Cooking boneless, skinless chicken thighs on the barbecue can result in juicy, flavorful meat when done right. However, under or overcooking can lead to dry, rubbery chicken or unsafe to eat chicken. So how long should you barbecue boneless chicken thighs to get the best results? In this comprehensive guide, we’ll cover everything you need to know to barbecue boneless chicken thighs perfectly every time.
How Long Should Boneless Chicken Thighs Cook
The accurate cooking time for boneless chicken thighs will vary depending on a few factors:
Thickness
Thicker chicken thighs will take longer to cook than thinner ones. Thin boneless thighs will usually take 6-8 minutes per side while thicker ones will need 8-10 minutes per side.
Temperature
The hotter the grill, the faster the thighs will cook. Cook for less time over high heat and longer over medium heat.
Doneness Preference
Boneless thighs should cook to an internal temperature of 165°F for food safety. However, cooking to 175°F will result in more tender, juicy meat.
Taking these factors into account, the ideal cooking times for boneless skinless chicken thighs are:
- Thin thighs (1/2 inch thick) – 6-8 minutes per side
- Thick thighs (1 inch thick) – 8-10 minutes per side
These times are for cooking over direct medium heat around 375-400°F. Allow a few extra minutes if cooking over medium-low heat.
Always use an instant read thermometer to check the internal temperature when grilling boneless chicken thighs. This ensures they are cooked through completely.
Now let’s look at some more specific barbecue tips and techniques for perfectly cooked boneless chicken thighs every time.
Grilling Tips for Juicy, Tender Boneless Chicken Thighs
Follow these handy tips for grilling boneless, skinless chicken thighs that come out tender and bursting with flavor:
1. Pat the Thighs Dry
Gently pat the boneless thighs with paper towels to remove any excess moisture on the surface. This helps promote browning and prevents steaming while grilling.
2. Brine Them First
Soaking the thighs in a saltwater brine for 30 minutes to an hour seasons the meat and keeps it extra juicy. Make a quick brine by mixing 1/4 cup salt with 4 cups water.
3. Apply a Dry Rub
Coat the chicken all over with a flavorful dry rub before grilling. Try spices like smoked paprika, garlic powder, cumin or chili powder. The rub adds flavor and forms a tasty crust.
4. Grill Over Direct Medium Heat
Get the grill preheated to 375-400°F. Place the thighs directly over the heat. Resist the urge to move them too soon or you won’t get a good sear.
5. Flip Only Once
Let the thighs cook undisturbed for the recommended time before flipping once. Just one turn results in the best browning.
6. browned, Not Burnt
Some charring is good but blackened chicken is overdone. Keep a close eye on the thighs as they grill.
7. Check for Doneness
Use an instant read thermometer to test the internal temperature when grilling. Doneness occurs between 165 – 175°F.
8. Let Them Rest
Allow the grilled thighs to rest for 5 minutes before serving. This allows the juices to redistribute evenly.
Follow these simple steps every time fortender,juicy boneless chicken thighs with gorgeously browned exteriors and perfect doneness.
Best Practices for Grilling Juicy Boneless Chicken Thighs
Grilling boneless thighs can sometimes lead to dry, overcooked meat. Here are some top tips to keep them tender and moist:
- Trim excess fat: Fatty pieces can cause flare-ups which lead to charring. Trim off any large pieces of fat before grilling.
- Use medium heat: High heat can overcook the exterior before the inside is done. Medium heat around 375°F is best.
- Grill indirectly: If flare-ups occur or the thighs are cooking too fast, move them to indirect heat to slow the cooking.
- Spray with oil: LIGHTLY mist the thighs with canola or olive oil spray before grilling. Avoid excessive oil which can cause burning.
- Rotate the thighs: If one area is browning faster than the rest, rotate the thighs 180 degrees halfway through cooking.
- Brush on sauce at the end: Browning happens faster when thighs are slathered in sauce. Brush it on just during the last 1-2 minutes.
- Check for doneness early: Start checking the temperature early to avoid overcooking. Cook to between 165-175°F.
- Let rest before cutting: Never cut into the thighs immediately after grilling. Letting them rest allows juices to redistribute.
Mastering these simple tricks will ensure your boneless chicken thighs turn out perfect every single time. Never dry or burnt again!
How to Get a Crispy Skin on Boneless Chicken Thighs on the Grill
While grilling skinless boneless thighs results in juicy meat, many people miss the crispy skin you get from bone-in chicken thighs. Here are some hacks to get crispy “skin” on your skinless boneless thighs:
- Coat with baking powder – Mix a teaspoon of baking powder into the dry rub. It raises the pH of the meat, resulting in faster browning.
- Bake before grilling – Bake the thighs at 400°F for 15-20 minutes to render excess fat before grilling to crisp and caramelize.
- Grill over indirect heat – Cook low and slow over indirect heat before searing at the end. This dries the skin out.
- Use hardwood charcoal – Hardwood lump charcoal burns hotter than briquettes for more browned and crispy results.
- Add a weight – Weigh down the thighs on the grill with a cast iron pan or grill press to flatten and crisp the skin side.
- Brush on oil – Coating the skin side with oil halfway through grilling helps it get ultra crispy.
- Finish on high heat – After cooking through, move the thighs over direct high heat to crisp and char the skin side.
- Garnish with crisp bacon – Top the finished boneless thighs with crumbled crisp cooked bacon to mimic the crunch of real skin.
With the right techniques, crispy “skin” on skinless boneless thighs on the grill is achievable! Play around with the tricks to find what works best for your grill.
Common Mistakes to Avoid When Grilling Boneless Chicken Thighs
It’s easy to end up with subpar boneless chicken thighs if you aren’t careful to avoid these common grilling mistakes:
Cooking Over Too High Heat
Boneless thighs do best over direct medium heat between 375-400°F. High heat can blacken the outside before the inside cooks through.
Grilling Too Many at Once
Overcrowding the grill leads to steaming instead of searing. Grill thighs in a single layer with space between pieces.
Basting with Sauce Too Early
Sugary sauces will burn if brushed on too soon. Wait until the last few minutes to brush on barbecue sauce.
Not Letting Them Rest
Failing to allow thighs to rest after grilling leads to dry meat as juices spill out when cut. Always let rest for 5+ minutes.
Undercooking the Thighs
Many people prefer white meat and overcook it, but dark meat like thighs should not be cooked past 175°F max.
Peeking Too Frequently
Every time the grill lid is lifted, heat escapes. Use a grilling thermometer and only flip once for best results.
Forgetting to Check for Doneness
Visual checks can be wrong. An instant read thermometer should always be used to check the inner temperature.
Avoiding these common grilling mistakes ensures your boneless thighs cook up tender and juicy every time. What mistakes have you made when grilling boneless thighs?
How to Tell When Boneless Chicken Thighs are Done Grilling
Figuring out exactly when boneless thighs are done grilling can be tricky. Here are some foolproof ways to know they are ready to come off the heat:
- Check temperature – Use an instant read thermometer to check for 165-175°F in the thickest part of the thigh.
- Look for browning – The best indication is browned, crispy skin and grill marks on at least 75% of the surface area.
- Do a poke test – Well done thighs will feel firm when poked with tongs or a finger. Raw or undercooked meat will still feel squishy.
- Watch for shrinking – Properly cooked thighs will shrink and pull back from the bones. Undercooked ones will still appear plump.
- Cut into one – Slice into a thigh to check it is white, not pink inside and juices run clear, not bloody.
- Time it – Correctly cooked boneless thighs take approximately 8-12 minutes per side over direct medium heat on the grill.
Relying on multiple tests like temperature, visual checks and timing ensures perfect doneness without overcooking. Never risk undercooked chicken!
Recipe Idea: BBQ Boneless Chicken Thighs
This recipe for grilled barbecue boneless chicken thighs results in finger-licking, saucy meat that’s perfect for summer cookouts.
Ingredients:
- 6 boneless, skinless chicken thighs
- 1⁄4 cup barbecue seasoning rub
- 1⁄2 cup barbecue sauce
- Olive oil spray
Instructions:
- Rinse thighs and pat dry completely with paper towels. Apply rub evenly on both sides, pressing into the meat.
- Mist both sides lightly with olive oil spray. Grill over direct medium heat for 8-10 minutes per side with lid closed.
- During last 2 minutes of grilling, baste thighs generously on both sides with barbecue sauce.
- Remove from grill and let rest 5 minutes before serving.
The sweet and sticky barbecue sauce paired with smoky grill flavor makes these saucy boneless chicken thighs irresistible. Enjoy as sandwiches, served with grilled veggies or on top of salad greens for a hearty meal.
Storing and Reheating Leftover Chicken Thighs
Like any meat, leftover grilled boneless chicken thighs should be stored and reheated properly to avoid spoilage or illness. Here are some tips:
- Allow thighs to cool completely before covering tightly and refrigerating. Use within 3-4 days.
- Place in an airtight container or resealable plastic bag with as much air pressed out as possible.
- Reheat leftovers gently either in the oven at 300°F until warmed through or on the stovetop over medium-low heat.
- Microwave leftovers on 50% power in 30 second intervals just until heated through to avoid overcooking.
- Bring saucy thighs to a simmer in a skillet on the stovetop over low. Stir frequently.
- Slice or shred leftover chicken to reheat more quickly in soups, salads, pasta dishes and more.
Properly stored grilled boneless chicken thighs will keep for several days. Reheat gently to enjoy into the work week.
Frequently Asked Questions
Should I brine boneless chicken thighs before grilling?
Brining is highly recommended as it infuses flavor and moisture into the meat. Soak thighs in a simple saltwater brine for 30 mins – 1 hour before grilling for the juiciest results.
What temperature should I cook boneless thighs to?
For food safety, they should reach an internal temperature of 165°F. But cooking up to 175°F makes them more tender and helps render excess fat.
Can I grill boneless thighs from frozen?
It is best to thaw thighs before grilling to ensure even cooking. If grilling frozen, use medium low heat with the skin side down first. Add 5+ mins to the cook time.
Is it better to grill bone-in or boneless thighs?
This is an ongoing debate! Boneless are more convenient but bone-in have more flavor. Bone-in take longer to cook but the bones help keep in juices. It’s a matter of personal preference.
Should I flip boneless thighs more than once while grilling?
Flipping only once is best. Frequent flipping leads to uneven cooking and a lack of char. Let the thighs cook on each side for the recommended time before flipping.
Conclusion
Grilling tender, juicy boneless chicken thighs with beautifully seared exterior and perfect doneness is easy when you follow a few simple tricks. Allowing enough grilling time based on thickness, using an instant read thermometer for doneness and letting the thighs rest before serving are keys to success. Avoid common mistakes like overcrowding and saucing too early. With the right techniques, boneless chicken thighs can become your new favorite grilled protein.