How to Grill Chicken Thighs, Whether You Have Boneless or Bone-In

If you're an omnivore with a grill, then it's likely you already have chicken in your easy summer meals rotation. While there's always room at the picnic table for chicken breasts and other cuts, when it comes to quick, simple, and delicious meals, grilled chicken thighs win the day—whether paired with seasonal vegetables like corn and summer squash, brushed with barbecue sauce, or marinated in an herb-inflected olive oil concoction. Bone-in or boneless, chicken things are thinner than most other cuts, and the dark meat can take the heat, leaving a satisfying char on each piece. We spoke to experts and picked up some tips for getting grilled chicken thighs right every time.

What Sets Chicken Thighs Apart

Moister than white meat, this part of the bird retains its juiciness on the grill.

Fattier and Tastier

While the essential techniques of grilling chicken thighs and chicken breasts are similar, chicken thighs are fattier, require less finesse, and don't involve trimming. "Extra skin protects the interior meat and prevents it from drying out," says Shawn Matijevich, lead chef in online culinary arts and food operations at the Institute of Culinary Arts. "If you want to trim it, I would do so afterward."

Marge Perry, coauthor of Hero Dinners: Complete One-Pan Meals that Save the Day and chef-owner of Trunk Pop Dinners often opts for chicken thigh quarters, which include a drumstick. "Not only do chicken thighs have great flavor, but they are also much more forgiving than white meat," says Perry. "Unlike white meat, they can be slightly overcooked and still stay juicy and tender. And most importantly, they are more flavorful!"

Marinades and Dry Rubs

Matijevich recommends adding flavor to the chicken before grilling with a marinade or rub. "I like to marinate with a mixture of herbs—any herb works well, a little oil, citrus (like lemon juice), garlic, salt, and pepper," he says. Another option is a dry rub of your favorite spices. When the ingredients in the marinade mix with the juices and drip down on the grill, you get some nice, smoky flavors that coat the meat, he says.

How to Grill Bone-In Chicken Thighs

Grilling bone-in meat typically works best with a low-and-slow approach. "Bone-in thighs require more time to cook," says Matijevich. "Items that take longer to cook usually benefit from indirect cooking so that you don't get too much char on the outside before the interior is fully cooked."

Sear, Cook, and Rest

Perry and her coauthor, David Bonom, prefer using dry rubs on bone-in chicken. "The gentler cook over indirect heat helps to keep the spices from burning," Bonom says. After you've prepared your meat, follow these steps to grill bone-in chicken thighs perfectly:

1. Sear the chicken thighs over direct heat and then switch to indirect heat, says Matijevich.
2. Continue to cook thighs over indirect medium heat, between 350 and 400 degrees Fahrenheit, to an internal temperature of 165 degrees Faahrenheit. "The gentler heat and longer cooking time allow the skin to crisp up nicely and keep the meat extra juicy," Bonom says.
3. The cooking time will vary depending on the size of your chicken thighs and how evenly your grill heats. "It could be anywhere between 15 and 45 minutes, depending on these factors," says Matijevich.
4. Let the chicken rest for about 5 minutes before serving. This allows the juices to settle.

How to Grill Boneless, Skinless Chicken Thighs

Boneless, skinless chicken thighs cook more quickly and are more convenient for a busy weeknight dinner. If you're using a marinade that includes acid, Perry and Bonom recommend marinating your chicken for at least 30 minutes and up to four hours. "After four hours, the acid starts to break down the muscle and give the cooked chicken an unpleasant mealy texture," they say.

Done in a Flash

When you're ready to throw your boneless, skinless chicken thighs on the grill, follow these steps for success:

1. Heat the grill until it's "hot enough that you can't hold your hand 4 inches above it for more than five seconds," says Matijevich.
2. Cook the thighs over direct heat, flipping once during cooking. "Boneless thighs don't have any skin to worry about burning over direct heat like you would a bone-in version," says Perry.
3. Perry says most boneless thighs will cook to a safe internal temperature of 165 degrees Fahrenheit in eight to 10 minutes. This can vary based on the thickness of the chicken and your grill, so Matijevich recommends using a meat thermometer to check.