How Long to Grill Boneless Chicken Thighs for Juicy Results

Grilling boneless chicken thighs is a fantastic way to enjoy juicy flavorful meat with a perfect char. But getting the timing right can be tricky. Too short and the chicken might be undercooked too long and it could dry out.

You want to know exactly how long to grill boneless chicken thighs so they come out tender and safe to eat every time. Whether you’re a beginner or a seasoned griller, understanding the ideal cooking time and temperature will help you master this crowd-pleaser.

In this guide you’ll discover the best grilling times for boneless chicken thighs along with tips to keep them moist and delicious. Get ready to impress your family and friends with perfectly grilled chicken that’s bursting with flavor.

Factors Affecting Grill Time for Boneless Chicken Thighs

Grill time varies based on specific factors that influence how quickly chicken cooks. Understanding these elements helps you achieve perfectly grilled boneless chicken thighs every time.

Thickness and Size of the Thighs

Thicker and larger chicken thighs require longer grill times to cook through evenly. Thin pieces grill faster, often within 5 to 7 minutes per side. Pieces over one inch thick can take 8 to 10 minutes per side, depending on their shape. Using a meat thermometer ensures internal temperature reaches 165°F regardless of size.

Grill Temperature and Heat Zones

Grill temperature directly impacts cook time and meat texture. Medium-high heat (around 375°F to 450°F) delivers a balance of cooking speed and searing. Creating heat zones—direct heat for searing, indirect heat for slower cooking—lets you control doneness without charring. Moving thighs to indirect heat after searing reduces flare-ups and prevents burning.

Marinating and Prepping the Chicken

Marinating alters cooking time by adding moisture and sometimes acids that tenderize. Acid-heavy marinades can slightly speed cooking but risk tougher meat if left too long. Patting chicken dry before grilling avoids excess moisture that hinders browning. Trimming excess fat also prevents flare-ups that can prolong cooking or cause uneven heat distribution.

Recommended Grill Times for Boneless Chicken Thighs

Grill times vary depending on heat method and thigh thickness. Adjust times to prevent undercooking or drying out. Follow these guidelines to ensure juicy, fully cooked chicken.

Grilling Over Direct Heat

Place boneless chicken thighs directly over medium-high heat (around 400°F). Grill each side for 4 to 6 minutes. Turn once halfway through cooking to create a seared exterior. Cook thicker thighs for up to 7 minutes per side. Watch for flare-ups, as excess fat can cause burning. Direct heat achieves a crispy crust and cooked-through center if timed precisely.

Grilling Over Indirect Heat

Set the grill to indirect heat by placing coals or burners only on one side. Place chicken on cooler side with lid closed. Grill for 15 to 20 minutes, flipping halfway through. Indirect heat suits thicker thighs or bone-in pieces but still applies to boneless for even cooking without excessive charring. Use indirect heat if flare-ups occur during direct grilling.

Using a Meat Thermometer for Accuracy

Insert a meat thermometer into the thickest part of the thigh. Remove chicken when internal temperature reaches 165°F, ensuring safe consumption. Relying on thermometer reading eliminates guesswork from timing estimates. Rest the chicken for 5 minutes after grilling for juices to redistribute, retaining moisture and flavor.

Tips for Perfectly Grilled Boneless Chicken Thighs

Master the art of grilling boneless chicken thighs by focusing on essential preparation, avoiding pitfalls, and allowing proper resting time. Each step maximizes flavor, juiciness, and safety for impressive results.

Preparing the Grill Properly

Preheat your grill to medium-high heat, approximately 400°F, ensuring even temperature distribution. Clean the grates thoroughly to prevent sticking and create defined grill marks. Oil the grates lightly using a high smoke point oil like canola or grapeseed to promote browning. Set up two heat zones—direct for searing and indirect for cooking thicker pieces—to control flare-ups and avoid charring. Make sure vents are open to maintain oxygen flow and consistent heat.

Avoiding Common Grilling Mistakes

Prevent overcooking by monitoring internal temperature with a reliable meat thermometer, targeting 165°F for safety and tenderness. Avoid flipping the chicken repeatedly; instead, turn once halfway through the cooking time to develop a crisp crust. Resist pressing down on the thighs, as it squeezes out juices, causing dryness. Keep marinade drippings and excess fat away from the flames to minimize flare-ups. Remove excess moisture from the thighs before placing on the grill to encourage even browning.

Resting Time After Grilling

Allow grilled chicken thighs to rest for 5 minutes after removing them from the heat. This pause lets juices redistribute evenly throughout the meat, enhancing moisture and flavor. Cover loosely with foil during resting to retain warmth without trapping steam, which can soften the skin and reduce crispiness. Serve immediately after resting to enjoy the optimal texture and taste.

Conclusion

Grilling boneless chicken thighs perfectly comes down to balancing time and temperature while paying attention to thickness and prep. Keeping a close eye on your grill and using a meat thermometer ensures your chicken is cooked safely without losing its juicy texture.

By mastering these techniques and avoiding common mistakes, you’ll consistently serve flavorful, tender chicken that impresses every time. With practice, grilling boneless chicken thighs will become second nature, letting you enjoy delicious meals with confidence.