Pulling the thighs off the heat at this point is crucial because the carryover cooking will raise the temperature another 5 to 10 degrees as they rest. After resting, you can baste the thighs with a simple glaze of melted butter and herbs for an extra layer of richness, or serve them as-is to highlight the clean, smoky flavor achieved through the charcoal grill.
Avoid Dry Chicken Thighs with This Charcoal Method
Transfer the meat to a clean cutting board or warm platter and tent it loosely with foil. Searing and Managing the Cook Position the chicken thighs skin-side down on the direct heat zone.
Unlike leaner cuts, thighs resist the dry fate that often plagues breast meat when heat is mismanaged. This indicates they are fully lit and ready.
Avoid Dry Chicken Thighs with This Charcoal Method
Insert an instant-read thermometer into the thickest part of the thigh, ensuring it does not touch the bone. Leave the opposite side empty or with only a minimal amount of coals to establish an indirect, or warm, zone.
More About How to grill chicken thighs on charcoal grill
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