Chicken thighs are a delicious, juicy, and flavorful cut of chicken that are ideal for barbecuing. When properly cooked, chicken thighs come off the grill perfectly moist and tender on the inside with crispy, charred skin on the outside. But knowing exactly how long to barbecue chicken thighs can be tricky. The cooking time can vary quite a bit depending on a number of factors.

Below we will cover everything you need to know about how long you should barbecue chicken thighs. We will provide tips on determining doneness, recommended cook times based on various factors, and techniques for achieving perfectly cooked barbecued chicken thighs every time.

How to Tell When Chicken Thighs Are Done on the BBQ

It can be difficult to pinpoint exactly when chicken thighs are fully cooked, since unlike chicken breasts, they can’t simply be sliced open to check. Here are some methods for determining when barbecue chicken thighs are properly cooked:

Use a meat thermometer – The most reliable way to test doneness is by inserting an instant-read meat thermometer into the thickest part of a thigh. Chicken thighs are fully cooked when the internal temperature reaches 165°F.
Check for visual cues – Look for the meat to turn opaque and white throughout with no traces of pink. The juices should run clear when pierced with a fork. The skin will tighten around the meat and get visibly browned and crispy when fully cooked.
Cut into a thigh – You can make a small cut into one thigh to check the internal color and juices. When fully cooked, the meat will be white throughout with clear juices.
Do the poke test – Use tongs or a fork to poke the chicken thighs. When fully cooked, they will feel firm when pressed. If still soft, they likely need more time on the grill.
Check for bone movement – Grab a chicken thigh with tongs and gently twist. The leg bone should rotate fairly easily in a properly cooked thigh.

Pay close attention to the thighs throughout grilling and utilize one of these methods regularly to check for doneness. Chicken thighs can go from undercooked to overcooked quickly, so staying vigilant is key.

Factors That Affect Chicken Thigh Cook Times

How long you barbecue chicken thighs can vary quite a bit depending on several factors, including:

1. Temperature of the Grill

The hotter the temperature, the less time needed. Chicken thighs will cook faster at 400-450°F vs. 325°F.

2. Bone-In vs. Boneless

Bone-in thighs can take 10-15 minutes longer than boneless. The bone partly shields the meat and slows cooking.

3. Thickness of the Thighs

Thicker, heavier thighs will obviously take longer to cook than thinner ones. Allow extra time for jumbo thighs.

4. Lid Open vs. Closed

Cooking with the lid closed traps heat and moisture, speeding up the cooking process. Keep the lid open if thighs are browning too quickly.

5. Direct vs. Indirect Heat

Chicken thighs will cook faster directly over the heat source vs. off to the side, where heat is indirect. Adjust their position as needed.

6. Amount of Thighs

The more chicken thighs you cook, the longer it will take. Overcrowding the grill leads to uneven cooking. Cook in batches if needed.

7. Use of a Marinade, Brine, or Rub

Marinades, brines, and rubs can affect cook times. Sugar-based rubs may cause quicker browning. Acid-based marinades can extend times slightly.

8. Flipping Frequency

Frequently flipping thighs will shorten cooking time slightly vs. leaving them untouched the whole time. But don’t overflip.

9. Grill Surface

Different grill surfaces (charcoal, gas, pellet) provide varying levels of heat intensity, which alters cook times.

Recommended BBQ Chicken Thigh Cook Times

Taking the above factors into account, here are some general guidelines for how long you should expect to barbecue chicken thighs to get them perfectly cooked:

Bone-In Chicken Thighs

Direct heat (lid open): 35-45 minutes
Indirect heat (lid closed): 45-60 minutes

Boneless Chicken Thighs

Direct heat (lid open): 18-25 minutes
Indirect heat (lid closed): 25-35 minutes

These time ranges are based on cooking at medium-high heat between 375-450°F. Thighs should be flipped halfway through and have an instant-read thermometer inserted at the end to confirm they reach 165°F internally.

Always rely more on temperature than time, as grill temperatures can fluctuate. Thicker, meatier thighs will fall on the higher end of the time ranges, while smaller thighs may cook slightly quicker. Brining or marinating chicken can also extend times.

Tips for Achieving Perfectly Cooked BBQ Chicken Thighs

Follow these tips for getting flawlessly cooked chicken thighs off the barbecue every time:

Use skin-on, bone-in thighs – This provides more flavor and moisture. The bones help retain juiciness.
Trim excess fat – Trim off any large hunks of fat, which can cause flare-ups on the grill. Leave the skin on.
Pat the thighs dry – Remove any moisture on the surface for better browning by gently patting with paper towels.
Allow thighs to come to room temp – Let them sit out for 30 minutes before grilling for more even cooking.
Use a two-zone fire – Sear over direct heat then move to indirect heat to finish cooking through.
Place thighs on the cooler side – Chicken thighs are prone to drying out, so avoid direct heat the entire time.
Use a meat thermometer – Test for 165°F internally in the thickest part to ensure perfect doneness.
Give a quick sear at the end – Crisp up the skin again over direct heat right before removing from grill.

Common Questions About BBQ Chicken Thighs

How long do you grill chicken thighs at 400 degrees?

At a grill temperature of 400 degrees F, bone-in chicken thighs will take about 35-40 minutes total by searing over direct heat 5-6 minutes per side, then finishing over indirect heat with the grill lid closed until 165°F internal temperature. Boneless thighs will take only 20-25 minutes at 400 degrees.

Should you cook chicken thighs bone side down?

It’s best to start chicken thighs skin-side down first when grilling over direct heat. This allows the fat in the skin to render down and keep the meat moist. Cook approximately 5-6 minutes skin-side down initially before flipping bone-side down to finish.

Do you put chicken thighs directly on the grill?

Chicken thighs can be placed directly on the grill grates while cooking over indirect heat. If cooking over direct heat, it’s best to sear the thighs while placed on a vegetable grill basket or perforated grill pan. This prevents them from sticking.

Should I flip chicken thighs while grilling?

It’s recommended to flip chicken thighs just once halfway through cooking. Frequent flipping can lead to uneven cooking and dried out meat. Flip once after searing the first side and allow the second side to sear and cook through before checking doneness.

Can you OVERCOOK chicken thighs on the grill?

Yes, it is possible to overcook chicken thighs on the barbecue just like any cut of meat. They can dry out quickly if subjected to high heat for too long. Use care not to char or blacken the skin completely. It’s always better to undercook thighs slightly and allow carryover cooking to finish them off the grill.

How long do chicken thighs take to grill for lunch?

For two boneless chicken thighs, allow at least 15-18 minutes of grilling time if making them for lunch. Up to 25 minutes for bone-in. They will cook more quickly than dinner since you’ll want them ready faster. Use direct heat to sear 5-6 minutes per side then move over indirect heat to finish cooking through.

Conclusion

Determining the ideal grilling times for chicken thighs can seem like a guessing game. But armed with the proper knowledge of what affects cook times, what signs to look for when checking doneness, and following the recommended guidelines, you can achieve flawlessly barbecued chicken thighs every occasion.

The most foolproof method is using an instant-read thermometer to check for an internal temperature of 165°F. Allow 35-45 minutes for bone-in thighs and 18-25 minutes for boneless based on the factors outlined above. Move the thighs between direct and indirect heat zones to promote even cooking.

Perfectly barbecued chicken thighs boast juicy, succulent meat paired with seasoned, slightly crisped skin. So know how long you need to grill chicken thighs based on preferred doneness and thickness, keep a close eye on their progress, and you will be rewarded with finger-licking barbecue chicken thighs off the grill every time.

How to Prepare Chicken Thighs for Grilling

Before throwing chicken thighs directly onto the hot grill, take a few easy preparatory steps first to ensure they cook up juicy, tender and packed with flavor. Proper preparation is key for achieving the best results when grilling chicken thighs.

Here is a simple guide to preparing chicken thighs for grilling:

Choose the Right Thighs

Bone-in, skin-on thighs – Bones and skin keep the meat moist and add flavor.
Uniform size – Thighs of similar size will cook evenly. Avoid a mix of jumbo and small.
Good quality – Choose organic and air-chilled chicken if possible for better texture and taste.
Trim excess fat – Remove excess hunks of fat but leave skin intact.

Season Well

Use a dry rub – Coat thighs in a savory homemade or store-bought dry rub for flavor and browning.
Marinate overnight – For more flavor penetration, marinate thighs in a zip-top bag in the fridge.
Brush with sauce/glaze – For quicker flavor, brush on a sauce glaze just before grilling.
Season simply with S&P – Just salt and pepper lets the chicken flavor shine.

Allow Thighs to Come to Room Temp

Take thighs out of the fridge 30 minutes before grilling.
Letting them sit reduces cooking time and prevents a big temperature drop when they hit the hot grill.

Pat Thighs Dry

Blot thighs with paper towels right before grilling.
Removing excess moisture promotes better browning and prevents sticking.

Use a Grill Basket

Place thighs in a mesh grill basket or perforated grill pan when cooking over direct heat.
The basket leaves trademark grill marks while allowing excess fat to drip away.

Give a Quick Brine (Optional)

Soak thighs for 30 mins up to a few hours in a simple saltwater brine solution.
Brining seasons the meat and helps it retain moisture during cooking.

Once prepped, the thighs are ready to hit the hot grill and barbecue up perfectly. Follow the tips above and your chicken thighs will come off the grill juicy, tender and full of flavor every time.

How to Grill Boneless Chicken Thighs

Grilling boneless chicken thighs is a quick and easy way to put a flavorful, healthy chicken dish on the dinner table. When cooked properly, boneless thighs offer all the juicy dark meat flavor you crave without the longer cook times and hassle of bones.

Follow these simple steps for grilling boneless chicken thighs perfectly every time:

Prep the Thighs

Trim excess fat & skin – Remove any large hunks of fat but leave some skin for flavor.
Season – Coat thoroughly with olive oil, salt, pepper and other herbs or spices.
Allow to sit at room temp – Let thighs rest 30 mins to reduce grill time.
Use a grill basket – Place thighs in a perforated grill pan or mesh basket.

Preheat Grill Properly

Get grill very hot – Heat your gas or charcoal grill to at least 400°F.
Create direct and indirect heat zones – Set up for two zone grilling by leaving one area hotter.
Oil the grates – Use a grill brush to coat grates with vegetable oil to prevent sticking.

Grill the Thighs

Sear skin-side down first – Place thighs skin-side down over direct heat and cook 5-6 minutes until browned.
Flip and sear second side – Flip and sear second side 3-4 minutes until skin is crispy.
Move to indirect heat – Transfer grill basket to indirect zone and cook through, 10-15 minutes more.
Check for doneness – Insert thermometer in thickest part and cook until 165°F.
Give final sear if needed – For crisper skin, sear 1-2 mins more directly over flames.

Let the grilled boneless thighs rest 5 minutes before serving. Enjoy this quick and convenient grilled chicken recipe anytime!

How to Grill Bone-In Chicken Thighs

For many grilling enthusiasts, bone-in chicken thighs are a go-to choice to cook over the flames. The bones add rich flavor to the meat while keeping it incredibly moist and tender. But grilling bone-in thighs does require some special considerations compared to other cuts of chicken.

Follow these tips for mastering how to grill juicy, delicious bone-in chicken thighs:

Proper Prep is Key

Trim excess fat – Remove large pieces but keep skin on for flavor and moisture.
Season generously – Coat all sides with olive oil, salt, pepper and other spices.
Allow thighs to sit out – Let them rest at room temp for 30 mins before grilling.
Use a grill basket – Place thighs in a perforated pan for easy flipping.

Employ the Two-Zone Fire Method

Sear over direct heat – Start thighs skin-side down over direct heat for 5-6 minutes.
Finish over indirect heat – Move to indirect heat and cook through until 165°F internal temp.
Don’t rush it – Bone-in thighs take longer than other cuts. Be patient.

Check for Doneness Properly

Use an instant-read thermometer – Insert into the thickest part of a thigh away from the bone.
Do the poke test – Thighs should feel firm when poked with tongs.
Check juices are clear – Meat around bones will be white and juices will run clear.

Allow for Carryover Cooking

Don’t overcook – Remove from grill when thighs are 155-160°F.
Let sit 5 minutes – Temperature will rise another 5-10 degrees during resting.
Keep warm – Tent thighs loosely with foil while resting to retain heat.

Following these tips will ensure you achieve perfectly cooked bone-in chicken thighs off the grill every time. Enjoy the added flavor the bones impart while keeping the meat incredibly moist and delicious.

Common Mistakes to Avoid When Grilling Chicken Thighs

Chicken thighs are one of the most flavorful cuts to throw on the grill. However, their tendency towards drying out means there are some common pitfalls to avoid when cooking them over an open flame.

Follow these tips to sidestep the most common grilling mistakes and ensure deliciously juicy, tender chicken thighs every time:

Trying to Rush the Process

Chicken thighs require ample time for the fat to render and meat to become tender. Don’t rush it. Thinner thighs need at least 20 minutes while thicker, bone-in thighs can take 35-45+ minutes at medium heat. Patience leads to perfection.

Charring the Skin Too Quickly

It’s easy to char and blacken the skin when grilling thighs over direct heat. Avoid this by grilling gently over indirect heat for the majority of the time. Give the skin just a quick sear at the end for crisping.

Turning Too Frequently

Frequently flipping and moving thighs about the grill can lead to uneven cooking. Flip only once or twice max during grilling for best results.

Lack of Two-Zone Fire

Failing to properly set up the grill for two zone grilling often leads to overcooking. Always sear first over direct heat, then move to indirect heat to finish cooking through gently.

Forgetting to Check for Doneness

It’s crucial to constantly check for doneness with an instant-read thermometer. Thighs go from perfect to overdone quickly. Insert thermometer in the meatiest part and pull immediately at 165°F.

Overcooking When Reheating

Pre-cooked thighs can dry out quickly on the grill. When reheating, go gently using indirect heat and pull them as soon as they are hot throughout.

Avoiding these common pitfalls will set you up for perfectly cooked barbecued chicken thighs…crispy charred skin on the outside, incredibly juicy and tender meat on the inside!

Best Ways to Keep Chicken Thighs Moist When Grilling

Keeping chicken thighs succulent and juicy as they grill is tricky. The leaner cuts like the breast are far more prone to drying out, but thighs can still go from juicy to leathery quickly under the wrong circumstances.

Use these methods to keep your next batch of grilled chicken thighs super moist and delicious:

Leave the Skin On

The skin provides protection for the meat underneath and bastes the chicken in its own rendered fat as it cooks. Crispy skin is also a textural treat.

Brine the Thighs Beforehand

Soaking thighs for 30 mins up to a few hours in a saltwater brine solution seasons the meat and helps it retain moisture. Just avoid very salty rubs/marinades.

How Long Do You BBQ Chicken Thighs?