Grilling bone-in chicken thighs over charcoal can bring out amazing flavors that you just can’t get any other way. But how long should you grill them to get juicy, tender meat with that perfect crispy skin?
If you’ve ever wondered about the ideal grilling time and temperature, you’re in the right place. You’ll discover simple tips and clear guidelines to help you grill your chicken thighs perfectly every time. Say goodbye to dry or undercooked chicken and get ready to impress your family and friends with mouthwatering results.
Keep reading to master the art of grilling bone-in chicken thighs over charcoal!
Credit: garnishedplate.com
Choosing The Right Chicken Thighs
Picking the right chicken thighs helps you grill them perfectly. The type of thigh affects cooking time and flavor.
Learn how to choose between bone-in and boneless, fresh or frozen, and the size that suits your grill.
Bone-in Vs Boneless
Bone-in chicken thighs take longer to cook but taste juicier and richer. The bone holds heat and adds flavor.
Boneless thighs cook faster and are easier to eat. They fit well on the grill and are good for quick meals.
Fresh Or Frozen
Fresh chicken thighs have better texture and taste than frozen. They grill more evenly and stay moist.
- Fresh thighs need less thawing time.
- Frozen thighs must be fully thawed before grilling.
- Thaw frozen thighs in the fridge for safety.
Size And Thickness
Size and thickness change how long thighs take to cook. Thick thighs need more time on the grill.
| Size | Approximate Weight | Grill Time |
| Small | 3 to 4 ounces | 10 to 12 minutes |
| Medium | 5 to 6 ounces | 12 to 15 minutes |
| Large | 7 ounces or more | 15 to 18 minutes |
Preparing Chicken For The Grill
Grilling bone-in chicken thighs over charcoal takes care and preparation. Getting the chicken ready helps you cook it evenly and adds flavor.
Start by choosing your marinade or seasoning. Then, bring the chicken to room temperature before placing it on the grill.
Marinating Options
Marinating adds flavor and helps keep the chicken juicy. You can use acidic, savory, or sweet marinades depending on your taste.
- Use lemon juice or vinegar for a tangy taste.
- Add soy sauce and garlic for a savory touch.
- Try honey or brown sugar for a sweet glaze.
- Include herbs like rosemary or thyme for extra aroma.
- Marinate for at least 30 minutes, up to 4 hours.
Seasoning Tips
Seasoning bone-in chicken thighs well brings out the best flavor. Use salt and spices to create a tasty crust on the grill.
| Seasoning | Purpose |
| Salt | Enhances natural taste |
| Black pepper | Adds mild heat |
| Paprika | Gives smoky flavor and color |
| Garlic powder | Provides savory depth |
| Onion powder | Boosts overall taste |
Bringing To Room Temperature
Let the chicken sit out before grilling. Cold chicken cooks unevenly and may stick to the grill.
- Take the chicken from the fridge 20 to 30 minutes before grilling.
- Keep it covered to avoid contamination.
- Pat dry with paper towels to remove excess moisture.
Setting Up Your Charcoal Grill
Grilling bone-in chicken thighs over charcoal needs proper setup. This helps cook the chicken evenly and keeps it juicy.
Learn how to light the charcoal, make heat zones, and keep the right temperature for the best grilling results.
Lighting The Charcoal
Start by arranging the charcoal in a pile or using a chimney starter. Light the charcoal carefully to get steady heat.
- Use a charcoal chimney starter for even lighting.
- Avoid using lighter fluid for cleaner flavor.
- Wait until the charcoal is covered with white ash before cooking.
Creating Heat Zones
Make two heat zones on your grill for better control. One side should be hot for searing. The other side should be cooler for cooking through.
| Heat Zone | Charcoal Arrangement | Use |
| Direct Heat | Charcoal piled thickly | Searing chicken thighs |
| Indirect Heat | Charcoal spread thin or none | Cooking chicken slowly |
Maintaining Temperature
Keep the grill temperature steady between 350°F and 400°F. Adjust vents to control airflow and heat.
- Open vents to increase heat.
- Close vents to lower heat.
- Check temperature often with a grill thermometer.
- Add a few charcoal pieces if heat drops.
Credit: garnishedplate.com
Grilling Time For Bone-in Chicken Thighs
Grilling bone-in chicken thighs on charcoal gives them a smoky flavor. Understanding the right grilling time is key for juicy and delicious results.
Let’s explore the best techniques to grill these chicken pieces perfectly.
Direct Vs Indirect Heat
Choosing between direct and indirect heat affects cooking time. Direct heat cooks the chicken faster but needs careful attention to avoid burning.
Direct heat grilling is like using a hot oven, while indirect heat is similar to slow-cooking.
- Direct Heat: Place chicken directly over the coals.
- Indirect Heat: Move chicken to a cooler side of the grill.
Average Cooking Times
Knowing average cooking times helps prevent undercooked meat. Bone-in chicken thighs typically take longer than boneless ones.
| Heat Type | Cooking Time |
| Direct Heat | 15-20 minutes |
| Indirect Heat | 30-40 minutes |
Using A Meat Thermometer
A meat thermometer ensures your chicken is safe to eat. It helps avoid overcooking or undercooking the meat.
Insert the thermometer into the thickest part of the thigh. The safe temperature for cooked chicken is 165°F (74°C).
- Check the temperature after 15 minutes of grilling.
- If not done, continue grilling and check every 5 minutes.
- Remove chicken once it reaches 165°F (74°C).
Checking Doneness And Safety
Grilling bone-in chicken thighs on charcoal gives a smoky flavor. It is important to know when they are done. This keeps the meat safe and tasty.
Checking doneness by looks and feel helps, but using a thermometer is best. This guide covers safe temperature, visual signs, and ways to avoid undercooking.
Internal Temperature Guidelines
Use a meat thermometer to check the chicken’s temperature. Insert it into the thickest part, near the bone but not touching it.
| Chicken Part | Safe Internal Temperature |
| Bone-in Chicken Thighs | 165°F (74°C) |
| Resting Time After Cooking | 3 minutes |
After reaching 165°F, let the chicken rest. This keeps juices inside and finishes cooking evenly.
Visual And Texture Cues
Look for color and texture changes to check if chicken is done. Raw chicken is pink and soft, cooked chicken is firm and opaque.
- The juices should run clear, not pink or red.
- The skin should be crispy and golden brown.
- The meat should pull away easily from the bone.
- The texture should be firm, not rubbery or jiggly.
Avoiding Undercooking
Undercooked chicken can cause illness. Follow these tips to avoid it:
- Preheat your charcoal grill to medium heat before cooking.
- Cook chicken thighs over indirect heat to avoid burning outside.
- Use a meat thermometer to check the temperature often.
- Turn the thighs regularly for even cooking.
- Allow the chicken to rest before cutting or serving.
Credit: easychickenrecipes.com
Tips For Juicy And Flavorful Thighs
Grilling bone-in chicken thighs over charcoal gives them a smoky taste and crispy skin. Cooking them just right keeps the meat juicy and full of flavor.
These tips help you grill thighs that stay tender and delicious every time.
Resting After Grilling
Let chicken thighs rest after grilling to keep the juices inside. Resting allows the meat to finish cooking evenly and stay moist.
Cover the thighs loosely with foil and rest for 5 to 10 minutes before serving.
Basting Techniques
Basting adds extra flavor and moisture to grilled chicken thighs. Use a brush or spoon to apply sauce or marinade during grilling.
Start basting in the last 10 minutes to avoid burning the sauce on the hot grill.
- Use a mix of oil, herbs, and spices for basting
- Apply every 5 minutes in the final grilling stage
- Avoid sugary sauces early to prevent burning
Avoiding Dryness
Overcooking dries out chicken thighs. Use a meat thermometer to check doneness at 165°F (74°C).
Cook thighs over medium heat to avoid flare-ups that burn the skin and dry the meat.
- Start grilling skin-side down for crispy skin
- Flip thighs only once or twice during cooking
- Keep grill lid closed to maintain heat and moisture
Common Mistakes To Avoid
Grilling bone-in chicken thighs on a charcoal grill can be tricky. Many people make mistakes that affect taste and cooking time. Avoiding these errors helps you get juicy and well-cooked chicken every time.
Below are common mistakes to watch out for when grilling bone-in chicken thighs. Fixing them will improve your grilling results.
Overcrowding The Grill
Placing too many chicken thighs on the grill at once lowers the heat. This causes uneven cooking and longer grill times. It also makes it hard to flip the pieces properly.
Give each piece space to cook evenly. Leave some gaps to allow heat and smoke to circulate. This helps the chicken cook faster and get a nice crispy skin.
- Don’t place pieces too close together
- Keep some space between each chicken thigh
- Cook in batches if needed
Flipping Too Often
Many people flip their chicken too often. This stops the meat from getting a good sear and slows cooking. It also makes the skin less crispy.
Flip the chicken only once or twice. Let each side cook fully before turning. This locks in juices and creates a tasty crust.
- Flip after 6-8 minutes per side
- Avoid flipping multiple times
- Use tongs to flip gently
Ignoring Flare-ups
Flare-ups happen when fat drips on hot coals. They cause flames that burn the chicken’s skin. Ignoring flare-ups can give your chicken a bitter taste.
Move chicken away from flames when flare-ups start. Use a spray bottle of water to control small flames. Keep an eye on the grill to prevent burning.
- Watch for sudden flames
- Move chicken to cooler grill spots
- Use water spray to reduce flames
Frequently Asked Questions
How Long Should I Grill Bone-in Chicken Thighs On Charcoal?
Grill bone-in chicken thighs for 25-30 minutes over medium heat. Turn every 5-7 minutes for even cooking and avoid burning. Use a meat thermometer to check for 165°F internal temperature to ensure they are fully cooked and safe to eat.
What Temperature Is Best For Grilling Chicken Thighs?
Maintain a charcoal grill temperature between 350°F and 400°F. This medium heat cooks chicken thighs evenly without drying them out. It ensures the skin crisps nicely while the inside stays juicy and tender.
How Do I Know When Chicken Thighs Are Fully Cooked?
Use a meat thermometer to check the thickest part. Chicken thighs are safe to eat when they reach an internal temperature of 165°F. Juices should run clear, and the meat should no longer be pink near the bone.
Should I Marinate Chicken Thighs Before Grilling?
Yes, marinating adds flavor and keeps chicken thighs moist. Marinate for at least 30 minutes or up to 8 hours. Use ingredients like olive oil, lemon, herbs, and spices for best taste and tenderness.
Conclusion
Grilling bone-in chicken thighs over charcoal takes time and care. Aim for about 30 to 40 minutes, turning often. Watch for a nice, crispy skin and juices running clear. Use a meat thermometer to check for 165°F inside. This helps keep the chicken safe and juicy.
With patience, you get tender, smoky, and flavorful meat. A simple step for great grilling results. Enjoy your meal with confidence and ease.