Grilling chicken thighs on a gas grill is one of the best ways to get juicy, flavorful chicken with crispy skin and a smoky flavor. Chicken thighs are higher in fat than chicken breasts, making them more tender and less prone to drying out.

Why Choose Chicken Thighs for BBQ?

• Higher Fat Content – Thighs stay moist and flavorful.

• Rich Flavor – Dark meat has a deeper taste than chicken breast.

• Versatility – Works well with dry rubs, marinades, or BBQ sauce.

• Forgiving Cut – Less risk of overcooking compared to leaner cuts.

Step 1: Preparing the Chicken Thighs

Bone-in vs. Boneless

• Bone-in, skin-on thighs: Juicier and more flavorful, great for BBQ.

• Boneless thighs: Cook faster and are easier to eat, but may dry slightly quicker.

Marinate or Dry Rub

• Marinade: Use olive oil, soy sauce, garlic, lemon, or vinegar-based marinades for at least 1 hour (overnight preferred).

• Dry Rub: Apply a blend of paprika, garlic powder, black pepper, and brown sugar for classic BBQ flavor.

Step 2: Preheating the Gas Grill

• Preheat the grill to 375–400°F (190–200°C).

• Clean the grates thoroughly and oil them to prevent sticking.

• Set up two heat zones:

• Direct heat (over burners) for searing.

• Indirect heat (unlit burners) for finishing.

Step 3: Grilling the Chicken Thighs

For Bone-In, Skin-On Thighs

1. Place thighs skin-side down over direct heat for 3–5 minutes to crisp the skin.

2. Flip and sear the other side for 3 minutes.

3. Move to indirect heat, close the lid, and cook for 20–25 minutes.

For Boneless Thighs

1. Grill over direct heat for 6–8 minutes per side, depending on thickness.

2. Use indirect heat if they start charring too quickly.

Step 4: Checking Doneness

• Use a meat thermometer for accuracy.

• Chicken thighs are fully cooked at 175°F (79°C) (higher than breast for tenderness).

• Juices should run clear when pierced.

Step 5: Adding BBQ Sauce

• Brush sauce onto the thighs during the last 5–10 minutes of grilling.

• Avoid adding too early, as sugars in the sauce may burn.

• Apply 2–3 thin layers for a sticky, caramelized glaze.

Step 6: Rest and Serve

• Remove from the grill and rest for 5 minutes before serving.

• This keeps juices locked inside for maximum flavor.

Pro Tips for BBQ Chicken Thighs on Gas Grill

• Keep the lid closed for consistent cooking.

• Don’t flip too often—let the grill do its work.

• Use foil or a grill pan for marinated thighs to prevent flare-ups.

• Experiment with smoke by adding wood chips in a smoker box for extra flavor.

Conclusion

To BBQ chicken thighs on a gas grill, start with proper seasoning or marinade, sear over direct heat, and finish cooking with indirect heat until the internal temperature reaches 175°F (79°C). Add BBQ sauce in the final minutes for a perfect glaze.

With this method, your gas grill will deliver juicy, flavorful chicken thighs that are crispy on the outside and tender on the inside—ideal for any backyard barbecue.