How Long to Grill Boneless Skinless Chicken Thighs: A Complete Guide

Grilling boneless, skinless chicken thighs is a fantastic way to enjoy juicy, flavorful chicken with a delicious charred exterior. Unlike chicken breasts, which can dry out quickly, chicken thighs contain more fat, making them more forgiving on the grill. However, knowing the correct grilling time is crucial to ensure they cook through without becoming dry or tough. This guide will walk you through everything from preparation to grilling techniques and serving suggestions. By the end, you’ll be equipped with all the knowledge you need to perfectly grill boneless, skinless chicken thighs every time.

Preparation Steps

Before placing your chicken thighs on the grill, proper preparation is essential. This ensures not only great flavor but also even cooking.

A. Choosing the Right Chicken Thighs

When selecting chicken thighs, opt for fresh, high-quality cuts. If using frozen chicken, make sure to fully thaw them in the refrigerator overnight. This prevents uneven cooking and helps retain moisture.

B. Marinating or Seasoning

One of the best ways to enhance the flavor of chicken thighs is through marination or seasoning. Marinades help tenderize the meat and add layers of taste, while dry rubs provide a crispy, flavorful crust.

Best Marinade Ingredients:

• Olive oil (for moisture and preventing sticking)
• Lemon juice or vinegar (to tenderize)
• Garlic and herbs (for deep flavor)
• Soy sauce or Worcestershire sauce (for umami richness)
• Honey or brown sugar (for caramelization and slight sweetness)

Best Dry Rub Ingredients:

• Salt and black pepper
• Smoked paprika
• Garlic and onion powder
• Chili powder or cayenne (for a kick)

Let the chicken marinate for at least 30 minutes, though 2–4 hours is ideal for deeper flavor penetration.

Preheating the Grill

Proper grill temperature is crucial for even cooking. Preheat your grill to 375–400°F (medium-high heat). This temperature ensures that the chicken cooks through without drying out while also getting a nice sear.

Gas vs. Charcoal Grill Considerations:

• Gas Grill: Easy temperature control, ideal for precise cooking.
• Charcoal Grill: Adds a smoky depth of flavor but requires careful heat management.

Grilling Time and Techniques

Now that your chicken is prepped and your grill is ready, it’s time to cook.

A. Direct vs. Indirect Heat Cooking

• Direct Heat: Best for quick cooking, giving a nice sear on the outside.
• Indirect Heat: Ideal if using thicker cuts or to prevent burning while ensuring thorough cooking.

A combination of both methods works best—start with direct heat for a good sear, then move the chicken to indirect heat to finish cooking.

B. Cooking Time

Boneless, skinless chicken thighs generally take 6–8 minutes per side over direct heat. However, cooking time can vary based on thickness. Flip only once to maintain juiciness and develop a nice crust.

To prevent dryness, avoid pressing down on the chicken with a spatula, as this forces out the juices.

C. Checking Internal Temperature

The safest way to ensure your chicken is cooked is by using a meat thermometer. Insert it into the thickest part of the thigh—165°F is the ideal internal temperature for fully cooked chicken. If it hasn’t reached this temperature yet, continue cooking over indirect heat for another few minutes.

Resting and Serving

After grilling, let your chicken thighs rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the meat tender and moist.

Serving Suggestions:

• Serve with grilled vegetables like zucchini, bell peppers, or asparagus.
• Pair with classic BBQ sides like coleslaw, cornbread, or potato salad.
• Add to salads, wraps, or tacos for a versatile meal option.

Common Mistakes to Avoid

Even seasoned grillers can make mistakes. Here are some key ones to watch out for:

1. Overcooking

Overcooked chicken thighs become tough and dry. Always use a meat thermometer to avoid this.

2. Not Oiling the Grill

Chicken thighs can stick to the grill grates if they aren’t well-oiled. Use a brush to apply oil to the grill before cooking.

3. Flipping Too Often

Flipping too frequently prevents proper searing and can cause the chicken to dry out. Stick to flipping only once midway through cooking.

Conclusion

Grilling boneless, skinless chicken thighs is a simple yet rewarding process. By following these steps—proper seasoning, preheating the grill, monitoring cooking time, and checking internal temperature—you’ll achieve juicy, flavorful chicken every time. Whether serving them as a main dish or incorporating them into other meals, grilled chicken thighs are a versatile and delicious choice. Fire up your grill and give it a try today.