Chicken thighs are a favorite for barbecuing because they stay moist and juicy even when cooked over high heat. But should you keep the skin on or take it off before grilling? There are good arguments on both sides, so let’s take a closer look at the pros and cons of barbecuing chicken thighs with and without skin.
The case for grilling chicken thighs with the skin on
Here are some of the benefits of leaving the skin on chicken thighs when barbecuing them:
- More flavor – Chicken skin gets crispy and browned on the grill, which adds texture and flavor to the meat.
- Juicier meat – The skin helps seal in moisture and prevents the delicate thigh meat from drying out over direct heat.
- Skin gets browned and crispy – The skin protects the meat while it renders and gets crispy, adding delicious crunch and texture.
- Skin contains fat, keeping the meat juicy – Chicken thighs have a good amount of fat under the skin which melts and bastes the meat while grilling.
- Looks more appetizing – The golden browned skin makes the chicken thighs more attractive and appetizing when serving.
So keeping the skin on leads to more flavorful, juicy, and appetizing chicken thighs off the barbecue. The skin protects the meat and renders down basting it while adding texture and crunch. That’s why most barbecue experts recommend grilling chicken thighs skin-on.
Reasons to remove the skin before grilling chicken thighs
However, there are also some benefits to taking off the skin before barbecuing chicken thighs:
- Fewer calories – Chicken skin adds quite a bit of fat and calories. Removing it saves over 100 calories per thigh.
- Less messy – Skinless chicken thighs don’t pop and splatter grease on the grill as much while cooking.
- Easier to get grill marks – Without the skin, grill marks brown directly onto the meat for better presentation.
- Cooks more evenly – Skinless thighs cook through more evenly since the fatty skin isn’t acting as a heat barrier.
- Easier to spice and sauce – Spices and sauces soak right into the meat without the water-repelling skin barrier.
So if you’re watching calories or want a healthier barbecue option, skinless chicken thighs allow you to cut back on fat. And the meat browns and cooks more evenly without the skin. Just remember to baste or mop skinless thighs to keep them moist.
How should you prep chicken thighs for grilling?
Whether you grill them with or without the skin, proper prep is important for ensuring delicious barbecued chicken thighs:
- Trim excess fat and skin if desired. Leaving some skin on can enhance flavor.
- Score the skin or make shallow slashes on skinless thighs – this helps them cook evenly.
- Pat dry well with paper towels – this helps ensure crispy skin that sears rather than steams.
- Season generously with salt, pepper, spices, herbs, etc several hours in advance if possible.
- For skinless thighs, coat with a thin layer of oil to prevent sticking. Skin-on thighs don’t need oil.
Following these prep steps will lead to chicken thighs with crispy browned exteriors and moist, well-seasoned meat when grilled.
How to grill chicken thighs perfectly every time
These tips will ensure your barbecued chicken thighs come out juicy and flavorful:
- Use the direct method – grill skin-side down over direct heat to start. This renders the fat and makes the skin crispy.
- Don’t move them too soon – leave them undisturbed until the skin browns and releases from the grates.
- Flip only once – let the second side cook until browned as well before removing from heat.
- Aim for an internal temperature of 165-175°F. Thighs are very forgiving and don’t dry out easily.
- Let them rest 5 minutes before serving for juicier meat.
The skin should be browned and crispy, while the meat is juicy and cooked through but not dry. Use tongs rather than a fork to turn the chicken thighs – piercing the meat with a fork will cause the juices to leak out.
Best BBQ sauces and rubs for chicken thighs
Chicken thighs pair well with sweet, savory, or spicy barbecue sauces. Some good options include:
- Sweet and tangy barbecue sauce
- Chipotle or ancho chili based barbecue sauce
- Fruity barbecue sauce like peach or apricot
- Molasses, honey, or brown sugar based sauce
- Citrus barbecue sauce using orange, lime, or lemon
Dry rubs are also fantastic on chicken thighs. Good rubs might contain:
- Brown sugar or paprika for color and flavor
- Chili powder, cayenne, or black pepper for spice and heat
- Cumin, oregano, garlic, and onion powder for aroma
- Salt for seasoning
- Coffee, cocoa, or smoked paprika for deeper flavor
Combine the rub ingredients to coat the chicken thighs evenly. Let sit for at least 30 minutes before grilling for best flavor.
Should you grill bone-in or boneless thighs?
This depends on personal preference, but here are the factors to consider:
- Bone-in thighs have more flavor from the marrow in the bones, stay juicier, and are harder to overcook. The bone protects the meat and adds minerals.
- Boneless thighs cook more evenly since the bone doesn’t act as an insulator. They can be easier to eat and are better for saucing or chopping in other dishes.
So bone-in thighs may have an edge for flavor and moisture, but boneless are more convenient. You can’t go wrong with either.
Should you grill chicken thighs over direct or indirect heat?
For optimal crisping of the skin and caramelization of the meat, direct heat is best:
- Place the thighs skin-side down right over the hot coals or flame.
- This renders the fat and makes the skin crispy.
- It also browns the meat for great charcoal flavor.
However, indirect heat can work too:
- Position the thighs to the cooler side of the grill, not directly over the coals.
- This gentle heat slowly cooks the thighs through without burning.
- You won’t get quite as much sear, so brush with sauce toward the end to lacquer and caramelize.
In most cases direct heat is ideal, but indirect can be good for very large batches that won’t all fit over the hot zone.
Should you brine chicken thighs before grilling?
Brining in a saltwater solution before grilling can make the thighs even juicier, but it’s not required. Benefits of brining include:
- Dissolving salt into the meat for better moisture retention and seasoning
- Plumping up the thighs as the brine hydrates the proteins
- Allowing seasoning and spices to fully penetrate the meat
- Enhancing juiciness even if overcooked a bit
A basic brine is 1/4 cup salt per quart of water. You can add sugar, herbs, and spices too. Submerge the thighs and refrigerate 1-2 hours before grilling. Pat dry before seasoning and grilling. The results will be very juicy and flavorful.
What are the best wood chips for grilling chicken thighs?
Certain wood chips impart delicious flavor when smoking chicken thighs on a barbecue. Good options include:
- Hickory – classic strong smoke flavor
- Apple – fruity, milder smoke
- Cherry – slightly sweet, fruity smoke
- Pecan – subtle, nutty smoke
- Mesquite – earthy bold smoke
- Oak – grill-like smoke flavor
Soak the chips 30 minutes before grilling. Try different woods to see which smoke flavors you prefer with chicken.
What are the best temperatures for grilling chicken thighs?
The ideal grill temperature for chicken thighs is around 325-375°F. This gives you:
- Hot enough temperature to crisp the skin and brown the meat.
- Not too hot that the thighs burn before cooking through.
- Allows rendering of fat and collagen for tender, juicy meat.
Grilling around 350°F with the lid open is perfect. If using a cooler grill, go for the higher 375°F. For very hot grills, keep the temperature closer to 325°F.
Should you grill chicken thighs on a pan or grate?
For optimal browning and crisping of the skin, grilling chicken thighs directly on the grate is best. The benefits of grilling on a grate include:
- The chicken makes direct contact with the hot grill for better searing.
- Any rendered fat or drippings fall through the grate rather than pooling around the chicken.
- Air circulates better around each thigh for even cooking.
- You get those beautiful grill marks for presentation.
A perforated grill pan is the next best option. Avoid solid grill pans which cause steaming more than searing. Grilling skin-side down right on the grate is ideal.
What are the best chicken thigh recipes for grilling?
Beyond just salt and pepper, chicken thighs pair well with many marinades, glazes, and sauces on the grill. Some tasty recipes include:
- Jerk chicken – Caribbean spices and herbs
- Tandoori chicken – Indian yogurt marinade
- Mojo criollo – Puerto Rican citrus marinade
- Thai chicken – Coconut milk and red curry marinade
- Chicken teriyaki – Sweet Japanese teriyaki glaze
- BBQ chicken – Smoked dry rub and barbecue sauce
The options are endless for flavoring grilled chicken thighs. Use your favorite ethnic recipes or come up with your own signature marinades.
Should you grill chicken thighs low and slow or hot and fast?
Chicken thighs are very forgiving on the grill and do well with either method:
- Low and slow – Indirect heat around 275°F for up to an hour renders the fat slowly for very tender and juicy meat.
- Hot and fast – Direct heat over 350°F sears the outside and cooks through in 15-25 minutes with crispy skin.
The hot and fast method gives the best combination of crispy skin and juicy meat. But both methods will produce delicious barbecued chicken thighs.
Should you flip chicken thighs often while grilling?
It’s best to flip the thighs just once halfway through cooking. Flipping too often can lead to issues:
- Cooling of the surface before browning can occur
- Drying out the meat by exposing the interior to heat repeatedly
- Slowing the cooking as the temperature drops each flip
- Skin sticking from not having time to properly sear
Let each side cook undisturbed until nicely browned before flipping. This gives the best sear while allowing even gentle cooking of the interior.
Conclusion
While grilling chicken thighs with the skin on provides more moisture, flavor, and color, skinless thighs are lower in fat and calories. Proper seasoning and indirect heat help prevent dried out skinless thighs. Direct high heat works best for achieving crispy skin and caramelized meat when the skin is left on.
Brining is an optional step but results in exceptionally juicy and seasoned grilled chicken thighs. Typical barbecuing woods like hickory, cherry, apple, or mesquite add great smoke flavor. Common rubs and sauces like teriyaki, barbecue, jerk, and tandoori complement thighs well on the grill.
For the ideal balance of crispy exterior and tender, juicy meat aim for 325-375°F direct heat and flip just once halfway through cooking. Chicken thighs are versatile on the grill and pair well with all sorts of flavors.
So whether you prefer the richer taste of skin-on chicken thighs or the lighter option of skinless, proper barbecuing technique leads to delicious results. Grill up a batch of juicy barbecue chicken thighs and enjoy this classic summer treat!