Recipe · Main
Grilled Chicken Thighs
Bone-in, skin-on chicken thighs are the most forgiving cut on a grill. This is the technique for crisp skin and juicy meat — every time.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
Grills.co Editorial · Updated January 14, 2026
Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Olive oil for brushing
Method
- 1
Dry brine: 2–4 hours before cooking, pat thighs dry, then sprinkle salt across the skin. Refrigerate uncovered on a wire rack. This step transforms skin texture.
- 2
Combine pepper, paprika, and garlic powder. Sprinkle over the thighs and brush lightly with olive oil.
- 3
Preheat the grill to medium (about 375°F). Set up two zones: one burner low, others off, or coals piled to one side.
- 4
Place thighs skin-side up over the indirect (cool) zone. Close the lid. Cook 15 minutes.
- 5
Move thighs to the direct (hot) zone, skin-side down. Watch closely — skin can burn in 90 seconds.
- 6
Flip when skin is deeply browned (3–5 minutes). Cook another 3–4 minutes until internal temperature reaches 175°F (165°F minimum, but thighs are juicier slightly higher).
- 7
Rest 5 minutes before serving.
Why dry brine works
Salt pulls moisture from the skin and then reabsorbs into the meat, seasoning deeper and drying the surface. Dry skin crisps; wet skin steams.
Internal temperature
165°F is the FDA minimum. Thighs are at their best around 175–180°F, where collagen breaks down and the meat becomes more tender, not drier.
Variations
- Buffalo: toss in melted butter + hot sauce after cooking.
- Jerk: marinate 4 hours in jerk paste before grilling.
- Smoke first: for pellet grills, smoke at 225°F for 30 minutes before moving to the hot zone.
Safety: Outdoor cooking involves heat, fire, fuel, smoke, and carbon monoxide risk. Follow the manufacturer's instructions, local fire rules, and safe ventilation practices. Never grill indoors unless the appliance is approved for indoor use.