Grilled Chicken Thighs
Bone-in, skin-on chicken thighs require steady, indirect heat to render the fat and crisp the skin without charring the exterior. By searing them skin-side down first and finishing away from the direct flames, you achieve juicy meat and a shatter-crisp finish in under an hour.
Manage your fire, not the chicken
The goal is rendering the skin fat slowly. If your grill is too hot, the skin will burn before the interior reaches the necessary pull-temperature.
- charcoal or gas grill
- tongs
- instant-read thermometer
What goes in.
- 8bone-in, skin-on chicken thighs
- 1 tbspkosher salt
- 1 tspcracked black pepper
- 1 tspgarlic powder
- 1/2 tspsmoked paprika
Two-zone cooking
Always start skin-side down over direct heat to crisp the fat, then move the thighs to the cooler side of the grill to finish cooking through without burning.
The method.
Prep the chicken
Pat the thighs completely dry with paper towels. Trim any excess flaps of skin hanging off the sides, as these will only burn and cause flare-ups.
Season well
Mix your dry seasonings in a small bowl. Rub the mixture evenly over both sides of the chicken, working the spices into the folds under the skin.
Sear over direct heat
Place the thighs skin-side down directly over the flame. Cover the grill and listen for the fat rendering. After 5–7 minutes, check for a deep golden-brown crust.
Finish indirectly
Move the chicken to the cooler, unlit side of the grill. Close the lid and cook for another 20–25 minutes. You are looking for an internal temperature of 175°F in the thickest part of the thigh.
Rest
Move the chicken to a platter and let it rest for 10 minutes. This allows the juices to stabilize so they don't run out when you cut into the meat.
Other turns to take.
Lemon-Herb
Add 1 tablespoon of finely chopped fresh oregano and 1 teaspoon of lemon zest to your dry rub.
Glazed
Brush the thighs with your preferred barbecue sauce only during the last 5 minutes of indirect cooking to prevent the sugars from scorching.
When it doesn't go to plan.
Use a thermometer; chicken thighs are forgiving, but guessing leads to either rubbery, undercooked connective tissue or dried-out meat.
If you get a flare-up, move the chicken to the cool zone immediately until the flames subside; do not leave the meat in the fire.
Keep the skin flat against the grates during the sear to ensure the entire surface crisps evenly.
The ones that keep coming up.
Why use bone-in thighs?
The bone acts as a heat sink, keeping the meat moist and providing a buffer against the intense heat of the grill.
Can I grill skinless thighs?
Yes, but they will cook much faster and lose moisture quickly. If using skinless, reduce your cooking time and brush with a little oil to prevent sticking.
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