Ever stood in your kitchen staring at a package of boneless chicken thighs wondering exactly how long to cook them on your electric grill? You’re definitely not alone! This common cooking dilemma leaves many home chefs guessing often resulting in dry, overcooked chicken or worse – undercooked meat that’s not safe to eat.
I’ve been there too, and after years of testing different methods, I’m sharing the perfect timing guide for juicy, flavorful boneless chicken thighs that’ll impress everyone at your table.
The Quick Answer: Cooking Time for Boneless Chicken Thighs
If you’re in a hurry here’s what you need to know Cook boneless chicken thighs on an electric grill for about 10-15 minutes total (approximately 6-7 minutes per side) at a medium-high temperature of 375°F (190°C). Always ensure they reach an internal temperature of 165°F (74°C) for food safety.
But cooking great chicken is about more than just timing. Let’s dive deeper into making these thighs absolutely perfect!
Why Choose Boneless Chicken Thighs?
Before we jump into cooking times, let’s talk about why boneless chicken thighs are such a fantastic option:
- More Flavor: Thighs have a richer, more robust flavor than chicken breasts
- Juicier Results: Higher fat content means they stay moist even if slightly overcooked
- Faster Cooking: Without bones, they cook more quickly and evenly
- Versatility: They absorb marinades beautifully and work with countless flavor profiles
Selecting the Best Boneless Chicken Thighs
Quality matters! When shopping for boneless chicken thighs:
- Look for pink or light red color (avoid grayish hues)
- Choose thighs with a smooth, firm texture
- Consider organic or free-range options for enhanced flavor
- Check for clear packaging dates to ensure freshness
I’ve found that spending a little extra for quality thighs makes a huge difference in the final result. My family can always tell when I’ve cut corners!
Preparing Chicken Thighs for the Electric Grill
Marinating Magic
Marinating isn’t just about flavor—it helps tenderize the meat and keep it juicy. Here are three of my go-to marinades that have never failed me:
-
Basic Everyday Marinade:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Marinate for at least 30 minutes
-
BBQ Flavor Bomb:
- 1/4 cup BBQ sauce
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- Marinate for 1-2 hours
-
Asian-Inspired:
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 2 chopped green onions
- Marinate for at least 1 hour
Pro tip: When using acidic ingredients (like lemon juice or vinegar), don’t marinate longer than 2 hours as it can start breaking down the meat too much and make it mushy.
Simple Seasoning Alternatives
No time to marinate? No problem! Try these quick seasoning options:
- Dry Rub: Mix paprika, cumin, garlic powder, and onion powder for a flavorful crust
- Minimalist Approach: Sometimes just generous salt and freshly ground black pepper does the trick
- Fresh Herbs: Sprinkle with chopped rosemary, thyme, or oregano before grilling
Cooking Boneless Chicken Thighs: The Detailed Guide
Now for the main event—getting those thighs perfectly cooked on your electric grill!
Temperature Settings
First, preheat your electric grill to medium-high heat (around 375°F or 190°C). This temperature creates the perfect balance—hot enough to get nice grill marks and caramelization, but not so hot that the outside burns before the inside cooks.
Step-by-Step Grilling Process
- Preheat the electric grill for 5-10 minutes
- Pat dry the chicken thighs with paper towels (this helps with browning)
- Lightly oil the grill grates to prevent sticking
- Place the thighs on the grill, leaving a bit of space between each piece
- Cook for 6-7 minutes on the first side
- Flip once and cook for another 6-7 minutes on the second side
- Check temperature with a meat thermometer—it should read 165°F (74°C)
- Rest the chicken for 5 minutes before serving
Factors That Affect Cooking Time
Remember that these are guidelines, and several factors can influence actual cooking time:
- Thigh thickness: Thicker pieces need more time
- Starting temperature: Cold chicken straight from the fridge takes longer
- Grill variations: Different electric grill models may run hotter or cooler
- Marinade ingredients: Sugar-based marinades can caramelize faster
- Grill lid: Cooking with the lid closed or open affects cooking time
Signs of Perfectly Cooked Chicken Thighs
Besides timing, how do you know when your chicken thighs are done? Look for these indicators:
- Internal temperature: 165°F (74°C) at the thickest part
- Clear juices: When pierced, the juices should run clear, not pink
- Firmness: The meat should feel firm but still have some give
- Grill marks: Nice caramelization on the outside
- Slight resistance: When cut, there should be slight resistance (but no pinkness)
Troubleshooting Common Problems
Even with the best intentions, things don’t always go perfectly. Here’s how to fix common issues:
Chicken Is Burning on the Outside But Raw Inside
- Solution: Lower the grill temperature and move the chicken to indirect heat to finish cooking
Chicken Is Sticking to the Grill
- Solution: Make sure to oil both the chicken and the grill grates before cooking
Chicken Is Tough and Dry
- Solution: You likely overcooked it. Next time, check the temperature earlier and remember that carryover cooking continues after removing from heat
Chicken Lacks Flavor
- Solution: Marinate longer, use more seasoning, or try a different flavor profile next time
Serving Suggestions for Your Perfectly Grilled Chicken Thighs
Now that you’ve mastered cooking chicken thighs, here are some serving ideas:
- Slice and serve over a fresh salad
- Pair with grilled vegetables for a complete meal
- Serve with a side of rice or roasted potatoes
- Use in wraps or sandwiches for lunch the next day
- Chop and add to pasta with a light sauce
FAQs About Grilling Boneless Chicken Thighs
Q: Can I use frozen chicken thighs directly on the electric grill?
A: No, it’s strongly recommended to thaw them completely first. Frozen chicken cooks unevenly and increases the risk of foodborne illness.
Q: How do I prevent chicken thighs from sticking to my electric grill?
A: Make sure the grill is properly preheated, and lightly oil both the chicken and the grill grates before cooking.
Q: Can I use wood chips with my electric grill for a smoky flavor?
A: Most electric grills aren’t designed for wood chips. Check your model’s manual, but typically this isn’t recommended as it could damage your grill.
Q: How long can I store leftover grilled chicken thighs?
A: Refrigerate them in an airtight container for 3-4 days. They’re great for meal prep!
Q: What’s the best way to reheat grilled chicken thighs?
A: For best results, reheat them in an oven at 350°F for about 10 minutes, or use a microwave with a damp paper towel over them to retain moisture.
The Bottom Line on Grilling Boneless Chicken Thighs
Perfecting boneless chicken thighs on your electric grill isn’t rocket science, but attention to detail makes all the difference. With the right timing of 10-15 minutes total (about 6-7 minutes per side) at 375°F, you’ll get juicy, flavorful results every time.
Remember the key steps: quality chicken, proper preheating, adequate marinating, attentive cooking, temperature checking, and that all-important 5-minute rest before serving.
I’ve made countless boneless chicken thighs on my electric grill over the years, and I can promise you that once you get the hang of the timing and technique, it’ll become one of your go-to meals for both weeknight dinners and weekend entertaining.
What’s your favorite seasoning for boneless chicken thighs? I’d love to hear about your electric grilling adventures in the comments below!
How to make Oven Baked Chicken Thighs
Making this bbq chicken thigh recipe in the oven is also a great, super convenient cooking method.
Season the Chicken: Trim the fat off of your boneless chicken thighs and add them to a large bowl. Add brown sugar, kosher salt, garlic powder, onion powder, smoked paprika and chili powder and avocado oil. Mix it all together so that each piece of coated. Place it in an airtight container and keep it in the fridge for at least 4 hours up to overnight.
Let Chicken come to Room Temperature: Remove the marinated boneless skinless chicken thighs from the fridge. Let them come to room temperature, covered, for 30 minute before baking.
Preheat the Oven: Preheat your oven to 400F degrees.
Coat with BBQ Sauce: Add half of your bbq sauce to the boneless skinless thighs and toss until coated. Place chicken thighs in a single layer on an aluminum foil lined rimmed baking sheet. Ensure they are evenly spaced apart for even cooking.
Bake the Chicken Thighs: Bake the bbq chicken recipe for 20-25 minutes, or until the internal temperature of the chicken reaches 175-190 degrees (or 165 degrees F for white meat). Baking time may vary slightly depending on the thickness of the chicken thighs so use a meat thermometer.
Broil to Caramelize Sauce: If you prefer a caramelized or charred exterior, you can turn on the broiler for the last few minutes of cooking. Watch closely to prevent burning.
Rest, Serve or Save: Once done, remove the BBQ chicken thighs from the oven and let them rest for a few minutes. This allows the juices to redistribute and the chicken to finish cooking through.
How to Grill it
Grilling chicken thighs is by far my favorite way to make this easy recipe. The char helps create that perfect barbecue chicken recipe that tastes just like a roadside bbq stand.
Marinate Chicken: To begin, add your boneless chicken thighs to a large bowl. Next its time to add your dry rub. You could either make it separately in a small bowl or do as I do and just dump it on top of the chicken. To make it, combine brown sugar, kosher salt, garlic powder, onion powder, smoked paprika, chili powder and oil. Mix it all together so that each piece of coated. Place it in an airtight container and keep it in the fridge for at least 4 hours up to overnight.
Let Chicken come to Room Temperature: Remove the marinated boneless skinless chicken thighs from the fridge. Let them come to room temperature, covered, for 30 minute before grilling. This will create the best results for tender, not rubbery chicken. While the chicken is loosing its chill, preheat your grill over medium-high heat.
Grill the Chicken: Place chicken thighs on the grill grates in a single layer. and drop the heat to medium and and close the lid. Cook for a few minutes on each side until they’re starting to char and get grill marks. If youre using chicken thighs with skin, start them skin side down.
Add Barbecue Sauce: Once the juicy chicken is cooked almost all the way through, baste the top and bottom of each piece of chicken with bbq sauce. Then move them to the indirect heat side of the grill. Let the bbq sauce absorb into the chicken and finish cooking. Since cook time will vary, I recommend using a meat thermometer to test doneness. Once the internal temperature of the dark meat registers at 175-190 degrees (or 165 degrees F for white meat) pull the chicken and serve with more BBQ sauce. I recommend using this instant-read thermometer if you are in the market for one.
Rest, Serve or Save: Serve it immediately or place it in an airtight container and keep in the fridge for 3-4 days.
