Chicken thighs might just be the gameday MVP. They’re juicy, flavorful and much more forgiving than leaner cuts of chicken, making them an easy choice when you’re feeding a crowd. Whether you’re firing it up for game day or an end-of-summer cookout, chicken thighs on the grill can take on just about any flavor you throw their way.
Bone-In or Boneless?
First, decide which type of chicken thigh you want to grill. Bone-in, skin-on thighs are especially flavorful, and the skin can get deliciously crisp over the heat. They do take a little longer to cook, though. Boneless, skinless thighs are quicker and easier to eat, making them a great option for sandwiches, wraps or a casual tailgate spread. Either way, trim away any large pieces of excess fat or loose skin before seasoning.
Prep and Season the Chicken
One of the best things about chicken thighs is that they don’t need much fussing. Pat the chicken dry, then lightly coat it with oil before adding your favorite rub or seasoning blend. A simple combination of salt, pepper, garlic powder and smoked paprika works beautifully, but this is also your chance to be creative. Go smoky with a BBQ rub, or you can brighten things up with lemon and herbs—even add some Cajun seasoning for a little kick!
If you prefer a marinade, just 30 minutes can add plenty of flavor, although a few hours in the refrigerator will give it more time to work its magic.
How to Grill Chicken Thighs
When you’re ready to cook, preheat the grill to 375–425°F. For bone-in, skin-on thighs, start them skin-side down over direct heat. (This gives the skin a chance to brown and crisp up but keep an eye on the grill and beware of flare-ups.) Once they’re nicely browned, move the chicken to indirect heat and close the lid so it can finish cooking more gently.
Boneless thighs are a little more straightforward. Place them over direct heat and cook for roughly 10–15 minutes, turning every few minutes so they brown evenly. Bone-in thighs generally need closer to 20–30 minutes, depending on their size and your grill. Keep in mind that every grill cooks a little differently, so think of the timing as a guideline rather than a hard and fast rule.
Wait until the final few minutes of cooking to add BBQ sauce. The sugar in most sauces can burn quickly, and nobody wants a beautifully grilled thigh covered in charred sauce!
Knowing When They’re Done
The easiest way to check is with an instant-read thermometer. Chicken needs to reach 165°F internally for food safety, measured at the thickest part of the meat without touching the bone. Because thighs contain more connective tissue than chicken breast, they often become even more tender around 175–185°F. Look for meat that is firm and juicy rather than rubbery.
Once they come off the grill, give the chicken about five minutes to rest before serving. It’s a small step, but it helps the juices settle back into the meat instead of running all over your cutting board…or your plate.
Crispy Chicken Thighs with Basil and Prosciutto Butter
Butter:
1/4 cup (1/2 stick) unsalted butter, softened
1 ounce prosciutto, very finely chopped
1 medium shallot, minced
1 tablespoon finely chopped fresh basil leaves
1 tablespoon freshly grated Parmigiano-Reggiano® Cheese
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Chicken:
8 chicken thighs, bone-in, skin-on, each 5 to 6 ounces, trimmed of excess fat and skin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl combine all the butter ingredients and mix together with a fork. Divide the butter into eight equal portions.
Prepare the grill for direct and indirect cooking over medium-high heat (400° to 500°F).
Pat the chicken thighs dry with paper towels. Using your fingertips, gently loosen the skin on the thighs, being careful not to separate the skin completely from the meat. Lift the skin up and place a portion of the butter underneath. Smooth the skin over the butter and massage gently to spread the butter evenly over the meat. Season the thighs on both sides with the salt and pepper.
Brush the cooking grates clean. Grill the thighs, skin side up first, over indirect medium-high heat, with the lid closed, until sizzling, slightly firm, and lightly marked on the underside, 18 to 20 minutes. Turn the thighs over, move to direct medium-high heat, and cook, with the lid closed, until the juices run clear, the skin is blistered and crisp, and the meat is no longer pink at the bone, 2 to 4 minutes more (if flare-ups occur, move the thighs temporarily over indirect heat). Remove the thighs from the grill, let rest for 3 to 5 minutes, and then serve warm.
Slow-Grilled Chicken Thighs with Alabama White Sauce
1 tablespoon kosher salt
1 tablespoon turbinado sugar
1 tablespoon smoked or sweet paprika
2 teaspoons coarsely ground black pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
8 bone-in, skin-on chicken thighs, about 4 ounces each
Alabama White Sauce (recipe follows)
Make the dry rub: In a small bowl, mix all the seasonings. Set aside.
Build a low direct fire. Spread an even layer of unlit charcoal in the bottom of the grill. Fill a chimney one-third full with charcoal. Stuff two sheets of newspaper in the bottom of the chimney, and light it. When the coals are fully engaged—you should see flames peeking over the top—pour them over the unlit charcoal. If using a gas grill, light the gas, and adjust the temperature on both sides to low.
While the fire is coming to temperature, place the chicken thighs on a baking sheet, skin-side up. Sprinkle the chicken with half of the dry rub.
When you can hold your hands over the fire for no more than 8 to 10 seconds, clean the grill grate. Set the chicken thighs, skin-side down, on the grates. Sprinkle the remaining half of the dry rub on the chicken. Cook, covered, for 30 to 40 minutes, checking periodically to avoid excessive charring on the skin. Rotate thighs over the fire if there are hot spots. If using a charcoal grill, adjust the vents to maintain a temperature of 300°F.
Flip the chicken, and continue to cook until a thermometer inserted into the thickest part of the meat registers 170°F, about 15 to 20 minutes more. Transfer the chicken to a platter, and let it rest for 10 minutes. Slather with the Alabama White Sauce, and serve.
Alabama White Sauce
Makes: 2 cups
1 cup mayonnaise (we prefer Kewpie)
1/2 cup apple cider vinegar
1/4 cup light corn syrup
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne pepper sauce (or your favorite hot sauce)
Whisk all the ingredients in a medium-sized mixing bowl until fully incorporated. Cover, and set aside until ready to use, or transfer to an airtight jar, and refrigerate for up to two weeks.