Learn how to grill perfect chicken thighs that are juicy, moist, and tender with a little crispy char. Using bone-in, boneless, or even skinless thighs, they make the perfect weeknight dinner. Fire up your grill for some incredibly easy thighs.
Preheat grill to 450° surface temperature. That is medium to medium-high on most grills. Use the entire grill surface. Clean and oil well.
While the grill is preheating, trim the thighs of any trim-able fat and extra skin and allow to rest at room temperature until the grill is ready. No longer than 30 minutes, but this will help get to the correct internal temperature later.
Just before placing on the grill, give all sides a sprinkle of salt and pepper to your taste. I use my Homemade Seasoning, which is salt, pepper, and garlic powder. But season to your taste. If using skinless thighs, give them a light brushing of vegetable oil, also.
Using only half the grill surface, place on the grill 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 and then flip and back to the first side of the grill.
Continue to alternate sides of the grill to help keep the flair up down and continue the "uneven" grilling. If you are doing skinless thighs, you don't need to do the uneven part but still alternate sides of the grill.
Grill to 180°-185° internal temperature. Right at 25 minutes for me, but this will vary some with your exact grill surface temperature, the temperature of the thighs, and thickness. Remember that boneless and thinner thighs will both cook faster.
Allow to rest for 5 minutes before serving. They are too hot to eat.
Grill on a medium grill not super hot. About 450° surface temperature. Never believe the thermometer in the hood of the grill
You can cook this will the hood open but better closed.
Trim any extra skin and any visible fat to prevent flair-ups.
Use the uneven grilling technique discussed and use the whole grill surface and alternate sides with your flips to prevent flare-ups.
I used my homemade seasoning. Just some Kosher salt and pepper would do or season to your taste.
If using skinless thighs, give them a light brush of vegetable oil before going on the grill.
Do not try this with partly frozen chicken; you will never get to the correct internal temperature.
A little rest at room temp before cooking helps (30 minutes max).
Use 180°-185° as my final internal temperature. This is where thighs are done. They are safe at 165° but are still tough.
As always, cook to the final internal temperature. Do not cook by time alone.
Good refrigerated for 3-4 days and good frozen for 3-4 weeks.
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