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    🏠Home » Recipes » Grill Recipes

    Grilled Chicken Thighs—Quick and Easy

    Jun 8, 2022 · Modified: May 7, 2023 by Dan Mikesell AKA DrDan · 66 Comments

    Recipe Table of Contents    
    4.40 from 290 votes

    Crispy Grilled Chicken Thighs are quick and easy on your gas grill with this simple recipe. Juicy, moist, and tender, they make a flavorful economical dinner.

    grilled chicken thigh with some char
    Jump To:
    • 🐓Ingredients
    • 👨‍🍳How to grill chicken thighs
    • ⏲️How Long to Grill Chicken Thighs
    • 🌡️The Best Final Internal Temperature for Chicken Thighs
    • ♨️The Grill
    • What is uneven grilling—The secret to grilled thighs
    • 🍴Serving and storage
    • ❓FAQs
    • 🖼️Step-by-Step Photo Instructions
    • Recipe
    Blue ribbon divider used for visual effect

    There are lots of things to love about chicken thighs. The meat is delicious, moist, and flavorful because the fat keeps it that way. Plus, you can have them your way; bone-in, boneless, or skinless and boneless are all easily available and economical.

    The problem with grilling chicken thighs is the fat drainage causes flair-ups that keep burning your chicken. To solve the fat issue, first, trim the fat as much as possible. Second, do "uneven grilling" (see section below), where the skin faces up more than down during cooking, and we move around the grill to avoid fat flair-ups.

    You can also get great crispy thighs with Oven Baked Chicken Thighs. For drummies is Grilled Chicken Drumsticks or Oven Baked Chicken Legs. For chicken breasts, see Grilled Chicken Breasts or Baked Chicken Breasts. And if cooking for a large group, see Chicken for a Hundred.

    🐓Ingredients

    Chicken thighs—Skin-on bone-in chicken thighs usually, but skinless thighs may be adapted (See FAQs below.)

    Seasoning—Kosher salt and black pepper would do but use the seasoning of your choice. We use All Purpose Seasoning with kosher salt, black pepper, and garlic powder. Various marinades and other herbs and spices may be used, also.

    Barbecue Sauce—Option to make BBQ chicken thighs (see discussion in FAQs.)

    👨‍🍳How to grill chicken thighs

    1. Preheat the grill to about 450° surface temperature.
    2. Trim the thighs of any trimmable fat and extra skin, pat dry, and season to your taste.
    3. Grill over directed heat using uneven grilling with the skin-side up for 5-6 minutes. Flip to skin-side down for 4 minutes. Also, move between areas of the grill to avoid flair-ups from the fat. Keep repeating the uneven grilling until done.
    4. COOK TO THE  INTERNAL TEMPERATURE, not by time. The correct internal temperature for thigh meat is 185° to 195°—usually about 25-30 minutes of total grilling time.

    ⏲️How Long to Grill Chicken Thighs

    It takes about 25 to 30 minutes grilling time to cook bone-in chicken thighs, but the exact grill temperature, the thickness of the thighs, and their temperature at the start of grilling will make the exact time variable.

    Boneless thighs will be about 5 minutes less and tend to be thinner, so watch your internal temperature starting at 15 minutes.

    Always cook to a final internal temperature. Please, never by time alone. Use an instant read or meat thermometer.

    🌡️The Best Final Internal Temperature for Chicken Thighs

    The best final internal temperature for grilled chicken thighs is 185° to 195° when the connective tissue melts, and the meat becomes moist and tender. According to the FDA, the minimum safe internal temperature is 165° for chicken, but they will be tough and stringy from connective tissue.

    The connective tissue will start to melt at 175°. By 185°, you are getting moist and tender results. America Test Kitchen takes it further for both thighs and drumsticks, suggesting 190° to 195° as the target internal temperature range.

    ♨️The Grill

    The grill should be 450°-500° surface temperature. That is usually about medium-high heat on most gas grills. Preheat the entire grill, not just a section, so you can move the thighs around to prevent flair-ups.

    If you have questions about grill setup, see A Beginners Guide to Grill Temperature on a Gas Grill.

    Can I use a charcoal grill?

    Charcoal can be used, but you will need enough grill grate area and to get the surface temperature correct.

    What is uneven grilling—The secret to grilled thighs

    Uneven grilling is my method to avoid flare-ups from draining fat and burnt skin. So only needed in skin-on thighs.

    There are two parts to this method:
    1) The skin side of the thighs can burn quickly, so you should have less time facing the flames. Start with skin side up for the first period and grill for 5-6 minutes. Flip to skin side down for 4 minutes. Continue to go back and forth using the same timing until done.
    2) Alternate sides of the grill surface with each flip. You will get fat drainage flare-ups. Moving the chicken to the other side of the grill at the flips will allow hot spots from fat drainage to burn out.

    You can skip the uneven grilling times for skinless thighs—you have no chicken skin you are trying to protect. But you will still need a large surface area to move around and avoid flare-ups from the fat drainage.

    🍴Serving and storage

    Serving suggestions

    Serve with a fresh green garden salad and potatoes of some type, like Grilled Baby Potatoes or potato salad. Grill vegetables or Brown Sugar Cinnamon Glazed Grilled Pineapple are also great side dishes.

    Storing leftovers and reheating

    Store in an airtight container refrigerated for 3-4 days. They will freeze well for 4 months if sealed in an airtight container.

    To reheat, thaw overnight in the refrigerator, then reheat in an oven or air fryer. A microwave will adversely affect the texture.

    ❓FAQs

    Can I use skinless or boneless skinless chicken thighs on the grill?

    Yes. While this recipe is for bone-in skin-on chicken thighs, the meat is all the same and will cook with a few minor adjustments.

    Boneless chicken thighs will cook a few minutes faster since bones will absorb more heat, and they always seem thinner. Thickness is a significant variable in cooking time, so pay attention to the internal temperature.

    Boneless skinless chicken thighs can also be used. You can skip the uneven grilling I discuss—you have no chicken skin to protect. But you will still need a large surface area to move around and avoid flare-ups from the fat drainage. Plus, give them a nice brush of vegetable oil before grilling, and they will cook faster since they are thinner and boneless.

    How to trim chicken thighs?

    There is a lot of fat on chicken thighs. The competition grillers will remove the skin and trim all the fat under the skin, but that is not needed for great thighs at home.

    Trim off most of the visible fat on the underside and along the edge of the skin. Trim off any excess skin, but I like to leave the skin firmly attached to the thigh.

    How to grill BBQ chicken thighs?

    Skip the seasoning and brush lightly with your favorite BBQ sauce for the last 5 minutes to make great BBQ thighs. Give them a second brush of sauce when you remove the thighs from the grill.

    I suggest my homemade BBQ sauce Memphis Barbecue Sauce but use what you love.

    Blue ribbon divider used for visual effect

    This recipe is listed in these categories. See them for more similar recipes.

    Chicken Recipes, Grill Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    chicken thighs on a green plate

    Start with skin-on bone-in chicken thighs and the seasoning of your choice. Boneless and skinless-boneless may be used and are discussed in the post.

    clean and oil grill crates

    Preheat the grill to 450° surface temperature. That is medium to medium-high heat on most grills. Use the entire grill surface. Clean and oil the grill grate well.

    trimming fat off the chicken thigh

    While the grill is preheating, trim the thighs of any trimmable fat and extra skin. Allow them to rest at room temperature until the grill is ready.

    adding seasoning to raw thighs

    Before placing them on the grill, use the seasoning you prefer, or just give all sides a sprinkle of Kosher salt and black pepper. I use my All-purpose Seasoning Mix, which is salt, pepper, and garlic powder. If using skinless thighs, give them a light brushing of vegetable oil before seasoning.

    placing thighs over direct heat skin up

    Using only half the grill surface, place on the grill over direct heat with skin side UP. Grill for 5-6 minutes, then flip onto the other side of the grill and skin down—grill for about 4 minutes with the skin down. Continue to go back and forth between the sides of the grill and skin up and down with the same timing. But if the skin is getting too dark, turn down the area used for skin side down. If using skinless thighs, you can grill both sides for 5 minutes until done but do alternate sides.

    grilled chicken thighs on a gray plate

    Grill to 185° internal temperature—about 25-30 minutes, but this will vary some with your exact grill surface temperature and the thighs' temperature and thickness.

    grlled chicken thigh with bite out of it

    Allow to rest for 5 minutes before serving.

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    Recipe

    grilled chicken thigh on white plate

    Grilled Chicken Thighs—Quick and Easy

    From Dan Mikesell AKA DrDan
    Crispy Grilled Chicken Thighs are quick and easy on your gas grill with this simple recipe. Juicy, moist, and tender, they make a flavorful economical dinner.
    Tap to leave a Rating
    4.40 from 290 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings #/Adjust if desired 4

    Ingredients

    US Customary - Convert to Metric
    • 4 chicken thighs
    • Salt and Pepper or seasoning of choice
    Prevent your screen from going dark

    Instructions

    • Start with skin-on bone-in chicken thighs and the seasoning of your choice. Boneless and skinless-boneless may be used and are discussed in the post.
      chicken thighs on a green plate
    • Preheat the grill to 450° surface temperature. That is medium to medium-high heat on most grills. Use the entire grill surface. Clean and oil the grill grate well.
      clean and oil grill crates
    • While the grill is preheating, trim the thighs of any trimmable fat and extra skin. Allow them to rest at room temperature until the grill is ready.
      trimming fat off the chicken thigh
    • Before placing them on the grill, use the seasoning you prefer, or just give all sides a sprinkle of Kosher salt and black pepper. I use my All-purpose Seasoning Mix, which is salt, pepper, and garlic powder. If using skinless thighs, give them a light brushing of vegetable oil before seasoning.
      adding seasoning to raw thighs
    • Using only half the grill surface, place on the grill over direct heat with skin side UP. Grill for 5-6 minutes, then flip onto the other side of the grill and skin down—grill for about 4 minutes with the skin down. Continue to go back and forth between the sides of the grill and skin up and down with the same timing. But if the skin is getting too dark, turn down the area used for skin side down. If using skinless thighs, you can grill both sides for 5 minutes until done but do alternate sides.
      placing thighs over direct heat skin up
    • Grill to 185° internal temperature—about 25-30 minutes, but this will vary some with your exact grill surface temperature and the thighs' temperature and thickness.
      grilled chicken thighs on a gray plate
    • Allow to rest for 5 minutes before serving.
      grlled chicken thigh with bite out of it
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips:

    1. Grill on a medium grill not super hot. About 450° surface temperature. Use a grill surface thermomenter if you have one never believe the thermometer in the hood of the grill
    2. You can cook this will the hood open, but it is better closed.
    3. Trim any extra skin and any visible fat to prevent flair-ups.
    4. Use the uneven grilling technique discussed, and use the whole grill surface and alternate sides with your flips to prevent flare-ups.
    5. Use the seasoning of your choice, I used my homemade seasoning. Just some Kosher salt and pepper would do.
    6. Boneless thighs will cook faster since the bone absorbs heat and they are thinner.
    7. If using skinless thighs, give them a light brush of vegetable oil before going on the grill and there is no need for uneven grilling but you will still need to move the chicken around due to flare-ups from the fat.
    8. Do not try this with partly frozen chicken; you will never get to the correct internal temperature.
    9. A little rest at room temp before cooking helps (30 minutes max).
    10. Use 185° as my final internal temperature. This is where the thighs are done. They are safe at 165° but are still tough.
    11. As always, cook to the final internal temperature. Do not cook on time alone.
    12. Good refrigerated for 3-4 days and good frozen for 3-4 months.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Grilled Chicken Thighs—Quick and Easy
    Amount Per Serving
    Calories 247 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 5g25%
    Cholesterol 111mg37%
    Sodium 668mg28%
    Potassium 232mg7%
    Carbohydrates 1g0%
    Protein 18g36%
    Vitamin A 88IU2%
    Calcium 9mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published August 1, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Dog walking time - walking Molly Dog and Lilly Dog out of the driveway on lish
    Dog walking time. They are so good.
    Coming back from the dog walk
    Back from the walk

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    1. Anthon

      December 12, 2018 at 5:53 am

      I’m going to try your style of grilling but I have one question that I hope you can answer. Why do most people recommend placing chicken in a grill skin side down first but you recommend skin side up first? Does it make a difference which side you place first?

      Reply
      • DrDan

        December 12, 2018 at 9:06 am

        Hi Anthon,
        Welcome to the blog.

        About skin up vs skin down to start. One of the main issues with cooking thighs is to get the meat to the correct internal temperature for juicy tender meat, that is 185, not 165 or the ambiguous "juices run clear". So to do that you need to cook/grill longer. The skin tends to burn anyway so to avoid that I start skin side up and suggest "uneven" grilling more direct exposure of the meat to the flames than the skin.

        Hope that is clear.

        Dan

    2. Lyle

      October 22, 2018 at 7:26 pm

      Pretty cool, drinking my Bud, following your grilling recommendations, and enjoying the chicken. Thumbs up!!!

      Reply
      • DrDan

        October 28, 2018 at 9:42 am

        Hi Lyle,

        Welcome to the blog and sorry for the late reply.

        I do love these results. I still remember the flare-ups from the fat the first time I just tossed them on a grill. A few modifications and I was good. Glad it worked well for you.

        Thanks for the note.

        Dan

    3. Cheryl

      October 04, 2018 at 8:37 pm

      Followed the directions and it came out perfectly!!! Very juicy inside and wonderfully crispy skin!
      First time grilling chicken thighs too!!
      Thank you so much!!

      Reply
      • DrDan

        October 06, 2018 at 9:26 pm

        Hi Cheryl,

        Welcome to the blog.

        Glad it worked well for you.

        Dan

    4. Val

      September 18, 2018 at 5:58 pm

      Excellent! Followed your instructions to a "T" and they were great. My husband,who isn't even s big fan of chicken, said they were delicious!

      Reply
      • DrDan

        September 18, 2018 at 6:42 pm

        Hi Val,
        Welcome to the blog. Glad it worked so well for you.
        Dan

    5. Jeff

      July 23, 2018 at 3:25 am

      What about boneless skinless thighs?

      Reply
      • DrDan

        July 23, 2018 at 7:34 am

        Hi Jeff,

        Skin-on boneless thighs should cook about the same but maybe be a bit faster so as always cook to a final internal temperature and not by time alone.

        Skinless??? not convinced it would be good. Probably would dry out too much.

        Dan

    6. Kay and Chris

      June 25, 2018 at 7:26 pm

      I did the prepping and my hubby did the grilling. PERFECTION!
      Thanks for the recipe and the tips!
      Don't know if I'll ever go back to white meat/breasts after this! :)

      Reply
      • DrDan

        June 25, 2018 at 7:44 pm

        Hi Kay and Chris,

        Glad it worked well for you. I suspect that with the trimming of the fat, the use of the grill where fat will drain and not coating it with oil, it is probably lower in fat than we think. In grill competitions, they will remove the skin and scrap underneath then pin it back on. But they are using smokers and not flipping things like we do.

        Thanks for the note.
        Dan

    7. Elisabeth

      June 09, 2018 at 7:18 pm

      This is probably a silly question but is the grill lid open or closed when grilling the thighs?

      Reply
      • DrDan

        June 09, 2018 at 7:27 pm

        Closed. General rule: Less than 1/2 inch (fish) is open. 1/2-1 inch can be open but it is much harder control and over 1 inch is always closed.

        Dan

    8. Nigel Prance

      September 02, 2017 at 11:07 pm

      Used this receipt tonight to wonderful results. Such a brilliant idea to shift sides of the grill! I am a huge fan of chicken thighs but it's always hit or miss (mostly miss, sorry to report). However, armed with this new approach, I shall prevail.....THANKS!

      Reply
    9. Holly Kooienga

      July 18, 2017 at 11:44 am

      Trying this tonight. Thanks for the detailed instructions....

      Holly K
      Hudsonville, MI 😋

      Reply
      • DrDan

        July 18, 2017 at 4:02 pm

        I live 20 miles away... when is dinner? :)

    10. Nancy

      July 07, 2017 at 9:46 pm

      Dr. Dan,
      My husband and I made your grilled chicken thighs for dinner tonight. Excellent! I am a novice on the grill so your photos of the process were very helpful. Your instructions were spot on, too. We marinated the chicken thighs for a couple hours in the frig in a mixture of lemon juice and several cloves of crushed garlic, then salted and peppered as you suggest. We will be making this recipe again soon.
      Coincidentally, we also live in West Michigan. And if those are your dogs, they are beautiful.

      Reply
      • DrDan

        July 07, 2017 at 9:59 pm

        Hi Nancy,
        Thanks for the note. I'm more of a visual learner and I try to do enough photos so people can visualize doing the process themselves.
        We are in Spring Lake and Molly and Lilly say thanks for the compliment, they are blog mascots. All blogs should have dogs.

        Dan

    11. John Lansdown

      May 14, 2017 at 6:14 pm

      Doc
      My "go to mustard slaw"
      One head red or green cabbage or 1/2 of each cut
      root to tip. Slice in 1/8 to 3/16 slices. They say one
      head of shredded cabbage. This would take so long
      most people wouldn't do it. Just thin slices, turn 90
      degrees and cut in half, or not.
      Dressing
      1/2 cup mayo. I use Dukes
      1/4 cup standard yellow mustard
      1/4 cup apple cider vinegar
      2 tsp kosher salt
      2 tsp course ground pepper
      1 tsp celery seed. I use Penzey's.
      Again a "base mustard slaw", good on its own.
      Add ins are golden raisins, nuts, chopped apple,
      etc. Best add in is prepared horseradish.
      Enjoy.
      John

      Reply
      • DrDan

        May 15, 2017 at 10:54 pm

        Thanks again John. In line for a test.
        Dan

    12. John Lansdown

      May 14, 2017 at 5:16 pm

      Doc
      My go to coleslaw (and I cheat on one is)
      Bag of mix. Add 1/2 cup shredded carrot plus 1/2
      cup shredded onion (pressed through a strainer
      with cold water) to tame it down a little.
      Dressing
      3/4 cup mayo ( I use Duke's).
      or 1/2 cup mayo and 1/4 cup sour cream (lighter)
      3 TBS apple cider vinegar
      2 TBS table sugar
      2 Tsp celery seeds. I use Penzey's. The best.
      Kosher salt and black pepper to taste
      A good go to fast coleslaw that everyone likes
      and what I put on your pulled pork for sandwiches
      along with your Memphis Sauce. Don't get much
      better than this. Except toasted buns. A must have.
      John
      PS I'll send my Tennessee mustard coleslaw next.
      These two are the best I've found "standards". You
      can add nuts, golden raisins, or anything you want
      John

      Reply
      • DrDan

        May 15, 2017 at 10:52 pm

        Hi John thanks for the recipe. At first look, it is what I was looking for. I will give it a trial soon. I'm good with the bag mix since I don't need a ton.

        Thanks again
        Dan

    13. Stephanie Patterson

      May 11, 2017 at 9:04 pm

      Thank you, thank you, thank you! I was plying the Internet looking for a recipe for grilled chicken thighs, and all of them called for long marinating...and I wanted to cook right NOW...then I found this. It was GREAT! I used kosher salt in the 7:2:2 mix; I got a little carried away with it and the chicken turned out a little bit salty - but on the plus side, the kosher salt made the skin crisp up really nicely.

      So I did the prep work, and my husband did the actual grilling. He reported that the techniques of alternating sides of the grill and the slightly different cooking times for the skin and bone sides worked beautifully - no flare ups at all. In short, we LOVED this recipe and intend to try it out next on a bunch of chicken leg quarters that we have in the freezer. Thanks again!

      Reply
      • DrDan

        May 11, 2017 at 9:36 pm

        Hi Stephanie,
        Thanks for the note. It took a number of test runs to come up with this but it seems to be just right to me. Also, I like logical things and this seems to fit.
        It should work fine with your chicken quarters but be sure they are well thawed before starting.
        Dan

    14. Ron Garstka

      May 03, 2017 at 6:20 pm

      Sure glad I found your website. The chicken thigh recipe was the first I tried. Very successful, tender and delicious. Have 2 thighs in the fridge pegged for lunch on Sat. Really like the mixture of pics with commentary. You've done an excellent job. Can't wait to move on to other recipes. What a surprise to find out you're in Grand Haven. Wife & I live in Comstock Park & Grand Haven is one of our favorite places. Didn't make it there last year as I was diagnosed with Stage 4 Colon Cancer last spring. However, chemo is done and my last scan showed no evidence of any cancer in my torso. We are planning our schedule for the summer and fall. I'm also an ex-programmer. Started with SPS, Autocoder,
      Cobol on IBM 1460, 1410. 7740. Thanks for all the effort you put in on the website. Looking forward to
      many more good meals.

      Reply
      • DrDan

        May 03, 2017 at 7:03 pm

        Hi Ron,
        Welcome to the site. Glad your colon CA is doing better. Another old programmer but I trained on an IBM 360-65 so I was after you a few years. Lots of machine language, assembler, Fortran and some Cobol. And then I ruined it all by going to med school.

        We have been in Spring Lake/Grand Haven for almost 40 years and we are staying for retirement. The blog is my retirement toy. Some computer, photography, and lots of cooking. All enjoyable for me.

        Let me know if you have any questions or suggestions. And have a great day.

        Dan

    15. Mary

      April 30, 2017 at 7:48 pm

      Hi and thank you for the grilling tips! I have a super easy recipe for what I call a Fiesta Cole Slaw. Everyone loves it. I cheat, though. I use a bag of slaw ready to go. I add a half red pepper chopped on the small side, about 1/3 cup of finely chopped red onion, about a cup of either canned or fresh corn, about a half cup of dried cranberries, add a cup of shelled edamame if you have it (don't need it) I just mix it all with Marzettis Slaw Dressing and it really is yummy!

      Reply
      • DrDan

        May 01, 2017 at 10:35 am

        Hi Mary,
        Thanks so much for the recipe. I will give it a try soon. "Cheating" with the bag of slaw is fine. I don't want to buy a large head. We are cooking for two.
        Dan

    16. John Lansdown

      April 22, 2017 at 4:36 pm

      Hey Doc
      Don't remember how I got to your website. Have
      you and your recipes stored on my phone along
      with a thousand or so other recipes I like or want to
      try. I really have learned a lot from you on grilling
      chicken. Dark meat like legs and thighs ARE really
      better at 185 +. 7-2-2 is all you need. You want
      more, add your Memphis Sauce (very good). I've
      always wanted to come up with a method to get
      crispy skin on chicken as a matter of pride as a
      griller. I have about one of each of every Weber
      gas or charcoal grill they ever made, so I have to
      be good or my reputation would suffer. I prep
      my dark meat chicken after trimming per your
      method and sprinkle with 7-2-2. I then sprinkle
      Rumford baking powder (Al free) on the chicken,
      and put it in the fridge overnite. Heat the grill to
      450 at the grates, oil up, then use your method of
      flipping every 5-6 min to get to 180-190+. I then
      don't cover with foil (to keep moisture from
      forming), and serve. Your first bite thru a thigh
      prepared like this is like biting through a potato
      chip. No burnt chicken skin. Serious success and
      a bragging point. Thanks to you for your helpful
      info.
      I've also made 3-4 of your pork butt on Al foil balls.
      Again, really good as pulled pork is one of my
      favorite sandwiches. Add your Memphis sauce,
      Really good.
      I am 66 yrs old, build hotels, and in Liberal KS
      building a hotel and a Convention Ctr. next to it.
      If I was home in OKC, I would be smoking butts at
      home. Your crockpot method is pretty good and I use
      it on the road. Gotta use Wright's Liquid Smoke. I'll
      send you a good Bobby Flay coleslaw recipe
      to go with it if you want.
      As a side note, I have a pork tenderloin in your
      brine right now that I'm going to grill in a couple
      hrs. Not going to use the olive oil garlic, but a rub
      for a tenderloin BBQ sandwich.
      Again, thanks
      John Lansdown

      Reply
      • DrDan

        April 22, 2017 at 6:04 pm

        Hi John,

        First, YES I need a good coleslaw recipe (email at the bottom of the site). I have tried many and I'm very picky. You will notice that I have a hole in my site with no coleslaw. There has just been no worthy recipe. I have only had great coleslaw a few times, the last at Marlowe’s of Memphis. You must go there if you get close, it is almost worth my drive from Michigan.

        It is so hard to get people out of the 165 habit for chicken. 165 for breasts and not a bit more but for thighs and drummies 185+ is it. And they will never let it rest.

        Next, the baking powder. While ATK will use the overnight timing, I find that even with almost no rest, you get most of the effect. I believe that during the first 15-20 minutes of cooking, it is pulling moisture out and it evaporates rapidly in the heat of the oven. Just my feelings.

        The crockpot butt is just using the pot as a miniature oven and elevating out of the drainage. Just a take off on my oven version. I like them both so much, I rarely do the grill method anymore. It is so easy to just toss them in and go do other things.

        You mentioned some of my favorite recipes. I do love the Memphis BBQ sauce.

        Thanks for the note.

        Dan

    17. Matt

      December 13, 2016 at 5:11 pm

      Works great thanks a lot

      Reply
    18. Penny

      August 24, 2016 at 8:03 pm

      Making this right now! Tucked fresh basil leaves under the skin for some interest! It smells amazing!! Thank you for the uneven grilling info... I didn't know. Serving wirh fresh summer squash, zuc, and tomatoes from the garden... sauted with onion and a jalapeno pepper! I'm so hungry!!!

      Reply
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