Perfectly Grilled Chicken Thighs: Mastering The Bbq Heat

what heat to bbq chicken thighs

Chicken thighs are a great option for a juicy and flavourful meal. They are a cheap, versatile, and easy alternative to chicken breasts, which can easily become dry. Chicken thighs are also packed with vitamins and minerals and are a good source of lean protein.

When cooking chicken thighs, it is important to trim off excess fat and season the meat. You can use a dry rub or a marinade, and you should aim for a grill temperature of around 350-450°F. Place the chicken thighs on the grill, cooking for 6-10 minutes on each side, or until the internal temperature reaches 165°F.

For the best results, let the chicken rest for 5-10 minutes after cooking, and if you're feeling adventurous, you can even try a competition-style trim!

Characteristics Values
Ideal temperature for BBQ chicken thighs 165-175°F (74-79°C)
Ideal temperature range for grilling chicken thighs 350-450°F
Time taken to grill chicken thighs 8-10 minutes for boneless thighs, 15 minutes for bone-in thighs
Time taken to grill chicken thighs on a charcoal grill 25-30 minutes for boneless, 35-45 minutes for bone-in

shungrill

Trimming chicken thighs

There are different levels of trimming that depend on how much effort you want to put in and how perfect you want the results to be. Here are three methods, ranging from the simplest to the most complex:

The Mother-in-law Trim:

This is the most basic and easiest method. First, apply a rub to the bottom of the thigh and then turn it over to apply the rub to the skin on the top side. Next, grab the corners of the meat and skin that lay flabbily on the table, and fold the skin under the thigh, trying to leave no prints in the rub. Finally, you can quickly trim any loose bits off if you like. This method won't win any awards, but it will still look nice, and by tucking the skin under, you create a more uniform piece.

The Neighbor Trim:

This method is a bit more intricate and is suitable for a neighborhood cookout. First, pull the skin as far off the thigh as possible. It will stick along a seam of fat, so gently slice through that seam with a sharp knife to free the skin completely. With the skin removed, trim off any fatty bits that cling to the meat, as they won't render during the short cooking time. Next, lay the joint on a cutting board and trim any meat that extends beyond the knuckle of the leg bone, squaring off the edge for a cleaner presentation. For the skin, spread it out and, with your knife at a nearly flat angle, trim any high spots off the fatty side, being careful not to tear the skin. Cut the skin so that it is uniform and squared off on all sides, but don't remove too much, as it will shrink during cooking. Before rewrapping the chicken with the skin, season both sides of the meat with a good rub. You can even use multiple rubs to layer flavors, but keep it simple and make sure they work together. Finally, wrap the thigh in the skin, tucking it together on the bottom. You can use toothpicks or meat glue to hold it in place, but it will adhere on its own with some shrinkage. Trim away any excess skin so that it covers the edible portion with a little overlap. Season the piece lightly again, being careful not to smudge the rub.

The Competition (Girlfriend/Boss) Trim:

This method is the most intricate and is suitable for BBQ competitions. Start by removing the skin completely from the thigh. You don't have to put the skin back on the same thigh; feel free to trade skins around if some thighs have more or less skin than others. With a very sharp knife, "knock down the high spots" by laying the knife almost perfectly flat against the skin. You don't need to scrape off all the fat, just the high spots. Chicken skin is quite translucent, so if it's opaque, it has a lot of fat on it. Next, trim the meat. Remove any fatty and gristly bits, square off the meat along the sides, and inspect the chicken for anything that could interrupt a 'perfect' bite, such as obvious veins. To make the piece more uniform and small enough for competition portions, cut the knuckle of the thigh bone off by finding the line of fat and cutting along it. You can use garden shears or a knife and simply pop the knuckle off. Season the pieces by holding each piece in one hand and sprinkling rub with the other, moving both around to get even, light coverage. Wrap the thighs in skin and season them again. The result is a rectangular, compact, and completely uniform piece of chicken.

shungrill

Marinating chicken thighs

Chicken thighs are a juicy, flavourful, and healthy cut of meat. Marinating them adds even more flavour and keeps the meat from drying out on the grill.

It is best to marinate chicken for at least 30 minutes or up to 12 hours. After 12 hours, the meat will start to break down, especially if your marinade contains citrus juice.

A good marinade needs a combination of five key elements: salt, spice, sweet, acid, and umami. You can also add herbs for an extra layer of flavour.

How to Marinate Chicken Thighs

Firstly, prepare your chosen marinade. Then, add the chicken thighs to the marinade, ensuring they are evenly coated. Leave the chicken to marinate for your desired length of time. If you are leaving the chicken to marinate for longer than 30 minutes, place it in the refrigerator.

Cooking Your Chicken Thighs

When you are ready to cook your chicken, preheat your grill to medium-high heat (around 400 degrees F). If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes. Clean and oil the grill grates. Place the chicken thighs on the grill, presentation side down, shaking off any excess marinade. Cover the grill and cook for 4 to 5 minutes, then flip. Continue cooking on the other side for 4 to 6 minutes, or until the chicken is cooked through. Remove the chicken from the grill and allow it to rest for at least 5 minutes before serving.

shungrill

Grilling chicken thighs

Preparation

Before grilling, you can marinate the chicken thighs in a mixture of olive oil, dijon mustard, honey, soy sauce or coconut aminos, garlic powder, salt, black pepper, and paprika. Leave the chicken to marinate for at least an hour, and up to 12 hours for the best flavour.

Cooking

When you are ready to grill, preheat your grill to a medium-high heat of between 375 and 400 degrees Fahrenheit. Place the chicken thighs on the grill, presentation side down, and cook for 4 to 5 minutes. Flip the chicken and cook for another 4 to 6 minutes, or until the juices run clear. The internal temperature of the chicken should be 165 degrees Fahrenheit when it is ready.

Resting

Once the chicken is cooked, remove it from the grill and let it rest for at least 5 minutes. This will allow the juices to settle, ensuring the meat is tender and juicy.

Serving

Grilled chicken thighs go well with a variety of sides, including salad, potato salad, grilled vegetables, or rice.

shungrill

Resting chicken thighs

For boneless chicken thighs, a resting time of at least 5 minutes is recommended. During this time, you can finish the dish with herbs, lemon or lime juice, or a BBQ sauce.

For bone-in chicken thighs, a longer resting period of 10 minutes is ideal. This allows the connective tissue in the meat to break down further, resulting in incredibly tender chicken. Wrapping the chicken in foil during this time helps to retain moisture and continue cooking the meat gently.

In both cases, the resting period is crucial to ensuring the chicken remains tender and juicy. It is a step that should not be skipped, as it allows the meat to relax and reabsorb its juices, resulting in a more flavorful and enjoyable dining experience.

shungrill

Chicken thigh grilling times

Boneless Chicken Thighs

Boneless chicken thighs are quick to cook and take between 8 and 15 minutes in total. They should be grilled for 3 to 4 minutes on each side, reaching an internal temperature of 165°F when they are done.

Bone-In Chicken Thighs

Bone-in chicken thighs will take a little longer, with a total cooking time of around 10 to 13 minutes. They should be grilled for 4 to 6 minutes on each side, or 4 to 5 minutes if you are cooking over direct heat. Again, they should be cooked until they reach an internal temperature of 165°F.

Tips for Grilling Chicken Thighs

  • Use a meat thermometer to check the internal temperature of your chicken.
  • If you are using a bone-in chicken thigh, start with the skin side down on the grill first.
  • Marinating your chicken will add flavour and help to keep it moist.
  • If you are cooking over charcoal, light the grill first and ensure it is hot enough.
  • If you are cooking multiple chicken thighs, do not overcrowd the grill.

Frequently asked questions

Set your grill to medium-high heat, between 350°F and 450°F.

Grill chicken thighs for 6 to 10 minutes on each side, or until the internal temperature in the thickest part of the thigh reaches 165°F.

To prevent chicken thighs from drying out, avoid overcooking and maintain a grill temperature of around 375°F. Use a timer to keep track of the grilling time, and consider using a meat thermometer to monitor the internal temperature of the chicken.

Written by
Reviewed by
Share this post
Print
Did this article help you?

Leave a comment