Chicken thighs are a fan favorite for barbecuing. With juicy dark meat and crispy skin when cooked properly, bone-in chicken thighs have a more robust flavor than chicken breasts. But figuring out just how long to cook them can be tricky. Undercook them and they’ll be unsafe to eat. Overcook them and you’ll end up with dry, rubbery meat.
So how long should you grill bone-in chicken thighs to perfection? Read on for a complete guide with timing, tips, and tricks for flawlessly barbecued chicken thighs every time.
Introduction to BBQ Bone-In Chicken Thighs
Chicken thighs are an ideal choice for the grill. The leg and thigh portion contains more fat and collagen than white breast meat, keeping them juicy and tender during the high heat of barbecuing. The bone also helps retain moisture and adds flavor as it cooks.
Leaving the bone in helps the chicken thighs hold their shape on the grill. Skin-on chicken thighs will become exceptionally crispy from the rendering fat. Boneless thighs tend to cook more quickly, but the meat can dry out faster.
When preparing bone-in chicken thighs for the barbecue:
- Trim off any excess skin or fat, but leave the skin on for moisture and flavor
- Make shallow cuts through the skin and meat to help heat penetrate
- Season well with salt, pepper, herbs, spices, or marinades
- Allow to sit at room temperature for 30 minutes before grilling
Properly grilled bone-in chicken thighs will have tender and juicy meat that easily pulls away from the bone. The skin gets perfectly browned and crusty. Smoky barbecue flavor permeates throughout.
How Long to Grill Bone-In Chicken Thighs
Cooking times can vary based on the thickness of the thighs and doneness preferences. But in general, bone-in chicken thighs take 18-25 minutes to grill over direct medium heat.
Use an instant-read thermometer to test for doneness. Chicken thighs are safe to eat at 165°F, but many prefer pulling them off at 175°F for ideal juiciness.
Here are estimated grill times for bone-in chicken thighs:
- 145°F (63°C) – 16-18 minutes (for carryover cooking later)
- 160°F (71°C) – 18-22 minutes
- 165°F (74°C) – 20-25 minutes (minimum safe temperature)
- 175°F (79°C) – 22-28 minutes (most tender and juicy)
Always keep a close eye on the thighs and flip them halfway through for even cooking. If flare-ups occur, move them to a cooler area of the grill.
Tips for Perfectly Grilled Bone-In Chicken Thighs
Achieving crispy skin, tender meat, and great flavor with your barbecued chicken thighs requires using the right techniques. Follow these tips:
Bring thighs to room temperature first – Letting them sit out for 30 minutes allows for more even cooking. Grilling cold chicken directly from the fridge leads to uneven cooking.
Use indirect heat for larger thighs – Indirect heat with a cool side of the grill prevents burning. Put thighs skin-side down over indirect heat, then move over direct heat to finish crisping the skin.
Flip frequently – Rotating the thighs every 5-8 minutes ensures even browning and prevents burning.
Brush on sauce at the end – Sauces will burn if applied too early. Brush on any barbecue sauce during the last 5 minutes after flipping to prevent charring.
Let rest before eating – Allow thighs to rest for 5-10 minutes after grilling. This allows the juices to reabsorb for maximum moisture and flavor.
Check for doneness with a meat thermometer – This avoids over or undercooking. Test temperature in the thickest part of the thigh, avoiding bone.
Following these simple grilling tips will lead to perfectly cooked barbecued chicken thighs every time. Juicy, smoky, tender and crisped to perfection.
Frequently Asked Questions About Grilling Bone-In Chicken Thighs
How do you keep chicken thighs from drying out on the grill?
- Grill skin-side down first to render fat and keep moisture in
- Use indirect heat and flip frequently
- Brush on sauce at the end only
- Don’t overcook – use a meat thermometer for 175°F
- Let rest for 5-10 minutes before cutting to reabsorb juices
Should you marinate bone-in chicken thighs?
Yes, marinating is highly recommended for added flavor and tenderness. Ideal marinade ingredients include oil, acid (citrus juice or vinegar), and seasonings. Let thighs marinate in the refrigerator for 30 minutes up to overnight.
What is the best way to grill chicken thighs for perfect skin?
- Leave the skin on while grilling
- Dry the skin thoroughly and let sit out for 30 minutes before grilling
- Grill skin-side down over direct heat first to render the fat and crisp the skin
- Flip and move to indirect heat if skin browns too quickly
- Brush on sauce in the last 5 minutes only if desired
Can you grill chicken thighs from frozen?
It’s not recommended. Thighs should be fully thawed before grilling for food safety and to allow seasonings to penetrate the meat. Try thawing in the refrigerator overnight, then let sit out for 30 minutes before grilling.
Should you flip chicken thighs often while grilling?
Yes, flipping the thighs frequently is key. Every 5-8 minutes prevents the outside from burning while allowing the inside to cook through. Frequent flipping means more evenly cooked chicken.
Conclusion
Perfectly barbecued bone-in chicken thighs have crispy skin on the outside, tender and juicy meat inside, and robust smoky flavor throughout. Allowing 20-25 minutes of grill time over medium direct heat delivers ideal results. Use these pro tips for unmatched texture and taste:
- Bring to room temperature before grilling
- Start skin-side down then indirect cook
- Flip every 5-8 minutes
- Brush on sauce only at the end
- Let rest before serving
With the proper technique, bone-in chicken thighs are sure to be a smash hit at your next backyard barbecue! Be prepared with a meat thermometer for flawless doneness.