This layer is your primary defense against flare-ups and drying, while also rendering down to baste the meat from above. Use a grill thermometer to monitor the air temperature on the cool side, aiming for a steady 350°F to 400°F (175°C to 205°C).
Perfecting Indirect Heat Chicken Thighs on a Charcoal Grill
Trim away any excessive, hard fat pockets but leave a thin layer of skin intact. Arrange your coals on one side of the grill, leaving the other side empty or with only a thin layer of ash.
Once you see a deep golden-brown crust, rotate the pieces 90 degrees to create attractive cross-hatch marks, then sear for another 2 to 3 minutes before flipping to finish on the second side. The Sear: Building the Foundation Place the chicken thighs skin-side down on the hottest part of the grate.
How to Grill Chicken Thighs Using Indirect Heat on Charcoal
Creating distinct zones is the single most important concept for grilling chicken thighs successfully. If the skin releases easily, it is ready; if it clings to the grates, give it another minute.
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