Love the juicy, savory flavor of grilled chicken thighs but get frustrated guessing how long they need on the grill? Mastering cooking times and the right target temperature for both bone-in and boneless thighs is the key to reliably tender, flavorful results.
This guide explains how long to grill chicken thighs, whether bone-in or boneless, skin-on or skinless, and reveals the temperature range that consistently produces juicy dark meat (spoiler: targeting 175°F–180°F for thighs works better than stopping at 165°F).
Choosing Chicken Thighs
Chicken thighs come in two main forms: bone-in and boneless. Bone-in thighs deliver more flavor thanks to the bone and connective tissue, but they need more time on the grill. Boneless thighs cook faster and are handy for recipes where you want to slice, chop, or skewer the meat.
You can also choose skin-on or skinless thighs. Skin-on thighs crisp up beautifully and add fat for flavor; skinless thighs are leaner and still stay moist because thighs naturally contain more fat than breasts.
- Boneless, skinless: Faster to cook, versatile, and easier to chop or cube. They can dry out faster if overcooked.
- Skin-on: Crispy, more flavorful, and forgiving because the skin helps keep meat moist. They take a little longer to cook.
Choose boneless, skinless when you need speed or easy slicing. Choose skin-on for the best flavor and texture when grilling.
Preparing Thighs for the Grill
For even cooking, take thighs out of the refrigerator about 30 minutes before grilling so they come closer to room temperature. Pat them dry to remove surface moisture—this helps skin get crisp rather than steam. A simple marinade or dry rub with garlic powder, onion powder, lemon, and black pepper adds great flavor without much fuss. If you marinate, don’t leave citrus-heavy marinades on for too long or the texture can change.
The Best Internal Temperature for Juicy Thighs
Grilling Techniques
Bone-in, skin-on thighs:
- Sear for color: Preheat the grill to medium-high (around 400°F). Place thighs skin-side down to crisp and brown for 3–5 minutes.
- Finish with indirect heat: Move thighs to a cooler zone or lower the heat to medium, close the lid, and cook until the internal temperature reaches 175°F–180°F in the thickest part. Expect roughly 20–30 minutes after searing depending on the grill and thigh size—use a meat thermometer for accuracy.
Boneless, skinless thighs:
- Quick cook: Heat the grill to medium (about 350°F). Grill boneless thighs directly over the heat for about 6–7 minutes per side, or until they reach 175°F–180°F in the thickest part. Remove promptly to avoid overcooking.
Charcoal Grilling for Smoky Flavor
Charcoal adds a desirable smoky note. Use the same sear-then-indirect approach for bone-in thighs: sear skin-side down over hot coals for 3–5 minutes, then move to indirect heat and cover until reaching 175°F–180°F. For boneless thighs, grill over medium coals about 6–7 minutes per side. If you want more smoke, add a handful of soaked wood chips to the coals just before cooking.
Gas Grill Convenience
Gas grills give steady, controllable heat. For bone-in thighs, start on medium-high to sear, then reduce to medium and finish with the lid closed until the thighs reach 175°F–180°F. Boneless thighs cook well over medium heat for roughly 6–7 minutes per side. A reliable meat thermometer is essential on a gas grill because it takes the guesswork out of timing.
Tips for Success
- Manage flare-ups: Thigh skin releases fat that can cause flames. If flare-ups occur, move meat to a cooler zone for a moment and then continue searing or finish over indirect heat.
- Use a meat thermometer: Check the thickest part of the thigh and aim for 175°F–180°F for the best texture and juiciness.
- Let it rest: Rest grilled thighs 5–10 minutes before cutting so juices redistribute.
- Store leftovers: Keep leftover thighs in an airtight container in the refrigerator up to three days—great for salads, sandwiches, or quick meals.
Cooking Time Chart
How Long To Grill Chicken Thighs
| Type of Chicken Thigh | Cooking Method | Estimated Cook Time |
|---|---|---|
| Bone-in, Skin-on | Gas Grill (Indirect Heat) | 30–35 minutes |
| Bone-in, Skin-on | Charcoal Grill (Indirect Heat) | 35–40 minutes |
| Boneless, Skinless | Gas Grill | 12–15 minutes |
| Boneless, Skinless | Charcoal Grill | 15–20 minutes |
Note: Times are estimates. Thickness, grill temperature, and whether thighs are bone-in or boneless will affect cooking time. Always use a thermometer and target 175°F–180°F for tender, juicy dark meat.
No matter which grill or cut you choose, a combination of a hot sear, finishing with indirect heat, and aiming for the slightly higher internal temperature will produce reliably juicy, flavorful chicken thighs.
Serve grilled thighs with classic sides like baked beans, potato salad, pasta salad, or a bright citrus fruit salad for a complete summer meal. Enjoy grilling!
