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.
Grillster girl says
I burnt my thighs within 8 minutes on the outside! If you have a new grille or yours runs high then definitely DO NOT cook at 450!
Dan Mikesell AKA DrDan says
Was it the hood thermometer?
Dan
Louise Nicholson says
Me too. Went back to flip the second time and the whole grill was a bonfire inside. I did trim the fat and extra skin before. Charcoal on the outside, done right inside in 25 minutes. I must have done something wrong...
Aaron says
185 dries it out. This is the only time I've ever made dry thighs.
Davey says
I don't know how that would be possible, unless your thermometer is off. I always grill thighs to 190 or so and they are moist and tender. Just did them yesterday and people were telling me the chicken was fantastic. Are you sure you aren't using chicken breasts?
Debbie Kane says
I have been grilling and smoking meats for some time, but never mastered cooking chicken on the grill (especially thighs) This is the BEST way to grill chicken thighs! I will use this recipe forever. Thank you for sharing.
Kal says
Doc,
Thanks for the recipe, I always wondered why my grilled thighs were tough. I have been grilling chicken wrong for years! LoL!
At 185+ they are perfect!! I look forward to further recipes and thoughts from your site!
Jim says
Fabulous recipe! I've never had chicken thighs turn out this good before. The meat is moist and tender and the skin is crispy without being burnt - just a light char.
Lesa says
Awesome! Forgot to do the stars and wanted to!
Great recipe... 2nd time making it and it's delish!
Sheepinabowl says
I would just like to point out that chicken is fine at 165F, NOT 185. BUT overall, great recipe. Delicious.
Lesa says
I LOVE THIS RECIPE! I'm a pretty good cook and don't need a ton of help, but every now and then I google "easy" whatever. This was so good and so easy. It takes virtually zero effort. S & P and move from each side of the grill till it's done and absolutely delicious!!
5 stars! I also cooked it for longer than what it says. It's a no brainer just use that thermometer to check it!
-L-
Gavin says
Who trims the fat off chicken thighs? The crispy skin is one of the great results of leaving it on!
Dan Mikesell AKA DrDan says
Please see https://blog.thermoworks.com/chicken/bbq-chicken-thighs-temperature-surprises-plus-competition-trimming/
Tamara says
I ❤️Reading your recipes! Most all of them I’ve used, turned
out awesome! This is the best grilling method to use, both flipping
the meat and alternating sides.
These bone in chicken thighs are the absolute best!
Thanks for making it so easy to follow and understand!
Frankie says
Not the top skin silly!!! Only trim the excess bottom skin. Very little flare ups and less babysitting. It's a no brainer.
Kim says
I have just grilled my first chicken, and I’m so glad I found your blog/website!! My family tells me how good it is every time they eat!! Made plenty for the weekend, as to have leftovers!! THANK YOU!!!!
Dan Mikesell AKA DrDan says
Hi Kim,
Welcome to the website.
Glad you are enjoying the site and the chicken thighs.
Thanks for the note and rating.
Dan
Monica Kuretza says
Hi,
Trying this method today.
Question, do I grill using your method with the lid open or closed? I'm using a gas grill, if that makes any difference.
Thanks!
Dan Mikesell AKA DrDan says
Hi Monica,
Welcome to the blog.
Closed.
A general rule for all grilling: Less than 1/2 inch thick can (but does not have to be) grilled open. Think fish and things on a griddle. Between 1/2 to 1 inch can be either but is generally better closed to control the temperature better. Over one inch is always closed.
Hope that helps and enjoy your thighs.
Dan
John says
My family really enjoys chicken thighs, so thank you for this recipe. My wife and I are on a Keto diet, and our two kids are not, so it is great to be able to season our thighs and then, at nearly the end of the 25 minutes, put barbecue sauce on the kids' chicken thighs. Also, the skin turns crisps up better than any other technique I have tried. Thanks again for sharing.
Dan Mikesell AKA DrDan says
Hi John,
Welcome to the blog.
Glad it is working so well for you. This is just one of those "logical" recipes. Just what was the problem with other recipes and how to fix them.
There is a low carb category https://www.101cookingfortwo.com/category/low-carb-low-glycemic/ The cauliflower casserole is good enough that even your kids will ask for it and try the crackers. There are obviously a lot more low carb recipes around the site that aren't listed in the category.
Thanks for the note and rating.
Dan
Marianne says
Have used your recipe twice now. I don't think I will ever grill chicken thighs any other way again. Perfect! Skin is beautifully crisp and the meat is juicy. No more "praying it works"!!!
I have actually served the chicken with a side sauce made of Thai chili sauce, orange marmalade, red pepper flakes, lime, and snipped green onion. Sweet and sour works beautifully with this recipe.
Thank you so much! I am sorry you had the need to call people out for rude comments.
Christy says
This makes PERFECT thighs, every single time. We prefer bbq chicken, so I only season with salt and pepper and sauce it up the last 2-3 minutes, coating and flipping frequently to caramelize the sauce. Thank you for the recipe, we love it!
Barbara Flaherty says
I am a lazy cook. I put foil under the top, (bun) rack. Then I put either half chick, skin side up. They cook without turning, and since the foil below catches any fat,they don’burn. My gas grill holds two halves, perfect for two. Takes about an hour, and the skin is beautiful.
Michael K says
I'm so glad for your tip about 185 degrees. I told my wife about it as she used to cook all chicken to 165, and the legs turned out slimy in my opinion. Your suggestion prevented a future "discussion" between my wife and me. On my gas grill, I do chicken legs a bit differently than you, and I think it would work for thighs, adjusting the cooking time of course. I brush them with olive oil (but I am going to start patting them dry) and put a dry rub on them. I preheat my grill to high, oil it and then turn the heat down to the lowest temp. I put the legs on the grill and then turn them every 5-10 minutes (depending on flare-ups) for 45 minutes to an hour. This helps them cook evenly and slowly. When they are almost done I baste them with BBQ sauce. Don’t do it earlier or you risk the sugars in sauce burning. Wait till they’re almost done to smear on the sauce. I'm going to try your method this spring.
DrDan says
Hi Michael,
Welcome to the blog.
I'm sure you will like 185 much better for thighs and drumsticks. Hope it meets your expectations.
Thanks for the note.
Dan
Anthon says
I’m going to try your style of grilling but I have one question that I hope you can answer. Why do most people recommend placing chicken in a grill skin side down first but you recommend skin side up first? Does it make a difference which side you place first?
DrDan says
Hi Anthon,
Welcome to the blog.
About skin up vs skin down to start. One of the main issues with cooking thighs is to get the meat to the correct internal temperature for juicy tender meat, that is 185, not 165 or the ambiguous "juices run clear". So to do that you need to cook/grill longer. The skin tends to burn anyway so to avoid that I start skin side up and suggest "uneven" grilling more direct exposure of the meat to the flames than the skin.
Hope that is clear.
Dan
Lyle says
Pretty cool, drinking my Bud, following your grilling recommendations, and enjoying the chicken. Thumbs up!!!
DrDan says
Hi Lyle,
Welcome to the blog and sorry for the late reply.
I do love these results. I still remember the flare-ups from the fat the first time I just tossed them on a grill. A few modifications and I was good. Glad it worked well for you.
Thanks for the note.
Dan