Buy Bone-in, Skin-on Chicken Thighs
Take them out of the packaging and pat dry.
That’s it.
There’s no trimming necessary.
Leave all the fat on, and leave the bone in – the fat will render and the skin will shrink.
Make Seasoning Salt for Chicken Thighs
Combine in a bowl:
- 1/4 cup Diamond Crystal Kosher Salt*
- 1.5 tbsp Caster Sugar**
- 2 tbsp turmeric
- 2 tbsp paprika
- 1 tbsp granulated garlic
- 1/2 tbsp granulated onion
- 1/2 tbsp ground mustard
- 1 tsp ground celery seed
*Don’t substitute the diamond crystal kosher salt for Morton’s or Table salt, it’ll be too salty.
**If you don’t have caster sugar, use 3 tbsp of regular white sugar instead.
Dry Brine the Chicken Thighs with Seasoning Salt
Allow these to dry brine in the refrigerator for 2 hours.
You will likely have a bunch of rub left over, save this for later – it goes great on everything.
Get Your Grill to 300-325F and Setup for Direct Heat BBQ
The idea here is to elevate the meat above the hot coals so that the meat doesn’t burn.
The meat drippings then hit the coals, which creates awesome flavor that ends up on your meat.
Put chicken thighs on the grill grate, skin side up.
Leave them skin side up for around 1 hour and 20 minutes OR until the internal temperature is around 185F internal.
After the Internal Temperature Reaches 185F, Flip the Chicken Thighs
Grill skin-side down for 15 minutes and then check the skin.
You should notice the skin start to bubble and look visually crispy.
You can also use your tongs to tap the skin – it’ll sound hollow.
If the skin is still “soft”, leave the thighs skin side down to continue to render the skin fat.
Once Skin is Crispy, Flip Back Over and Continue Grilling till the Internal Temperature is 200F+
Don’t worry about drying the meat out.
Thighs are dark meat and taste MUCH better when pushed this high.
The meat is fall off the bone tender and you render more of the fat under the skin (making it crispy).
Once it Hits 200F+, Take Off to Rest for 15-20 Minutes
Rest on a plate and don’t cover it with foil – this will only soften the skin.
Then enjoy your crispy skin, tender, chicken thighs.
Direct Heat BBQ Chicken Thighs
Ingredients
- 3 Skin-on, bone-in chicken thighs
Seasoned Salt
- 1/4 cup Diamond Crystal Kosher Salt
- 1.5 tbsp Caster Sugar
- 2 tbsp turmeric
- 2 tbsp paprika
- 1 tbsp granulated garlic
- 1/2 tbsp granulated onion
- 1/2 tbsp ground mustard
- 1 tsp ground celery seed
Instructions
- Take chicken thighs out of packaging and pat dry. There's no need to trim any fat or skin – it will render without an issue.
Make Seasoned Salt
- In a bowl combine the ingredients in the specified quantities.1/4 cup Diamond Crystal Kosher Salt, 1.5 tbsp Caster Sugar, 2 tbsp turmeric, 2 tbsp paprika, 1 tbsp granulated garlic, 1/2 tbsp granulated onion, 1/2 tbsp ground mustard, 1 tsp ground celery seed
Season Thighs and then Dry Brine for 2 Hours
- Season the skin and meat side of the thighs. You can be somewhat liberal.
- Put into your refrigerator to dry brine for 2 hours.
Get Your Grill Setup to 300-325F for Direct Heat BBQ
- Put chicken thighs meat side down.
- Allow the thighs to grill this way for 1 hour and 20 minutes OR until the internal temperature is 185F.
Once at 185F or 1 hour and 20 minutes Later, Put the Thighs Skin Side Down
- Allow the thighs to grill for 15 minutes.
- Then check the skin to – tap the surface, it should sound hollow and look crispy. If it's still soft, continue grilling skin side down.
Once the Skin is Crispy and the Internal is 200F+, Rest the Thighs
- Rest on a plate for 15-20 minutes – don't cover with foil. Then enjoy!
