Bone-in, skin-on thighs are the ideal cut for this method, as the bone and skin work together to protect the meat during the cooking process. 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).
Perfect Charcoal Grilled Chicken Thighs
This layer is your primary defense against flare-ups and drying, while also rendering down to baste the meat from above. Arrange your coals on one side of the grill, leaving the other side empty or with only a thin layer of ash.
Arrange your coals on one side of the grill, leaving the other side empty or with only a thin layer of ash. Finishing and Managing Doneness With the sear complete, move the thighs to the cooler side of the grill.
Perfect Charcoal Grilled Chicken Thighs
If the skin releases easily, it is ready; if it clings to the grates, give it another minute. This rest period is non-negotiable; it allows the muscle fibers to relax and reabsorb the juices that were driven to the center by the heat, ensuring every bite is moist.
More About How to cook chicken thighs on a charcoal grill
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