Grilled Bone-In Chicken Thighs

1. 1

   Pat chicken dry with paper towels, and place, skin side up, in a single layer on a rimmed baking sheet. Sprinkle with salt and pepper, and chill, uncovered, until skin has dried out, 8 to 12 hours.

2. 2

   Preheat a gas grill to medium (350u00b0F to 400u00b0F) on one side, or push hot coals to 1 side of a charcoal grill.

3. 3

   Place chicken thighs, skin side down, on oiled grates over lit side of the grill. Grill, covered, until skin is well marked and crispy, 5 to 6 minutes. Turn thighs over, and transfer to unlit side of grill. Grill, covered, until a thermometer registers 165u00b0F when inserted into thickest part of a chicken thigh, 20 to 25 minutes, turning halfway through grilling. Remove from grill, and let rest 5 to 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.