Grilled Bone-In Chicken Thighs

Name: Grilled Bone-In Chicken Thighs
Total time: 8 min
Ingredients: 8 (8-oz.) bone-in, skin-on chicken thighs (about 4 lb.), trimmed; 1 ½ teaspoons kosher salt; ½ teaspoon black pepper

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Total: 8 hours, 45 minutes

Servings: 3

Author : Robby Melvin

Ingredients

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8 (8-oz.) bone-in, skin-on chicken thighs (about 4 lb.), trimmed1 ½ teaspoons kosher salt½ teaspoon black pepper

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Instructions

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Step 1

Pat chicken dry with paper towels, and place, skin side up, in a single layer on a rimmed baking sheet. Sprinkle with salt and pepper, and chill, uncovered, until skin has dried out, 8 to 12 hours.

Step 2

Preheat a gas grill to medium (350°F to 400°F) on one side, or push hot coals to 1 side of a charcoal grill.

Step 3

Place chicken thighs, skin side down, on oiled grates over lit side of the grill. Grill, covered, until skin is well marked and crispy, 5 to 6 minutes. Turn thighs over, and transfer to unlit side of grill. Grill, covered, until a thermometer registers 165°F when inserted into thickest part of a chicken thigh, 20 to 25 minutes, turning halfway through grilling. Remove from grill, and let rest 5 to 10 minutes before serving.