Grilling chicken thighs?

Question

I have a bunch of chicken thighs I want to grill, how long should I grill them for and at what temperature?

Thanks

Answer 1

Heres a recipe that sounds good.

http://www.recipezaar.com/63653

Answer 2

OH MY GOD. No offense to anyone but these answers are SO wrong.

First, you NEVER cook any protein in its frozen state. You always thaw them to room temperature. They will cook better and more evenly.

Second, do NOT steam them first. There is absolutely no need for that.

Third, start them on high heat to produce a thorough sear, which is what intensifies the flavor.

Fourth, NEVER continually flip food on a grill. Almost always you place it on a grill, sear it really good, flip it, sear the other side and you're done. Now the exception to that is if you have a larger piece of meat. You need to do more than sear each side but if you leave it on the grill you'll burn it.

So it depends on the thickness of the thighs. If you spread them out and maybe pound them a little to thin them somewhat, you can simply sear each side really well and they should be done. If they are thick, or have the bone in them, then after searing each side place them on the rack over the grill, or if you don't have a rack, lower the heat or move some coals over to create a cooler side where they can finish cooking.

They are done when they reach a temperature of 165. Some would say 175 in the thighs but salmonella is dead by 165. Don't cook by time. 40 minutes as one answer said will overcook them. Procure a hand-held instant read thermometer and cook by temperature, never by time.

On my website you can see my articles about "Searing", "Cooking by temperature not time", and "Grilling."

http://www.foodforthoughtonline.net/

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Answer 3

Before you grill them you might want to marinade them for a couple of hours to give the meat some flavor. There are several premade marinades that you can but at your loacl grocery store of you can make one up. I use this recipe for a marinade.
First rub some salt and pepper on the chicken. Easy on the salt.
Marinade
1/2 cup Apple Cider Vinegar
1/2 cup Olive Oil
1/2 cup A-1 steak sauce or equivelant.
2 Tbspn Ketchup
1 Tbsp Tabasco or equiv
1 Tspn dried rosemary
1 Tspn dried sage
1 Tspn dried Thyme
Place chicken and ingredients into a large enough Ziplock bag and shake it up. Easy on the shake.
Leave in the fridge for a couple of hours then gril until when you fork the meat there is no blood or until brown.

Answer 4

first prepare a sauce for it. in a bowl, mix a pint of salt, soy sauce, tomato ketchup and a teaspoon of oil. 'apply' to the chicken thighs. if you want it half-cooked, grill it for 5 minutes in each side or extend until 10min if you want it well cooked. You could also place that in the oven for 30 min at a temperature of 200 degrees. Its yummy..

Answer 5

cook them well but not overdone. a medium heat and cook for say ten minutes on each side.the problem with chicken is it dries out. I like to cook chicken with a sauce in a pan. Oh by the way they are playing Saturday night fever music on radio. Love that soundtrack. The woman across the road reminds me of the female lead in it but is a lot older.

Answer 6

cook them on medium heat not too near the grill and keep turning them to distribute the heat it should take 30 to 40 minutes

Answer 7

I suggest you grill them frozen on your grill. If you use gas set to med.

Answer 8

I de-bone mine and dust with a light coating of flour salt and pepper....Cook on med high heat on your grill.
I add bbq sauce 5 minutes before it is done...Yummy

Answer 9

before you grill them steam them for 20 minutes they will be fabulous.