Grilled Bone-In Crispy Chicken Thighs

Bone-in chicken thighs are one of the great joys of the gas grill — more forgiving than breasts, packed with flavour, and when you get the skin right, utterly irresistible. The trick is managing your heat: start over indirect heat to cook the meat through gently, then finish over direct flame to crisp up that skin. Simple technique, stunning results.

Ingredients

• 4–6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil or rapeseed oil
• 1 tsp flaky sea salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried oregano
• ½ tsp cayenne pepper (optional, for a little heat)

Method

1. Remove the chicken thighs from the fridge 20–30 minutes before cooking and pat them thoroughly dry with kitchen paper. Dry skin is crispy skin — don't skip this step.
2. Brush the thighs all over with oil. Mix together the salt, pepper, smoked paprika, garlic powder, onion powder, oregano, and cayenne (if using), then rub the seasoning generously over every surface, including under the skin where you can.
3. Preheat your gas grill to around 200°C. Set it up for two-zone cooking: burners on one side at medium-high, the other side off. You want a hot zone and a cool zone.
4. Place the chicken thighs skin-side up over the indirect (cool) side of the grill. Close the lid and cook for 30–35 minutes, until the meat is nearly cooked through and starting to pull away from the bone.
5. Move the thighs skin-side down over direct heat. Cook for 4–6 minutes, keeping a close eye on them, until the skin is deep golden and properly crisp. Flip and cook for a further 2 minutes on the flesh side.
6. Check the internal temperature with a meat thermometer — you're looking for 75°C at the thickest part, away from the bone. Once there, move to a plate, tent loosely with aluminium foil, and rest for 5 minutes before serving.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.