Ever tried grilling chicken thighs only to end up with either burnt skin or undercooked meat? I’ve been there too! After years of trial and error (and some embarrassing barbecue fails), I’ve finally mastered the art of grilling bone-in chicken thighs with skin that are perfectly juicy inside with wonderfully crispy skin outside.
Whether you’re firing up your Weber gas grill, Nexgrill or using a charcoal kettle, this guide will help you achieve chicken thigh perfection. Let’s dive into the secrets of making mouthwatering grilled chicken thighs that’ll have your family and friends begging for more!
Why Bone-In, Skin-On Chicken Thighs Are Perfect for Grilling
Before we get to the how-to let’s talk about why bone-in. skin-on thighs are so amazing for grilling
- The dark meat stays juicy even when cooked to higher temps
- The bones add flavor and help conduct heat evenly
- That skin gets deliciously crispy when grilled right
- They’re more affordable than many other cuts
- They’re pretty forgiving for beginners (unlike chicken breasts that dry out easily)
What You’ll Need
- Bone-in, skin-on chicken thighs (I usually plan 2 per person)
- Your favorite grill (gas, charcoal, or pellet)
- Meat thermometer (seriously, don’t skip this!)
- Tongs
- Oil (I prefer olive oil)
- Salt and pepper
- Your favorite rub or marinade
- Optional: basting brush
Preparation: The Key to Success
1. Prep Your Chicken
Always start with room temperature chicken – take those thighs out of the fridge about 30 minutes before grilling. This helps them cook more evenly.
Next, pat them dry with paper towels. This step is SUPER important! If you skip this, your skin won’t get crispy. Trust me on this one!
2. Season Generously
There’s two ways I like to go with seasoning:
Simple approach: Brush with olive oil, then season generously with salt and pepper on both sides. Sometimes the simplest is the best!
Flavor-packed approach: Apply your favorite dry rub or marinade. If using a marinade, try to keep the skin dry or pat it dry before grilling.
Pro tip: Gently lift the skin and season underneath too for maximum flavor!
3. Prep Your Grill
For gas grills (like Weber Spirit or Genesis models):
- Set up for two-zone cooking – one side medium-high (about 400°F) and the other medium-low
- Clean those grates thoroughly and oil them lightly
For charcoal grills (like Weber Kettle or Performer):
- Arrange your coals for two-zone cooking
- Wait till coals are covered with gray ash
- Target about 400°F in the hot zone
For pellet grills (like Weber Searwood or Smoque):
- Preheat to 400°F
- Consider using hickory or applewood pellets for chicken
The Grilling Process: Step by Step
Step 1: Start with Skin Side Up
This might sound backwards, but trust me! Start with the chicken skin-side UP on the hot zone of your grill. Close the lid and let it cook for about 5-7 minutes.
Why skin-up first? This helps render some fat from the skin without causing flare-ups right away.
Step 2: Flip and Crisp the Skin
Now flip those thighs over so the skin side is DOWN on the hot part of your grill. This is where the magic happens! Let them cook skin-side down for about 6-8 minutes until the skin gets golden and crispy.
Watch for flare-ups! If flames shoot up, temporarily move the thighs to the cooler side of the grill.
Step 3: Finish with Indirect Heat
Once the skin is crispy, move the thighs to the cooler side of the grill (indirect heat), skin side up again. Close the lid and let them finish cooking until they reach the proper internal temperature.
The Million Dollar Question: How Long Does It Take?
Okay, so here’s the real deal – most bone-in chicken thighs take approximately 25-30 minutes TOTAL on a 400°F grill. But don’t just go by time!
The chicken is done when a meat thermometer inserted into the thickest part (but not touching bone) reads 175°F. Yes, I know the minimum safe temp is 165°F, but thighs are better at 175°F – they’re juicier that way because the connective tissue breaks down.
Time breakdown:
- 5-7 minutes: Initial cook (skin side up)
- 6-8 minutes: Crisping skin (skin side down)
- 12-15 minutes: Finishing with indirect heat
But these times can vary based on:
- Size of your thighs
- Exact grill temperature
- Weather conditions (windy or cold days take longer)
- How often you peek (stop peeking! It releases heat)
Common Mistakes to Avoid
- Rushing the process – Low and slow wins with thighs
- Too high heat – Burns the outside, leaves inside raw
- Constantly flipping – Flip just 2-3 times total
- Not using a meat thermometer – Temperature is everything!
- Putting sauce on too early – Save BBQ sauce for the last few minutes or it’ll burn
Getting Creative: Flavor Variations
Once you’ve mastered the basic technique, try these flavor profiles:
Mediterranean Style
- Lemon zest, oregano, garlic, olive oil
- Finish with a squeeze of lemon juice
Sweet & Spicy
- Brown sugar, chili powder, cayenne, garlic powder
- Brush with honey during last 5 minutes
Asian-Inspired
- Soy sauce, ginger, garlic, brown sugar marinade
- Finish with sliced green onions
Perfect Pairings
What goes better with grilled chicken thighs than some awesome sides? Here’s what I like to serve with mine:
- Grilled corn on the cob
- Simple green salad
- Grilled vegetables (try zucchini or bell peppers)
- Potato salad or grilled potatoes
Troubleshooting Tips
Problem: Skin isn’t crispy
Solution: Make sure chicken is REALLY dry before grilling. Try slightly higher heat for the skin-crisping phase.
Problem: Outside burnt, inside raw
Solution: Lower your heat and use the two-zone method. Finish cooking with indirect heat.
Problem: Flare-ups keep happening
Solution: Trim excess skin/fat and move chicken to cooler side temporarily when flares occur.
Using Different Grill Types
Gas Grills
Gas grills like the Weber Spirit or Genesis make temperature control super easy. Just adjust those knobs to get your 400°F. These are great for beginners because they’re so consistent.
Charcoal Grills
Charcoal gives amazing flavor but requires more attention. With a Weber Kettle or other charcoal grill, use about a chimney of charcoal and arrange for two-zone cooking. You’ll need to manage your vents to maintain temperature.
Pellet Grills
Pellet grills like the Weber Searwood or Smoque are awesome for chicken thighs because they add wood-fired flavor while maintaining steady temps. Set it to 400°F and you’re good to go!
Final Thoughts
Grilling bone-in chicken thighs with skin isn’t rocket science, but it does take a bit of practice and patience. The good news is that even “mistakes” usually taste pretty darn good!
Remember the key points:
- Pat those thighs dry
- Two-zone cooking is your friend
- Thermometer never lies – 175°F is the magic number
- Let them rest for 5 minutes before serving
Now fire up that grill and get cooking! Your perfectly juicy, crispy-skinned chicken thighs await.
Have you tried grilling chicken thighs? What’s your favorite seasoning combo? Drop me a comment below – I’d love to hear about your grilling adventures!
P.S. Looking to upgrade your grilling game? Both Weber and Home Depot have some great deals on grills right now. Weber has $50 off Spirit gas grills and $100 off Genesis models through 9/30/25. Home Depot has several Nexgrill options that are perfect for chicken thighs too!
How do you Grill Bone-In Chicken Thighs?
How Do You Grill Bone-In Chicken Thighs
For many years, chicken thighs were considered the “black sheep”, as it were, of the chicken family. They were the cut of meat that you chose if there was nothing else available. This likely stems from the obsession towards the end of the 20th century with “low fat” foods – chicken thighs are indeed higher in fat content than other cuts of chicken, but thankfully society is coming around and realizing that a little extra healthy fat is not a bad thing!
In our opinion, society owes a bit of a mea culpa to chicken thighs. They are one of the tastiest and most versatile cuts of chicken, and incredibly easy to cook.
In fact, when it comes to grilling, chicken thighs are the perfect cut of meat to cook on the barbecue, because their higher fat content helps them retain moisture when cooked over high heat. You may have experienced the frustration of having perfectly grilled chicken breasts one moment, only to turn your back to grab your tongs and *BAM* that extra minute of grill time left you with chewy and overcooked chicken. You won’t have that problem with chicken thighs – in fact, it’s pretty hard to mess up chicken thighs, which gives them extra points as far as we’re concerned.
Here are just a few reasons to love chicken thighs:
- They’re budget friendly – maybe it’s left over from the days when chicken thighs were considered less desirable than their chicken counterparts, but thighs tend to be a less expensive cut of meat and cooking with chicken thighs is very budget friendly.
- Chicken thighs pack a flavorful punch – due to their higher fat content, chicken thighs are bursting with flavor, and that flavor is much more intense than other cuts of chicken. This makes them a great choice for casseroles, where other cuts of meat may run the risk of being overpowered by the other flavors in the dish.
- They’re easy to cook – Best of all, it’s very difficult to overcook chicken thighs, since they retain their flavor and moisture even when cooked at high heats. Unlike chicken breasts which run the risk of drying out, chicken thighs are bound to be savory and moist even when cooked by the most novice chefs.
At Pasturebird, we offer our chicken thighs with the bone-in. While both bone-in and boneless chicken thighs are delicious, cooking chicken thighs with the bone in allows the flavor from the bone to expand into the meat during cooking, making your final product even tastier. If you’ve ever tasted a good chicken stock or bone broth, you know how much flavor is packed into those bones. As an added bonus, since you can rest assured that with Pasturebird you’re getting the highest quality pasture raised chicken – you can reuse the bones to make your own bone broth!
Tips for Grilling Bone-In Chicken Thighs
Since cooking meat with a bone can add a few variables to the cooking process, there are a few important things to remember when cooking bone-in chicken thighs on the grill.
First, when meat is cooked with the bone-in, the bone absorbs some of the heat, which extends the necessary cooking time a bit. Not by much, but it’s important to note both for meal planning and food safety purposes, that you’ll have to add a few minutes to your cook time when grilling bone-in chicken thighs.
Second, when checking the temperature of your chicken thighs after cooking, find the thickest part of the meat, but make sure your thermometer doesn’t touch the bone – this can lead to an inaccurate reading.
You may find that you need to space out your chicken thighs on the grill more than you would with a different cut of meat. The fat content of thighs can cause flame flare-ups from the fat draining during cooking, and you’ll want to give yourself enough room to move the thighs away from flame to avoid charring. Moving the chicken thighs around the grill each time you flip them will help cut down on any flame flare-ups as well.
To begin, preheat your grill to about 450-500 degrees. While this may sound awfully high, you’ll want to increase the temperature a bit since you’re cooking meat with the bone in. While boneless chicken thighs are usually finished cooking after 15 minutes, bone-in thighs usually require about 20 minutes of grilling time to reach perfection. Many people recommend cooking chicken thighs to an internal temperature of 180-185 degrees. While they are safe to eat at 165, like other cuts of chicken, they become a bit more tender with a little extra cooking time.
To Marinate, or Not to Marinate?
You can probably tell by reading some of our other blog posts that we come down firmly on Team Marinate when it comes to chicken. A good marinade adds so much depth and flavor to your meat, no matter how you’re preparing it or what cut of meat you’re using. Bone-in chicken thighs are no exception! Whether or not to marinate your chicken is certainly a personal choice, and you may think that since chicken thighs are naturally juicier that they won’t benefit as much from a marinade. While technically true from a juiciness perspective, marinating chicken does much more than keep it from drying out during cooking.
When you use a marinade prior to cooking, it infuses your chicken with the flavors of the marinade – since chicken thighs have a robust and savory flavor to begin with, this flavor is only enhanced when a marinade is used. As always, make sure to use proper food safety when preparing and cooking your chicken thighs, including when it comes to how you use your marinade. You can read some of our chicken cooking safety tips here.
One more helpful tip, regardless of the type of chicken that you’re grilling – remember that if you’re using barbeque sauce, it should be added towards the end of the grilling process. If you add it too early, the sugars in the barbeque sauce will crystallize and char, resulting in a burnt skin around your chicken rather than a tasty coating of flavor.
Crispy Skin Chicken on the Weber! | Chuds BBQ
FAQ
How long to grill bone-in skin on chicken thighs?
What’s the best way to cook bone-in skin on chicken thighs?
Place the chicken thighs on the rack, skin side up, and bake uncovered 35-40 minutes or until the chicken reaches 165°F. Turn the broiler on high and broil the skin for 2-3 minutes to crisp if needed.
How do you keep chicken thighs from drying out on the grill?
Cover the Grill: Keeping the lid closed while cooking helps to trap moisture and heat, creating an oven-like environment that can cook food evenly and retain moisture. Use a Water Pan: Placing a pan of water on the grill can help maintain humidity in the cooking environment, preventing food from drying out.
How to get crispy chicken thigh skin on grill?
Once the internal temperature reaches 175°F in the chicken thighs, turn them skin side down, and spin the grate to place the chicken thighs over the hot charcoal. Watch carefully! It should only take around 20 seconds to crisp the skin and give it a nice color.