How Long to Grill Boneless Skinless Chicken Thighs: The Perfect Timing for Juicy Results

Are you staring at those boneless skinless chicken thighs wondering exactly how long they need on the grill? I’ve been there too! Getting that perfect balance of juicy interior and nicely charred exterior can feel like a culinary high-wire act. But don’t worry – I’m about to break down everything you need to know about grilling these versatile cuts to perfection.

Chicken thighs are honestly one of my favorite things to throw on the grill. Unlike their fussier cousin (the chicken breast), thighs are more forgiving and packed with flavor. But timing is still crucial! Let’s dive into all the details so you can master grilling boneless skinless chicken thighs every single time.

Quick Answer: Grilling Time for Boneless Skinless Chicken Thighs

For those who just need the basics, here’s your answer:

Grill boneless skinless chicken thighs for about 6-8 minutes per side on direct heat at 375-400°F (medium-high heat), for a total of 12-16 minutes. Always ensure they reach an internal temperature of 165°F for safe consumption.

But there’s much more to successful grilling than just the timing! Let’s get into all the details that’ll make your grilled chicken thighs absolutely delicious.

Why Choose Boneless Skinless Chicken Thighs?

Before we jump into cooking times, let’s quickly talk about why these cuts are so awesome:

• More forgiving: Higher fat content means they don’t dry out as easily as breasts
• Quicker cooking: Without bones, they cook more evenly and faster
• Healthier option: Removing the skin reduces fat and calories
• Versatile: They absorb marinades extremely well and work in countless recipes
• Budget-friendly: Usually more affordable than chicken breasts

Preparation: Setting Up for Success

Choosing Quality Chicken

Start with fresh high-quality chicken thighs whenever possible. If using frozen thighs make sure they’re completely thawed in the refrigerator overnight before grilling. This ensures even cooking and better flavor absorption.

Marinating for Maximum Flavor

I can’t stress enough how marinating elevates chicken thighs from good to incredible! The ideal marinating time is 2-4 hours, but even 30 minutes will make a difference.

Some great marinade ingredients include:

• Olive oil (prevents sticking and adds moisture)
• Acid components like lemon juice, vinegar, or yogurt (tenderizes)
• Soy sauce or Worcestershire sauce (umami flavor)
• Honey or brown sugar (for caramelization)
• Garlic, herbs, and spices (flavor bombs!)

A simple but delicious marinade I love is:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 garlic cloves, minced
• 1 tablespoon soy sauce
• 1 teaspoon honey
• Salt and pepper to taste

Dry Rub Alternative

No time to marinate? A dry rub works great too! Mix together:

• Salt and black pepper
• Paprika (smoked paprika is amazing here)
• Garlic powder
• Onion powder
• A touch of cayenne if you like heat

Pat the chicken dry before applying the rub, then let it sit for 15-30 minutes before grilling to let the flavors penetrate.

Grilling Techniques: Direct vs. Indirect Heat

There are two main approaches to grilling chicken thighs, and both have their advantages:

Direct Heat Method (Faster)

This is the quickest method and what most people use:

1. Preheat your grill to medium-high heat (375-400°F)
2. Oil the grates to prevent sticking
3. Place chicken directly over the heat source
4. Grill for approximately 6-8 minutes per side
5. Flip only once for best results and to maintain juiciness
6. Total cooking time: 12-16 minutes

Indirect Heat Method (More Even)

This takes longer but produces more evenly cooked results:

1. Preheat one side of your grill to medium heat
2. Place chicken on the cooler side of the grill
3. Close the lid to create an oven-like environment
4. Cook for 20-30 minutes, flipping halfway through
5. For extra crispiness, finish over direct heat for 1-2 minutes per side

I personally prefer starting with direct heat to get nice grill marks, then moving to indirect heat to finish cooking. Best of both worlds!

How to Know When They’re Done

The most reliable way to check doneness is with an instant-read meat thermometer. Insert it into the thickest part of the thigh—you’re looking for an internal temperature of 165°F.

If you don’t have a thermometer, look for these signs:

• Juices run clear (not pink)
• Meat is no longer pink inside
• Thighs feel firm but still have some give when pressed

Common Mistakes to Avoid

Even experienced grillers make these errors sometimes:

1. Overcooking: This makes thighs tough and dry. Use that thermometer!
2. Not oiling the grill: Chicken thighs can stick badly if your grates aren’t oiled
3. Flipping too often: Resist the urge! Flip just once for better searing
4. Pressing down with a spatula: This squeezes out all those delicious juices
5. Skipping the resting period: Always let your chicken rest for 5 minutes after grilling

The Critical Resting Period

After grilling, ALWAYS let your chicken thighs rest for about 5-10 minutes before cutting or serving. This allows the juices to redistribute throughout the meat instead of running out onto your plate. Trust me, this step makes a huge difference in juiciness!

Factors That Affect Grilling Time

Keep in mind that several things can impact how long your chicken takes to cook:

• Thickness of the thighs: Thicker cuts need more time
• Starting temperature: Cold chicken right from the fridge takes longer than room temperature chicken
• Grill temperature: Different grills run at different actual temperatures
• Weather conditions: Wind and ambient temperature affect your grill’s performance
• Marinades: Some marinades can slightly alter cooking time

Serving Suggestions

Now that you’ve mastered perfectly grilled chicken thighs, here are some ways to serve them:

• Alongside grilled vegetables like zucchini, bell peppers, or asparagus
• With classic BBQ sides like coleslaw, cornbread, or potato salad
• Sliced over a fresh salad for a protein boost
• In tacos, wraps, or sandwiches
• As part of a meal prep strategy (they reheat beautifully!)

A Simple Recipe to Try

Perfectly Grilled Boneless Skinless Chicken Thighs

Ingredients:

• 6 boneless skinless chicken thighs
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Combine all ingredients except chicken in a bowl or ziplock bag
2. Add chicken and marinate for at least 30 minutes (2-4 hours is better)
3. Preheat grill to medium-high heat (375-400°F)
4. Remove chicken from marinade and pat slightly dry
5. Oil the grill grates
6. Place chicken on grill and cook for 6-8 minutes per side
7. Check internal temperature (should reach 165°F)
8. Remove from grill and let rest for 5 minutes
9. Serve and enjoy!

Gas vs. Charcoal Considerations

The type of grill you use does affect the cooking process:

Gas Grill:

• Provides consistent, controllable heat
• Easier to maintain specific temperatures
• Less smoky flavor
• Cook time is usually more predictable

Charcoal Grill:

• Adds that classic smoky flavor
• Heat management requires more attention
• May need to adjust cooking times slightly
• Can create hotter sear points for better grill marks

Whichever type you use, the basic principles remain the same – just be aware that you might need to adjust your timing slightly.

Troubleshooting Common Issues

Problem: Chicken is burning on the outside but raw inside

Solution: Your heat is too high. Lower the temperature and consider the indirect method.

Problem: Chicken is taking forever to reach 165°F

Solution: Your grill isn’t hot enough. Increase the heat or move to direct heat.

Problem: Chicken is dry despite following the time guidelines

Solution: You might be overcooking. Check temperature earlier or try brining the chicken beforehand.

Problem: Chicken sticks to the grill

Solution: Make sure to oil both the chicken and the grates before grilling.

Final Thoughts

Grilling boneless skinless chicken thighs isn’t rocket science, but getting them just right takes a bit of practice and attention to detail. The good news is they’re one of the most forgiving cuts of chicken, so even if you’re not perfect, they’ll still probably taste pretty darn good!

Remember the key points:

• Marinate when possible for better flavor
• Preheat your grill properly (375-400°F)
• Grill for about 6-8 minutes per side on direct heat
• Use a meat thermometer for accuracy (165°F)
• Let them rest before serving

What’s your favorite way to season chicken thighs? I’d love to hear about your grilling adventures in the comments below!

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).