Crispy Grilled Chicken Thighs Recipe
How To Grill Chicken Thighs
Grilled chicken thighs are so juicy, moist, and tender, but with this recipe, we show you how to get that crispy skin, too!
For this cook, Rus over at Smoky Ribs BBQ, uses our Slow 'N Sear® Kettle Grill with the SnS-100 Instant Read Thermometer as well as the SnS-500 Leave-In Digital Thermometer.
- 8 or more fresh, bone-in, skin-on chicken thighs
- Olive oil
- Your favorite chicken seasoning
PrepPrep chicken thighs by removing any skin flaps. Coat both sides with olive oil, then season the thighs to your taste.
Light 1 full chimney starter of charcoal briquettes. Pour the lit charcoal into the Slow 'N Sear® basket, with water reservoir removed in the Deluxe version, and the Drip 'N Griddle in place next to the Slow 'N Sear®. Put the lid on the kettle grill and allow the grate temperature to come up to 375°F.
Once the grate has reached 375°F, place the thighs onto the indirect side of the grate away from the charcoal with the skin side up. Once the internal temperature reaches 175°F in the chicken thighs, turn them skin side down, and spin the grate to place the chicken thighs over the hot charcoal. Watch carefully! It should only take around 20 seconds to crisp the skin and give it a nice color. Turn the thighs over to the meat side and sear for another 20 seconds or so to give that side a nice color. Remove the chicken thighs from the grill.