How long do bone-in chicken thighs take to grill?
To achieve perfectly grilled bone-in chicken thighs, it’s essential to cook them for the right amount of time. Bone-in chicken thighs require a slightly longer cooking time compared to boneless thighs due to their thickness and the fat distribution within the meat. For bone-in chicken thighs, you can expect to grill them for approximately 12-15 minutes per side, or until they reach an internal temperature of 165°F (74°C).
Here’s a more detailed breakdown of the grilling time and temperatures for different levels of doneness: 1. Rare – 8-10 minutes per side for internal temperature 145°F – 150°F (63°C – 66°C), 2. Medium rare – 9-11 minutes per side for internal temperature 150°F – 155°F (66°C – 68°C), 3. Medium – 10-12 minutes per side for internal temperature 155°F – 160°F (68°C – 71°C), 4. Medium well – 11-13 minutes per side for internal temperature 160°F – 165°F (71°C – 74°C), and 5. Well done – 12-14 minutes per side for internal temperature 165°F – 170°F (74°C – 77°C). It’s essential to use a meat thermometer to ensure the chicken reaches a safe minimum internal temperature. After cooking, let the chicken rest for 5 minutes before slicing and serving, allowing the juices to redistribute and the meat to retain its tender, juicy texture.
Should I leave the skin on when grilling bone-in chicken thighs?
When grilling bone-in chicken thighs, it’s generally recommended to leave the skin on, as it adds a smoky flavor and crispy texture to the dish. Here’s why: The skin on the chicken thighs is rich in flavors and compounds that contribute to the overall taste and texture of the meat. When you let the skin brown off during grilling, you allow the Maillard reaction to occur, a chemical reaction that develops new flavor compounds and browns the meat, making it more appealing to eat.
The skin also provides essential moisture retention when the chicken is grilled, helping to keep the meat juicy and tender. However, if you prefer a crisper exterior without the added richness of the skin, you can always remove it before serving. Simply pounce the skin on the grill grates or broiler pan for about 2-3 minutes to get a nice char, then continue grilling the chicken thighs without the skin.
Using a grill thermometer is an excellent way to ensure the chicken is cooked to a safe internal temperature range of 165°F (74°C). Regardless of whether you choose to leave the skin on or off, always consider dressing the chicken thighs with your favorite marinades, rubs, or seasonings to enhance the flavor of your grilled bone-in chicken thighs.
Can I use a marinade for bone-in chicken thighs on the grill?
You can utilize a marinade for bone-in chicken thighs on the grill for a deliciously flavorful and tender outcome. While a traditional brine or a sauce might be more typical for grilled meats, a marinade provides an excellent alternative. This low-and-slow approach involves submerging the chicken in a mixture of olive oil, your chosen seasonings, acidic components like lemon juice or vinegar, and spices, allowing the flavors to meld into the meat.
For bone-in chicken thighs, a marinade is particularly suitable because it can help keep you moist, while also providing gentle penetration of the seasonings and tenderization. However, keep in mind that a long enough infusion time (usually 2-24 hours) will allow sufficient flavor absorption to satisfy both the sauce and the bones.
Example with Lemon and Herbs:
What temperature should the grill be for bone-in chicken thighs?
To achieve tender and juicy bone-in chicken thighs, the ideal internal temperature should be reached for a 12-ounce serving. For bone-in chicken thighs, a medium-low to medium-high heat is recommended due to their thicker fat layers. A good starting point is to preheat the grill to either 375°F (190°C) or 400°F (200°C), depending on your desired degree of doneness and desired browning. To maintain this temperature, it’s best to:
– Start cooking with the grill lid closed for 20-25 minutes to help retain heat and even cook the chicken.
– After flipping the thighs, increase the grill heat to maintain the temperature. This may require adjusting the heat to 75°F to 110°F (24°C to 43°C) to prevent overcooking.
– Keep an eye on the chicken’s internal temperature, ideally reaching 165°F (74°C) in the thickest part of the thigh. However, as mentioned earlier, it’s essential to monitor for these values across every joint.
Some additional guidelines to follow keep in mind:
– Using a meat thermometer is the most accurate way to ensure the chicken is cooked to the correct internal temperature.
– Always let the chicken rest before serving, as this allows juices to redistribute and promotes even cooking.
– Be aware that achieving perfectly grilled, yet safe and tender bone-in chicken thighs may require patience and adjustments to heat and cooking time on the grill.
As a general rule, when cooking a 12-ounce serving of bone-in chicken thighs, you can expect to achieve a perfect internal temperature on the grill at several settings.
How can I tell if bone-in chicken thighs are done?
To determine if bone-in chicken thighs are cooked through, you can try the following methods:
Can I grill bone-in chicken thighs without the skin?
Grilling bone-in chicken thighs without the skin is a highly effective way to achieve juicy and flavorful results. To do so, it’s essential to ” debeast” the chicken by removing the skin, which helps in even browning and prevents over-scratching the meat. Once debased, toss the chicken thighs in a mixture of kosher salt, black pepper, and your desired herbs, such as thyme, rosemary, or paprika, to enhance the flavors. Preheat the grill to medium-high heat, then brush the chicken thighs with a generous amount of your favorite grill sauce or marinade, which can be a mixture of olive oil, lemon juice, and spices. Place the chicken thighs directly on the grill and close the lid for 5-7 minutes per side, depending on the size of the thighs. If you prefer a crisper exterior, you can achieve it by slathering the chicken with a small amount of oil and broiling it for an additional 2-3 minutes. With the right technique and ingredients, you’ll end up with tender, fall-apart, and succulent boneless chicken thighs that are perfect for any dish.
Should I oil the grill before cooking bone-in chicken thighs?
Before cooking bone-in chicken thighs on the grill, it’s highly recommended to oil the grates to ensure a smoky, even sear and prevent the chicken from sticking to the grill. This process is often referred to as “seasoning the grates.” By applying a thin, even layer of oil to the grates, you’ll reduce the likelihood of the chicken burning or charring, imparting a richer, more complex flavor to the dish. For optimal results, use a high-smoking-point oil like avocado oil, grapeseed oil, or peanut oil.
Can I cook bone-in chicken thighs over indirect heat on the grill?
Bone-In Chicken Thighs Over Indirect Heat on the Grill: A Low-And-Slow Approach to Tender Perfection
While most grills are designed for direct heat, cooking bone-in chicken thighs over indirect heat on the grill is a great way to achieve tender, juicy results. By positioning your grill grates at least 6 inches away from the skillet or grill basket, you’ll be able to cook your chicken thighs over indirect heat, allowing the fat to render slowly and evenly. This low- and slow cooking method is perfect for cooking bone-in chicken thighs, as it breaks down the connective tissue and infuses the meat with rich, smoky flavors.
To get the most out of your indirect heat grill cooking, be sure to oil your grates frequently to prevent sticking. Brush the grates with a neutral-tasting oil, such as canola or vegetable oil, before cooking to add a layer of protection and enhance the flavors of your dish. Additionally, if you’re cooking a joint or a large piece of chicken, you may want to consider wrapping it in foil to retain moisture and help the chicken cook more evenly.
When cooking bone-in chicken thighs over indirect heat, keep a close eye on the cooking time and temperature. You’ll want to cook the chicken to an internal temperature of 165°F (74°C) to ensure food safety, and you may need to adjust the heat as needed to prevent burning or overcooking. A good rule of thumb is to cook the chicken thighs for 30-40 minutes on the joint or 20-25 minutes on the skinless side, or until they reach the desired doneness.
By following these tips and cooking your bone-in chicken thighs over indirect heat on the grill, you’ll be rewarded with tender, flavorful results that are sure to delight. So go ahead, light the grill, and get ready to experience the pure, unadulterated joy of cooking bone-in chicken thighs over indirect heat!
Should I brine bone-in chicken thighs before grilling?
Brining bone-in chicken thighs before grilling can be a highly effective technique to enhance their flavor and texture. By saturating the meat with a saltwater solution before grilling, you can draw out moisture, reduce shrinkage, and create a crispy, caramelized crust on the outside. To brine the chicken thighs, combine 1 cup kosher salt, 1 cup brown sugar, 1 gallon water, 2 tbsp black peppercorns, 2 tbsp coriander seeds, and 2 tbsp whole cloves in a saucepan. Heat the mixture over low heat until the sugar dissolves, then let it cool to room temperature. Once cooled, submerge the bone-in chicken thighs in the brine, making sure they are fully covered. Refrigerate for at least 2 hours or overnight to allow the meat to soak up the flavorful liquid. Preheat your grill to medium-high heat, then remove the chicken thighs from the brine and pat them dry with paper towels. Grill for 5-7 minutes per side, or until the skin is crispy golden brown and the internal temperature reaches 165°F. This method will yield a more tender, juicy, and flavorful chicken dish, perfect for outdoor entertaining or special occasions.
Can I grill frozen bone-in chicken thighs?
Grilling Frozen Bone-In Chicken Thighs: A Game-Changing Method for Juicy Meats
One of the biggest challenges when cooking frozen meat is ensuring it reaches a safe internal temperature and stays tender, while also avoiding overcooking, which can lead to dryness and toughness. Fortunately, grilling bone-in chicken thighs, even frozen, can be a shrewd trick to achieve perfectly cooked, flavorful, and juicy results.
Should I let bone-in chicken thighs rest after grilling?
Letting bone-in chicken thighs rest after grilling plays a crucial role in enhancing their tenderness and overall flavor. This simple technique, known as “pounding and letting rest,” can be leveraged to achieve improved kitchen efficiency. First, immediately immediately place the bone-in chicken thighs onto a plate or cutting board. Rapidly pound the joints with a meat mallet two to three times to break down the connective tissue and even out the thickness. If any chicken parts constrict easily, try applying gentle heat from your fingers to relax them. This allows the thighs to relax, absorbing juices.
Can I use a rub instead of a marinade for bone-in chicken thighs on the grill?
While traditional skewers or wraps can elevate the flavor of bone-in chicken thighs on the grill, a rub can be an excellent alternative. A rub allows you to add a blend of spices, herbs, and seasonings to the chicken in advance, ensuring each piece is evenly coated. This method also offers more control over the amount of seasonings applied to the chicken. Simply apply the rub to sliced or coarse- ground chicken thighs prior to grilling, and brush or coat with the mixture as you go during cooking.