How to Perfectly Grill Juicy Boneless Chicken Thighs

Grilling boneless chicken thighs may seem intimidating but it’s actually quite easy with a few tips. Chicken thighs are flavorful inexpensive, and harder to overcook than chicken breasts. Follow this guide to learn how long to grill boneless chicken thighs, what temperature to use, and extra secrets to get tender, juicy results every time.

Select the Right Thighs

Boneless, skinless chicken thighs are ideal for grilling The skin helps keep moisture in, but boneless thighs cook faster and more evenly Avoid pre-packaged seasoned thighs, as the extra salt and spices can burn. Opt for plain boneless thighs so you control the flavor.

When buying chicken thighs, look for:

• Uniform size and shape for even cooking
• Little to no visible fat
• Pink or red color without discoloration

Prepare the Thighs

Rinsing chicken thighs removes bacteria and slime, resulting in better browning. Pat the thighs completely dry before seasoning. Wet meat won’t absorb seasoning well and leads to steaming instead of searing.

Apply seasoning right before grilling. Chicken thighs need just salt, pepper, and oil. Chicken takes on smoke flavor from the grill, so extras like garlic, lemon, or spices just burn. Brine chicken for 1-2 hours before grilling to boost moisture and flavor.

Preheat the Grill Properly

You must preheat a gas grill completely before cooking chicken thighs. Turn all burners to high and close the lid for 10-15 minutes. The grill grate should be very hot, around 500°F. The intense heat helps thighs caramelize and cook faster.

Use a grill thermometer placed on the grate to check the temperature. If the grill isn’t hot enough, the thighs will overcook and dry out.

Grill the Thighs Directly

Grilling chicken thighs over direct high heat gets the best sear. Place thighs skin-side down on the hot grill grate. Let them cook untouched for 5-6 minutes until browned. Some charring is good.

Flip and grill the second side for another 5-6 minutes. Check for doneness by cutting into a thigh – they should be just cooked through but still juicy inside.

Grill thick thighs for 7-8 minutes per side Move thighs to indirect heat if they brown too quickly,

Check for Doneness

The best way to test grilled chicken thigh doneness is using a meat thermometer. Thighs are safely cooked to 165°F. When pierced in the thickest part, the juices should run clear with no pink inside.

If you don’t have a meat thermometer, make a small cut into the biggest thigh. It should show white flesh with no pink near the bone. Cut into multiple thighs to double check they are all cooked through.

Let Them Rest

Never cut into chicken thighs immediately after grilling. Let them rest for 5 minutes first. This allows juices to redistribute so they don’t leak out when you cut in.

Tent thighs loosely with foil while resting. Don’t wrap them tight or steam will make the skin soggy. The short rest makes thighs taste juicier.

Add Extra Flavor

For more flavor, use a dry rub, herb marinade, or sauce. Apply rubs and marinades before grilling – sauces go on after. Some good options are:

• Lemon-Herb Dry Rub – dried thyme, rosemary, salt, pepper, lemon zest
• Yogurt Marinade – Greek yogurt, lemon juice, garlic, ginger, cumin
• BBQ Sauce – Sweet and tangy flavors like brown sugar or molasses

A quick baste of sauce at the end gives a nice glaze. Grill an extra 2 minutes after basting to set the sauce.

Common Grilling Mistakes

Avoid these errors when grilling boneless chicken thighs:

• Not preheating – Thighs stick and dry out on a cold grill.
• Too much handling – Only flip once. Moving thighs repeatedly dries them out.
• Burned skin – Leave space between thighs. Move to indirect heat if browning too fast.
• Undercooked meat – Use a meat thermometer to verify 165°F.
• Overcooked meat – Grill over direct high heat for just 10-12 minutes total.

Grilled Chicken Thigh Recipes

These recipes use the grilling tips for deliciously moist boneless chicken thighs:

Jerk Chicken Thighs

Ingredients:

• 1⁄4 cup Jamaican jerk seasoning
• 1 tablespoon olive oil
• 8 boneless skinless chicken thighs

Instructions:

1. Mix jerk seasoning with oil to make paste. Rub all over chicken. Let marinate 30 minutes.
2. Preheat grill to medium-high heat. Grill thighs 6 minutes per side until cooked through.

BBQ Chicken Thighs

Ingredients:

• 1⁄3 cup BBQ sauce
• 1 teaspoon chili powder
• 1⁄4 teaspoon garlic powder
• 8 boneless skinless chicken thighs

Instructions:

1. Combine BBQ sauce, chili powder, and garlic powder. Grill thighs 6 minutes per side.
2. Brush BBQ sauce on both sides of thighs. Grill 2 minutes more until lightly charred.

Lemon-Herb Chicken Thighs

Ingredients:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon zest
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 8 boneless skinless chicken thighs

Instructions:

1. Combine oil, garlic, lemon zest, oregano, and thyme. Rub mixture on chicken thighs.
2. Grill over medium heat 6-7 minutes each side until done. Sprinkle with lemon juice before serving.

Follow these simple steps for perfect grilled chicken thighs every time. Just be sure to grill them hot and fast over direct heat. A meat thermometer guarantees they turn out moist and delicious.

Grilling chicken thighs generally takes between 15-30 minutes, depending on whether they are bone-in or boneless and the grill temperature. Boneless, skinless thighs typically cook faster, around 15-20 minutes, while bone-in thighs may take 25-30 minutes.

For grilling chicken, it’s generally better to use a medium-high heat, which translates to a temperature range of 375°F to 400°F (190°C to 204°C). This range allows for a good sear on the outside while ensuring the chicken cooks through to a safe internal temperature of 165°F (74°C).