Grilled Bone-In Chicken Thighs
Ingredients
- 8 bone-in skin-on chicken thighs, trimmed
- 4 teaspoons Diamond Crystal kosher salt (or 2 teaspoons fine salt)
- 1/2 teaspoon ground black pepper
Instructions
- 1
Gather the ingredients.
- 2
Pat chicken dry with paper towels, and place, skin side up, in a single layer on a rimmed baking sheet. Sprinkle all over with salt and pepper and refrigerate, uncovered, until skin has dried out, 8 to 12 hours.
- 3
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.
- 4
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.
- 5
Turn thighs over, and transfer to unlit side of grill. Grill, covered, until a thermometer registers 175 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.
