Grilling chicken thighs on a gas grill is quick, easy, and full of flavor, whether you're using bone-in or boneless thighs.
This guide covers everything: how long to grill, the ideal internal temperature for juicy results, and how to avoid burnt skin—all with beginner-friendly, foolproof steps for perfect grilled chicken every time.
Jump To (scroll for more)
- 💕Why You’ll Love This Recipe
- 🐓Ingredients
- 👨🍳Quick Overview: Grilling Chicken Thighs
- ⏲️How Long to Grill Chicken Thighs
- 🤔How Uneven Grilling Prevents Burnt Skin and Flare-Ups
- 🤔The Best Internal Temperature for Chicken Thighs is 185°F
- 🍗 Grilling Boneless Chicken Thighs
- 👍Tips for the Juiciest Chicken Thighs
- 🧂Seasoning Options
- ♨️Grill Temperature Tips
- 😊Other delicious chicken recipes
- 🍽️Serving suggestions for grilled chicken thighs
- ❄️Storing leftovers and reheating
- ❓FAQs
- 📖The Recipe Card with Step-by-Step Instructions
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 and flexible – No marinade needed—just season and grill. Use a gas or charcoal grill and basic ingredients for juicy, flavorful results.
- Minimal flare-ups – My uneven grilling method helps prevent flare-ups and burnt skin.
- Juicy every time – Cooking to 185°F ensures tender, flavorful thighs without drying them out.
- Works with bone-in or boneless thighs – Use whatever you’ve got in the fridge.
- Ready in about 30 minutes – Fast enough for a weeknight, tasty enough for company.
🐓Ingredients
- Chicken thighs – Bone-in, skin-on gives the best flavor and crispy skin. Boneless or skinless thighs work too with slight adjustments.
- Seasoning – Kosher salt and black pepper are enough. Or use your favorite seasoning blend, like my All-purpose Seasoning 7:2:2 mix.
- Olive oil (optional) – It can help the seasoning stick and protect skinless thighs from drying out. For skin-on thighs, it may slightly thicken the skin and reduce crispiness.
- BBQ rub or sauce (optional) – Add dry rub before grilling or brush on sauce during the last 5 minutes for BBQ-style thighs.
- Marinade (optional) – A quick marinade like my Lemon Chicken Marinade adds flavor—especially for boneless thighs.
👨🍳Quick Overview: Grilling Chicken Thighs
1. Preheat the grill
Heat the grill to a surface temperature of 450°F (medium-high). Let the chicken rest at room temperature for 20–30 minutes while the grill preheats.
2. Trim and season
Trim excess fat and loose skin. For skinless thighs, brush lightly with olive oil before seasoning. Use kosher salt and black pepper—or your favorite seasoning blend.
3. Grill with uneven grilling method
Start with the skin side up and grill for 5–6 minutes. Flip and grill skin side down for about 4 minutes. Repeat, moving to a new grill spot each time to avoid flare-ups.
✅Pro Tip: The “uneven grilling” method and trimming help prevent burnt skin and flare-ups
4. Finish and rest
Grill to an internal temperature of 185°F—about 25–30 minutes for bone-in thighs, 10–15 for boneless. Let rest for 5–10 minutes before serving.
✅Pro Tip: Chicken is safe at 165°F, but thighs are juicier and more tender at 185°F when the connective tissue has time to break down.
👇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
Bone-in chicken thighs take about 25 to 30 minutes on a grill set to 450°F. Boneless thighs cook faster—about 10 to 15 minutes—since they're thinner and have no bone to absorb heat.
But grilling by time alone isn’t reliable. Always use a meat thermometer and aim for a final internal temperature of 185°F for juicy, tender results.
✅Pro Tip: Start checking early—especially with boneless thighs—to avoid overcooking.
🤔How Uneven Grilling Prevents Burnt Skin and Flare-Ups
Uneven grilling is my go-to method to avoid flare-ups and burnt skin when cooking skin-on chicken thighs. The idea is simple: give the skin side less time over direct flame—but keep flipping for even cooking.
Start with the skin side up and grill for 5–6 minutes. Flip to skin side down and grill for about 4 minutes. Repeat this flip-flop pattern until the thighs reach an internal temperature of 185°F.
Here’s the key: use the entire grill surface, and with each flip, move the chicken from one side of the grill to the other. This rotation lets flare-up zones cool down while keeping the cooking even—and your skin crispy, not charred.
Note: Skinless thighs don’t need uneven grilling, but still benefit from being moved around the grill to avoid flare-ups from dripping fat.
🤔The Best Internal Temperature for Chicken Thighs is 185°F
The best internal temperature for grilled chicken thighs is 185°F to 195°F. At this range, the connective tissue breaks down, giving you juicy, tender meat instead of stringy and chewy results.
The USDA considers 165°F safe for chicken, but that’s just the minimum for food safety. Thighs need more time and heat to become tender. Around 175°F, the tough tissue starts to soften. By 185°F, you're in the sweet spot. Some sources, like Americas Test Kitchen, even recommend going as high as 190°–195°F for thighs and drumsticks.
🍗 Grilling Boneless Chicken Thighs
Boneless, skinless chicken thighs work great—just make a few small adjustments. They’re thinner and don’t have a bone to absorb heat, so they cook faster—about 10 to 15 minutes total. Start checking internal temperature early to avoid overcooking.
Brush the thighs lightly with vegetable or olive oil before seasoning. This helps prevent sticking and protects the meat from drying out.
Since there’s no skin to worry about, you can skip the uneven grilling method. Just flip every 5 minutes or so until done. Still, be sure to move the thighs around the grill as you flip—fat will still drip and cause flare-ups, especially over hot spots.
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👍Tips for the Juiciest Chicken Thighs
Dark meat, like chicken thighs, is very forgiving due to the fat content, keeping the meat moist. However, the fat will also cause flare-ups that burn the thighs when grilling. Handling it is critical for good results, so:
- Trim as much of the fat as reasonably possible.
- Use my "uneven grilling," where the skin faces up more than down during cooking, to prevent burning. Plus, move around the grill with each flip to avoid fat flare-ups.
To reach the best internal temperature (185°F), rest the thighs at room temperature while preheating the grill, which helps achieve the temperature goal without burning the skin.
Let grilled thighs rest 5–10 minutes before serving, which gives time for the juices forced out of the meat cells during cooking to reabsorb for maximum moisture and tenderness.
🧂Seasoning Options
You can keep it simple or dress things up—kosher salt and black pepper are all you really need. We usually use our All-Purpose 7:2:2 seasoning, which blends kosher salt, black pepper, and garlic powder.
Other good seasoning options include:
- Smoked paprika – adds a mild smoky flavor
- Onion powder
- Thyme or rosemary – dried, and used sparingly
- Cayenne pepper – for heat
- Cumin or chili powder – for a Southwest-style flavor
Olive oil is optional, but it does have its uses. Brushing it on before seasoning helps the spices stick. For skinless thighs, it’s important—it adds moisture and helps prevent drying out. For skin-on, it may slightly soften the skin and reduce crispiness.
🔥 Want BBQ Flavor?
Swap in a BBQ dry rub like my Classic BBQ Rub or Memphis Dry Rub.
In the last 5 minutes of grilling, brush on a thin layer of your favorite BBQ sauce—or try our Memphis Barbecue Sauce. Add a second brush of sauce just after removing the thighs from the grill.
🍋 Or Use a Marinade
A quick marinade, like my Lemon Chicken Marinade, adds flavor and moisture, especially great for boneless or skinless thighs.
♨️Grill Temperature Tips
Set your grill to a surface temperature of 450° to 500°F—that’s about medium-high on most gas grills. Preheat the entire grill, not just one section. You’ll need the space to move the chicken around and avoid flare-ups.
If you have one, use a grill surface thermometer—it’s the only reliable way to measure actual cooking temperature. Ignore the highly inaccurate grill hood thermometer.
Charcoal or pellet grills can also be used, as long as you can control the heat and have enough room to rotate the chicken while grilling.
For help getting your grill to the right temperature, see A Beginner’s Guide to Grill Temperature on a Gas Grill.
😊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 for grilled chicken thighs
Serve your grilled chicken thighs with a fresh green salad and something starchy, like Grilled Baby Potatoes or classic potato salad. For veggie lovers, try grilled mixed vegetables or grilled corn on the cob. And if you want something a little unexpected, Brown Sugar Cinnamon Glazed Grilled Pineapple makes a great sweet side.
❄️Storing leftovers and reheating
Store leftover chicken thighs in an airtight container in the refrigerator for up to 4 days. They also freeze well for up to 4 months.
To reheat, thaw overnight in the refrigerator if frozen.
- Oven: Reheat at 350°F for 15–20 minutes or until warmed.
- Air fryer: Reheat at 350°F for 5–7 minutes.
Avoid the microwave—it tends to make the skin rubbery and the meat dry.
❓FAQs
Chicken thighs have fat everywhere, but most of it is easy to remove. Trim off the visible fat on the underside and along the edges of the skin. Cut away any loose or excess skin, but I like to leave the skin firmly attached to keep the meat moist and flavorful.
You can try, but you won’t get consistent results. For great grilled thighs, you need to know both the grill surface temperature and the internal temperature of the chicken. That’s the only way to hit the sweet spot of 185°F for tender, juicy meat.
Yes, but grilling with the hood closed gives you better control over the heat.
As a general rule: for meat under ½ inch thick, grilling with the hood open works fine. For cuts between ½ and 1 inch thick, either method can work, but closing the lid gives more consistent results. For anything over 1 inch thick, always grill with the hood closed to maintain surface temperature and cook the meat evenly.
📖The Recipe Card with Step-by-Step Instructions
Grilling Chicken Thighs on a Gas Grill (Bone-In or Boneless)
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