- Serves
- 4
- Grill setup
- Two zones: direct and indirect heat
- Grill temp
- About 375–400°F (approximate)
- Grill time
- About 30–40 minutes (approximate)
Ingredients
Makes 8 thighs (serves 4).
- 8 bone-in, skin-on chicken thighs (about 3 lbs)
- 2 tbsp olive oil or another neutral oil
- 3 tbsp All-Purpose BBQ Rub (recipe on our Dry Rubs page)
- ½ cup BBQ sauce, optional
Instructions
Prep the chicken
- Pat the thighs dry with paper towels. Don't rinse raw chicken: rinsing can splash bacteria around the kitchen, and cooking to a safe temperature is what kills them.
- Coat the thighs with the oil, then season both sides evenly with the rub. Wash your hands after handling the raw chicken.
- Grill right away, or cover and refrigerate the seasoned thighs for a few hours or overnight so the rub's salt has time to season the meat.
Set up the grill
- Set up two zones. Gas grill: burners on medium on one side, off on the other. Charcoal grill: bank the coals on one side. With the lid closed, aim for about 375–400°F.
- Clean the grates and oil them lightly.
Grill
- Place the thighs skin-side down over the direct heat and cook for about 3–5 minutes, until the skin is browned. The rub contains brown sugar, so watch for scorching, and move any piece that flares up to the cool side.
- Move the thighs to the indirect side, skin-side up. Close the lid and cook for about 25–35 minutes.
- Check the thickest part of each thigh with a food thermometer, not touching the bone. It must read at least 165°F.
- If using BBQ sauce, brush it on over the indirect side during the last 5 minutes so the sugar doesn't burn. Use a clean brush and fresh sauce.
- Move the thighs to a clean platter and let them rest for about 5 minutes before serving.
Food safety for this recipe
- USDA's safe minimum for all poultry is 165°F, measured with a food thermometer. Many cooks take thighs higher, to about 175–185°F, for more tender meat. That's a matter of preference, not safety.
- Keep raw chicken and its juices away from cooked food: use a clean platter and clean tongs for the cooked thighs.
- Don't brush on sauce or marinade that has touched raw chicken unless it has been boiled first.
Tips
- Boneless thighs cook faster. Start checking the temperature after about 10–15 minutes over indirect heat.
- Any of our rubs works here. The Lemon-Herb Rub has no sugar, so it's less likely to scorch.
Make the rub: All-Purpose BBQ Rub. Timings are approximate. Grills and thighs vary, so go by the thermometer.
Grill safely
- Use a food thermometer. Beef and pork steaks, chops and roasts are safe at 145°F with a 3-minute rest. Ground meats need 160°F, and all poultry 165°F.
- Marinate in the refrigerator, not on the counter. To brush marinade on while grilling, use fresh marinade or bring the used one to a boil first.
- Keep raw and cooked apart. Put cooked food on a clean platter, never the one that held raw meat.
- Mind the heat. Keep cooked food at 140°F or warmer until serving, and don't leave it out more than 2 hours, or 1 hour when it's above 90°F outside.
- Set up the grill safely. Keep it well away from the house, deck railings and overhanging branches. Open a gas grill's lid before lighting it, keep kids and pets 3 feet away, and never leave a lit grill unattended.
- Clear grease and fat buildup from the grill and the trays below it. Built-up grease is a fire risk, and it's exactly what our grill cleaning removes.
Sources: USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart and Grilling and Food Safety; NFPA, Grilling safety.