For grilling chicken thighs on a gas grill, the time depends on whether the thighs are boneless or bone-in:
- Boneless skinless chicken thighs : Grill over medium-high heat (400-450°F) for about 12-15 minutes total, approximately 6-7 minutes per side. The internal temperature should reach just below 165°F before resting, as the temperature will carry over to about 165°F during resting (which should be about 5-10 minutes). This resting helps keep the meat juicy and allows connective tissue to break down.
- Bone-in chicken thighs : These take longer, about 20-25 minutes total on a medium-high gas grill at 400-450°F. Use two-zone cooking if possible—start them on direct heat about 8-10 minutes per side to crisp the skin, then move them to indirect heat to finish cooking for another 8-10 minutes, aiming for an internal temperature of just below 165°F before resting. Some sources recommend cooking bone-in thighs to a higher temperature (around 185°F) for optimal tenderness and juiciness, which can take about 25-30 minutes total, flipping regularly and managing flare-ups.
Always use a meat thermometer to check the internal temperature for safe and best results. The USDA minimum safe internal temperature for chicken is 165°F. For the juiciest results, especially with bone-in, temperatures up to 185°F can be beneficial.
In summary:
- Boneless thighs: 12-15 minutes (6-7 minutes per side)
- Bone-in thighs: 20-30 minutes, with initial searing on direct heat then finishing on indirect heat
Rest the chicken for 5-10 minutes after grilling to allow juices to redistribute and the internal temperature to rise slightly.
