Barbecuing chicken thighs can be a delicious way to add flavor and tenderness to this versatile cut of poultry. However, knowing exactly how long to cook chicken thighs on a BBQ can be tricky. With the right technique and timing, you’ll end up with juicy, fall-off-the-bone chicken thighs every time you grill them. Read on for a detailed guide on how to perfectly barbecue chicken thighs, including tips on prep, cooking times, temperature control, and doneness.
Introduction to Chicken Thighs
Chicken thighs are one of the most flavorful and inexpensive cuts of chicken. Comprised of both dark and white meat, they contain more moisture, fat, and collagen than chicken breasts, resulting in a juicier, more tender texture when cooked.
Chicken thighs can be purchased bone-in or boneless and with or without skin. For grilling, bone-in and skin-on chicken thighs are recommended, as the bones help retain moisture and the skin prevents drying out and adds flavor. The skin also crisps up nicely over the grill.
Some tips when prepping chicken thighs for grilling:
- Trim off any excess fat or skin, but leave the skin on during cooking for both flavor and moisture.
- Make a few shallow cuts through the skin and meat to help them cook evenly.
- Season well with salt, pepper, spices, herbs, or marinades. Allow to marinate for 30 minutes up to overnight.
- Let thighs come to room temperature before grilling for more even cooking.
How Long to Cook Chicken Thighs on BBQ
Cooking times can vary based on thickness, bone-in or boneless, and grill temperature. For best results, aim for the following grilling times for bone-in, skin-on chicken thighs:
Direct High Heat (350°F – 450°F)
- 6 – 8 minutes per side
- 12 – 16 minutes total
The high and direct heat helps render the fat and crisp the skin. Bone-in thighs cook a bit slower than boneless. Watch closely to avoid burning.
Indirect Medium Heat (325°F)
- 25 – 35 minutes
- Flip thighs halfway through
Cooking over indirect, medium heat allows the thighs to cook slowly while keeping them moist. The meat near the bone takes longer to fully cook.
Indirect Medium-Low Heat (300°F)
- 35 – 45 minutes
- Flip halfway through
The lowest grill temperature. Slower cooking results in very tender and juicy meat. The skin may not crisp as much as higher heat.
Checking for Doneness
Chicken thigh meat is technically safe to eat at 165°F, but cooking to 175°F allows collagen to break down, making it juicier.
Use a meat thermometer in the thickest part of a thigh without touching the bone. Juices should run clear with no traces of pink when pierced or cut into.
The meat near the bone takes longest to cook – make sure to check it with a thermometer. If bone sticks out after cooking, meat is not fully done.
If browning too quickly, move to a cooler part of the grill. For added browning at the end, quickly sear both sides over direct heat.
Let thighs rest 5-10 minutes before serving for juicier meat. Take them off the grill when they are 5°F below desired serving temperature.
Common Grilling Mistakes
Avoid these common mistakes when grilling chicken thighs for better results:
- Putting thighs on a cold grill – Always preheat to desired temp first.
- Grilling over high heat the entire time – Use lower indirect heat for tender, juicy meat.
- Not leaving skin on – Skin protects meat and gets crispy.
- Burning skins before meat is cooked – Use moderate heat if browning too fast.
- Undercooking near bone – Use thermometer to ensure 175°F minimum.
- Overcooking and drying out – Stop cooking at 170°F for juicy meat.
- Smothering with sauce too early – Apply glazes in last 5-10 minutes only.
- Cutting into meat before resting – Let rest 5-10 minutes for juices to redistribute.
BBQ Chicken Thigh Recipes
Chicken thighs take well to all kinds of barbecue flavors. Consider marinating or basting them in:
- BBQ sauce – Classic, sweet and tangy.
- Teriyaki – Salty-sweet with garlic and ginger.
- Jerk – Spicy and fragrant with Caribbean spices.
- Italian dressing – Herby and bold.
- Buttermilk – Tangy and tender.
- Lemon-herb – Bright citrus and fresh herbs.
Try serving grilled chicken thighs with flavorful sides like:
- Corn on the cob
- Coleslaw
- Baked beans
- Macaroni and cheese
- Collard greens
- Grilled vegetables
- Skillet potatoes
- Cornbread
The possibilities are endless for turning boneless or bone-in chicken thighs into an easy and delicious barbecue meal. Just follow the guidelines on temperature and timing, avoid common mistakes, and flavor them any way you like. Perfectly grilled chicken awaits.
FAQ About Grilling Chicken Thighs
How long should you grill bone-in chicken thighs?
For juicy, fully cooked bone-in thighs, aim for 25-35 minutes over indirect medium heat around 325°F, flipping halfway. Check internal temp to ensure doneness.
What is the minimum internal temperature for cooked chicken thighs?
Chicken thighs should reach an internal temperature of at least 175°F for food safety and the best texture.
Can you grill partially frozen chicken thighs?
It is risky and not recommended. Fully thaw thighs in the refrigerator before grilling for food safety and even cooking.
Should chicken thighs be grilled skin side up or down first?
Start grilling skin side down first to render the fat and get crispy skin. Finish cooking skin side up.
How do you get juicy chicken thighs on the grill?
Use bone-in thighs, indirect heat around 300-325°F, cook to just 175°F, and let rest before serving for the juiciest grilled chicken thighs.
Conclusion
Learning to grill juicy, flavorful chicken thighs takes some technique, but the rewards are worthwhile. Allow plenty of time for bone-in thighs to cook through over indirect medium heat on the grill without drying out. Aim for an internal temperature of 175°F and let the thighs rest before serving. With the proper prep, temperature control, and cooking times, you’ll be a master griller of chicken thighs in no time.