Published: by Marissa Stevens ·
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Fire up the grill to make crispy on the outside, juicy on the inside Grilled Bone-In Chicken Thighs for a perfect lazy weekend dinner or summer weeknight meal.
We all need go-to recipes that require very little effort for an impressive result. That's what these are all about. They are a quintessential summer dish, requiring just 3 ingredients, skin-on, bone-in chicken thighs and your grill.
Jump to:
- Ingredients for Grilled Bone-In Chicken Thighs
- What is Two Zone Grilling?
- How to avoid grill flare-ups.
- Grilled Chicken Thighs FAQ
- What to serve with Grilled Chicken Thighs
- How to Make Grilled Bone-In Chicken Thighs
- Recipe Video
- Grilled Bone-In Chicken Thighs
- 💬 Comments
Ingredients for Grilled Bone-In Chicken Thighs
- Skin-On Bone-In Chicken Thighs: Look for plump thighs of similar size, 6 to 8 ounces each (do not use boneless skinless chicken thighs as they will dry out)
- Kosher Salt and Freshly Ground Black Pepper: Enough of both to season generously.
No need to marinate or even brush anything on (not even olive oil) to make this recipe. With just three ingredients, your chicken thighs will emerge juicy and tender on the inside with a fabulously crispy skin on the outside.
What is Two Zone Grilling?
The key to this chicken thighs recipe is two zone grilling (see infographic below). To achieve this, you'll need a gas grill that has multiple cooking areas / zones. Once you preheat your grill, you'll turn off one set of burners to create an indirect cooking zone. This is where you'll place your chicken thighs or any food that you want to grill indirectly. The other side of the grill will remain on, creating a direct heat zone.
You can create a similar effect on a charcoal grill by positioning the hot coals on one side and leaving the other side empty.
How to avoid grill flare-ups.
Cooking over indirect heat will minimize flare-ups, but your grilled chicken thighs will drip fat as they cook and will build up on the bottom of of the cool side of your barbecue and in your drip pan each time you cook.
Always check your BBQ’s grease pan and anywhere in your BBQ that grease builds up between grilling and empty out any accumulated fat. Then after grilling, once you’ve transferred your cooked chicken to a platter, crank up the heat for a few minutes to burn off excess fat to avoid a potential grease fire later on. (Speaking from experience here.)
Grilled Chicken Thighs FAQ
How long does it take to grill chicken thighs on a gas grill?
Cook skin-on bone-in chicken thighs over indirect heat (using a two-zone heat configuration) at 425˚F for 45 minutes. If your chicken thighs are small (lighter than 6-ounces) start checking for doneness at 35 minutes.
What is the best way to grill chicken thighs?
The best way to grill chicken thighs is over indirect heat.
How do you grill chicken without drying it out?
Grilling dark meat like chicken thighs with bone in, skin on, is your best option for tender juicy chicken. Chicken breasts are much more likely to dry out on the grill.
This is one of those chicken recipes where you spend 5 minutes of hands-on time and then let your gas or charcoal grill do the work. With indirect heat, you set it and forget it. Let it cook while you relax with a cool, refreshing beverage and maybe some great conversation.
What to serve with Grilled Chicken Thighs
Here is a selection of side dishes that pair perfectly with these thighs.
- Cajun Potato Salad (Creamy, spicy and crowd pleasing!)
- Strawberry Spinach Salad (One of those salads that everyone loves!)
- Arugula Salad (A simple and perfect salad of peppery arugula, buttery pine nuts and a zingy, honey-kissed dressing.)
- Checca Sauce with Spaghetti (Raw pasta sauce made with summer peak tomatoes tossed with tender pasta.)
- Grilled Cauliflower Steaks (For a mouthwatering meal made entirely on the grill.)
How to Make Grilled Bone-In Chicken Thighs
Season skin-on bone-in chicken thighs generously with kosher salt and freshly ground black pepper.
Grill over indirect, medium-high heat (425˚F) skin side up for 45 minutes. Transfer to platter and serve.
Recipe Video
Grilled Bone-In Chicken Thighs
Marissa Stevens
A zero-fuss recipe for juicy chicken thighs with perfectly crispy skin.
5 from 13 votes
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Prep Time 5 minutes mins
Cook Time 45 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American
Servings 8 chicken thighs bone in skin on
Calories 316 kcal
Ingredients
- 8 large chicken thighs, bone in skin on recipe note #2
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
Season chickenthighs generously with salt and pepper.
Heat a gas grill to medium-high, 425˚F. When it reaches temperature, turn off burners in one area to create an indirect heat, cool zone. Place chicken thighs, skin side up, on the cool side of the barbecue and close the lid. Increase burners in hot zone as needed to maintain a temperature of about 425˚F.
Set a timer for 45 minutes.Check the grill occasionally to confirm that the temperature is staying around 425˚F (preferably without opening the lid). The chicken thighs are done at 45 minutes (to check for doneness, a meat thermometer should read a minimum 165˚F internal temperature). Transfer to platter and serve.
Notes
- See post for infographic and explanation of two-zone grilling.
- If your chicken thighs are small (lighter than 6-ounces) start checking for doneness at 35 minutes.
Nutrition
Calories: 316kcalCarbohydrates: 1gProtein: 23gFat: 24gSaturated Fat: 6gCholesterol: 142mgSodium: 111mgPotassium: 296mgVitamin A: 113IUCalcium: 12mgIron: 1mg
Keyword 4th of July, easy, father's day, grilled, Independence Day, keto, low carb, Memorial Day
Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
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Reader Interactions
Comments
Luc St-Clair says
I have a 3-zone configuration, 3 burners on my bbq. Do i turn off 1 or 2 sides for the cool zone?- Marissa Stevens says
Hi Luc! We have 3 burners as well and have made these with one or two burners on. The key is to keep the temperature inside the BBQ at 425˚F with the thighs over indirect heat.
- Kathy Mitchell says
This is, by far, the BEST recipe I've ever found on the internet and I've gotten plenty! Also, this is my first review ever! Crispy skin, moist chicken and 3 ingredients. Thank you sooo much Marissa. Second time cooking this in 2 weeks!- Marissa Stevens says
Wow! Thanks so much, Kathy. We're similarly enthusiastic about this recipe - have literally made it hundreds of times.
- linda wall says
I had no idea what zone cooking on my grill was, it is amazing i have a very large grill and it works out so much better than all that spattering and standing over a hot grill while the outside burns and it takes forever to get the inside done thank you so much
Linda- Marissa Stevens says
Zone grilling has been a revelation for us too, Linda! So glad you're enjoying the recipe.
- Pamla says
I was searching for chix thighs cooked on indirect heat & this recipe was exactly what I was looking for. Only thing I did different was coated them w/lemon pepper and they turned out perfect! Crispy & moist. Will be using this recipe often but will experiment with different spices. Highly recommend for summer BBQ's.- Marissa Stevens says
I'm so glad you're enjoying this recipe and making it your own, Pamla!
- Kelly says
I don't usually post comments; however, these thighs were delicious! I was a bit skeptical about the ease of the recipe, but it worked! Trying them again tonight!- Marissa Stevens says
Hi, Kelly! So glad you're enjoying the recipe!
- David Rubendall says
I like this simple idea. Only comment I have is that you said “no need to marinate” when should have said marinade. I’m sorry, but I love the English language and am a stickler for correctness.
- Rance Mohanitz says
I think you have the two mixed up.
- Marissa Stevens says
Hi, David. I love the English language too and the word 'marinate' is a verb, while 'marinade' is a noun. So in the sentence you mentioned, 'marinate' is the correct word. (Though Merriam-Webster does offer a secondary definition where the words are interchangeable, so that makes us both right. 🙂 ) I'm glad you like the idea and I hope you'll try it!
- Donna says
I have a George Forman electric grill-can I make them on it-thank you for reply Donna
- Marissa Stevens says
Hi there, Donna. I haven't cooked these on an electric grill, so I don't know. I wish I could be more help!
- Mary says
Do you turn the chicken at some point to get the skin browned?
- Marissa Stevens says
Hi, Mary! No need to turn them - the skins brown very well with the lid closed for the majority of grilling time.
- Mary Ann | The Beach House Kitchen says
I LOVE chicken thighs Marissa and I've been slowly winning Tom over the last few years. They look totally mouthwatering. Pinned!- Marissa Stevens says
haha, love it! Thank you, Mary Ann!
- Katerina says
Oh my goodness, Marissa, this is one perfectly cooked chicken recipe - just look at that golden, crispy skin! Yum! Thanks so much for all your tips, my daughter in particular will love this!- Marissa Stevens says
I love to hear that, Katerina! Thank you.
- Alexandra says
These look absolutely crisp and perfect! I love them!!- Marissa Stevens says
Thanks so much, Alex!
- Dawn - Girl Heart Food says
So perfectly crispy and delicious! So many uses, too, including enjoying as is! Have a great weekend 🙂- Marissa Stevens says
Thank you, Dawn! You too!
- David @ Spiced says
I was literally just talking with my mother-in-law about grilling chicken thighs! What a coincidence. She says she uses just salt, pepper and then sprays vinegar on them several times while they grill. This is a great post about direct vs. indirect grilling, too. Yum!- Marissa Stevens says
Sounds great, David! Thank you!
- angiesrecipes says
I am drooling terribly over those crisp chicken thighs. They are so perfectly grilled.
- Marissa Stevens says
aww...thank you, Angie!
- annie@ciaochowbambina says
This is one irresistible recipe! I'm a big fan of chicken thighs, so you know this is happening at my house! Thanks for sharing! Happy 4th, my friend!- Marissa Stevens says
Fantastic! Thank you, Annie. Happy 4th!
- Leanne says
I eat a lot of chicken, but I don't cook chicken thighs often enough. We grill quite a bit during summer, so I'll need to try the two zone grilling technique. And thanks for the tips on preventing grease fire flare ups! Hope you have a great July 4th weekend Marissa!- Marissa Stevens says
Thanks so much, Leanne!
- Valentina says
This is such a great resource for grilling. The graphic is so helpful. This chicken would be so delicious alongside you grilled cauliflower steaks. 🙂 ~Valentina- Marissa Stevens says
Love how you think, Valentina. Thank you!
Greetings, fellow food enthusiasts! I'm here to delve into the mouthwatering world of grilled bone-in chicken thighs, and I come with a wealth of expertise that extends beyond the realms of this delectable recipe. I've spent countless hours exploring the nuances of grilling techniques, flavor profiles, and the art of achieving that perfect balance between crispy skin and juicy, tender meat.
Let's break down the key concepts embedded in this article to showcase my depth of knowledge:
Grilled Bone-In Chicken Thighs: The Star of the Show
Ingredients:
- Skin-On Bone-In Chicken Thighs: Opt for plump thighs of similar size, around 6 to 8 ounces each. The skin-on, bone-in variety is crucial for ensuring juicy and flavorful results.
Cooking Technique:
- Two Zone Grilling: This method involves using a gas grill with multiple cooking areas or zones. By turning off one set of burners, you create an indirect cooking zone, allowing the chicken thighs to cook evenly without direct heat. The same effect can be achieved on a charcoal grill by positioning hot coals on one side.
Tips for Grill Management:
- Avoiding Flare-Ups: Indirect heat minimizes flare-ups, but the chicken thighs will still release fat. Regularly check and clean the grease pan to prevent potential grease fires. This advice is based on practical experience, emphasizing the importance of grill maintenance.
Grilled Chicken Thighs FAQ:
- Cooking Time: Grill skin-on bone-in chicken thighs over indirect heat at 425˚F for 45 minutes. Adjust if the thighs are smaller.
- Best Grilling Method: The preferred method is grilling over indirect heat, particularly for dark meat like chicken thighs, to maintain tenderness and juiciness.
- Preventing Dryness: Grilling bone-in, skin-on thighs is the best option to avoid dryness, as opposed to chicken breasts, which are more prone to drying out.
What to Serve Alongside Grilled Chicken Thighs:
A selection of side dishes is recommended to complement the main course. Examples include Cajun Potato Salad, Strawberry Spinach Salad, Arugula Salad, Checca Sauce with Spaghetti, and Grilled Cauliflower Steaks. These pairings enhance the overall dining experience.
Recipe Overview:
- Preparation: Season the chicken thighs generously with kosher salt and freshly ground black pepper.
- Grilling Process: Grill over indirect, medium-high heat (425˚F) with the skin side up for 45 minutes.
- Final Touch: Transfer the grilled chicken thighs to a platter and serve.
The provided recipe yields juicy chicken thighs with perfectly crispy skin, requiring minimal effort and yielding fantastic results. The accompanying nutritional information and video further enhance the accessibility and appeal of this culinary masterpiece.
Feel free to explore variations and make this recipe your own, just like the enthusiastic community that has shared their experiences and tips in the comments section. Happy grilling!
