These perfectly seasoned grilled bone-in chicken thighs taste like summer and are so easy to make! Start with a simple six ingredient dry rub to coat the chicken, then grilled slow and low so the meat stays super moist. You’ll have an easy main course for your summer cookout or busy weeknight in about 30 minutes!
My family and I love dining outdoors when the warmer weather hits, and using our Weber grill is just so convenient. For this recipe, I was inspired by a dry rub I use on my baked St. Louis Ribs, and modified it to go perfectly with chicken.
The sugar and spices caramelize slightly on the outside, and the bone helps keep the thigh meat tender and moist. This recipe is so delicious, it’s a guaranteed crowd pleaser!
Jump to:
Ingredients & notes
Chicken – We used bone-in and skin on chicken thighs.
Seasoning – Brown sugar, thyme, paprika, garlic powder, salt and pepper.
Instructions
1). Mix the seasoning together.
2). Thoroughly pat dry the chicken, then add the seasoning generously to both sides of the chicken
3). Place the chicken on the grill, skin side down, closing the lid. Reduce the heat to medium/medium low. Grill for 10-12 minutes per side, flipping only once.
4). The chicken is done when the temperature next to the bone is 165 degrees Fahrenheit. Or cut into the chicken and check, the juices should run clear with no signs of redness.
Pro tips
- Bone-in chicken thighs take longer to cook, therefore you will need to cook it on a lower heat to ensure that the sugar dry rub doesn’t burn, and the inside thoroughly cooks.
- Best to place the chicken to an area of the grill with indirect heat, which isn’t directly over a burner or coals. This prevents the chicken from burning.
Frequently asked questions
It depends on the size and thickness of the thigh. An average size thigh from Foster Farms or Costco will usually take about 10 to 12 minutes per side, or 20 to 24 minutes total.
The best way is to not overcook the chicken. Use a meat thermometer, like a ThermaPro, so you know exactly how “done” the meat is, especially right next to the bone.
Yes, apply the dry rub before grilling.
It’s up to you. We like to leave the skin on, it crisps up nicely and is really delicious.
What to serve with grilled chicken
Love a recipe you’ve tried? Please leave a 5-star 🌟rating in the recipe card and a comment below! That’ll make my day!
Let’s be friends! Follow me on social media @ Instagram, Pinterest. Give me a tag @apeachyplate when you try out a recipe!
Grilled Bone-In Chicken Thighs
Equipment
Ingredients
- 3 pounds bone-in chicken thighs, skin on about 6-8 chicken thighs
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons brown sugar
- 2 teaspoons dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon pepper
Instructions
- Preheat the grill.
- In a small bowl, mix the garlic powder, paprika, brown sugar, thyme, kosher salt and pepper together.
- Thoroughly pat dry the chicken.
- Add the seasoning generously to both sides of the chicken.
- Place the chicken on the grill, skin side down, to an area of the grill with indirect heat, which isn’t directly over a burner or coals. Close the lid. Reduce the heat to medium/medium low.
- Grill for 10-12 minutes per side, flipping only once. Make sure to move the chicken away from the burner or coals, so it cooks with indirect heat to prevent burning.
- The chicken is done when the temperature next to the bone is 165 degrees Fahrenheit. Or cut into the chicken and check, the juices should run clear with no signs of redness.
Notes
- Bone-in chicken thighs take longer to cook, therefore you will need to cook it on a lower heat to ensure that the sugar dry rub doesn’t burn, and the inside thoroughly cooks.
- Best to place the chicken to an area of the grill with indirect heat, which isn’t directly over a burner or coals. This prevents it from burning.
- Grilling time varies depending on how small or big the chicken thighs are.