Indirect Heat Grilled Chicken Thighs

03 prepare the grill for indirect cooking over medium heat 350 to 450 f.

Indirect heat grilled chicken thighs. Brush each chicken piece on both sides with the marinade. Season bone in skin on chicken thighs generously with kosher salt and freshly ground black pepper. Cook the chicken until the skin is browned and it has an internal temperature of at least 175 f about 30 minutes. There is a better way.

Transfer to platter and serve. If you start with a high quality chicken if you can find it birds raised on pasture will offer the best flavor and follow this simple method of using bone in chicken pre salting the bird and using indirect heat for the bulk of the cooking time you will be amazed at the results. Through the years our test kitchen has discovered many techniques and determined how long to grill chicken breasts legs wings thighs and even a whole chicken using both direct and indirect grilling methods. Grill over indirect medium high heat 425 f skin side up for 45 minutes.

How to make grilled chicken thighs step 1. Grill the marinated chicken thighs on a pre heated grill over medium heat for 15 minutes. How to grill chicken thighs. Move the chicken from indirect to direct heat once its internal temperature is 150 degrees f then pull the chicken from the grill once its internal temperature is 160 degrees f.

If you have time marinate the chicken in the refrigerator for as long as 4 hours. 04 brush the cooking grates clean. Juicy flavorful tender chicken that tastes like chicken. A much better way.

Because we use 2 zone grilling there are 3 internal temperatures you want to check for when you make this grilled barbecue chicken recipe. When cooking chicken i often recommend using 2 zone grilling with indirect and direct heat to get your chicken just right. Use their grilling tips for every cut of chicken you toss on the grill this summer. Learning how to grill chicken is an essential skill for summer cookouts.

With all these recipes available to you preparing the best grilled chicken thighs on a gas grill is up to you your creativity and your love for food. I generally sear thighs in oil skin side down for 5 min or until the skin is where i want it and then finish it in oven grill. I find it easier to cook chicken all the way through without overcooking it with indirect heat. Indirect grilling is effective for large cuts of meat thick steaks roasts or even entire chickens that need long slow heat or foods like pizza that need to be seared then finished slowly.

Cook the chicken thighs. I find it hard to get a thick crispy skin without direct heat.