Preheat the grill and oil its grates for easy griddling, then drizzle your marinade over the chicken, massaging it into it by hand (if using a bag, seal tightly to remove as much air as possible).
Matijevich advises searing bone-in or skinless thighs over direct heat for 20 minutes before switching to indirect heating for 10 more. A meat thermometer should be used for optimal results.
Cooking Time
Cooking time for chicken thighs varies depending on their thickness and seasoning level; as they simmer longer, their flavor intensifies while their skin crisps up beautifully.
To avoid overcooking chicken, it’s essential to regularly monitor each thigh’s internal temperature with an accurate meat thermometer reading. Please insert it into the thickest part of each thigh (away from the bone) for a precise reading.
Chicken thighs make for tender and flavorful grilled meals when prepared using simple salt and pepper or an aromatic marinade. Their succulent meat stands up well to even the boldest flavors and spices, while their dark skin seals in moisture for a juicy finish.
If you’re planning a meal featuring grilled chicken thighs, allow enough time for them to finish cooking before the other dishes are ready for serving. Aim for about five minutes per side when examining. Alternatively, place in an oven preheated at 400 degrees F if time is short.
Select chicken thighs of equal sizes to minimize cooking times and cut them into the same pieces. It is also important to pat the chicken dry before seasoning it, as this prevents water and steam from accumulating on its surface, potentially leading to overcooking.
If you’re searching for an easy weeknight dinner recipe to add to your rotation, check this one out! Its classic yet flavorful chicken thighs dish pairs well with air fryer potatoes or vegetable sides like roasted broccoli or coleslaw. Leftovers can be stored in an airtight container in the fridge for up to 4-5 days or frozen and then defrosted overnight before reheating them on the stovetop or microwave.
Temperature
Chicken thighs are one of the most versatile protein sources available, being easy to prepare and enjoyable throughout the year. But they must be cooked to avoid harsh, dry textures that could otherwise develop. The key to keeping tender and juicy thighs is monitoring their internal temperature during preparation.
According to USDA recommendations, meat thermometers are the ideal tool to determine when poultry is ready accurately. Achieving an internal temperature of at least 165 degrees Fahrenheit will ensure your chicken is cooked thoroughly, helping protect you against food poisoning or related health problems.
Preheat and oil your grates before placing the chicken on the grill for optimal results. This will prevent sticking, as well as create crispy skin. For best results, place skin-side down first for 4-5 minutes on direct heat before flipping and continuing cooking over indirect heat for another 3-5 minutes before rechecking internal temperatures – giving your bird both golden-brown crust and juicy tender interiors!
When grilling boneless chicken thighs, it’s essential to remember that their skin is susceptible to burning under direct heat. Moving the chicken from side to side with each flip and alternating sides of the grill is wise to minimize this risk. This will enable hot spots caused by fat drainage to burn off before overcooking occurs.
To achieve the most flavorful chicken thighs, it’s recommended that they are marinated for at least 30 minutes and up to four hours in an acidic marinade containing citric acid and sodium benzoate. During this time, acidity in the marinade helps tenderize the meat while adding extra flavor; once finished grilling, brush on some sauce or spread some butter before plating your meal!
Bam Bam has extensive experience cooking at competitions and restaurants, so he understands when chicken should be ready to be served. The only surefire way to know when the chicken has reached optimal temperatures is using a meat thermometer; undercooked poultry could lead to food poisoning symptoms, including stomach cramps, vomiting, or diarrhea if left underdone.
Flipping
Flipping chicken thighs is a vital part of grilling, as flipping at least once ensures even cooking and its outer crispiness. To know when it’s time to convert, the skin should easily lift away from the bone; at this stage, internal temperatures should register between 170-175degF when tested with an instant-read thermometer.
Once the chicken has reached its ideal internal temperature, it’s time to switch from direct heat to indirect. For optimal sear marks, skin-side down for 5 minutes (times may differ depending on your grill surface). When ready, flipping them will yield beautiful grill marks with meat that pulls away quickly from bones.
As you continue cooking, brush the chicken with the reserved glaze every few minutes to keep it moist, flavorful, and delectable! You could also include onion or garlic powder in the marinade or glaze mixture for added zing.
One last tip: If you’re concerned about overcooking the meat or drying out its skin, bringing chicken thighs ahead can help. Combine two tablespoons of salt with one cup of warm water and ice cubes in a container and submerge them for several hours before grilling them.
I don’t always take this step, but it makes a noticeable difference in the final result. You can easily do it in either your sink or bowl by patting dry your chicken with paper towels after rinsing (or not in case you are using boneless chicken). Doing this helps the seasoning adhere better while providing crispier outer layers when grilling skin on the thighs! It also allows fat to render, making this step worth doing slowly, and my girls love this part of any dish I make!
Resting
To ensure your chicken thighs reach 165 degrees F, they must be rested before being served. Resting allows the juices to redistribute throughout the meat and increase tenderness – For optimal results, place on a plate or cookie sheet covered by foil tent and set aside for at least 3-5 minutes before turning them back onto the stove or serving platter.
Before grilling chicken thighs, dry them thoroughly with paper toweling to remove any extra moisture and achieve an ideal sear when hitting the grill. Next season your chicken with salt and pepper or a marinade/rubbed/sauce, or use barbecue glaze as an added sweet touch!
When grilling skin-on chicken thighs, cook the first side over direct medium heat for 3 to 5 minutes until golden brown before flipping and cooking the second side over indirect medium heat for 7 to 10 minutes more. Be sure to rotate and move each convert back to indirect heat after every rotation to prevent hot spots caused by fat drainage flare-ups.
Once the second side is browned and no longer pink in the center, remove from the grill and flip. Brush any leftover barbecue sauce onto it before transferring it to a plate, tenting it with foil for resting before serving for optimal tenderness.
Make your backyard barbecue truly remarkable with the tips and tricks outlined here, turning an ordinary backyard BBQ into an event worthy of neighborhood cookouts. Remember, though, the primary concern should always be food safety – therefore, we highly suggest investing in a meat thermometer as an inexpensive means of protecting your family against foodborne illness. Read our Guide on How to Use a Meat Thermometer for more information.
