If you own a Weber gas grill, you know how hard it can be to cook chicken thighs just right. With the right techniques, though, you can always get chicken thighs that are very moist, tender, and tasty when they come off the grill. Here are my best tips for cooking juicy, flavorful chicken thighs on your Weber, no matter what model you have.
Select the Right Thighs
Choosing high quality chicken thighs is key for grilling success. Opt for boneless skin-on thighs whenever possible. The skin helps keep the meat moist and adds great flavor. Bone-in thighs work too but require a bit more time and attention when cooking. Organic and free-range thighs have superior texture and taste. Avoid pre-injected “enhanced” thighs, as they often turn out rubbery on the grill.
Prep Them Properly
Proper prep ensures thighs cook evenly and absorb maximum flavor. Rinse thighs and pat dry with paper towels. Trim off any excess fat or skin. Put on a thin layer of olive oil, and then rub in a lot of your favorite spice mix or marinade.
Some excellent marinade options include
- Italian dressing
- Balsamic vinaigrette
- barbecue sauce thinned with olive oil and vinegar
- Jerk seasoning
- Greek yogurt mixed with lemon, garlic and herbs
To get the most flavor into the chicken thighs, put them in a plastic bag or baking dish that can be sealed and put them in the fridge for at least 30 minutes, or up to overnight.
If you don’t want to marinate, rub the meat with a mix of spices before grilling. Salt, smoked paprika, garlic powder, and onion powder mixed together make a quick and tasty dry rub.
Use Indirect Heat
The key to juicy, tender thighs is grilling them slowly over indirect medium heat. This gentle cooking allows the interior to finish cooking through without the outside drying out.
On a 2- or 3-burner Weber, turn the outer burners to medium and place thighs on the grate over the turned off center burner.
For a Spirit or Genesis, light only half the burners on medium. Position thighs on the cooler side with no direct flame underneath.
Aim for an overall grill temperature of 350-375°F. Close the lid for even heating.
Cook Most of the Way Through
Allow thighs to gently cook over indirect medium heat, with the lid closed, until the meat reaches 155°F at the thickest part. This takes 30-40 minutes usually. Turn the thighs once halfway through.
At this point the meat is nearly done but won’t have much color or char. Don’t be tempted to turn up the heat! You want low and slow cooking for tender, juicy meat.
Quickly Sear for Char
For delicious caramelized flavor and appetizing grill marks, sear both sides of the thighs directly over the flames just until lightly charred, 1 to 2 minutes per side.
Move the partially cooked thighs directly over the lit burners. Roll and rotate for even searing. Take care not to burn.
Use tongs to hold each thigh in place until grill marks form, then flip and repeat.
Check for Doneness
The final internal temperature should reach 165°F. Juices should run clear when pierced with a fork.
If thighs need more time after searing, move them back to indirect heat, close the lid and continue monitoring, until fully cooked through.
Let Rest Before Serving
Once done, transfer thighs to a platter and tent loosely with foil. Allow to rest 5 minutes or so, for easier slicing and most juicy meat.
Garnish with chopped fresh parsley or cilantro. Serve warm alongside your favorite sides.
Grilled chicken thighs make amazing meals. The smoky, charred flavor pairs perfectly with rice, pasta, roasted veggies or a fresh green salad. Leftovers also make for delicious sandwiches or wraps.
Handy Tips for Grilling Greatness
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When in doubt, use a meat thermometer to eliminate guesswork and ensure thighs reach a safe minimum internal temperature of 165°F.
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If flare-ups occur during searing, move thighs to a cooler area and wait for flames to die down before proceeding. Close lid to calm flares faster.
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For perfect grill marks, rotate each thigh 90 degrees halfway through searing each side.
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To prevent sticking, be sure grill grates are clean and well-oiled before cooking. Use long-handled tongs, not a fork, for turning.
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For ideal flavor and texture, let thighs come fully to room temp before grilling. Grill smaller thighs a few minutes less, and larger pieces a few minutes more.
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Brushing with sauce too early can cause burning. Apply during final minutes only.
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If thighs start to over-brown, move to indirect heat, close lid and monitor temperature.
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Don’t tightly bunch thighs together. Leave space between for even cooking.
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Resist any poking or prodding during cooking, which releases juices. Flip only once if possible.
With the right preparation and cooking technique, your Weber gas grill can deliver exceptionally moist, juicy and delicious chicken thighs, better than the oven or stove-top. Always use indirect heat for most of the cook time, then quickly sear for finish. Master this method and you’ll be enjoying finger-lickin’ good thighs off your grill all summer long.
When Is It Done?
The USDA recommends cooking poultry until the internal temperature reaches 165°F. Keep in mind that in whole birds the internal temperature will rise 5 to 10 degrees during resting. Check the thigh meat by inserting the probe of a thermometer into the thickest part (but not touching the bone). If you don’t have a thermometer, cut into the center of the meat. The juices should run clear and the meat should no longer be pink at the bone. We recommend using the iGrill app-connected thermometer.
Recipe from Webers Time to Grill™ by Jamie Purviance
Easy Rosemary Roasted Chicken
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cider vinegar
- 1 tablespoon finely chopped fresh rosemary leaves
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 whole chicken, about 4 pounds, with the neck, giblets, and extra fat taken out
- 01 In a small bowl whisk the marinade ingredients.
- Two halves of the breast, two whole legs (thigh and drumstick), and two wings (remove and throw away the tips of the wings). Brush each chicken piece on both sides with the marinade. Do this to the chicken in the fridge for up to 4 hours if you have time. If not, you can roast the chicken right away.
- 03 Get the grill ready for cooking indirectly over medium heat (350° to 450°F).
- 04 Brush the cooking grates clean. Put the chicken pieces on the grill skin side down first over medium-low heat with the lid closed. Cook until done, turning them over once or twice. It will take 30 to 40 minutes for the breasts and wing pieces and 40 to 50 minutes for the whole legs. Turn the chicken over once or twice during the last five minutes of grilling to make sure it’s well browned all over. Take it off the grill and let it rest for five to ten minutes. Serve warm.
How To Grill BBQ Chicken Thighs (On Weber Spirit II)
FAQ
How long does it take to grill chicken thighs on a Weber grill?
Grill hot and fast. Put chicken thighs on the grill grates and cook them for about 6 to 7 minutes on each side, or until the temperature inside the thickest part of the thigh reads 165 degrees F.
Is it better to grill chicken at 350 or 400 on a gas grill?
Looks like you’re seeing a trend. Chicken is best cooked at 350 or higher, definitely not low and slow like beef or pork. Sometimes I’ll throw chicken on at 225 while I wait for the family to get home, then crank it up to 400 or finish on my gas grill. The high heat tends to seal the moister inside the chicken.
How to cook chicken on a Weber gas grill?
To cook chicken on a Weber gas grill, preheat the grill to medium heat (375°F to 425°F) and prepare the chicken with your desired seasoning. Grill chicken breasts for about 9-10 minutes, flipping halfway through, or until the internal temperature reaches 165°F.