Temperature For Grilling Chicken Thighs

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How Much Fat Is There

Beginners Guide to Grilling Chicken Thighs

Since we are dealing with a natural product, there is some variability but think of a thigh having about two to three times the fat of chicken breasts.

Here are the numbers from the National Chicken Council. Cooked skin-on thigh has 15.5 grams of fat, while a skin-on split chicken breast is 7.8 grams.

Do You Need A Meat Thermometer

If you are grilling chicken thighs or breasts, we highly recommend having a meat thermometer on hand. You will know that the chicken is cooked all the way through if its juices run clear once you remove it from the grill and let it rest for a minute. If you find that your chicken isn’t entirely done, simply return it to the grill for 3-4 minutes more.

If you don’t have one, you should get one. It is the best way to ensure the chicken is cooked through without overcooking, so you provide the best grilling experience to your family and friends.

How To Grill Chicken Breasts:

1. Preheat the grill on high for 10-15 minutes, then use your grill brush to scrape any previous remnants off your grates.

2. the fully thawed chicken breasts. A clean and easy way to marinate the chicken is to place it in a large plastic zip top bag, add your marinade and make sure your entire chicken breast is covered. In this particular instance, I used olive oil and added a few fresh basil leaves.

3. Here’s how long to grill chicken on a gas grill. Once you have preheated your grill for 10-15 minutes, prepare the grill for direct cooking over medium heat at 425-450°F and get your iGrill probes inserted into the chicken.

4. Place marinated chicken breasts on grill over direct medium heat.

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What Temp To Grill Chicken

Cooking chicken on the grill is a great way to bring out amazing flavors in the meat. Whether youre grilling a whole chicken or making chicken wings on the grill, this chart will show you what temp to grill chicken.

Chicken should always read between 165°F and 175°F on a meat thermometer. Always use a meat thermometer to ensure chicken is done cooking on the grill.

Temperatures are for a charcoal or gas grill using thawed chicken. I recommend marinating chicken for 30 minutes to 2-3 hours before grilling it for the juiciest results.

Chicken Part
Medium-high 375°F Closed 1 hr. 25 minutes face legs towards the back of the grill, then rotate at at 45 minutes to face wings towards the back of the grill
Boneless Chicken Thighs Medium to medium-high, 350°F-375°F Closed
Medium to medium-high, 350°F-375°F, lowered to 300°F Closed 4 minutes per side lower heat to medium-low, cook another 3-5 minutes
Boneless Chicken Breasts Medium-high to high, 375°F-400°F Closed
20-25 minutes check and flip as they darken
Chicken Legs 30-35 minutes flip every 5 minutes
Chicken Tenders

Can I Freeze This Dish

How to Grill Chicken Pieces in 10 Simple Steps
  • Yes, you can! After cooling the chicken down , go ahead and freeze it.
  • I recommend freezing in zip-top freezer bags, so you can squeeze as much of the air out as possible before sealing. Grilled chicken thighs will keep in the freezer for up to 3 months.
  • Thaw in the fridge before reheating.
  • plain yogurt,for garnish, optional

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Sous Vide Chicken Temperatures

For cooking chicken sous vide, follow these sous vide chicken temperatures. When cooking sous vide, you dont have to worry about over-cooking or under-cooking your food.

As long as you set the sous vide temperature correctly and cook for the right amount of time, your chicken will be perfectly cooked. Still, its a good idea to check the internal temperature of chicken using a meat thermometer.

Chicken Part
Boneless Chicken Thighs 165°F 1 hour to 4 hours finish in skillet over medium heat, 4-5 minutes on one side and 1 minute on the opposite side
Bone-in Chicken Thighs 165°F 1 hour to 4 hours finish in skillet over medium heat, 4-5 minutes on one side and 1 minute on the opposite side
Boneless Chicken Breasts 1 hour finish in skillet over medium-high heat, 1 minute per side
Bone-in Chicken Breasts 1 hour finish in skillet over medium-high heat, 1 minute per side
Chicken Wings 160°F to 165°F 2 hours at 160°F for fall-off-the-bone 1 hour at 165°F for tender, but not fall-off-the-bone finish in oven or on stove
Chicken Legs 2 hours sear in skillet over medium-high heat to finish, 1 minute each side
Chicken Tenders 1 hour finish in skillet over medium-high heat for 1-5 minutes each side

Best Juicy Grilled Chicken Thigh Recipe

I dont know about you guys but chicken thighs are my favorite cut of chicken . And today we are talking ALL about how to make the perfect grilled chicken thigh! Whether you are using a gas grill or charcoal grill this tutorial is perfect for you. If you are looking to take your grilled chicken thighs to the next level you gotta try our Best Chicken Marinade or our Pickle Brine Chicken Thighs! Serve with some Mexican Street Corn , Deviled Egg Potato Salad and some Grilled Broccolini!

Got leftovers: try this Greek Yogurt Chicken Salad!

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Chicken Thighs Internal Temp

Chicken thighs are technically done cooking when theyve reached 165 degrees Fahrenheit. Because the meat contains a great deal of collagen, though, they have a juicier and more succulent texture when you cook them to at least 180 degrees. We would recommend using this number as a benchmark when grilling chicken thighs.

How To Make This Recipe With Frozen Chicken:

Chicken thighs 101: How to sear, stew, roast and de-bone

To make this recipe with frozen chicken, just pour the marinade over the frozen chicken thighs and marinate in the refrigerator for about 24 hours, or until the chicken is defrosted.

For best results, marinate the chicken in a gallon size zip lock bag where the chicken can spread out as it thaws. Turn the chicken every few hours if possible to help the marinade distribute evenly throughout the chicken

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How Do I Know When Chicken Thighs Have Been Done

Here are two methods of cooking chicken thighs. The first method is called a wet method. This method involves cooking chicken thighs in a skillet with water. The other method is called a dry method. This method involves cooking chicken thighs in a skillet. After cooking for a time, they are then removed and placed on a plate to cool. Before eating, the skin should be removed. Chicken thighs should be cooked until the meat reaches 165 degrees Fahrenheit.

Crispy Chicken Thigh Recipe

An ovenproof skillet is needed for this recipe, you can use cast iron but be careful as to not get it too hot as it retains heat well and will burn the chicken thigh skin.

A 12 inch heavy non-stick ovenproof pan or skillet works best for this recipe. You can easily fit five large bone-in chicken thighs into a 12-inch skillet.

  • 5 to 6- 6 to 8 oz bone-in Chicken Thighs
  • Kosher Salt
  • Black Pepper
  • You can use a spice rub but dont put any on the skin side, you can put it under the skin and on the meat side.
  • No olive oil is needed.
  • An accurate meat thermometer to check the temperature.

Heres a time-lapse video showing the whole process:

  • Preheat your oven to 450 degrees Fahrenheit with a rack set to the middle position. You know how long your oven takes to get up to temperature. The chicken thighs will need 10 minutes to cook on the stovetop before being transferred to the oven.
  • Season the chicken thighs with salt and pepper, if using a spice rub, keep it off the skin and just put salt and pepper on that side.
  • Place the thighs skin side down in a cold, ovenproof 12-inch pan.
  • Put the pan on a burner on the stovetop and turn the burner to in-between medium and medium-high heat. If youre using gas you might want to go medium or a little less as it cooks hotter.
  • Let the thighs cook, it will take about two minutes for them to start making noise, you want a gently babbling brook sound of fat being expelled from the thighs.
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    How To Cook Chicken Thighs With Or Without Bones

    This is a debate that seems to go on forever. Should chicken thighs be cooked with or without the bone? We will use chicken thighs in this recipe, because they are very flavorful and rich. The flavor is what makes this dish appealing, so a person may want to include the bone. For other types of chicken, the bones can be removed prior to cooking, or left in. If chicken is boiled with the bones in, this means that the chicken is going to be tougher than if the bones are removed. This is because the bones give the chicken structure and help it to hold up during cooking. There are some cooking methods that allow for the bones to stay in, such as making chicken soup. Cooked chicken without bones is easier to chew and you can chew on it longer than if it has the bones. Choosing the right cooking method can be difficult for people. The best way to learn is to experiment and discover which cooking method is best for the particular dish you are making. A good rule of thumb is to cook the chicken until it is tender.

    When Is Chicken Thigh Done: 165 Or 180 Degrees

    Grilled Chicken Thighs for a Crowd

    For best results, if youre cooking your chicken thighs alone, its actually better to let them reach a temperature of 180 degrees Fahrenheit. Typically, this will only take a few extra minutes that are well worth the effort. Heres why.

    If you cook your thighs for longer, the meat will be juicier and more succulent. This is because of the high concentration of connective tissue thats found in chicken thighs. As this tissue cooks, this fat turns into gelatin which tenderizes the chicken. The outcome is a juicy and tender chicken thigh thats worth the extra effort.

    There are a few things to keep in mind when it comes to the internal temperature of the chicken. First, make sure that your thermometer is reliable and accurate.

    Second, be sure to take the chickens temperature in the thickest part of the meat, not near the bone.

    And finally, be patient it can take a while for the chicken to reach the correct internal temperature.

    Read Also: How Long To Cook Chicken Thighs Oven

    How To Know When Grilled Chicken Thighs Are Done

    Be careful here the color of your chicken things doesnt indicate if they are done or not.

    According to the USDA, even fully cooked chicken can have a pinkish tinge in meat and juices .

    Dont forget to use a meat thermometer to check the internal temperature of the meat. This goes for both bone-in and boneless thighs. If the temperature reaches 165 degrees, the meat is cooked.

    If the temperature is higher than this, you may end up with overcooked, tough chicken pieces.

    However, if you dont own a meat thermometer, youll know your meat is done when the juices run clear once you move the chicken out of the grill grate and let it rest for one minute.

    In case your chicken thighs arent done yet, you can return them and grill thighs some more.

    Pro tip: If you dont have it, my advice is to get a meat thermometer. Itll be useful not only for chicken thighs but breasts as well, as they are difficult to cook evenly.

    Skewer Up Some Kebabs

    Chicken thighs lend themselves to kebabs, which make a nice change of pace on the grill. Any of these recipes can be cooked on skewers in roughly the same amount of time.

    To make kebabs, trim the thighs and then slice them lengthwise into 1-1/2- to 2-inch-wide strips. Toss with the flavoring of choice then thread the chicken onto six 8- or 12-inch skewers , folding each strip in half as you skewer it. If some strips are very thick, cut them in half crosswise rather than folding them so that all the pieces of chicken are roughly the same size. Grill the kebabs, turning them every 4 to 5 minutes as dark grill marks form, until cooked through, 12 to 15 minutes total.

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    Grilled Boneless Chicken Thighs Pro

    • Trim excess fat from the chicken thighs Rastelli’s chicken thighs come nicely trimmed, but if your chicken thighs have excess fat on them you may want to trim it. This will help the chicken to cook evenly and for the chicken not to shrivel up as it cooks.
    • – the longer you let the chicken sit in the solution, the more flavor it will impart onto the meat. At a minimum, marinate the chicken for 30 minutes – 2 hours. For optimal flavor, marinate for 12 – 24 hours.
    • Scrape the grill grates before heating up the grill – removing any old burnt food bits from the grill before preheating protects the flavor of the chicken and keeps any burnt food chunks from sticking to the chicken.
    • Drain/discard the marinade – the solution imparts plenty of flavor into the chicken so we won’t need to reuse it in the recipe. If you’d like, you can pour the marinade over the chicken as it cooks, but you can also just discard it after adding the chicken to the grill.
    • Rest the chicken before serving – this allows the chicken juices to redistribute in the meat, making it more tender and succulent. Let the chicken rest at room temperature for at least 5 minutes. If you are concerned about keeping the chicken hot, you can tent the chicken with foil or cover it with a bowl or plate while it rests.

    Can I Use Bone

    How To Cook Competition BBQ Chicken Thighs

    Yes, you can, but you will need to adjust the cooking time and the grill heat. First, youll grill skin-side down for 5 to 7 minutes over direct heat, until the skin is crispy. Then, turn the thighs skin-side up, move them to indirect heat, cover, and let them cook for another 20 to 30 minutes. Because of the bone and the additional thickness, these take a lot longer to cook through.

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    Always Preheat The Grill

    No matter the type of chicken on the menu, there is one thing your grill needs before it starts the heavy lifting of cooking dinner: the preheat.

    Run the grill on high for at least 15 minutes. Allow the cooking grates to absorb heat so they will have the needed heat to pass on to the chicken.

    Does it take longer to ready a charcoal grill than a gas grill? While it does take time to light charcoal briquettes, this only adds a few more minutes to the process. In the end, the setup time for both is almost a wash.

    When the grill is lit and preheated, use a grill brush to clean the grates of any leftover food particles.

    Mike Lang

    What Can You Serve With Grilled Chicken Thighs

    Grilled chicken thighs are about as versatile as they come, so you can pair this entrée with almost any sides you want. Were partial to the classics: potato salad, grilled or roasted vegetables and a cool, crisp salad. If you want to switch things up, why not try sweet-and-salty watermelon skewers or a batch of savory melted onions?

    Also Check: Frozen Boneless Skinless Chicken Breast

    How Do You Know When The Chicken Is Done

    The best, most accurate way to know when the grilled chicken thighs are done is to use an instant-read thermometer to check the internal temperature. The USDA maintains that all poultry should reach a minimum internal temperature of 165°F for safe eating, but chicken thighs are actually tastier at a higher temperatureanywhere from 175 to 195°F. According to the pro chefs at Americas Test Kitchen, this gives the extra collagen and fat a chance to melt and render, yielding juicier, more tender results.

    Tips For Cooking Boneless Skinless Thighs

    Grilled Boneless Chicken Thighs

    Add salt to your boneless skinless chicken thighs about 15 minutes before theyre done cooking. Salt can help absorb some of the moisture in the chicken, but it will retain its natural juices better when served.

    I like to use olive oil, so the seasoning sticks better, but it also helps get juicy meat.

    Boneless skinless chicken thighs are leaner, but the lack of skin will affect flavor. The skin on chicken thighs does contain fat, and well, as you know, fat equals flavor. For this reason is important to get creative with the seasoning blend.

    Also Check: What’s The Difference Between Chicken Broth And Chicken Stock

    Pay Attention To Size

    Unlike chicken breasts, which consist of a single muscle, chicken thighs contain multiple pieceswhich is why they tend to have more irregular shapes and sizes, especially after the bone is removed. Also, the weight of a package of thighs can vary considerably depending on where and how they were raised.

    In general, free range methods produce thighs that are more petite than their industrially-bred counterparts. Larger pieces of meat will require more seasoning and longer cooking times, so know what you’re working with before you fire up the bbq.

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