How to Grill Chicken Thighs on Gas Grill
Get perfectly cooked, juicy, tender chicken thighs on the gas grill every time. Marinate and grill boneless thighs at 400-450°F for 6-7 minutes each side and bone-in thighs for 10-12 minutes per side before, removing just before chicken reaches 165°F.
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Servings: 6 people
INGREDIENTS
- 3 lbs boneless skinless chicken thighs (Note 1 bone-in skin-on chicken thighs)
Marinade (Note 2)
- 1/4 cup olive oil
- 3 Tablespoons red wine vinegar
- 3 cloves garlic minced
- 2 Tablespoons honey
- 2 Tablespoons lemon juice (Juice from ½ a lemon)
- 1 teaspoon EACH: dried oregano, dried basil, kosher salt
- 1/4 teaspoon black pepper
INSTRUCTIONS
- Add all of the ingredients, except the chicken, to a glass bowl with a lid or a gallon freezer bag or reusable silicone bag. Whisk or mix everything together then add the chicken and turn to coat it well if using a bowl or dish. Close the lid and shake well to coat if you're using a bag.1/4 cup olive oil, 3 Tablespoons red wine vinegar, 3 cloves garlic, 2 Tablespoons honey, 2 Tablespoons lemon juice, 1 teaspoon EACH: dried oregano, dried basil, kosher salt, 1/4 teaspoon black pepper, 3 lbs boneless skinless chicken thighs
- Marinate the chicken in the fridge for at least 30 minutes, or up to 12 hours. Do not exceed 24 hours. Turn the chicken occasionally to ensure each piece and each side of the chicken are evenly coated.
- Preheat the grill to medium-high heat (400-450°F).
- Remove the chicken from the marinade, shaking off any excess marinade, garlic, or herbs. Place the chicken thighs directly on the grill with the smooth side down. Close the lid and grill for 6-7 minutes on each side, or until the internal temperature of the chicken thighs reach just below 165°F with a meat thermometer. This allows for up to 5 degrees of carryover cooking while it rests.
- Remove the chicken thighs to a clean plate or cutting board, cover lightly with foil, and rest for 5-10 minutes before serving to finish cooking and lock in the juices.
Notes
Note 1. Bone-In Skin-On Chicken Thighs. Bone-in chicken thighs will take longer to cook so you’ll need to utilize two-zone grilling. Preheat one side of the grill to medium-high heat, leaving one side off. Close the lid and bring the overall temperature of the grill up to 400-450°F. Grill the chicken thighs, skin-side-down first, for 8-10 minutes on each side. Move the thighs over to indirect heat, close the lid, and continue cooking until the internal temp reaches approximately 165°F.
Note 2. Marinade. We love this Greek Lemon Chicken Marinade. However, you can choose from a basic marinade of soy sauce, brown sugar, olive oil, garlic, and salt, add your own spices, or check out these chicken recipes with tips on how to marinade chicken.
More recipes: Try our baked BBQ chicken thighs and follow the notes for how to make them on the grill. If you love cooking chicken breasts on the grill, check out these tips for how long to grill chicken breast.
Storage & Reheating: Place leftover chicken thighs in an airtight container. Store leftovers in the fridge for up to 4 days. Reheat them in the oven at 350°F until heated through or place a wet paper towel over top and microwave until warm. Or just leave it cold!
Leftovers: One of our favorite things to do with leftover chicken is add it to cold salads. Add the leftover chicken thighs to grilled peach salad, grilled zucchini salad, easy sweet potato salad, or this sweet potato kale salad.
Expert Tips:
- Marinate the chicken: This can help to tenderize the meat and infuse it with additional flavor. You can use a store-bought marinade or make your own at home.
- Preheat the grill: Doing this ensures that the grill grates are hot enough to sear the chicken and prevent sticking.
- Oil the grill grates: This helps prevent sticking and ensures crispy skin.
- Use indirect heat for bone-in thighs: Do this to avoid burning on the outside before the inside is cooked through.
- Close the lid: Close the lid and cook for about 6-8 minutes per side, depending on their thickness. You can brush additional marinade or sauce for added flavor.
- Use a meat thermometer: The chicken thigh meat should reach an internal temperature of 165°F (74°C) before it's considered done. Insert the thermometer into the thickest part of the meat without touching the bone.
- Let the chicken rest: let them rest for a few minutes before slicing or serving. This will help the juices redistribute throughout the meat and keep it moist and flavorful.
Nutrition
Serving: 6ounces | Calories: 341kcal | Carbohydrates: 6.9g | Protein: 44.7g | Fat: 14g | Cholesterol: 213.1mg | Sodium: 216.6mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 16IU | Vitamin C: 2.5mg
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