By Bill Ohaire | Published: April 2026 | Last Updated: April 2026
Quick Answer
BBQ Chicken Thighs (Bone-in) for 6-7 min skin-side down, then 8-10 min indirect over direct heat at 190-220°C (375-425°F). Internal temp: N/A. Rest for 5-10 min.
Chicken Thighs (Bone-in) BBQ Cooking Times
Here is everything you need to know about cooking chicken thighs (bone-in) on the BBQ. We cover direct grilling, indirect heat, and smoking times with temperatures in Celsius (and Fahrenheit) so you get perfect results every time.
| Method | Temperature | Time |
|---|
| Direct Grilling | 190-220°C (375-425°F) | 6-7 min skin-side down, then 8-10 min indirect |
| Indirect Heat | 190-220°C (375-425°F) | 30-35 min at 190°C (375°F) |
| Smoking | 107-121°C (225-250°F) | 2-2.5 hours at 120°C (250°F) |
Thickness: Bone-in, skin-on | Rest time: 5-10 min
Internal Temperature Guide
Use a calibrated digital meat thermometer for accuracy. Insert the probe into the thickest part of the meat, away from bone or fat pockets, which can give false readings.
| Doneness | Internal Temperature |
|---|
| Well Done | 74-82°C (165-180°F) — best at 82°C for tender texture |
Food Safety
All poultry must reach a minimum internal temperature of 74°C (165°F) to destroy harmful bacteria including Salmonella and Campylobacter.
Tips for Perfect Chicken Thighs (Bone-in)
Pro Tip
The most forgiving chicken cut on the BBQ. Higher fat content means they stay juicy even when slightly overcooked. Crisp the skin over direct heat first.
Temperature accuracy matters more than timing. Factors like wind, ambient temperature, grill type, and meat thickness all affect cook times. Always verify doneness with a thermometer rather than relying solely on the clock. — AmazingRibs.com
Common Mistakes to Avoid
- Pulling at exactly 74°C — thighs are better at 82°C where the connective tissue renders
- Not crisping the skin side first
- Moving the chicken too often
How to BBQ Chicken Thighs (Bone-in) — Step by Step
- Prep: Bring the chicken thighs (bone-in) to room temperature 20-30 minutes before cooking. Pat dry with paper towel and season generously.
- Preheat: Get your BBQ to 190-220°C (375-425°F). Set up a two-zone fire with direct and indirect heat areas.
- Cook: Place over direct heat and cook for 6-7 min skin-side down, then 8-10 min indirect. Flip once.
- Check temp: Use a digital thermometer. Target N/A in the thickest part.
- Rest: Remove from heat and rest for 5-10 min before cutting or serving. The internal temperature will rise 2-3°C during rest.
Compare: Other Chicken Cuts
See how chicken thighs (bone-in) compares to other popular chicken cuts on the BBQ:
Chicken Breast
6-8 min/side
190-220°C (375-425°F)
Chicken Drumsticks
5-6 min/side to crisp, then indirect
180-200°C (350-400°F)
Chicken Wings
4-5 min/side over medium heat
190-220°C (375-425°F)
View all cooking times →
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Frequently Asked Questions
How long do you BBQ chicken thighs (bone-in)?
Grill chicken thighs (bone-in) for 6-7 min skin-side down, then 8-10 min indirect over direct heat at 190-220°C (375-425°F). Always use a meat thermometer to check the internal temperature reaches N/A.
These times assume Bone-in, skin-on thickness at room temperature. Colder meat straight from the fridge can add 25-50% more time. Wind, lid position, and fuel type also affect total cook time significantly.
Source: AmazingRibs.com — The Science of BBQ
What temperature should chicken thighs (bone-in) be when cooked?
The safe internal temperature for chicken thighs (bone-in) is N/A. Use a digital meat thermometer inserted into the thickest part of the meat, away from any bone.
Poultry must always reach 74°C (165°F) — there is no safe "medium" for chicken.
Source: Food Standards Australia New Zealand
How long should chicken thighs (bone-in) rest after BBQ?
Rest chicken thighs (bone-in) for 5-10 min after removing from the BBQ. This allows the juices to redistribute throughout the meat, resulting in a juicier, more flavourful result. The internal temperature will continue to rise 2-3°C during this time.
Resting works because heat drives moisture towards the centre of the meat during cooking. As the meat cools slightly during rest, the muscle fibres relax and reabsorb that moisture evenly. Cutting too early means those juices pour onto your board instead of staying in the meat.
Source: Serious Eats — The Food Lab
Should I cook chicken thighs (bone-in) on high or low heat?
Cook chicken thighs (bone-in) over medium-high direct heat (190-220°C (375-425°F)) for the best sear and flavour.
High heat creates the Maillard reaction — the complex browning that produces hundreds of flavour compounds on the surface. This requires temperatures above 140°C (285°F) and dry surfaces.
Source: Meat & Livestock Australia
Related BBQ Guides
Sources & References
1
Serious Eats
Kenji Lopez-Alt's scientific guide to juicy grilled chicken.
Reference
3
Weber Grill Skills
Step-by-step poultry grilling guides from Weber Australia.
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