Crispy Salt-And-Pepper Grilled Chicken Thighs – a delicious recipe with chicken, paper, kosher salt, freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pat chicken dry with paper towels, and place thighs in a single layer in a parchment paper-lined jelly-roll pan. Sprinkle skin with salt, and chill, uncovered, 8 to 12 hours.
2
Light 1 side of grill, heating to 350u00b0 to 400u00b0 (medium-high) heat; leave other side unlit. Sprinkle thighs with pepper.
3
Arrange chicken, skin side up, on unlit side of grill, and grill, covered with grill lid, 1 hour and 15 minutes or until skin is golden and meat thermometer inserted into thickest portion registers 165u00b0, turning pieces as needed for even cooking. Transfer chicken, skin side down, to lit side of grill. Grill, without grill lid, 4 to 5 minutes or until skin is crispy and grill marks appear. Let stand 5 minutes before serving.
531
kcal
Calories
27
g
Fat
72
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 12 bone-in, skin-on chicken thighs (about 5 lb.), trimmed, Parchment paper, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper.
Yes, Crispy Salt-And-Pepper Grilled Chicken Thighs falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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