Grill bone-in chicken thighs for about 25–30 minutes for juicy meat and crispy skin. The key is controlled heat and moving the thighs as they cook to prevent flare-ups and burning.
⏱️ Quick Answer: How Long to Grill Chicken Thighs
- Grill temp: 450°F (medium-high)
- Bone-in thighs: 25–30 minutes to 185°F (recommended)
- For 165°F: about 20–25 minutes (safe but not as tender)
Jump To (scroll for more)
- 🧾 TL;DR — Recipe Summary
- 🐓 Ingredients
- 👨🍳 Quick Overview: Grilling Chicken Thighs
- ⏲️ How Long to Grill Chicken Thighs
- ♨️ Best Grill Temperature and Uneven Grilling Method
- 🐔 Grilling Boneless Chicken Thighs
- 😊 Seasonings, BBQ & Marinade Options
- 🍽️ Serving Suggestions
- ❄️ Storage & Reheating
- 😊 Other Delicious Chicken Recipes
- ❓ 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!"
🧾 TL;DR — Recipe Summary
What it is: Bone-in, skin-on chicken thighs grilled until juicy with crispy skin.
Why it works: Moving the thighs as they cook helps control flare-ups and prevents burnt skin.
How to make it: Grill over medium-high heat, flipping and moving the thighs until they reach 185°F.
🐓 Ingredients
- Bone-in, skin-on chicken thighs – Best for juicy meat and crispy skin. Boneless or skinless thighs may be used, but they cook faster and need timing adjustments.
- Seasoning – Kosher salt and black pepper are all you need. You can also use your favorite BBQ rub, All-Purpose 7:2:2 Seasoning, or another seasoning blend.
👨🍳 Quick Overview: Grilling Chicken Thighs
1. Trim and season – Remove extra fat or loose skin, then season with salt, pepper, or your favorite seasoning or BBQ rub.
2. Grill at 450°F with uneven timing – Grill skin-side up for 5–6 minutes and skin-side down for 4 minutes. Keep repeating that uneven timing, flipping and moving to a new area of the grill each time to control flare-ups.
3. Finish and rest – Continue grilling until the internal temperature reaches 185°F. Rest for 5–10 minutes before serving.
👇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 at about 450°F for 25–30 minutes to reach the recommended internal temperature of 185°F.
For the USDA-safe minimum of 165°F, they may be done in about 20–25 minutes, but the meat is often stringier and less tender. I found that especially noticeable in my early testing.
Use the uneven grilling method—keep the skin-side-up periods longer than the skin-side-down periods, and move the thighs to a new grill area with each flip to control flare-ups.
Always cook to internal temperature, not just time.
♨️ Best Grill Temperature and Uneven Grilling Method
A grill surface temperature of about 450°F (medium-high) works best for bone-in chicken thighs. It is hot enough to crisp the skin, but not so hot that flare-ups and burning become hard to control.
Use the uneven grilling method: grill skin-side up for 5–6 minutes, then skin-side down for 4 minutes. Repeat that timing, moving the thighs to a new area of the grill after each flip so fat does not keep dripping onto the same hot spot.
- Preheat the entire grill so you have room to move the chicken.
- Trim excess fat and loose skin before grilling.
- Use a grill-surface thermometer if you have one; hood thermometers are often inaccurate.
- Continue until the internal temperature reaches 185°F.
Other grill types: Charcoal and pellet grills also work if you can hold the cooking surface near 450°F and leave enough room to move the thighs away from flare-ups or hotter areas.
For help with grill temperatures, see Guide to Grill Temperature on a Gas Grill.
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🐔 Grilling Boneless Chicken Thighs
Boneless, skinless chicken thighs cook much faster than bone-in thighs—usually about 10–15 minutes total at 450°F.
Flip every 4–5 minutes; no need for uneven grilling times. Cook to 185°F for the best texture. A light coating of oil can help prevent sticking and drying.
😊 Seasonings, BBQ & Marinade Options
Seasoning: Salt and pepper are enough, or use your favorite seasoning blend, Classic BBQ Rub or Memphis Dry Rub
BBQ sauce: Brush on during the last 5 minutes of grilling, then add more after cooking if you like. Use your favorite sauce or my Memphis Barbecue Sauce
Marinade: Optional, but it works especially well with boneless thighs. Avoid very sugary marinades until later in cooking, or they may burn. Try my Lemon Butter Marinade.
🍽️ Serving Suggestions
Serve grilled chicken thighs with a fresh salad and a simple side such as Grilled Baby Potatoes, potato salad, grilled vegetables, or corn on the cob.
For a sweeter contrast, Grilled Pineapple also works well.
❄️ Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to 3 months.
Reheat in a 350°F oven for 15–20 minutes or an air fryer at 350°F for 5–7 minutes to help re-crisp the skin. The microwave works, but the skin will soften.
😊 Other Delicious Chicken Recipes
- Crispy Oven Baked Chicken Thighs – Crispy skin and juicy meat from the oven
- Grilled Chicken Drumsticks – Similar grill method with dark meat
- Oven Baked Chicken Legs – Crispy skin without the grill
- Grilled Chicken Breasts – A leaner grilled chicken option
❓ FAQs
Trim visible fat from the underside and edges. Remove loose or hanging skin, but leave the attached skin in place to help keep the meat juicy.
You can, but a meat thermometer is the best way to avoid undercooking or overcooking. For the best texture, cook chicken thighs to about 185°F.
Cook to about 185°F for tender, juicy meat and crisp skin. America’s Test Kitchen also recommends higher temperatures for dark meat, up to 190–195°F for extra tenderness. The USDA minimum is 165°F for safety.
Fat drips cause flare-ups. Trim excess fat, keep the grill around 450°F, and move the thighs to a clean area after each flip.
📖The Recipe Card
Grilled Chicken Thighs (Juicy with Crispy Skin)
Video Slideshow
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt and Pepper or seasoning of choice
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, let the thighs rest at room temperature for 20–30 minutes if you have time.
- Trim excess fat and loose skin. Season all sides with salt, pepper, or your favorite seasoning or BBQ rub. Brushing the skin lightly with oil is optional.
Grill with uneven grilling method
- Place the thighs skin-side up over direct heat. Grill for 5–6 minutes, then flip skin-side down, move to a new area of the grill, and cook for 4 minutes. Continue repeating the uneven timing—5–6 minutes skin-side up and 4 minutes skin-side down—moving to a new area with every flip. Reduce the heat if the skin is getting too dark.
- Grill until the internal temperature reaches 185°F, usually about 25–30 minutes. Check the temperature early and cook to temperature, not time.
Resting
- Let the grilled thighs rest for 5–10 minutes before serving.
Recipe Notes
Pro Tips:
- Keep the grill surface around 450°F. A surface thermometer is more accurate than the grill hood thermometer.
- Trim excess fat and loose skin to reduce flare-ups.
- Use the uneven grilling method and move the thighs to a new area with every flip.
- Cook to about 185°F for tender thighs. Chicken is safe at 165°F, but the texture will be firmer and stringier.
- Always cook to internal temperature, not time.
- Boneless thigh modifications are discussed in the post.
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