How Long to Grill Chicken Thighs at 350

How long to grill chicken thighs at 350 on gas grill or charcoal to tender and juicy. Marinated grilled thighs are a cheap healthy dinner idea packed with flavor. We shared how long to boil chicken thighs before but the grill marks on this batch will knock your socks off.

How Long to Grill Boneless Chicken Thighs

You are looking at a bit less than 15 minutes is all you need!! Of course cook time will depend on how thick yours are, whether they are bone-in thighs or boneless, and how brown you want them but typically that’s how long. About the same as How Long to Cook Chicken Thighs on Stove really, but a better sear on the outside.

Cooking Frozen Chicken Thighs is easier than you might think. There is less prep if you bake in the oven or slow cooker but this can be done as well. You need to make sure you defrost to the center before throwing on to the grill in this case. For smaller pieces of meat like shrimp you can wrap in foil and steam from frozen but I wouldn’t in this case.

How to Grill Frozen Chicken Thighs

Instead I would boil chicken thighs just to get the frost off and soften to the middle. Just takes a few minutes to get this done but a great option if you forgot to thaw overnight in the fridge which is the ideal way to make this dish. Then figure out How Many Ounces of Meat in a Pound you want to cook, usually 4 oz. per person.

With that method you won’t get any crisp at all. Unlike our Baked Chicken Thighs at 425 or with this method where the skin will get crispy, if you are a texture person I would highly suggest this way.

• 6 chicken thighs boneless is best
• 2 tbsp soy sauce
• 1 tbsp dijon mustard
• 2 tbsp olive iol
• 1/3 tsp salt
• 1/2 tsp Italian seasoning
• 1/2 tsp granulated garlic or garlic powder

Grilled Chicken Thighs Marinade

As far as the sauce goes there are TONS of options out there. If you just want to use a bottled mix go right ahead but homemade is just as easy to whisk together. Many times I will make this, others my kids will request our Chicken Stir Fry Marinade instead.

How Long to Grill Chicken Thighs on Gas Grill

If you wanted to make Mediterranean Chicken Thighs and Vegetables you could use this marinade in this post instead. Veggies can be cooked on a grill plate at the same time if you want to cook everything outside.

• Preheat the grill for 10 minutes with lid closed to reach 350 degrees, or if using an indoor grill heat for 3-4 minutes on the chicken setting or to 350 F.
  • you can prep our Grilled Poblano Stuffed Peppers to cook together at this time
• Mix soy sauce, olive oil, mustard, salt, spices and herbs in a bowl.
• Pat chicken thighs dry with paper towels and then submerge into the marinade. Toss to coat each one. If desired, you can cover the bowl with cling film and leave for half an hour in the cold.
  • bbq sauce or teriyaki are great options as well
• When the grill grates are hot, lay next to each other on the grate.
• Close the lid and cook until the beep indicates well-done on indoor grill.
• Or about 8-12 minutes, flipped halfway thru on outdoor grill until the middle reaches 165 degrees F.
• 5 minutes per side is typical but will vary depending on thickness. Always check internal temperature to check if they are safe to eat.

If using a cast iron grill grate over the stove, heat over medium high heat before setting them on top. For Oven Baked Chicken Thighs use a sheet pan. You can add sauce when done or just squeeze with a little lemon juice once served with your potato salad or other side dishes.

Remove, cover on a plate and allow to rest for 10 minutes before serving. If you wanted to add a sauce on the outside you could brush on when done or make Buffalo Chicken Thighs with a bit added for the last 2-3 minutes so the flavors really sear on to the meat.

Grilled Chicken Thighs Bone In

How to Debone Chicken Thighs

You’ll need a sharp knife and a cutting board. A boning knife or a chef’s knife with a pointed tip works well for this task. Place the bone-in thigh on the cutting board with the skin side down. Locate the bone running through the center. Using your knife, make a shallow incision along one side. Start at the top near the joint and carefully cut along the length of the bone, following its contours.

Use your fingers to gently pull back the meat as you continue to cut along the bone. This will help you see it and make it easier to pull out. Once you’ve exposed the bone, use the tip of your knife to cut around the outside of it, separate it from the surrounding meat. Be careful not to cut through the meat or puncture the skin on the other side.

Once you’ve cut around the entire thing, use your fingers to loosen it from the meat. Grip the end and firmly wiggle it back and forth to release it from the thigh. Pull it out completely. After removing, you may notice small bits of excess fat or cartilage attached to the protein. Use your knife to trim away any unwanted pieces, leaving behind a boneless thigh.

Repeat the process for each one until all the bones are removed. Then use immediately in your 30 minute quick chicken thigh recipes or store them in the refrigerator or later use. If storing, make sure to wrap them tightly in plastic wrap or place them in an airtight container to prevent them from drying out.