Grilling boneless chicken thighs is a quick and delicious way to enjoy a juicy meal packed with flavor. But timing is everything—you want perfectly cooked chicken that’s tender and safe to eat without drying it out. Knowing how long to grill boneless chicken thighs can make all the difference in your next barbecue or weeknight dinner.
Whether you’re a grilling pro or just getting started, understanding the ideal cooking time helps you achieve that perfect char and juicy center every time. Let’s dive into the best grilling times and tips to make your boneless chicken thighs a crowd-pleaser.
Factors Affecting Grill Time for Boneless Chicken Thighs
Grill time varies based on several key factors that influence how quickly chicken thighs cook. Understanding these elements helps you avoid undercooking or drying out your meat.
Thickness and Size of the Thighs
Thicker or larger boneless chicken thighs take longer to cook. Thighs around 1 inch thick usually grill in 6 to 8 minutes per side. Thicker cuts may require extra minutes or indirect grilling to reach the internal temperature of 165°F (74°C). Flattening uneven pieces ensures even cooking and reduces total grill time.
Grill Temperature and Type
Higher grill temperatures shorten cooking time but increase the risk of burning. Medium-high heat (350°F to 400°F) balances speed and control, cooking thighs evenly in 12 to 16 minutes total. Gas grills maintain consistent heat, while charcoal grills vary more and need frequent monitoring. Indirect heat suits thicker thighs, preventing charring while ensuring thorough cooking.
Marinating and Preparation
Marinated chicken thighs often cook faster, as acids and oils tenderize meat and add moisture. Removing excess marinade before grilling prevents flare-ups that can char the meat. Patting thighs dry after marinating ensures proper searing and more predictable grilling time. Preheating the grill puts you in control of cook duration and temperature consistency.
Recommended Grill Times for Boneless Chicken Thighs
Grilling boneless chicken thighs requires precise timing to ensure juicy and fully cooked meat. The recommended grill times vary based on heat level and cooking method.
Grilling at Medium-High Heat
Grill boneless chicken thighs over medium-high heat (around 375°F to 400°F). Cook each side for 6 to 8 minutes, flipping once for even browning. This range suits 1-inch thick thighs, producing a crispy exterior and juicy interior. Use a meat thermometer to check for an internal temperature of 165°F to confirm doneness.
Using Direct vs Indirect Heat
Grilling with direct heat places thighs directly over flames for faster cooking, ideal for thinner cuts, requiring 6 to 8 minutes per side. Indirect heat involves placing thighs beside the heat source, slowing cooking and reducing flare-ups. Use indirect heat for thicker thighs or when marinated, extending total grill time to 15 to 20 minutes while flipping occasionally. Combine both methods by starting with direct heat for 4 to 5 minutes per side and finishing with indirect heat to ensure thorough cooking without burning.
Tips for Perfectly Grilled Boneless Chicken Thighs
Maximize flavor and texture by following precise grilling techniques. These tips help you achieve juicy, tender chicken every time.
How to Check for Doneness
Use an instant-read meat thermometer to check internal temperature. Insert it into the thickest part of the thigh; it needs to reach 165°F. Avoid cutting into the chicken too early, as this releases juices and dries out the meat. If a thermometer isn’t available, pierce the thickest area; clear juices indicate doneness, while pink or red juices mean the chicken requires more cooking.
Resting Time After Grilling
Allow the chicken to rest for 5 to 10 minutes after removing it from the grill. This step lets juices redistribute evenly throughout the meat, preventing dryness when sliced. Cover loosely with aluminum foil to retain warmth without causing steaming, which might affect crispness.
Avoiding Dryness and Overcooking
Cook thighs over medium-high heat, maintaining 375°F to 400°F, and turn them only once or twice. Avoid over-charring by monitoring the grill temperature and moving pieces to indirect heat if flare-ups occur. Marinating adds moisture and flavor, but pat thighs dry before grilling to avoid excessive smoke and uneven cooking.
Conclusion
Grilling boneless chicken thighs is all about balancing time and temperature to get that perfect juicy bite. With the right approach, you’ll avoid dry, overcooked meat and enjoy flavorful results every time.
Keep your grill preheated, use a reliable meat thermometer, and adjust your cooking method based on the thickness and marinade. Taking a few extra minutes to rest the chicken after grilling will make a noticeable difference in taste and texture.
Mastering these simple steps ensures your boneless chicken thighs come off the grill tender, safe, and delicious—ready to impress at any meal.