How Long to Cook Chicken Thighs on Grill: Temperature Mode and Cooking Time
Hey there, grill lovers! One thing I get asked all the time is: “How long should I cook chicken thighs on the grill?” And listen—I’ve grilled thousands of thighs over charcoal, gas, and even over open fire during food festivals in the city. Whether you’re working with bone-in or boneless, skin-on or skinless, getting the timing and temperature just right is the key to juicy meat and crispy skin. So let’s fire it up and break it down.
Grilling Time Table for Chicken Thighs
| Type of Chicken Thigh | Grill Temp | Time per Side | Total Time | Notes |
| Boneless, skinless | Medium (400°F) | 4–5 minutes | 8–10 minutes | Quick and easy, watch closely |
| Bone-in, skin-on | Medium (400°F) | 6–7 minutes | 20–25 minutes | Flip every 5–6 mins |
| Bone-in, indirect heat | 2-zone grill (450°F) | 5 mins direct + 20 mins indirect | 25–30 mins | Perfect for crispy skin |
Ideal Internal Temperatures for Grilled Chicken Thighs
| Internal Temp | Result | Chef’s Note |
| 165°F | Technically done | Safe to eat, but a little chewy sometimes |
| 175–185°F | Juicy & tender | I always aim for this range—perfect texture |
| 190°F+ | Fall-apart soft | Great for pulled or shredded chicken |
FAQ – 15 Questions About Grilling Chicken Thighs
How long do I grill boneless chicken thighs?
From my experience, 8 to 10 minutes total over medium heat is perfect. I flip once halfway through and always check for 170°F in the thickest part.
What about bone-in chicken thighs?
Bone-in takes longer—usually 20 to 25 minutes. I flip every 5–6 minutes and move them to indirect heat if the skin starts to burn.
Should I grill with the skin on or off?
Always with the skin on! It locks in moisture and adds flavor. I crisp it over direct heat, then finish the meat on indirect to cook through.
How do I keep chicken thighs from drying out on the grill?
I marinate them, grill over medium heat, and never press them down with the spatula. Also, I rest them for 5 minutes before serving.
Do I need to preheat the grill?
Yes—always. I preheat for 10–15 minutes. Hot grates help sear the meat and prevent sticking.
What’s your favorite marinade?
I love a mix of olive oil, lemon juice, garlic, smoked paprika, and thyme. I let it soak for at least 2 hours, overnight if I have time.
Should I use a gas or charcoal grill?
Both work, but charcoal gives unmatched flavor. I use gas for convenience on weeknights, charcoal when I want that smoky finish.
Can I baste with BBQ sauce while grilling?
Yes—but only in the last 5 minutes. I’ve learned the hard way: sugar in sauce burns fast. Timing is everything here.
What if the chicken is burning on the outside but raw inside?
I move it to indirect heat and close the lid. That finishes the cooking without turning the outside into charcoal.
How do I get nice grill marks?
I press the chicken gently onto hot grates and don’t move it for 4–5 minutes. That’s how you get those pro-looking sear lines.
What internal temperature should I aim for?
I always aim for 175°F–185°F for thighs. Unlike breast meat, dark meat gets better the longer it cooks—up to a point.
Should I brine chicken thighs before grilling?
If I have time, yes. A quick saltwater brine makes them juicy and seasons the meat from the inside out. Totally worth the extra step.
Can I grill chicken thighs straight from the fridge?
I prefer to let them sit at room temp for 20–30 minutes before grilling. Helps them cook more evenly.
What’s the best way to check doneness without a thermometer?
I cut into the thickest part and make sure juices run clear and the meat isn’t pink. But honestly, I trust my instant-read thermometer more.
What sides go best with grilled chicken thighs?
Grilled corn, herbed potatoes, or a spicy slaw—those are my go-tos. In the summer, I throw peach halves on the grill for a sweet finish.