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1
Rinse thighs, pat dry and remove any excess skin hanging over the chicken.
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2
Sprinkle each piece with kosher salt and fresh cracked pepper.
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3
Place chicken into a medium bowl and add in the garlic, rosemary, juice of half a lemon, olive oil, parsley and red pepper flakes.
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4
Using your hands combine all ingredients making sure each piece is well coated.
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5
Cover bowl with plastic wrap and refrigerate for 15 20 minutes.
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6
Now its time to grill!
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7
Remove chicken from the fridge and let come to room temperature.
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8
It is always important to let the meat come to room temperature when grilling cold meat contracts when it hits a hot surface causing the meat to become tough.
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9
So when preheating your grill let your chicken, steak, whatever come up to temperature.
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10
Preheat your grill and get that sucker hot, about 400 degrees .
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11
When hot, place the chicken skin side down and let cook covered for 10 minutes.
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12
Turn the thighs over and let cook an additional 7 10 minutes.
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13
They are done when a sharp knife pierces the skin and the juices run clear or a thermometer reads 180 degrees .
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14
Remove chicken from grill and sprinkle with juice from the remaining half of lemon.
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15
If youre like me, add a little more crushed red pepper as well.
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16
I serve this along side buttery smashed red potatoes with thyme and a crisp salad.
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17
Enjoy!
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18
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