Grilled bone-in chicken thighs: the secret to succulent and flavorful grilling

Mastering the art of grilling bone-in chicken thighs is a culinary adventure that will tantalize your taste buds and elevate your grilling prowess. This comprehensive guide will lead you through every step of the process, from selecting the perfect thighs to achieving a mouthwatering, juicy, and flavorful result.

Choosing the Right Chicken Thighs

The foundation of a great grilled chicken thigh lies in the quality of the meat. Opt for thighs that are plump, firm, and have a light pink color. Avoid thighs with any discoloration or bruises. Look for thighs that are skin-on, as the skin will help keep the meat moist during grilling.

Preparing the Thighs

Once you’ve selected your thighs, it’s time to prepare them for grilling. Remove any excess fat or skin from the thighs, leaving just a thin layer of skin to protect the meat. Season the thighs generously with salt and pepper, or your favorite dry rub. For a bolder flavor, marinate the thighs in a mixture of herbs, spices, and liquids for at least 30 minutes.

Setting Up the Grill

Prepare your gas grill for indirect grilling by lighting one side of the grill and leaving the other side unlit. This will create a zone of cooler heat for the chicken to cook evenly without burning. Heat the grill to a medium-high temperature of around 350-400°F (177-204°C).

Grilling the Chicken Thighs

Place the seasoned chicken thighs on the unlit side of the grill. Close the lid and grill for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer. Flip the thighs once during grilling to ensure even cooking.

Basting the Chicken Thighs

To enhance the flavor and keep the chicken moist, baste the thighs with your favorite sauce or marinade every 5-10 minutes during grilling. This will create a delicious glaze on the outside while keeping the inside juicy.

Finishing and Resting

Once the internal temperature of the chicken thighs has reached 165°F (74°C), remove them from the grill and let them rest for 10-15 minutes before carving and serving. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Serving Suggestions

Grilled bone-in chicken thighs are a versatile dish that can be enjoyed with a variety of accompaniments. Serve them with grilled vegetables, mashed potatoes, rice, or a refreshing salad. For a complete meal, add a side of your favorite dipping sauce or barbecue sauce.

Tips for Grilling Bone-In Chicken Thighs

• Use a meat thermometer to ensure the chicken is cooked to perfection.
• Don’t overcrowd the grill. Leave plenty of space between the chicken thighs to allow for even cooking.
• Monitor the grill temperature closely and adjust the heat as needed to prevent burning.
• If the chicken starts to flare up, move it to the cooler side of the grill or turn down the heat.
• Let the chicken rest before carving to allow the juices to redistribute.
• Experiment with different marinades and rubs to create unique and delicious flavors.

What You Need to Know

Q: How long should I grill bone-in chicken thighs for?
A: Grill for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

Q: What is the best temperature for grilling chicken thighs?
A: Aim for a medium-high temperature of 350-400°F (177-204°C) for indirect grilling.

Q: How do I prevent the chicken thighs from drying out?
A: Baste the thighs with a sauce or marinade every 5-10 minutes during grilling and let them rest before carving to allow the juices to redistribute.

Q: Can I grill chicken thighs with the skin on?
A: Yes, grilling chicken thighs with the skin on will help keep the meat moist and add flavor.

Q: What are some good side dishes for grilled chicken thighs?
A: Grilled vegetables, mashed potatoes, rice, or a refreshing salad are all excellent accompaniments.