You’ll usually grill chicken thighs on a gas grill for about 10–30 minutes total , depending on whether they’re boneless or bone-in, the grill temperature, and the thickness of the meat.

Quick Scoop

  • Boneless, skinless thighs: about 10–15 minutes total over medium-high heat (around 400–450°F), flipping once halfway through.
  • Bone-in, skin-on thighs: about 20–30 minutes total using medium-high heat and (ideally) a mix of direct and indirect zones.
  • Always cook to an internal temperature of 165°F (74°C) minimum , many grill experts prefer thighs around 180–185°F for extra tenderness and juiciness.

Time is a guideline. Temperature is the rule. A cheap instant‑read thermometer is your best grill tool.

Ideal Times on a Gas Grill

Boneless, skinless thighs (medium-high heat, 400–450°F)

  • Preheat grill 10–15 minutes on medium-high.
  • Grill 6–7 minutes per side (about 12–15 minutes total) until the thickest part hits at least 165°F.
  • Let rest 5 minutes before serving to keep them juicy.

Bone-in, skin-on thighs (two‑zone heat works best)

  • Preheat grill to around 400–450°F with a hotter side and a cooler/indirect side.
  • Start over direct heat :
    • Skin-side down first for 8–10 minutes to get color and crisp skin.
* Flip and cook the other side **8–10 minutes** over medium-high.
  • If they’re browning too fast or still under-temp, move to indirect heat and cook another 5–10 minutes , lid closed, until internal temp is at least 165°F (many recipes take them to 185°F).

Overall you’re often in the 20–30 minute total range for bone-in thighs on a gas grill.

Simple Step‑by‑Step Game Plan

  1. Preheat the grill
    • Set burners to medium-high, close the lid, and preheat to 400–450°F.
  1. Prep the thighs
    • Pat dry, trim excess fat, season or marinate.
    • Lightly oil the grates or the chicken to prevent sticking.
  1. Set up your zones (especially for bone-in)
    • Turn one burner to medium-high and another to low or off, so you have a hot direct side and a cool indirect side.
  1. Grill
    • Boneless: grill over direct heat, 6–7 minutes per side.
    • Bone-in: start skin‑side down over direct heat, then finish over indirect to avoid burning while the inside finishes cooking.
  1. Check temperature
    • Insert thermometer into the thickest part (avoid touching bone).
    • Pull from the grill once it hits at least 165°F , or up to 180–185°F if you like very tender thighs.
  1. Rest
    • Tent loosely with foil and rest 5–10 minutes so juices redistribute and carryover heat finishes the cook.

Gas Grill Timing Cheat Sheet (HTML Table)

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Type of Chicken Thigh Grill Temp (Gas) Time per Side Approx. Total Time Target Internal Temp Notes
Boneless, skinless 400–450°F (medium-high)6–7 minutes10–15 minutes165–185°FFlip once; great for quick weeknight grilling.
Bone-in, skin-on (direct heat most of the time) 400–450°F8–10 minutes20–25 minutes165–185°FWatch for flare-ups; start skin-side down.
Bone-in, skin-on (direct + indirect) 400–450°F with two zones8–10 minutes direct, then 5–10 minutes indirect25–30 minutes165–185°FBest for thicker thighs and extra crispy skin without burning.

What Home Grillers Say (Forum Vibe)

On grilling forums, people often recommend:

  • Using a two‑zone setup on gas grills (one burner high, one low/off) so thighs can finish gently without flare‑ups.
  • Starting the thighs on the cooler side skin‑up, then moving to the hot side at the end to crisp the skin for a couple of minutes per side.
  • Keeping lid closed most of the time so the grill works like an oven and cooks evenly.

A typical forum-style routine is: indirect cook until near temp, then a quick “blast” over high heat to crisp the skin and add char.

Safety and Doneness Tips

  • Don’t rely on color or juices alone; always confirm with a thermometer.
  • If the outside is dark but the inside is under 165°F, move thighs to indirect heat and close the lid until they finish.
  • If your grill runs hot, shorter times (toward the low end of the ranges) will be closer to reality; if it runs cooler, expect the higher end of the time ranges.

Bottom note: Information gathered from public forums or data available on the internet and portrayed here.