How can such a simple recipe for grilled chicken thighs taste so flavorful and satisfying? Once you sink your teeth into the super-crispy skin and find rich, tasty dark meat waiting underneath, you’ll understand. This low and slow cooking method yields tender, succulent meat with carefully developed flavors. Make grilled chicken thighs the simple way, because juicy, decadent chicken doesn’t have to be so complicated.

Robby Melvin

Gallery

Jen Causey; Food Styling: Margaret Dickey and Rishon Hanners; Prop Styling: Sarah Elizabeth Cleveland

Recipe Summary

active:
15 mins
total:
8 hrs 45 mins
Yield:
Serves 4 (serving size: 2 thighs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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