Mastering The Art Of Bbq Chicken Thighs

Chicken thighs are a great option for a quick and easy dinner, and they can be cooked on a BBQ in a variety of ways. The cooking time will depend on whether you are using boneless or bone-in chicken thighs, and also on the temperature of your grill. As a guide, boneless chicken thighs will take around 8-12 minutes to cook on a BBQ, while bone-in chicken thighs will take between 10 and 13 minutes. It's important to ensure that the internal temperature of the chicken reaches 165°F to make sure it is safe to eat, so it's a good idea to use a meat thermometer to check this.

How long to grill chicken thighs

Preparation

Before grilling chicken thighs, you should trim the thighs of any excess fat and skin. You can also add a seasoning of your choice, such as salt and pepper, or a spice rub. If you're using skinless, boneless thighs, brush them lightly with vegetable oil before seasoning.

Grill Temperature

The grill should be preheated to a medium-high heat of around 350°F to 450°F. You can also use a charcoal grill, but you'll need to control the grill temperature.

Grill Time

The cooking time will depend on the type of chicken thighs you're using. Boneless, skinless chicken thighs will take around 8 to 12 minutes to cook. Bone-in chicken thighs will take longer, between 10 and 20 minutes. However, the exact grill temperature and the thickness of the thighs will affect the cooking time.

It's important to note that chicken should be cooked to a safe internal temperature of 165°F. You can use a meat thermometer to check this. For more tender and juicy chicken, you can cook it to an internal temperature of 185°F to 195°F.

Grilling Technique

When grilling chicken thighs, it's best to use the entire grill surface and alternate the sides of the grill with each flip to prevent flare-ups from fat drippings. For skin-on chicken thighs, use the "uneven grilling" technique, where you grill the skin side up for a longer period to prevent burning.

Serving Suggestions

Grilled chicken thighs go well with a variety of side dishes, such as salads, grilled vegetables, or potatoes.

Marinade options

Chicken thighs are a versatile cut of meat that can be paired with a variety of different marinades to add flavour and moisture to your dish. Here are some marinade options to consider for your barbecue chicken thighs:

Herb and Citrus Marinade

A blend of fresh herbs, such as rosemary, sage, basil, dill, or chives, combined with olive oil, lemon or lime juice, and zest, creates a savoury and tangy marinade. This option is perfect for those who want a simple yet flavourful dish.

Spicy Marinade

For those who like a little kick, add some crushed red pepper flakes, cayenne pepper, or hot sauce to your marinade. You can also enhance the spice by incorporating ingredients like Dijon mustard, cumin, or garlic. This combination will give your chicken a nice punch of heat.

Asian-Style Marinade

An Asian-inspired marinade can be created by mixing olive oil, toasted sesame oil, lime juice, soy sauce, brown sugar, fresh ginger, green onions, and garlic. This blend will give your chicken a unique and exotic flavour profile.

BBQ Marinade

A classic barbecue marinade is a great option for chicken thighs. Combine soft brown sugar, balsamic vinegar, tomato ketchup or passata, Worcestershire sauce, English mustard, and black pepper to create a sweet and smoky flavour. This marinade is perfect for those who want a traditional barbecue taste.

Greek Marinade

A Greek-inspired marinade can be made by mixing olive oil, lemon juice, lemon zest, garlic, and oregano. This combination will give your chicken a bright and fresh flavour. For an even more authentic Greek flavour, you can also add some red wine vinegar and a pinch of cinnamon.

Remember, the key to a successful marinade is allowing enough time for the chicken to absorb the flavours. Aim for at least 30 minutes, but for more intense flavours, you can leave the chicken in the marinade for up to 12 hours. Happy grilling!

How to grill boneless chicken thighs

Preparation

To prepare your chicken thighs for grilling, trim off any excess skin and fat. This will help to prevent flare-ups. Then, pat the meat dry with clean paper towels.

Next, rub the chicken with olive oil and season generously with salt and pepper or your chosen spice blend. You can also add extra flavour by marinating the chicken in a mixture of spices, oil and herbs for at least 30 minutes, or even overnight.

Grilling

Preheat your grill to a medium-high heat of around 350°F to 450°F. Clean the grill grates and oil them to prevent the chicken from sticking.

Place the chicken on the grill and cook for around 3-4 minutes on each side for boneless thighs, or 4-6 minutes for bone-in thighs. If your chicken has skin, start with the skin-side down to get it nice and crispy.

Flip the chicken once or twice during cooking, and remove it from the grill when its internal temperature reaches 165°F. This should take around 8-12 minutes for boneless thighs and 10-13 minutes for bone-in thighs.

Resting

Let the chicken rest for at least 5 minutes before serving. This allows the juices to redistribute, ensuring your chicken is juicy and tender.

Tips

• Use a meat thermometer to check the internal temperature of your chicken. This is the most accurate way to tell when your chicken is cooked.
• If you don't have a meat thermometer, check that the juices run clear once the chicken has been removed from the grill and left to rest.
• Avoid overcrowding the grill, but you also don't want too much space between each piece of chicken as this can cause uneven cooking.
• If you're making a large batch, keep the cooked chicken warm by wrapping it in tin foil.

How to know when chicken is done

There are a few ways to know when your chicken is done cooking on the BBQ.

Firstly, the internal temperature of the chicken should reach 165°F (75°C) at the thickest part of the meat. You can use a meat thermometer to check this. Insert the thermometer into the thickest part of the chicken thigh to get an accurate reading.

Secondly, the juices of the chicken should run clear once you remove it from the grill and let it rest for a minute. If the juices are not clear, the chicken may need to be cooked further.

Thirdly, the colour of the chicken can be an indicator, although this is not always reliable. The USDA states that even fully cooked poultry can sometimes exhibit a pinkish tinge in the meat and juices. Therefore, it is best to use a combination of these methods to determine whether your chicken is done.

Finally, it is important to let the chicken rest for at least 5 minutes before serving. This allows the internal juices to redistribute, ensuring that the chicken is juicy and flavourful.

By following these guidelines, you can ensure that your chicken is cooked properly and safe to consume.

How to grill skin-on, bone-in chicken thighs

Preparation

Before grilling, trim the thighs of any excess skin and fat. This will help prevent flare-ups. You can leave the skin firmly attached to the thigh.

Place the chicken thighs in a bowl or ziplock bag and add your chosen marinade. Make sure the chicken is well coated, then cover the bowl or seal the bag. Leave the chicken to marinate in the fridge for at least 30 minutes, but the longer you leave it, the more intense the flavour will be.

Grilling

Preheat your grill to a medium-high heat of around 350°F to 450°F. Clean the grill grates and oil them to prevent the chicken from sticking.

Place the chicken thighs on the grill, skin-side down. Cook for 4-6 minutes on each side for bone-in chicken thighs, and 3-4 minutes per side for boneless, skinless chicken thighs. For best results, start with the skin side down to get a nice, crispy skin.

Flip the chicken and continue grilling until the internal temperature reaches 165°F. This should take around 10-13 minutes for bone-in chicken thighs, and 8 minutes for boneless chicken thighs.

Resting

Remove the chicken from the grill and let it rest for at least 5 minutes before serving.

Tips

• Use a meat thermometer to check the internal temperature of the chicken.
• To get crispy skin, start with skin-side down on the grill first.
• Move the chicken around the grill to avoid flare-ups from fat dripping onto the heat source.
• Always trim any excess skin and fat to prevent flare-ups.
• Marinade the chicken for at least 30 minutes, but you can leave it overnight for a more intense flavour.
• Use sides such as potato salad, Greek salad, or roasted vegetables.

Frequently asked questions