Easy Grilled Chicken Thighs (Bone-In or Boneless!) (VIDEO)
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Smoky, juicy, and tender Grilled Chicken Thighs are going to be your new grilling favorite! You can use either bone-in or boneless thighs – both will turn out delicious!
Watch the Grilled Chicken Thighs Recipe Video!
A Note from CJ
The easiest Grilled Chicken Thighs!
Grilling can seem intimidating but trust me when I saw anyone can master it! My top 2 tips would be to create heat zones (see below for more) and use a thermometer – this is the best way to ensure that your thighs are cooked to your ideal doneness!
If you want to grill more, try my Grilled Wings, Grilled Steak, Spicy Pork, and Korean Marinated Short Ribs! Serve with a side of Hawaiian Macaroni Salad, Mashed Potatoes, and classic Baked Mac and Cheese!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- bone in or boneless chicken thighs, with skin – The only difference is adjusting the grilling time. Bone-in chicken thighs will take longer (about 45 minutes to 1 hour, until the chicken reads 165°F). Boneless chicken will take about half the time, 25-30 minutes. I prefer bone-in chicken thighs – it has a deeper, meatier flavor due to the bone marrow. Keep the skin on – it’ll turn crispy and is so good!
- seasoning – you can adjust to your liking! I used: kosher salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, brown sugar
- aluminum free baking powder: Baking powder is my secret ingredient to the crispy Grilled Chicken Thighs – it helps break down the proteins in the chicken skin by increasing the pH levels and draws moisture to the surface of the chicken skin, where it can evaporate. These two things help the chicken skin become extra crispy (while keeping the meat juicy) when grilled!
How to Grill Chicken Thighs
Season the Chicken and Sprinkle Baking Powder – Pat the chicken thighs dry with a paper towel and pull back the skin without detaching it from the meat. In a small bowl, mix together seasonings and oil. Season the chicken on all sides, including underneath the skin. Once the chicken is seasoned, pull the skin over the meat and sprinkle baking powder over the skin of the chicken thighs and rub it into the skin until it is no longer visible. Let the chicken sit in the seasonings for about 30 minutes.
Create Indirect and Direct Heat Zones, and Add Chicken – Add charcoal to the grill and create a direct and indirect zone. Add smoking wood if desired. Heat the grill to 400°F and add the chicken thighs to the indirect side (the side without charcoal). Close the grill and cook the chicken until the internal temperature reads 160F. For bone-in chicken, this should take 45 minutes to 1 hour. For boneless chicken, this should take about 25-30 minutes or until 160°F internal. Move the chicken thighs to the direct heat to crisp up the skin, about 2-3 mintues!
Optional – Toss the chicken thighs in homemade bbq sauce or hot sauce and then place on the indirect side of the grill. Let sit for 5 minutes to allow the sauce to thicken on the chicken thighs. Or simply eat without sauce!
PRO TIPS
CJ’s Recipe & Storage Tips
Grilling Heat Zones 101 – Creating two zones of “direct” and “indirect” heat allows you to choose the best temperature to grill your food.
- “Direct” heat is good for food that cooks quickly (or to crisp up chicken skin), while “indirect” heat is better for food that take longer (such as Grilled Chicken Thighs).
- The “indirect” method works like a convection oven, circulating heat to cook food evenly on all sides without needing to be turned (versus over “direct” heat, where you would need to flip the food to avoid burning.)
Use a Thermometer to confirm the internal temperature – this is both for food safety and to achieve your desired level of doneness!
Make Ahead, Storage and Reheating – To make ahead, season the chicken in step 1 and leave them in the fridge overnight to be grilled the next day. Store leftover Grilled Chicken Thighs in an airtight container in the refrigerator for up to 3-4 days. Reheat in the air fryer at 350°F for 6-8 minutes until the skin is crispy and meat is warmed through, or in the microwave until warmed through.
If you tried this Grilled Chicken Thighs Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Perfectly Grilled Chicken Thighs (Bone-In or Boneless!)
Equipment
Ingredients
- 3 lbs bone in or boneless chicken thighs, see note in step 3
- 1 tablespoon Kosher Salt
- 1/2 tablespoon Black Pepper
- 2 teaspoon Garlic Powder
- 2 teaspoon Onion Powder
- ½ teaspoon Paprika
- ½ teaspoon Cayenne Pepper
- 1 teaspoon Brown Sugar
- 1/2 tablespoon neutral oil
- 1 tablespoon aluminum free baking powder, see note
- Apple, cherry, pecan or oak wood (optional)
- 1 cup BBQ Sauce, try my homemade version!
Instructions
- Pat the chicken thighs dry with a paper towel and pull back the skin without detaching it from the meat.
- In a small bowl, mix together salt, pepper, garlic powder, onion powder, paprika, cayenne pepper, and brown sugar. Season the chicken on all sides with the seasoning and oil, including underneath the skin. Once the chicken is seasoned, pull the skin over the meat and sprinkle baking powder over the skin of the chicken thighs and rub it into the skin until it is no longer visible. Let the chicken sit in the seasonings for about 30 minutes.
- Add charcoal to the grill and create a direct and indirect zone. Add smoking wood if desired. Heat the grill to 400°F and add the chicken thighs to the indirect side (the side without charcoal).
- Close the grill and cook the chicken until the internal temperature reads 160F. For bone-in chicken, this should take 45 minutes to 1 hour. For boneless chicken, this should take about 25-30 minutes.
- Once the chicken is cooked and reads 160F internal, move the chicken over to the direct heat skin side down. Allow the direct heat to continue to cook the chicken and crisp up the skin, about 2-3 minutes. Remove once the chicken reaches an internal temperature of 165°F.
- Toss the chicken thighs in your favorite bbq sauce or hot sauce and then place on the indirect side of the grill. Let sit for 5 minutes to allow the sauce to thicken on the chicken thighs. Or simply eat without sauce!
Video
Notes
- Creating two zones of “direct” and “indirect” heat allows you to choose the best temperature to grill your food.
- “Direct” heat is good for food that cooks quickly (like thin patties for burgers), while “indirect” heat is better for food that take longer (such as Grilled Chicken Thighs) or could burn or dry out if cooked over “direct” heat, like vegetables.
- The “indirect” method works like a convection oven, circulating heat to cook food evenly on all sides without needing to be turned (versus over “direct” heat, where you would need to flip the food to avoid getting scorched).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Grilled Chicken Thigh recipe was originally published in June 2024, and updated in January 2026.
