How Long to Grill Chicken Thighs for Perfect Flavor Every Time

Grilling should be rewarding—not stressful. Yet many backyard cooks still ask the same question: how long to grill chicken thighs without drying them out or dealing with flare-ups. The answer depends on the cut, your setup, and a little know-how. With the right grill and a few key techniques, you’ll get consistent results and flavorful thighs every time.

American Made Grills are designed to make this easier. With even heat distribution, precise controls, and durable construction, our grills give you the confidence to cook like you mean it. And chicken thighs? They’re a great place to start.

Why Chicken Thighs Deserve a Spot on Your Grill

Chicken thighs strike a balance between flavor and flexibility. They stay juicy even over high heat and handle longer cook times better than leaner cuts. Still, their fat content and bone structure can throw off timing if you're unprepared.

Here’s what makes them different:

• Dark meat retains moisture, even if you cook it a bit longer.
• Skin-on cuts add richness, but can lead to flare-ups.
• Bones insulate the center, so the outside may look done before the middle is safe to eat.

Instead of guessing through another batch, set yourself up for success with a two-zone heat setup and a reliable thermometer. These small steps make a big difference—especially with an American-made grill built for precise control.

Bone-In or Boneless? Let the Grill Decide

Each type of chicken thigh brings its own benefits and timing.

Boneless, Skinless Thighs

Quick, direct, and easy. These cook evenly and don’t require much attention.

• Grill over medium-high direct heat
• Flip once after 3–4 minutes
• Total time: 6–8 minutes
• Internal temperature: 165°F

Bone-In, Skin-On Thighs

More flavor, more patience. These do better with a mix of indirect and direct heat.

• Start skin-side up over indirect heat
• Close the lid and cook for 18–20 minutes
• Finish over direct heat, skin-side down, for 2–3 minutes
• Total time: 20–25 minutes
• Internal temperature: 170°F for a better finish

Set the Stage with Two-Zone Heat

Even if you’ve grilled before, using a two-zone setup gives you more control. One side of the grill stays hot for searing, while the other cooks more gently. This setup reduces flare-ups and helps you avoid overcooking.

To set it up:

• Light one half of your burners or load charcoal to one side
• Keep the other half cooler or flame-free
• Use the cooler side to cook through, then move to the hot side to crisp the skin or finish searing

This method works exceptionally well for bone-in thighs, which benefit from slow, steady heat followed by a quick finish.

How Long to Grill Chicken Thighs: Reliable Timing and Better Results

Time matters—but only when paired with the right approach. Below are general guidelines based on the type of thigh and the setup you use.

Use these numbers as targets—not rules. Factors like wind, meat thickness, and outdoor temperature can shift results by a few minutes.

Trust the Thermometer—Not Just the Clock

Grill thermometers eliminate guesswork. They're fast, reliable, and show you what's happening inside the meat—not just on the surface.

• Insert the probe into the thickest part of the thigh, avoiding the bone
• For boneless cuts: 165°F means done
• For bone-in: let it climb closer to 170°F for better texture and rendered fat.

If you skip the thermometer, you'll rely on touch, color, or instinct, which can lead to undercooked or dried-out chicken.

Avoid Flare-Ups and Keep the Skin Crisp

Skin-on chicken thighs bring flavor but also fat. Flare-ups can char the outside and leave the inside raw if fat hits open flames. A few techniques help avoid this:

• Cook skin-side up first over indirect heat to prevent grease fires
• Crisp the skin last, over direct heat for 1–2 minutes only
• Skip sweet sauces until the very end—sugar burns fast
• Oil your grates ahead of time to prevent sticking

If flare-ups happen, move the meat to the cooler zone and close the lid. No need to panic—just stay in control.

Let It Rest Before You Serve

Resting isn't just for roasts—even grilled chicken benefits from a short break off the heat. Resting helps keep juices inside the meat instead of spilling onto your cutting board.

Here’s how to do it:

• Remove the chicken from the grill
• Tent loosely with foil
• Wait 5–10 minutes before slicing

That’s all it takes. Your patience will pay off with every bite.

Answers to Common Questions About Grilling Chicken Thighs

Can I grill chicken thighs only over direct heat?
Yes, but timing gets tighter. Stick with boneless thighs and watch them closely.

Do I need to flip more than once?
For boneless cuts, once is enough. For bone-in or skewered thighs, flipping or rotating every few minutes ensures even cooking.

What’s the best way to keep them juicy?
Use a thermometer, rest the meat, and avoid cutting too soon.

Can I use marinades or BBQ sauce?
Yes—but apply BBQ sauce only in the last 3–5 minutes to avoid burning. Marinate ahead of time, then pat dry before grilling.

Built for This: Why the Right Grill Makes a Difference

American Made Grills are handcrafted in the U.S.A. to give you the tools to cook with control and consistency. From two-zone setups to exact burner control, our grills are designed for cooks who care about quality—and want reliable results every time.

Whether you’re grilling for a crowd or keeping it simple for dinner, chicken thighs are a smart starting point. With the right timing, a reliable grill, and a little preparation, you’ll make it look easy.

Visit americanmadegrills.com/blogs/grilling-tips for more tips and techniques that help turn everyday meals into something special—right from your own backyard.