Perfectly grilled bone-in chicken thighs – tender and juicy in the middle, packed with flavor, and perfectly charred outside with the BEST homemade marinade! A quick and easy summer-time protein the entire family will love!.
With summer finally here, I am sure you are ready to oil up those grills and plan your next cookout. Along with burgers and hot dogs, one of my favorite things to grill (on a gas or coal BBQ) is bone-in chicken thighs that are cooked just right. The meat has a little more fat than chicken breasts, which makes it more juicy, flavorful, and harder to cook too long.
By pairing the meat with a delicious salty, sweet, acidic, umami-rich marinade, you’ll achieve grilled chicken perfection. Crispy skin and flavorful outside, juicy and tender inside, and perfectly cooked throughout.
Best of all, grilling chicken thighs with bones is a budget-friendly option that cooks in under 15 minutes. There’s no need for long direct-indirect cooking methods (that take up to 40 minutes!) to achieve super flavorful, tender, juicy results.
When you cook chicken thighs on a charcoal grill, the meat gets juicy, flavorful, and smoky. The high heat sears the chicken thighs on the outside, giving them a tasty browned outside while keeping the inside juicy and tender. But it can be hard to tell exactly how long to grill boneless chicken thighs. Here are some tips that will help you cook chicken thighs on your charcoal grill every time.
Getting Started with Charcoal Grilling
Charcoal grilling may seem intimidating for beginners, but mastering a few techniques makes it easy to grill tender, juicy chicken thighs. Here are some tips for lighting your charcoal and setting up your grill:
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Use a charcoal chimney starter to evenly light your charcoal Once the coals are covered in white ash, carefully pour them into your grill
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Create two heat zones – pile most of the lit coals on one side for direct high heat, The other side with no coals will be indirect low heat
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Let the grill preheat for 15-20 minutes with the lid closed until the grates are hot, around 400-450°F.
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Clean the grill grates well and lightly oil them to prevent sticking.
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For smoky flavor, try adding wood chips. Soak them in water for 30 mins then scatter over the hot coals once ready to grill.
Choosing and Preparing Chicken Thighs
Boneless, skinless chicken thighs are perfect for grilling. The dark meat stays moist and tender even when cooked over high heat. Look for thick, evenly sized thighs without excess fat or sinew.
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Pound the thighs to an even 1/2 inch thickness so they cook evenly.
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Brine or marinate the thighs for added moisture and flavor. Let it sit for at least an hour, or even overnight.
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To get a good sear, pat the thighs dry before putting them on the grill. Lightly oil the thighs.
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You can add wood chunks to the charcoal to make the smoke taste better. Soak them in water for 30 mins first.
How Long to Grill Boneless Chicken Thighs
The ideal doneness for boneless chicken thighs is 160-165°F internal temperature. Grill them over direct high heat with the lid open. Follow these approximate guidelines:
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4-6 minutes per side for thighs pounded to 1/2 inch thickness
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6-8 minutes per side for 1 inch thick thighs
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Flip only once during grilling for better sear marks
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Check temperature early and often to prevent overcooking.
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Let thighs rest 5 minutes before serving for juicier meat.
Tips for Perfectly Grilled Chicken Thighs
Follow these simple tips for moist, flavorful grilled chicken thighs every time:
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Grill over direct high heat between 400-450°F.
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Flip only once during grilling.
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Brine or marinate thighs for added moisture and flavor.
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Dry thighs well and lightly oil before grilling.
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Pound thicker thighs to even thickness.
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Cook to 160-165°F internal temperature.
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Allow 5 minutes rest before cutting for juicier meat.
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Add aromatic wood chips to coals for extra smoke flavor.
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Create sear marks by placing thighs diagonal to grates.
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Resist urge to flip frequently. Let sear develop on each side.
Common Grilling Mistakes
It’s easy to dry out chicken thighs by overcooking. Avoid these common grilling mistakes:
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Grilling over too low heat. Thighs need high heat for browned exterior.
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Cooking too long. Rely on a meat thermometer for doneness, not cook times.
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Flipping thighs too often. Let sear develop by only flipping once.
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Pressing thighs into the grates. Let thighs cook undisturbed once placed.
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Cutting thighs right after grilling. Let them rest 5-10 mins before cutting.
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Using old, dirty grill grates. Scrub grates well before each use.
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Forgetting to oil grates and thighs. Oil prevents sticking and promotes browning.
Grilled Chicken Thigh Recipe Ideas
These easy recipe ideas will make your grilled chicken thighs shine:
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Herb marinade – Mix olive oil, lemon juice, garlic, and chopped fresh herbs like rosemary, thyme, and parsley.
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Jerk seasoning – For Caribbean flavor, coat thighs in a wet jerk marinade with allspice, brown sugar, and habanero peppers.
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Honey garlic – Combine soy sauce, honey, minced garlic, and ginger. Brush on thighs while grilling.
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BBQ chicken – Grill thighs in your favorite bbq sauce or slather with sauce during last few minutes of grilling.
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Teriyaki chicken – Marinate thighs in teriyaki sauce, sesame oil, garlic, and ginger before grilling.
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Tandoori chicken – For Indian flavors, marinate chicken in yogurt, tandoori spice mix, lemon, and garlic.
So fire up those coals! In less than 30 minutes, you can be biting into perfectly charred, juicy grilled chicken thighs hot off your charcoal grill.
Should I grill chicken thighs skin side down first?
Grilling chicken thighs skin side down first is the best method for achieving the most flavorful and juicy meat. Here’s why:
- The skin helps keep the meat’s natural juices inside and stops them from evaporating or drying out too quickly while it’s grilling.
- There will also be some fat from the skin that drips onto the grill. This will make a tasty smoke that actually makes the meat taste better.
- The best grill marks will come from putting the chicken thighs on the grill skin-side down first.
Allow the chicken to cook until the skin is browned and crisp, then flip them over to continue cooking until the proper internal temperature (165ºF/74ºC) is reached.
Grilled bone-in chicken thighs ingredients
- Chicken thighs: For this method, you’ll need chicken thighs with the skin still on and the bones still in them. They will cook more evenly if they are all the same size and thickness.
- Marinade for chicken: I made a very tasty marinade at home with olive oil, soy sauce, sesame oil, Worcestershire sauce, lemon juice, honey, garlic, black pepper, and soy sauce. It makes these bone-in chicken thighs on the grill even better. Use an alternative marinade, though, if preferred.
Check out my recipe for grilling boneless skinless chicken thighs, if preferred.
Beginners Guide to Grilling Chicken Thighs
FAQ
How long do chicken thighs take on a charcoal grill?
Chicken thighs on a charcoal grill typically take 20-30 minutes, depending on whether they are boneless or bone-in, and if you’re using direct or indirect heat. Boneless thighs cook faster, usually 12-15 minutes.
Do you close the grill when grilling chicken thighs?
For a more low-and-slow cooking method, use indirect heat. To really trap in the heat and cook your chicken thighs, close the grill lid. Apr 8, 2025.
Is 30 minutes long enough to cook chicken thighs?
If the thighs you’re cooking are very small, check them after 30 minutes. If they’re very big, they may need 45 minutes to fully cook. Chicken thighs are pretty forgiving, so if they stay in your oven for an extra few minutes, chances are they’ll still be juicy.