done and my last scan showed no evidence of any cancer in my torso. We are planning our schedule for the summer and fall. I’m also an ex-programmer. Started with SPS, Autocoder,
Cobol on IBM 1460, 1410. 7740. Thanks for all the effort you put in on the website. Looking forward to
many more good meals.
DrDan
Hi Ron,
Welcome to the site. Glad your colon CA is doing better. Another old programmer but I trained on an IBM 360-65 so I was after you a few years. Lots of machine language, assembler, Fortran and some Cobol. And then I ruined it all by going to med school.
We have been in Spring Lake/Grand Haven for almost 40 years and we are staying for retirement. The blog is my retirement toy. Some computer, photography, and lots of cooking. All enjoyable for me.
Let me know if you have any questions or suggestions. And have a great day.
Dan
Stephanie Patterson
Thank you, thank you, thank you! I was plying the Internet looking for a recipe for grilled chicken thighs, and all of them called for long marinating…and I wanted to cook right NOW…then I found this. It was GREAT! I used kosher salt in the 7:2:2 mix; I got a little carried away with it and the chicken turned out a little bit salty – but on the plus side, the kosher salt made the skin crisp up really nicely.
So I did the prep work, and my husband did the actual grilling. He reported that the techniques of alternating sides of the grill and the slightly different cooking times for the skin and bone sides worked beautifully – no flare ups at all. In short, we LOVED this recipe and intend to try it out next on a bunch of chicken leg quarters that we have in the freezer. Thanks again!
DrDan
Hi Stephanie,
Thanks for the note. It took a number of test runs to come up with this but it seems to be just right to me. Also, I like logical things and this seems to fit.
It should work fine with your chicken quarters but be sure they are well thawed before starting.
Dan
John Lansdown
Doc
My go to coleslaw (and I cheat on one is)
Bag of mix. Add 1/2 cup shredded carrot plus 1/2
cup shredded onion (pressed through a strainer
with cold water) to tame it down a little.
Dressing
3/4 cup mayo ( I use Duke’s).
or 1/2 cup mayo and 1/4 cup sour cream (lighter)
3 TBS apple cider vinegar
2 TBS table sugar
2 Tsp celery seeds. I use Penzey’s. The best.
Kosher salt and black pepper to taste
A good go to fast coleslaw that everyone likes
and what I put on your pulled pork for sandwiches
along with your Memphis Sauce. Don’t get much
better than this. Except toasted buns. A must have.
John
PS I’ll send my Tennessee mustard coleslaw next.
These two are the best I’ve found “standards”. You
can add nuts, golden raisins, or anything you want
John
DrDan
Hi John thanks for the recipe. At first look, it is what I was looking for. I will give it a trial soon. I’m good with the bag mix since I don’t need a ton.
Thanks again
Dan
John Lansdown
Doc
My “go to mustard slaw”
One head red or green cabbage or 1/2 of each cut
root to tip. Slice in 1/8 to 3/16 slices. They say one
head of shredded cabbage. This would take so long
most people wouldn’t do it. Just thin slices, turn 90
degrees and cut in half, or not.
Dressing
1/2 cup mayo. I use Dukes
1/4 cup standard yellow mustard
1/4 cup apple cider vinegar
2 tsp kosher salt
2 tsp course ground pepper
1 tsp celery seed. I use Penzey’s.
Again a “base mustard slaw”, good on its own.
Add ins are golden raisins, nuts, chopped apple,
etc. Best add in is prepared horseradish.
Enjoy.
John
DrDan
Thanks again John. In line for a test.
Dan
Nancy
Dr. Dan,
My husband and I made your grilled chicken thighs for dinner tonight. Excellent! I am a novice on the grill so your photos of the process were very helpful. Your instructions were spot on, too. We marinated the chicken thighs for a couple hours in the frig in a mixture of lemon juice and several cloves of crushed garlic, then salted and peppered as you suggest. We will be making this recipe again soon.
Coincidentally, we also live in West Michigan. And if those are your dogs, they are beautiful.
DrDan
Hi Nancy,
Thanks for the note. I’m more of a visual learner and I try to do enough photos so people can visualize doing the process themselves.
We are in Spring Lake and Molly and Lilly say thanks for the compliment, they are blog mascots. All blogs should have dogs.
Dan
Holly Kooienga
Trying this tonight. Thanks for the detailed instructions….
Holly K
Hudsonville, MI π
DrDan
I live 20 miles away… when is dinner? :)
Nigel Prance
Used this receipt tonight to wonderful results. Such a brilliant idea to shift sides of the grill! I am a huge fan of chicken thighs but it’s always hit or miss (mostly miss, sorry to report). However, armed with this new approach, I shall prevail…..THANKS!
Elisabeth
This is probably a silly question but is the grill lid open or closed when grilling the thighs?
DrDan
Closed. General rule: Less than 1/2 inch (fish) is open. 1/2-1 inch can be open but it is much harder control and over 1 inch is always closed.
Dan
Kay and Chris
I did the prepping and my hubby did the grilling. PERFECTION!
Thanks for the recipe and the tips!
Don’t know if I’ll ever go back to white meat/breasts after this! :)
DrDan
Hi Kay and Chris,
Glad it worked well for you. I suspect that with the trimming of the fat, the use of the grill where fat will drain and not coating it with oil, it is probably lower in fat than we think. In grill competitions, they will remove the skin and scrap underneath then pin it back on. But they are using smokers and not flipping things like we do.
Thanks for the note.
Dan