Easy Grilled Bone-In Chicken Thighs and Wingettes with low and slow heat for juicy meat and crispy skin. Lower heat prevents charring.
Bone-in chicken thighs and wings can be challenging to cook on the grill. The somewhat fatty skin can cause flare ups to burn the skin but the meat inside is still rare. This is not a good thing. As such, we used to precook our chicken in the microwave and just grill it very quickly for the smoky flavor. This of course is not ideal.
Controlling Grill Temperature
Our old grill lasted over a decade. When we moved from Minnesota last year, we decided not to bring it with us. Instead we bought this Char-Griller when we moved into our new house. We really like this grill with its large capacity and even heating. It can also come up to required temperature very quickly. Being able to control the temperature better makes grilling chicken a little easier. Even then, we have to watch the chicken closely so that they do not burn.
1. It is important to preheat the grill to medium at around 350°F/180°C. This allows the chicken thighs and wingettes to cook slowly without burning the skin and under cooking the meat.
2. Using a dry rub to flavor the chicken is better than using barbecue sauce which tends to contain sugar. Sweet sauces causes charring very quickly and that is not a good thing.
3. Watch closely for flare-ups and move chicken pieces around the grill for even cooking.
Finally, be patient and you will be rewarded with delicious Grilled Bone-In Chicken Thighs and Wingettes with a crispy skin and evenly cooked meat. Do give it a try.
Similar Tools Used in Making These Grilled Bone-In Chicken Thighs and Wingettes
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- 10 chicken thighs (about 5 lbs/2.25kgs), trim of excess fat
- 10 to 11 chicken wingettes (about 1½/675g), trim off excess fat
- 1 tsp salt
- ½ tsp ground pepper
- 2 tsp spice rub (any kind you prefer)
- 2 tbsp vegetable oil
- Place chicken thighs in a single layer on a baking tray. Sprinkle all over with salt, ground pepper, and spice rub on both sides. Do the same for the wingettes.
- Preheat grill to medium (about 350°F/180°C).
- Brush some vegetable oil on the grates. Arrange chicken thighs skin side up on the grates, leaving one side for chicken wingettes later. Close the lid and grill chicken thighs for 15 minutes at 350°F/180°C.
- Open the lid and flip the chicken thighs.
- Arrange chicken wingettes on the empty side of the grill. Brush some oil on the meat side of flipped chicken thighs. Close the lid and grill for 7 to 8 minutes.
- Open the lid and flip the wingettes. Close the lid and continue to grill for another 7 minutes. Watch closely for flare-ups by opening the lid occasionally. Move chicken thighs and wingettes to a different part of the grill to avoid charring if flare-ups occur.
- Open the lid and transfer chicken thighs and wingettes to the top rack in the grill. Cover the lid and continue to cook for another 5 minutes.
- When cooked, chicken thighs should have an internal temperature of about 175°F to 180°F /79°C to 82°C.
- Remove chicen thighs and wingettes from the grill onto a platter. Cover loosely with aluminum foil and allow them to rest for 5 minutes before serving.