An easy how to recipe for grilled chicken thighs that come out juicy every time! Starting with the basics of seasonings and the right internal temperature for bone-in thighs.
Why this recipe works
Today, my friends, I’m going to show you how to make juicy grilled chicken thighs that are cooked to perfection every single time. Luckily, chicken thighs are really hard to mess up on the grill. They’re a lot more forgiving compared to grilled chicken breasts thanks to their fat content and connective tissue. That means you don’t have to worry as much about them drying out in a blink of an eye.
I know that most think to cook chicken to an internal temperature of 165F, which is typically the recommendation, but one of my biggest tips for making the best grilled chicken thighs is to cook them to 170-175F. This gives the connective tissue and collagen enough time to melt down, and in turn, creates super juicy, fully cooked thighs void of any chewy, rubbery bits.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – Fresh or thawed bone in chicken thighs are best for grilling. Frozen thighs release a lot of moisture, which prevents the skin from crisping and the seasonings from sticking. After thawing, give them a gentle pat dry.
SEASONING – We used a fairly basic seasoning combination. This is where you can really customize your grilled chicken thighs! Use your favorite premade seasoning, or add on to ours with something like chili powder, red pepper flakes for heat, or smoked paprika. You can also try one of our delicious chicken marinades! We have quite a few to choose from, but I think the honey garlic chicken marinade would be a winner.
How to Make Grilled Chicken Thighs
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat grill to 375F.
- In a small mixing bowl, combine olive oil, onion powder, garlic salt, and black pepper.
- Using gloved hands, rub the oil mixture all over both sides of the chicken thighs.
- Place thighs skin side down on hot grill and allow to cook undisturbed for 3-4 minutes, or until a nice crust has formed.
- Flip thighs over to sear on the other side for another 3-4 minutes.
- Continue cooking, flipping occasionally, until internal temperature reaches 170F-175F.
- Remove from grill and tent with foil. Allow to rest for 5-7 minutes before serving. The internal temperature will rise during the resting phase.
How Long to Grill Chicken Thighs
Bone-in chicken thighs take about 25 minutes on a 375F grill, plus a short rest. Start them skin side down to set the crust, sear the second side, then keep cooking and flipping occasionally until they come up to temperature.
Thigh size varies quite a bit from package to package, so treat the clock as your guide and the thermometer as your answer.
| Stage | Time | What you’re looking for |
|---|---|---|
| Skin side down, undisturbed | 3 to 4 minutes | A crust forms and the skin releases from the grates on its own |
| Flipped, second side | 3 to 4 minutes | Color and grill marks |
| Flipping occasionally to finish | About 15 to 18 minutes more | An internal temperature of 170-175F |
| Resting, tented with foil | 5 to 7 minutes | The temperature climbs a little more and the juices settle |
Total: about 25 minutes on the grill, plus a 5 to 7 minute rest.
What Temperature to Grill Chicken Thighs
Preheat your grill to 375F. That is hot enough to crisp the skin and give you grill marks, but not so hot that the outside chars before the inside comes up to temperature. Bone-in thighs need enough time for the collagen to break down, and a screaming hot grill works against that.
Do not confuse the grill temperature with the internal temperature. The grill runs at 375F. The chicken comes off at 170-175F.
Frequently Asked Questions & Expert Tips
Be sure to allow the chicken thighs to cook undisturbed when you first place them on the grill. Trying to move them too early can result in the skin sticking to the grates. Allowing the Maillard reaction to do its magic is the key, the skin will form a crust and release from the grates on its own. The olive oil rub will also help with this!
Chicken thighs have a good amount of fat, and as it renders it drips onto the flame and causes flare-ups that will char the skin fast. Two things help. Keep a cooler spot on the grill with nothing lit under it, so you have somewhere to move the thighs the moment flames jump. And keep the lid closed as much as you can between flips, which limits the oxygen feeding the flare-up. Trimming any big flaps of excess fat before seasoning cuts down on it too.
You can, but I wouldn’t suggest it. If your thighs are frozen before going onto the grill they will require a longer cook time and the skin will not crisp up nearly as much as it would if thawed. Plus, how would all those flavorful seasonings stick! I would definitely recommend thawing your thighs before grilling.
You can, and they are a great weeknight shortcut. Boneless, skinless thighs cook much faster than bone-in, so plan on roughly 10 to 12 minutes total at 375F, flipping once, instead of 25. You are still aiming for that same 170-175F internal temperature, because boneless thighs have plenty of collagen too. Keep a close eye on them, since there is no bone to buffer the heat and the window is narrower.
Though 165F is the typical temperature for chicken, with bone in chicken thighs, you actually want to aim between 170F-175F, as the temperature will climb during the resting time. Chicken thighs contain a lot of collagen and connective tissue, so cooking them to a slightly higher internal temperature helps the collagen break down. This helps avoid rubbery, tough chicken. I typically pull mine off between 170-175F and allow them to rest where they will climb a small amount more in temperature.
Rubbery, chewy chicken thighs is typically due to undercooking. Bone in thighs contain a good amount of collagen, which means they needs to cook longer compared to chicken breasts or boneless skinless thighs in order to break down. Aim for 170-175F and allow them to rest when they come off the grill for the best results. Use an instant read thermometer for the best results.
Serving Suggestions
Antoine loves grilling, and he’s out there all year. It doesn’t have to be sunny for that man to cook on the grill! I actually really enjoy chicken thighs as the meat is much juicier than breasts and they are pretty hearty. That of course depends on the size of the thighs you buy, so I tend to lean toward the larger ones. Even though the seasoning was simple on these, the flavor was out of this world!
Serve your chicken thighs with some grilled vegetables, grilled corn on the cob, or a fresh watermelon salad. If the grill is already full of chicken, air fryer corn on the cob frees up the grates and takes about the same amount of time.
More Grilled Chicken Recipes
- Grilled Chicken Wings
- Grilled Chicken Breasts
- Marinated Grilled Chicken Kabobs
- Grilled Chicken Quesadilla
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Grilled Chicken Thighs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 3 pounds bone in chicken thighs
- 2 Tablespoons olive oil
- 2 teaspoons onion powder
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
Things You’ll Need
Before You Begin
- Be sure to allow the chicken thighs to cook undisturbed when you first place them on the grill. Trying to move them too early can result in the skin sticking to the grates. Allowing the Maillard reaction to do its magic is the key, the skin will form a crust and release from the grates on its own. The olive oil rub will also help with this!
- Though 165F is the typical temperature for chicken, with bone in chicken thighs, you actually want to aim between 170-175F. Chicken thighs contain a lot of collagen and connective tissue, so cooking them to a slightly higher internal temperature helps the collagen break down. This helps avoid rubbery, tough chicken.
- Fresh or thawed bone in chicken thighs are best for grilling. Frozen thighs release a lot of moisture, which prevents the skin from crisping and the seasonings from sticking. After thawing, give them a gentle pat dry.
Instructions
- Preheat grill to 375F.
- In a small mixing bowl, combine olive oil, onion powder, garlic salt, and black pepper.2 Tablespoons olive oil, 2 teaspoons onion powder, 2 teaspoons garlic salt, 1 teaspoon black pepper
- Using gloved hands, rub the oil mixture all over both sides of the chicken thighs.3 pounds bone in chicken thighs
- Place thighs skin side down on hot grill and allow to cook undisturbed for 3-4 minutes, or until a nice crust has formed.
- Flip thighs over to sear on the other side for another 3-4 minutes.
- Continue cooking, flipping occasionally, until internal temperature reaches 170-175F.
- Remove from grill and tent with foil. Allow to rest for 5-7 minutes before serving.
Expert Tips & FAQs
- Store any cooled leftovers in an airtight container kept in the refrigerator for up to 4 days.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Seth says
Very good next time pull off grill at 170some pieces where over 170 and a little dry edges my fault favorite was excellent