There is nothing better than the taste of grilled chicken thighs. The meat is juicy and flavorful, and it’s a perfect meal for any occasion. But how long do you grill chicken thighs for the best results? In this blog post, we will answer that question and provide tips on grilling chicken thighs perfectly every time!
How Long to Grill Chicken Thighs? The answer to this question depends on the type of grill that you are using, the thickness and weight of the chicken thighs, and your personal preferences. However, as a general rule, chicken thighs should be grilled for about 10-15 minutes per side, or until they are cooked through.
Using Charcoal Grill:
If you use a charcoal grill, make sure the coals are medium-hot before adding the chicken. Chicken thighs should be grilled for about 15 minutes per side. And finally, always use a food thermometer to check the internal temperature of the chicken thighs, they should be cooked to an internal temperature of 165 degrees Fahrenheit in order to be safe to eat.
Using Propane/Gas Grill:
If you are using a propane or gas grill, set the temperature to medium-high before adding the chicken. Chicken thighs should be grilled for about 12 minutes per side. And as always, use a food thermometer to check the internal temperature of the chicken, it should reach an internal temperature of 165 degrees Fahrenheit in order to be safe to eat.
The Best Recept for Grill Chicken Thighs:
Ingredients:
- Boneless, skinless chicken thighs (about 12 ounces each)
- Extra virgin olive oil
- Salt
- Freshly ground black pepper
Instructions:
Preheat grill to medium-high heat. Season the chicken thighs on both sides with extra virgin olive oil, kosher salt, and freshly ground black pepper. Grill the chicken thighs for about 12 minutes per side, or until they are cooked through. Remove from grill and serve immediately.
How Long Should You Cook Chicken Thighs on The Barbecue?
Chicken thighs are a great option for the barbecue – they’re inexpensive, easy to cook, and always come out juicy and flavorful. But how long should you cook them for? Here’s a guide.
If you’re cooking chicken thighs on the grill, aim for a cooking time of about 8-10 minutes. You’ll want to preheat your grill to between 400-450 degrees Fahrenheit before cooking. Chicken thighs can also be cooked in the oven – just bake at 425 degrees Fahrenheit for 25-30 minutes.
One thing to keep in mind with chicken thighs is that dark meat takes longer to cook through than white meat. That’s why it’s important not to overcook them – otherwise, they’ll end up dry and tough. Use a meat thermometer to check for doneness – chicken thighs are cooked through when they reach an internal temperature of 165 degrees Fahrenheit.
Now that you know how long to cook chicken thighs, try this recipe for grilled honey Sriracha chicken thighs. Your tastebuds will thank you!
On a Gas Grill, how Long Do Chicken Thighs Take to Cook?
It takes about 12 minutes to grill chicken thighs on a gas grill.
The first step is to preheat the grill to medium-high heat (400 degrees Fahrenheit). Season the chicken thighs with salt and pepper, then move on to step 2. Then, place the chicken thighs on the grill and cook for about 12 minutes, flipping once halfway through. The chicken is done when it’s cooked through (no pink remains) and has a nice charred exterior.
How Long Do Grilled Chicken Thighs Take to Cook at 350 Degrees Fahrenheit?
Assuming you’re cooking boneless, skinless chicken thighs, they should take about 20-25 minutes to cook through at 350 degrees Fahrenheit. If you’re cooking with the bone in or with the skin on, it will take a bit longer – closer to 30 minutes. And of course, if your chicken thighs are thicker or thinner, that will also affect the cooking time.
The best way to know for sure when your chicken is cooked through is to use a meat thermometer. You’re looking for an internal temperature of 165 degrees Fahrenheit. Just insert the thermometer into the thickest part of the thigh (being careful not to touch any bones) and wait a few seconds until you have a readout.
