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Brian Sunter

Grilled Chicken Thighs

Juicy, crispy-skinned grilled chicken thighs using a two-zone cooking method on a gas grill.

35 minutes cook 15 minutes prep 50 minutes total 4 servings
main chicken grilling dinner
Scale
Units

Ingredients

  • 16 chicken thighs
  • — paper towels to pat the chicken dry
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 tsp cayenne pepper
  • — paper
  • 1 tbsp canola oil
  • 0.25 cup BBQ sauce
  • — fresh parsley or cilantro for added flavor and presentation

Equipment

  • gas
  • grill
  • tongs
  • instant
  • cutting

Instructions

Prepare the Chicken Thighs

1

Remove any excess fat from the 8 chicken thighs to prevent excessive flare-ups.

2

Use paper towels to pat the chicken dry . This helps achieve crispy skin.

3

Mix 1 tbsp kosher salt , 1 tsp black pepper , 1 tsp paprika , 1 tsp garlic powder , 1 tsp onion powder , and 0.25 tsp cayenne pepper and rub generously over both sides of the chicken.

Preheat the Grill

4

Turn on your gas grill and set it to medium-high heat (approximately 400-450°F).

5

Use a grill brush to clean the grates thoroughly to prevent sticking.

6

Dip a folded paper towel in 1 tbsp canola oil and use tongs to oil the grates. This further prevents sticking and helps achieve a nice sear.

Set Up Two-Zone Cooking

7

Set one side of the grill to high heat for searing (direct heat zone).

8

Set the other side to low or no heat for finishing the cooking process (indirect heat zone).

Grill the Chicken Thighs

9

Place the 8 chicken thighs on the direct heat side with the skin facing down.

10

Grill for 5 minutes to 7 minutes without moving them. This will render the fat and crisp the skin.

11

Once the skin is golden brown and crispy, turn the chicken thighs over so the skin side is up.

12

Transfer the thighs to the indirect heat side of the grill.

13

Close the lid and let the chicken cook for 15 minutes to 25 minutes , depending on the size of the thighs.

Check for Doneness

14

Use an instant -read meat thermometer to check the internal temperature. Chicken thighs should reach 165 °F in the thickest part without touching the bone.

Optional Glazing

15

In the last 5 minutes of cooking, brush 0.25 cup BBQ sauce onto the chicken thighs.

16

Return the thighs to the direct heat zone to allow the sauce to caramelize, watching closely to prevent burning.

Rest and Serve

17

Transfer the grilled chicken thighs to a cutting board.

18

Let them rest for 5 minutes to 10 minutes . This allows the juices to redistribute, ensuring moist and flavorful meat.

19

Serve with your favorite sides, such as grilled vegetables, salads, or rice. Optionally, garnish with fresh parsley or cilantro for added flavor and presentation .

View Cooklang Source
recipe.cook 
---
title: Grilled Chicken Thighs
description: "Juicy, crispy-skinned grilled chicken thighs using a two-zone cooking method on a gas grill."
servings: 4
total time: 50 minutes
prep time: 15 minutes
cook time: 35 minutes
tags: [chicken, grilling, dinner, main]
cuisine: American
difficulty: easy
---

== Prepare the Chicken Thighs ==

Remove any excess fat from the @chicken thighs{8} to prevent excessive flare-ups.

Use @paper towels to pat the chicken dry{}. This helps achieve crispy skin.

Mix @kosher salt{1%tbsp}, @black pepper{1%tsp}, @paprika{1%tsp}, @garlic powder{1%tsp}, @onion powder{1%tsp}, and @cayenne pepper{0.25%tsp} and rub generously over both sides of the chicken.

> Alternatively, marinate the chicken in your favorite marinade for at least 30 minutes to overnight in the refrigerator for enhanced flavor.

== Preheat the Grill ==

Turn on your #gas grill and set it to medium-high heat (approximately 400-450°F).

Use a #grill brush to clean the grates thoroughly to prevent sticking.

Dip a folded @paper towel in @canola oil{1%tbsp} and use #tongs to oil the grates. This further prevents sticking and helps achieve a nice sear.

== Set Up Two-Zone Cooking ==

Set one side of the grill to high heat for searing (direct heat zone).

Set the other side to low or no heat for finishing the cooking process (indirect heat zone).

> For a typical gas grill with two burners, keep one burner on medium-high and turn the other burner off.

== Grill the Chicken Thighs ==

Place the @chicken thighs{8} on the direct heat side with the skin facing down.

Grill for ~{5%minutes} to ~{7%minutes} without moving them. This will render the fat and crisp the skin.

Once the skin is golden brown and crispy, turn the chicken thighs over so the skin side is up.

Transfer the thighs to the indirect heat side of the grill.

Close the lid and let the chicken cook for ~{15%minutes} to ~{25%minutes}, depending on the size of the thighs.

== Check for Doneness ==

Use an #instant-read meat thermometer to check the internal temperature. Chicken thighs should reach 165°F in the thickest part without touching the bone.

> The juices should run clear, and the meat should no longer be pink near the bone.

== Optional Glazing ==

In the last ~{5%minutes} of cooking, brush @BBQ sauce{0.25%cup} onto the chicken thighs.

Return the thighs to the direct heat zone to allow the sauce to caramelize, watching closely to prevent burning.

== Rest and Serve ==

Transfer the grilled chicken thighs to a #cutting board.

Let them rest for ~{5%minutes} to ~{10%minutes}. This allows the juices to redistribute, ensuring moist and flavorful meat.

Serve with your favorite sides, such as grilled vegetables, salads, or rice. Optionally, garnish with @fresh parsley or cilantro for added flavor and presentation{}.