How Long to Grill Chicken Thighs: Grilled chicken thighs are the ideal choice for cooking up some chicken if you’re searching for a quick, tasty method. Boneless chicken thighs are easy to prepare, inexpensive, and delectable. They also provide a welcome break from the routine chicken breasts we frequently choose.
Chicken thighs feature more dark meat and fat than chicken breast, which keeps them moist and juicy when grilled. They can also withstand high-temperature grilling, so you can cook them rapidly while still getting a delicious texture that melts on your tongue.
The majority of boneless chicken thighs will cook in less than 15 minutes. Chicken thighs only need 6 to 7 minutes on each side to get the ideal degree of doneness since they cook hot and quickly on direct fire.
How to Grill Bone-In Chicken Thighs
Generally speaking, a low-and-slow technique works best when grilling bone-in meat. According to Matijevich, bone-in thighs take additional cooking time.
Indirect cooking is usually better for foods that take longer since it prevents the outside from charring excessively before the inside is thoroughly done.
On bone-in chicken, Perry and Bonom favor applying dry spices. Bonom claims that using indirect heat and cooking more slowly prevents the spices from burning. These procedures can help you grill bone-in chicken thighs to perfection after you’ve prepared your meat:
According to Matijevich, cook the chicken thighs over a direct fire before moving to indirect heat. Continue cooking the thighs over indirect medium heat for 10 minutes or until they reach an internal temperature of 165 degrees.
The cooking time will vary depending on the size of your chicken and how evenly your grill heats up. According to these variables, the time might be between 15 and 45 minutes, according to Matijevich. “Usually, I give them five minutes to rest. The liquids can settle as a result.
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How to Grill Boneless, Skinless Chicken Thighs?
Undoubtedly, grilling boneless, skinless chicken thighs will be more expedient and practical for a busy evening meal. Perry and Bonom advise marinating chicken for a minimum of 30 minutes and four hours when using an acidic marinade.
“After four hours, the acid starts to break down the muscle and give the cooked chicken an unpleasant mealy texture,” they claim. Follow these guidelines for success when it comes time to grill your boneless, skinless chicken thighs:
According to Matijevich, the grill should be heated until it is “hot enough that you can’t hold your hand 4 inches above it for more than five seconds.”
The thighs should be cooked over direct fire, turning once. “Boneless thighs don’t have any skin to worry about burning over direct heat like you would with a bone-in version,” claims Perry.
According to Perry, most boneless thighs will cook in eight to ten minutes to a safe internal temperature of 165 degrees. The chicken’s and grill’s thickness can affect this, so Matijevich advises using a meat thermometer to check.
What is the Best Final Internal Temperature for Chicken Thighs?
The ideal internal temperature for cooked chicken thighs on the grill is 185° and 195°, at this point, the connective tissue melts, and the meat becomes tender and juicy.
The FDA states that 165° is the minimum safe internal temperature for chicken, although due to connective tissue, they will be challenging and stringy.
At 175 degrees, the connective tissue will begin to melt. You start receiving juicy and sensitive results at 185°. For both thighs and drumsticks, America Test Kitchen recommends an internal temperature range of 190° to 195°.
What are the Essential Things to Know When Grilling Chicken Thighs?
Regardless of the type of grill you use, there are a few crucial things to keep in mind while grilling bone-in, skin-on chicken thighs. By cooking things on the bone, you may absorb a lot more nutrients, and they have more flavor.
A Marinade is Important
Despite having a considerably richer flavor than chicken breasts, chicken thighs can become monotonous. Consequently, a good marinade is crucial. It doesn’t need to be anything elaborate or challenging. It will work with olive oil, acid, spices, and seasoning.
Cook them Skin Side Down First, for at Least 15 Minutes
Cook your thigh’s skin side down first and for a more extended period on the grill than the other side. There is nothing better than charred and smokey flesh.
Don’t Overcook Them
Use a digital read meat thermometer to ensure that you’re precisely cooking the meat. These Traeger grilled chicken thighs are complete when the internal temperature hits 165°F at the thickest point closest to the bone. As soon as you press that, immediately remove them from the grill.
Let them Rest Before Serving
After the chicken has finished cooking, give it about 10 minutes to rest before serving. This makes it easier for the liquids to seep back into the meat, adding moisture and taste.
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Why are Chicken Thighs Great for Grilling?
While grilled chicken breasts and thighs require the same basic skills, chicken thighs are more fatty, require less delicacy, and don’t require trimming. Matijevich states, “Extra skin protects the interior meat and keeps it from drying out.” If you wish to trim it, I would recommend doing it after.
Perry frequently chooses drumstick-included chicken thigh quarters. In addition to having fantastic flavor, chicken thighs are also considerably more forgiving than white meat, according to Perry.
Matijevich advises using a marinade or rub to flavor the chicken before grilling. Any herb will do, along with a bit of oil, citrus (like lemon juice), garlic, salt, and pepper, according to Matijevich.
You might also rub your preferred spices together dry. You get some lovely, smokey tastes that cover the meat when the components in the marinade mingle with the fluids and drip down on the grill.
Bottom Line
Your best bet for tender, juicy chicken is to grill dark meat like chicken thighs that still have their bone in and skin on. On the barbecue, chicken breasts are far more likely to become dry.
It’s one of those chicken recipes that requires only five minutes of active preparation before your gas or charcoal barbecue takes over.
You can set indirect heat up and leave it alone. Allow it to cook while you unwind with a cool beverage and perhaps some exciting chat.
