How Long to Grill Bone-In Chicken Thighs with Marinade

A Guide on How Long to Grill Bone-In Chicken Thighs

Grilling bone-in chicken thighs with a marinade not only infuses them with incredible flavor but also ensures a juicy result with crispy skin that’s irresistible. Whether you’re using a gas grill or a charcoal grill, this guide will walk you through the simple steps to achieve the best results, ensuring your chicken cooks evenly and reaches the safe internal temperature. Accompanied by the smoky flavor from the grill and a spice blend in this recipe’s homemade marinade, these chicken thighs are sure to be a hit at any barbecue.

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Ingredients

• 4-6 Bone-In Chicken Thighs
• 1/2 cup Olive Oil (Helps keep the chicken moist)
• 1/4 cup Lemon Juice (Adds acidity to tenderize the meat and infuse it with bright flavor)
• 2 tbsp Garlic Powder (For a robust garlicky touch that complements the smoky grill flavor)
• 1 tbsp Onion Powder (Enhances the overall flavor of the marinade)
• 2 tbsp Black Pepper (Adds a spicy kick to the chicken)
• Salt (To taste, for seasoning the chicken)
• Optional: 1/4 cup BBQ Sauce (For those who prefer a sweeter, tangier finish, adding BBQ sauce to the marinade or brushing it on the chicken towards the end of grilling can add an additional layer of flavor.)

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Tools & Equipment

• Paper Towel: To pat the chicken dry before applying the marinade, ensuring it adheres well.
• Grill (Gas or Charcoal): The primary tool for achieving that perfect char and smoky flavor.
• Instant-Read Thermometer or Digital Meat Thermometer: Essential for ensuring the chicken reaches the safe internal temperature of 165°F in the thickest part of the thigh.
• Grill Brush: For cleaning the grill grates before cooking.
• Wood Chips (Optional): For charcoal grill users, adding soaked wood chips can enhance the smoky flavor of the chicken.
• Tongs: For safely turning the chicken thighs during the grilling process.
• Airtight Container or Zip-Top Bag: For marinating the chicken thighs, ensuring every piece is evenly coated with the marinade.

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Instructions

Marinate the Chicken

1. Prepare the Marinade: Whisk together olive oil, lemon juice, garlic powder, onion powder, black pepper, and salt in a bowl.
2. Coat the Chicken: Place chicken thighs in an airtight container or zip-top bag, pour the marinade over the chicken, ensuring each piece is well-coated. Marinate in the refrigerator for at least 30 minutes, or up to 3-4 days for the best chicken marinade experience.

Preheat the Grill

1. Heating Up: Preheat your grill to medium-high heat, around 375-400 degrees F, creating a hot side for direct heat and a cooler side for indirect heat.
2. Adding Smoke (Optional): For an added smoky flavor, consider placing wood chips directly on the hot coals or in a smoker box on a gas grill.

Grill the Chicken

1. Prepare for Grilling: Remove chicken from the marinade, letting excess drip off. Pat the chicken dry with a paper towel to ensure crispy skin.
2. Grill Over Direct Heat: Place chicken thighs skin-side down on the hot side of the grill to sear and crisp the skin, about 5-7 minutes.
3. Move to Indirect Heat: Transfer the chicken to the cooler side of the grill, skin-side up. Cover with the grill lid and cook for an additional 25-30 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh.
4. Rest the Chicken: Let the chicken rest for a few minutes off the heat before serving to allow the juices to redistribute for juicy meat.

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Serving Size, Prep, and Cook Time

• Serves: 4-6, perfect for a family dinner or a small gathering.
• Prep Time: 35-40 minutes, including marinating time for the chicken to absorb the amazing flavor.
• Cook Time: 30-35 minutes on the grill, varying slightly based on the size of the chicken pieces and the temperature of the grill.

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Additional Tips for Grilling Bone-In Chicken Thighs

• Marinating Time: For the best results, marinate the chicken thighs for at least 30 minutes. Ideally marinate for several hours or even overnight. This allows the meat to fully absorb the marinade, leading to a more flavorful and tender result.
• Checking for Doneness: Use an instant-read thermometer to check the doneness of your chicken thighs. You can do this without cutting into the meat, preserving the juicy result. The internal temperature should reach 165°F (74°C) at the thickest part of the thigh, not touching the bone. This is the safest and most reliable way to ensure your chicken is fully cooked.
• Resting the Chicken: Let the chicken rest for a few minutes off the grill before serving. This allows the juices to redistribute throughout the meat, ensuring each bite is juicy and flavorful.
• Handling Leftovers: Store leftover chicken thighs in an airtight container in the refrigerator for 3-4 days. Leftovers can be enjoyed cold in salads, reheated on the grill for a quick meal, or used in soups and stews for added flavor.

Tips for Grilling

• Prepping the Grill: Ensure your grill grates are clean and oiled before you start grilling. A grill brush can be used to clean the grates. A little olive oil on a paper towel can be used to oil them. This prevents the chicken from sticking and ensures beautiful grill marks.
• Temperature Control: Maintain a consistent medium-high heat on your gas or charcoal grill. For gas grills, this is straightforward. For charcoal grills, arrange the hot coals on one side of the grill to create zones of direct and indirect heat. This is crucial for cooking the chicken thoroughly without burning the outside.
• Skin Side Down First: Start grilling with the skin side down to render the fat and crisp up the skin. This initial direct heat contact will help achieve that desirable crispy texture.
• Using Indirect Heat: After searing the skin, move the chicken thighs to the cooler side of the grill (indirect heat) to continue cooking without burning. This method ensures that the chicken cooks evenly and the inside reaches the proper internal temperature without charring the outside.
• Adding Smoke Flavor: For an enhanced smoky flavor, especially on a gas grill, consider using a smoker box with wood chips. On a charcoal grill, you can add soaked wood chips directly to the hot coals.

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Complementary Dishes for Grilled Bone-In Chicken Thighs

• Grilled Vegetables: Zucchini, bell peppers, asparagus, and mushrooms brushed with a little olive oil and grilled alongside the chicken make a healthy side.
• Potato Salad: A creamy or vinegar-based potato salad is a traditional BBQ side that complements the chicken’s smokiness.
• Coleslaw: A crunchy, tangy coleslaw can provide a refreshing contrast to the rich, savory chicken.
• Quinoa or Rice Pilaf: A fluffy quinoa salad or rice pilaf can be used to soak up the chicken’s juices.
• Cornbread: Sweet, buttery cornbread is a comforting addition that pairs well with the smoky flavors of grilled chicken and BBQ sauce.
• Pasta Salad: A cold pasta salad with fresh vegetables, cheese, and a light dressing can be a flavorful side.
• Fruit Salad: A simple, fresh fruit salad with a mix of seasonal fruits can cleanse the palate and offer a sweet, light ending to the meal.
• Grilled Peaches: Peaches halved and grilled until caramelized, then served with a dollop of vanilla ice cream, make for a rustic dessert.

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Print

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Commonly Asked Questions for Grilling Chicken Thighs

What’s the ideal internal temperature for grilled bone-in chicken thighs?

The safe and ideal internal temperature for bone-in chicken thighs is 165°F (74°C). It’s crucial to measure this in the thickest part of the thigh without touching the bone for the most accurate reading. An instant-read or digital meat thermometer is an essential tool for this task.

Can I use this method for boneless or skinless chicken thighs?

Yes, this grilling method can also be applied to boneless or skinless chicken thighs, though the cooking time may need to be adjusted. Boneless thighs typically cook faster, so start checking for doneness a bit earlier. Keep in mind that skinless thighs won’t provide the crispy skin texture, but they can still be deliciously juicy.

How do I prevent the chicken from sticking to the grill?

To prevent sticking, ensure your grill grates are clean and well-oiled before placing the chicken on them. Use a grill brush to scrub the grates clean, then dip a paper towel in a little olive oil and, using tongs, rub it over the grates. This creates a non-stick surface and helps achieve those desirable grill marks.

What if I don’t have a grill?

If you don’t have a grill, you can still enjoy a similar flavor profile by using an oven or air fryer. For the oven, bake chicken thighs at a higher temperature (around 400°F or 204°C) to get a good sear, and consider broiling for the last few minutes for crispy skin. In an air fryer, cook the thighs at 380°F (193°C) for about 25-30 minutes, turning halfway through.

How long should I marinate the chicken?

For the best flavor and juiciness, marinate the chicken for at least 30 minutes. However, for deeper flavor penetration and even more tender meat, marinating for several hours or overnight in the refrigerator is ideal. Just ensure the chicken is kept in an airtight container to prevent contamination.

Can I add BBQ sauce to the chicken?

Absolutely! Brushing BBQ sauce on the chicken towards the end of grilling can add a deliciously tangy and sweet flavor. Apply the sauce during the last 5-10 minutes of grilling. Doing so will prevent it from burning, as the sugars in the sauce can char quickly over direct heat.

How do I store and reheat leftover chicken thighs?

Store leftover grilled chicken thighs in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them in a covered dish in the oven at 350°F (177°C) until warmed through, or gently reheat them in a microwave. Avoid overheating to maintain juiciness.

What sides go well with grilled chicken thighs?

Classic BBQ sides like potato salad, coleslaw, grilled vegetables, and corn on the cob are excellent choices. For a lighter option, consider a fresh green salad or a tangy pasta salad. These sides complement the smoky, savory flavors of the chicken and make for a well-rounded meal.