Monitoring the internal temperature is non-negotiable for food safety and quality. Skipping this step guarantees dry, overcooked meat.
Essential Temperature Checks for Juicy Charcoal Grilled Chicken Thighs
After searing, use tongs to move the thighs to the indirect heat zone. Ignite a chimney starter filled with natural lump charcoal and wait until the coals are evenly coated with a thin layer of gray ash.
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.
Essential Temperature Checks for Juicy Charcoal Grilled Chicken Thighs
Leave the opposite side empty or with only a minimal amount of coals to establish an indirect, or warm, zone. Insert an instant-read thermometer into the thickest part of the thigh, ensuring it does not touch the bone.
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