How to Grill Chicken Thighs (With Times for Every Cut)
Grill times for chicken thighs depend almost entirely on whether the bone is in and whether the skin is still on, not on guesswork or flipping schedules. Thighs are forgiving compared to chicken breast because their higher fat content keeps them juicy even a few minutes past done, but pulling them too early leaves the meat near the bone pink and rubbery.
Steps
- 1Preheat the grill to medium heat, around 375-400°F (190-200°C), with one zone slightly cooler for indirect cooking.
- 2Pat the chicken thighs dry and season both sides with salt, pepper, and any spice rub or marinade at least 15 minutes before grilling.
- 3Place skin-side down first if using skin-on thighs, over the hotter zone, and close the lid.
- 4Grill bone-in, skin-on thighs for 10-12 minutes per side (20-24 minutes total), moving to the cooler zone if the skin chars before the meat is done.
- 5Grill boneless, skinless thighs for 6-7 minutes per side (12-14 minutes total) over direct medium heat.
- 6Check internal temperature at the thickest part near the bone (for bone-in) or the center (for boneless) with an instant-read thermometer; pull the thighs at 175-180°F (79-82°C).USDA safe minimum for poultry: 165°F (74°C)
- 7Let the chicken rest for 5 minutes before serving to let the juices redistribute.
Common mistakes
- Pulling thighs at 165°F (74°C): that's the USDA minimum for breast meat, but thighs need to hit 175-180°F to render their connective tissue and become tender instead of chewy.
- Grilling skin-on thighs entirely over high direct heat: the skin burns and blackens long before the meat near the bone cooks through.
- Skipping the rest: cutting into thighs immediately after grilling pushes out the juices that made them worth grilling in the first place.
- Flattening thighs with a spatula to speed cooking: this squeezes out fat and juices and doesn't actually shorten the cook time much.
Equipment
- Gas or charcoal grill
- Instant-read meat thermometer
- Tongs
- Wire rack for resting
FAQ
How long do boneless chicken thighs take to grill?
About 12-14 minutes total, 6-7 minutes per side, over direct medium heat (375-400°F), until the center reaches 175-180°F.
How long do bone-in chicken thighs take to grill?
About 20-24 minutes total, 10-12 minutes per side, since the bone slows heat penetration and the meat needs to reach 175-180°F near the bone.
What temperature should grilled chicken thighs reach?
175-180°F (79-82°C). Thighs are dark meat with more connective tissue than breast, so they need a higher internal temperature than the 165°F minimum to become tender.
Should I grill chicken thighs with the lid open or closed?
Closed. A closed lid traps heat and turns the grill into a convection oven, which cooks the meat evenly and helps render the skin without constant flare-ups.
Why is my grilled chicken thigh still pink near the bone?
The area closest to the bone cooks slowest, so even if the surface looks done, always check the thickest point near the bone with a thermometer rather than judging by color or time alone.
Need exact temperatures or timing? Check our Time & Temperature Guide →