How to Cook Juicy, Flavorful Chicken Thighs on a Weber Gas Grill

As a Weber gas grill owner, you know that chicken thighs can be tricky to get just right. With the right techniques though, you can achieve exceptionally moist, tender and delicious chicken thighs off your grill every time. In this article, I’ll share my top tips for grilling succulent, flavor-packed chicken thighs on your Weber, no matter which model you own.

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. Apply a light coat of olive oil, then rub generously with 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

For best flavor penetration, marinate thighs in a sealable plastic bag or baking dish, for at least 30 minutes in the fridge (or up to overnight).

If you don’t marinate, rub with a spice blend before grilling. Cajun seasoning, smoked paprika, garlic powder and onion powder make a fast 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

• When in doubt, use a meat thermometer to eliminate guesswork and ensure thighs reach a safe minimum internal temperature of 165°F.

• 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.

• For perfect grill marks, rotate each thigh 90 degrees halfway through searing each side.

• To prevent sticking, be sure grill grates are clean and well-oiled before cooking. Use long-handled tongs, not a fork, for turning.

• 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.

• Brushing with sauce too early can cause burning. Apply during final minutes only.

• If thighs start to over-brown, move to indirect heat, close lid and monitor temperature.

• Don’t tightly bunch thighs together. Leave space between for even cooking.

• 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.

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.