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    Recipes » Main Course Recipes

    Grilled Chicken Thighs

    Published: Aug 29, 2022 by Marissa Stevens ·

    Low CarbPaleoWhole30

    This post may contain affiliate links.

    Jump to Recipe Jump to Video
    grilled chicken thighs served on a platter

    Fire up the grill to make crispy on the outside, juicy on the inside Grilled Chicken Thighs for a perfect lazy weekend dinner or summer weeknight meal.

    Grilled Chicken Thighs served on a white plate

    We all need go-to recipes that require very little effort for an impressive result. That’s what these grilled chicken thighs are all about. They are a quintessential summer dish, requiring just 3 ingredients and your grill.

    Jump to:
    • Ingredients You Need to Make Grilled 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 Chicken Thighs
    • Recipe Video
    • Grilled Chicken Thighs
    • 💬 Comments

    Ingredients You Need to Make Grilled Chicken Thighs

    chicken thighs salt and a pepper grinder on a marble surface
    • Bone-In Skin-On 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 brush anything on (not even olive oil) to make this chicken thigh 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.

    Two Zone Grilling Explanation Graphic

    You can create a similar effect on a charcoal grill by positioning the hot coals on one side and leaving the other side empty.

    Grilled Chicken Thighs on a white plate with a striped, cloth napkin

    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 bone-in skin-on 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 bones and skin intact 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 Chicken Thighs

    Season bone-in skin-on chicken thighs generously with kosher salt and freshly ground black pepper.

    seasoning chicken thighs with salt and pepper

    Grill over indirect, medium-high heat (425˚F) skin side up for 45 minutes. Transfer to platter and serve.

    chicken thighs on grill before and after grilling

    Recipe Video

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    Grilled Chicken Thighs on a white plate

    Grilled Chicken Thighs

    Marissa Stevens
    A zero-fuss recipe for juicy chicken thighs with perfectly crispy skin.
    5 from 13 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 45 mins
    Total Time 50 mins
    Course Main Course
    Cuisine American
    Servings 8 chicken thighs
    Calories 316 kcal

    Ingredients
      

    • 8 large bone-in skin-on chicken thighs recipe note #2
    • kosher salt to taste
    • freshly ground black pepper to taste

    Instructions
     

    • Season chicken thighs 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

    1. See post for infographic and explanation of two-zone grilling.
    2. 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.

    More Main Course Recipes

    • Chicken Thigh Piccata
    • Garlic Butter Noodles
    • Cauliflower Piccata
    • Crispy Baked Egg Rolls

    Reader Interactions

    Comments

    1. Luc St-Clair says

      September 04, 2022 at 10:11 am

      5 stars
      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

        September 04, 2022 at 11:21 am

        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.

    2. Kathy Mitchell says

      August 26, 2022 at 1:04 pm

      5 stars
      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

        August 27, 2022 at 10:12 am

        Wow! Thanks so much, Kathy. We're similarly enthusiastic about this recipe - have literally made it hundreds of times.

    3. linda wall says

      July 11, 2022 at 3:50 pm

      5 stars
      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

        July 15, 2022 at 8:36 pm

        Zone grilling has been a revelation for us too, Linda! So glad you're enjoying the recipe.

    4. Pamla says

      June 19, 2022 at 3:13 pm

      5 stars
      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

        June 22, 2022 at 10:33 am

        I'm so glad you're enjoying this recipe and making it your own, Pamla!

    5. Kelly says

      September 22, 2021 at 2:32 pm

      5 stars
      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

        September 24, 2021 at 11:05 am

        Hi, Kelly! So glad you're enjoying the recipe!

    6. David Rubendall says

      September 06, 2021 at 7:25 pm

      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

        September 10, 2021 at 5:20 pm

        I think you have the two mixed up.

      • Marissa Stevens says

        September 11, 2021 at 8:38 am

        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!

    7. Donna says

      June 17, 2021 at 6:52 pm

      I have a George Forman electric grill-can I make them on it-thank you for reply Donna

      • Marissa Stevens says

        June 21, 2021 at 1:20 pm

        Hi there, Donna. I haven't cooked these on an electric grill, so I don't know. I wish I could be more help!

    8. Mary says

      September 07, 2020 at 6:19 pm

      Do you turn the chicken at some point to get the skin browned?

      • Marissa Stevens says

        September 09, 2020 at 10:46 am

        Hi, Mary! No need to turn them - the skins brown very well with the lid closed for the majority of grilling time.

    9. Mary Ann | The Beach House Kitchen says

      July 05, 2020 at 5:26 pm

      5 stars
      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

        July 07, 2020 at 8:42 am

        haha, love it! Thank you, Mary Ann!

    10. Katerina says

      July 04, 2020 at 4:13 am

      5 stars
      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

        July 07, 2020 at 8:42 am

        I love to hear that, Katerina! Thank you.

    11. Alexandra says

      July 03, 2020 at 3:56 pm

      5 stars
      These look absolutely crisp and perfect! I love them!!

      • Marissa Stevens says

        July 07, 2020 at 8:42 am

        Thanks so much, Alex!

    12. Dawn - Girl Heart Food says

      July 03, 2020 at 8:38 am

      5 stars
      So perfectly crispy and delicious! So many uses, too, including enjoying as is! Have a great weekend 🙂

      • Marissa Stevens says

        July 07, 2020 at 8:42 am

        Thank you, Dawn! You too!

    13. David @ Spiced says

      July 03, 2020 at 7:30 am

      5 stars
      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

        July 07, 2020 at 8:43 am

        Sounds great, David! Thank you!

    14. angiesrecipes says

      July 02, 2020 at 7:07 pm

      I am drooling terribly over those crisp chicken thighs. They are so perfectly grilled.

      • Marissa Stevens says

        July 07, 2020 at 8:43 am

        aww...thank you, Angie!

    15. annie@ciaochowbambina says

      July 02, 2020 at 5:27 pm

      5 stars
      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

        July 07, 2020 at 8:43 am

        Fantastic! Thank you, Annie. Happy 4th!

    16. Leanne says

      July 02, 2020 at 5:11 pm

      5 stars
      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

        July 07, 2020 at 8:43 am

        Thanks so much, Leanne!

    17. Valentina says

      July 02, 2020 at 1:59 pm

      5 stars
      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

        July 07, 2020 at 8:44 am

        Love how you think, Valentina. Thank you!

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