Grill chicken thighs – The easy way

how to grill chicken thighs

Learn how to perfectly grill chicken thighs at all times!!! Find all the tips and tricks below!

Perfectly grilled chicken thighs are moist, juicy and tender, which is why many people love them. Also, you can make them your way boneless or bone-in are all easily economical and available.

What temperature should my grill be to grill chicken thighs?

It depends on whether you are bone-in or boneless chicken thighs;

  • For bone-in-chicken thighs the temperature of your grill should be approximately 450 degrees.
  • For boneless chicken thighs the temperature of your grill should be approximately 400 degrees.

Check here on how to grill a pork tenderloin

How long does it take to grill chicken thighs?

Also, this depends on whether you want to grill a bone-in or boneless chicken thighs. It will need at least 11 to 15 minutes on the grill, depending on their size, because chicken thighs can be cooked hot and quick on direct heat, they only need 6 to 7 minutes on each side to bring them to that perfect doneness. It is always important to have a thermometer when grilling chicken thighs to check the temperature.

What if i don’t have a  meat thermometer?

I highly recommend a meat thermometer when grilling either bone-in or boneless chicken thighs. If you do not have a meat thermometer, you will know that the chicken is cooked all the way when its juices run clear once you have removed it from the grill. If you find that you have not cooked your chicken all the way back, return it to the grill immediately and cook for an additional 3-4 minutes at a time.

  • Bone-in, skin-in chicken thighs
  • Kosher salt
  • Fresh black pepper
  • 2 tablespoons butter
  • 2 tablespoons balsamic vinegar
  • 3 clove garlic, peeled and crushed
  • Canola oil
  • Carved chives
  • Chopped parsley
  • Lemon wedges
  1. Cut off any extra skin and trimmable fat. It’s usually a lot on most thighs. Packs of fats cause flare-ups when hitting the grill so it is best to cut out any excess fat pockets.
  2. Sprinkle the chicken thighs with pepper and salt on all sides. Apply the seasoning to the chicken. Then let be in the refrigerator for at least an hour.
  3. Meanwhile, make a glaze: In a small sauce pan, melt the butter. Add the garlic, honey and vinegar, then stir until it all dissolves. Season with salt and pepper. Set next to the grill.
  4. Preheat the grill up and clean, then grease the grates with canola oil. Place the chicken skin side-down and grill, flipping often and greasing with the sauce, until cooked through, for 10 minutes on each side.
  5. Place the chicken thighs over the lit on the side of the grill for 2-3 minutes each until the skin turns golden brown.
  6. Move the chicken pieces to the unlit side of the grill and cook, covered, until the internal temperature reaches 165 ° F.
  7. Serve with lemon wedges and garnish with chives and parsley.